Spinach Artichoke Spaghetti Squash Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
311 kcal
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Course
Main Course
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Cuisine
American
Spinach Artichoke Spaghetti Squash Recipe
Description
In this recipe, spaghetti squash is cooked until soft using the microwave, then its stringy flesh is scraped to resemble noodles. Meanwhile, a creamy sauce is prepared by cooking onions and garlic until tender, then stirring in sour cream, cream cheese, and Parmesan cheese to create a smooth base. Baby spinach and chopped artichoke hearts are folded into the sauce and cooked until the spinach wilts, blending subtle vegetable flavors into the creamy mixture.
The sauce is mixed thoroughly with the squash strands in their shells to coat the vegetable "noodles" well. The dish is then topped with shredded mozzarella and remaining Parmesan cheese, placed under a broiler just long enough to melt and bubble the cheese, adding a golden finish. The result is a creamy, cheese-forward vegetable casserole with soft textures and a mild tang from the cheeses.
This recipe can be served directly in the squash halves or transferred to a baking dish for easier serving. It's a flavorful, vegetable-rich option that suits those wanting a cheese-centric vegetarian main or side.
Depending on the brand and product used, nutritional counts will vary, so provided nutrition information is an estimate only.
Ingredients
- 1 spaghetti squash seeded
- 3 teaspoons extra virgin olive oil
- 3/4 cup onion chopped
- 3 cloves garlic minced
- 1/2 cup sour cream light
- 3 ounces cream cheese less fat
- 3/4 cup Parmesan Cheese divided, grated
- 3 cups baby spinach packed
- 1 1/4 cups artichoke hearts chopped, canned
- salt
- black pepper
- 3/4 cup mozzarella cheese shredded
- parsley chopped, fresh
Instructions
- Place the spaghetti squash in a microwave safe dish, cut side down. Pour about half an inch of water in the dish, then cover with plastic wrap and microwave until soft, about 10 minutes. Remove and let cool slightly, then with a fork, scrape up the strings from the squash.
- Meanwhile, in a pan, heat the olive oil over medium heat. Add the onion and cook until tender, 5-8 minutes. Add the garlic and cook until fragrant, about 60 seconds. Add in the sour cream, cream cheese and half of the parmesan cheese and stir until the cream cheese has melted and the mixture is smooth. Stir in the spinach and artichoke hearts and cook until the spinach has wilted. Season to taste with salt and pepper. Pour half of the mixture into each spaghetti squash half and gently pull up on the spaghetti squash strings to combine with the sauce as much as possible. Top with the shredded mozzarella and the remaining parmesan. Place under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
- Sprinkle with fresh parsley, if desired, and serve hot.
Notes
- Transferring the squash strands to a baking dish before adding sauce allows for easier serving to groups.
- Nutrition information varies by brands used; treat any nutritional data as a general guideline.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 311kcal | 16% |
| Carbohydrates | 13g | 4% |
| Protein | 18g | 36% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Trans Fat | 0g | 0% |
| Cholesterol | 40mg | 13% |
| Sodium | 757mg | 32% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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