Spinach Artichoke Spaghetti Squash

by Rachel McCarthy
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}
 
{directions}
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! 
spinach-artichoke-spaghetti-squash
 
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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