Description
This baked spaghetti squash is stuffed with a creamy spinach and artichoke filling, making a delicious and healthy low-carb dinner.
Ingredients
Scale
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 (10 oz) package frozen chopped spinach, thawed and drained
- 1 (14 oz) can artichoke hearts, drained and chopped
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle cut sides with olive oil and season with salt and pepper. Place cut-side down on the baking sheet.
- Roast for 40–45 minutes until tender. Let cool slightly, then use a fork to scrape the spaghetti strands into a large bowl. Reserve squash shells.
- In a large skillet over medium heat, sauté onion and garlic in a little olive oil until soft, about 3–4 minutes.
- Add the spinach and artichoke hearts; cook for 2 minutes, stirring. Remove from heat.
- In a medium bowl, mix cream cheese, sour cream, Parmesan, and half the mozzarella until smooth. Stir in the spinach-artichoke mixture.
- Combine the spaghetti squash strands with the cheese mixture. Spoon back into the reserved squash shells.
- Top with remaining mozzarella and optional red pepper flakes. Return to oven and bake 15–20 minutes until bubbly and golden.
- Serve warm.
Notes
For a dairy-free version, use vegan cream cheese, sour cream, and cheese substitutes. Squash can be roasted ahead of time.
Nutrition
- Calories: 350
- Sugar: 6g
- Fat: 24g
- Carbohydrates: 20g
- Protein: 14g