spinach artichoke stuffed spaghetti squash
A little dinner-time glow up for your favorite dip! This Spinach Artichoke Stuffed Spaghetti Squash is perfect for those nights when your heart wants comfort food, but your brain knows you need some veggies. Pair it with your favorite protein (shrimp is my choice!) for a well balanced meal.
MACROS: 15g f / 38g c / 17g p
Ingredients:
1 medium spaghetti squash
3 cups of fresh spinach
4 oz low fat cream cheese, cubed
1/4 cup shredded Parmesan
1/4 cup grated Parmesan
1 can artichoke hearts, roughly chopped
1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic powder
Crushed red pepper and chopped spinach to top
**note: you can use all shredded parmesan or all grated parmesan if that is easier! We had both so I used both, but it’s not necessary.
Directions:
Prep your spaghetti squash. I slice mine lengthwise, scrape out the insides, coat with olive oil and salt/pepper, and then cook at 375* for 35ish minutes. The trick is to slightly undercook the squash so the “noodles” don’t get soggy!
While the squash cooks, prep the filling of the squash. Roughly chop the spinach, and cube the cream cheese. Add the spinach, cream cheese, parmesan cheese, artichoke hearts, salt, pepper, and garlic powder to a large bowl. Once the spaghetti squash is cooked, shred the insides with a fork to get your “noodles” and add them to the bowl as well. The hot spaghetti squash will wilt the spinach. Mix until everything is thoroughly combined.
Add your filling back into your spaghetti squash boats or to an oven safe dish. Sprinkle the mozzarella cheese on top, and broil in your oven until the cheese is bubbly and golden brown. Top with crushed red pepper and chopped fresh spinach! Add your favorite protein in for a well balanced meal, and that’s it.
Enjoy! 🙂
