This spaghetti-squash-for-pasta swap slashes both carbs and calories by 75 percent for a delicious, creamy casserole you can feel good about eating. It's worth roasting the squash versus cooking it in the microwave if you have the time: the flavor gets sweeter and more intense.

Carolyn Malcoun
Source: EatingWell Magazine, January/February 2019


Ingredient Checklist


Instructions Checklist
  • Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until tender, 10 to 15 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake at 400 degrees F until tender, 40 to 50 minutes.)

  • Meanwhile, combine spinach and the remaining 1 tablespoon water in a large skillet over medium heat. Cook, stirring occasionally, until wilted, 3 to 5 minutes. Drain and transfer to a large bowl.

  • Position rack in upper third of oven; preheat broiler.

  • Use a fork to scrape the squash from the shells into the bowl. Place the shells on a baking sheet. Stir artichoke hearts, cream cheese, 1/4 cup Parmesan, salt and pepper into the squash mixture. Divide it between the squash shells and top with the remaining 1/4 cup Parmesan. Broil until the cheese is golden brown, about 3 minutes. Sprinkle with crushed red pepper and basil, if desired.

Nutrition Facts

222.6 calories; protein 10.2g 21% DV; carbohydrates 23.3g 8% DV; exchange other carbs 1.5; dietary fiber 8.6g 34% DV; sugars 7.1g; fat 10.9g 17% DV; saturated fat 5.7g 29% DV; cholesterol 28.2mg 9% DV; vitamin a iu 3155.5IU 63% DV; vitamin c 14.7mg 25% DV; folate 135.6mcg 34% DV; calcium 281.4mg 28% DV; iron 1.9mg 11% DV; magnesium 81.9mg 29% DV; potassium 481.5mg 14% DV; sodium 528.3mg 21% DV.

Reviews (14)

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14 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
Very good. I've made it many times as printed. Today I used one 3 lb. squash only 2 ounces cream cheese 8 ounces enchilada salsa verde and 1 oz Romano cheese grated on top along with spinach and artichokes. Baked in oiled dish at 425 degrees for 30 minutes. Read More
Rating: 5 stars
Ithis was awesome meal I enjoyed every bit of it my wife enjoyed every bit she asked if I may took a picture of it I did thank you very much mmmmm Read More
Rating: 5 stars
I'm always looking for different ways to use spaghetti squash, this was perfect. Creamy and decadent. I will make it again. The only change I would make is more artichoke hearts. They give it a meaty texture. Read More
Rating: 5 stars
This was delicious. It was subtly creamy. The texture was great. I roasted the squash in the oven. I also used canned artichoke hearts. I drained them very well. I will definitely make this again. Read More
Rating: 1 stars
We've made numerous Cooking Light recipes all great but this was a huge disappointment. I guess we should avoid the frozen / prepared ingredients. Read More
Rating: 5 stars
Delicious. Making it for the second time. Read More
Rating: 5 stars
I will make this again my husband and I thoroughly enjoyed it. I added one garlic clove 3/4 cups cherry tomatoes & 3/4 cups of fresh mushrooms. I would also consider adding shallots & shrimp or chicken the next time I make this.. The dish was surprisingly filling and very easy to make and we have lots of leftovers for lunch tomorrow. Read More
Rating: 4 stars
Quite good Nice mix of ingredients. Not difficult to make but a few steps. Not a quick something you'd whip up in a moments notice. Read More
Rating: 4 stars
This was really tasty! I added a can of black beans as well as a little garlic powder and would do the same again. Will definitely make this again! Read More
Rating: 4 stars
This is really yummy! For me personally I think the cream cheese was a little too much. I will reduce that amount next time. I did add some garlic this time and will try adding some caramelized onions as well the next time. I baked this in a dish rather than the shells. Just easier for putting the leftovers away and since it's just me don't need the presentation aspect of the shells. Read More
Rating: 5 stars
I put the squash mixture in ramekins topped with the cheese ahead of time. Then heated at 350 for20 minutes then placed under the broiler for 2 minutes. Made an elegant side dish! Read More
Rating: 5 stars
This was really good. I added two chicken breasts that I cooked while roasting the squash so that the recipe had more protein. The flavor was good but I thought it needed a little salt to bring it out. And it's super filling. I will definitely make this again. Read More
Rating: 5 stars
This was super easy and delicious! I had fat free cream cheese on hand so that is what I used but it was still great. We will definitly be making this again. Read More
Rating: 5 stars
This was delicious! I tweaked it just a bit. Subbed goat cheese for the cream cheese used power greens rather than spinach and added some roasted mushrooms for a little extra substance. My husband had a hard time believing there was no meat because it was so rich and luscious. This will definitely be on the rotation. Read More