This recipe for Cheesy Spinach + Artichoke Stuffed Spaghetti Squash is a delicious, creamy casserole you can feel good about eating. Simply swapping pasta for spaghetti squash slashes both carbs and calories by 75%. And if you have time, it’s worth roasting the squash versus cooking it in the microwave; the flavor gets sweeter and more intense as it bakes. Feel free to add additional vegetables – like cherry tomatoes or mushrooms – or protein – like shredded chicken or shrimp – to enhance this dish however you’d like!
• 1 spaghetti squash (2 ½ – 3 pound), cut in half lengthwise, seeds removed
• 3 Tbsp. water, divided
• 1 – 5 oz package baby spinach
• 1 – 10 oz package frozen artichoke hearts, thawed + chopped
• 4 oz reduced-fat cream cheese, softened + cubed
• ½ cup grated parmesan cheese, divided
• ¼ tsp. salt
• ¼ tsp. ground pepper
• Crushed red pepper + chopped fresh basil for garnish
1. Preheat oven to 400°F. Place squash halves, cut-side down, on a rimmed baking sheet. Bake until tender, 40 to 50 minutes.
(Alternatively, if you’re low on time, place squash, cut-side down, in a microwave-safe dish; add 2 Tbsp. water. Microwave, uncovered, on high until tender, about 10 to 15 minutes.)
2. Meanwhile, combine spinach and the remaining 1 Tbsp. water in a large skillet over medium heat. Cook, stirring occasionally, until wilted, 3 to 5 minutes. Drain and transfer to a large bowl.
3. After squash has baked, position rack in upper third of oven; preheat broiler.
4. Use a fork to scrape the squash from the shells into the bowl. Place the shells on a baking sheet.
5. Stir artichoke hearts, cream cheese, ¼ cup parmesan, salt and pepper into the squash mixture.
6. Divide it between the squash shells and top with the remaining ¼ cup parmesan. Broil until the cheese is golden brown, about 3minutes.
7. Sprinkle with crushed red pepper and basil, if desired.
NUTRITIONAL ANALYSIS PER SERVING
Serving size: 1¼ cups Serves: 4
223 calories || 11 g fat (6 g sat) || 9 g fiber || 23 g carbohydrates || 10 g protein || 136 mcg folate (34% daily value) || 28 mg cholesterol || 7 g sugars (0 g added sugars) || 3,156 IU vitamin A (63% daily value) || 15 mg vitamin C (25% daily value) || 281 mg calcium (28% daily value) || 2 mg iron || 528 mg sodium || 481 mg potassium
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