Spinach Artichoke Spaghetti Squash

Today I am sharing a fun twist on a recipe I made a few months ago. It was a Spinach Artichoke Mac and Cheese and it was SO delicious — you can never go wrong with the combination of spinach and artichokes! After skimming through some of my old posts, I started craving that fabulous combination and I wanted to recreate it in a healthier version. And since it’s squash season, I replaced the pasta with spaghetti squash and it was just as good. Actually, it might have been better because I didn’t feel even remotely guilty about eating it! It’s definitely worth a try, and it was a quick weeknight dinner, I just made it last night!

Spinach Artichoke Spaghetti Squash
{what you will need}
1 medium sized spaghetti squash
1 yellow onion, diced
4 garlic cloves, minced
8 ounces low fat cream cheese
1/4 cup low fat sour cream
3/4 cup Parmesan cheese 
10 ounce jar marinated artichoke hearts, drained & chopped
3 ounces fresh spinach
1/2 cup shredded mozzarella cheese
Olive oil
Salt and pepper, to taste
Cayenne pepper, dash {if desired}
Preheat oven to 375 degrees. Begin by cooking the spaghetti squash. Slice the squash in half and scoop out all the seeds. Pour a little olive oil over each half and sprinkle with salt and pepper. Line a baking sheet with foil and place the squash flesh side down on the baking sheet. Bake for 35-40 minutes until the squash is tender. Remove from the oven and set aside to allow to cool. Meanwhile, in a large skillet, heat a few tablespoons olive oil over medium heat. Add the onion and cook for 5 minutes until the onion becomes soft. Add the minced garlic and stir to incorporate, season with salt and pepper; cook for about a minute. Reduce the heat to low and add the cream cheese, sour cream and 1/2 cup of the Parmesan cheese. Allow the cheese to melt and fully incorporate. Stir in the chopped artichoke hearts and spinach. Season with a dash of cayenne pepper, if desired. Once the squash has cooled, take a fork and scrape the squash into strands; place in the large skillet with the artichoke and spinach mixture. Turn the oven to broil. Transfer the mixture to a casserole dish and top with mozzarella cheese and the remaining Parmesan cheese. Broil for 3-4 minutes, or just until the top begins to brown. Serve and enjoy! 
Thanks so much for dropping by and happy cooking!

11 thoughts on “Spinach Artichoke Spaghetti Squash

  1. This sounds divine Rachel!! Look at that melted cheese. I love the top touch the broiler gives a little cheese. I can just tell this is so so flavorful…pinning for sure!! And trying soon! Happy Tuesday!!

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