Description
A delicious and healthy recipe for Spinach and Artichoke Stuffed Spaghetti Squash, perfect for a nutritious meal.
Ingredients
Scale
- 1 medium spaghetti squash (about 3–4 pounds)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup fresh spinach, chopped
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat the oven to 400°F.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the insides with olive oil and sprinkle with salt and pepper.
- Place the squash cut-side down on a baking sheet and roast for 30-40 minutes, until tender.
- In a large bowl, combine the chopped spinach, artichoke hearts, cream cheese, sour cream, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, and red pepper flakes. Mix until well combined.
- Once the squash is cooked, let it cool for a few minutes. Use a fork to scrape the flesh into spaghetti-like strands, leaving a small border around the edges.
- Mix the strands with the filling mixture until well combined. Spoon the mixture back into the squash halves.
- Return the stuffed squash to the oven and bake for an additional 15-20 minutes, until the filling is heated through and the top is slightly golden.
- Let it cool for a few minutes before serving.
Notes
- For a lighter version, substitute Greek yogurt for sour cream and use low-fat cream cheese.
- Add cooked chicken or turkey for extra protein and heartiness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg