Cheesy Spinach-&-Artichoke Stuffed Spaghetti Squash

Cheesy Spinach-&-Artichoke Stuffed Spaghetti Squash

6 Reviews
From: EatingWell Magazine, January/February 2019

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 (2½ to 3 pound) spaghetti squash, cut in half lengthwise and seeds removed
  • 3 tablespoons water, divided
  • 1 (5 ounce) package baby spinach
  • 1 (10 ounce) package frozen artichoke hearts, thawed and chopped
  • 4 ounces reduced-fat cream cheese, cubed and softened
  • ½ cup grated Parmesan cheese, divided
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • Crushed red pepper & chopped fresh basil for garnish

Preparation

  • Prep

  • Ready In

  1. 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°F until tender, 40 to 50 minutes.)
  2. 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.
  3. Position rack in upper third of oven; preheat broiler.
  4. 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, ¼ cup Parmesan, salt and pepper into the squash mixture. Divide it between the squash shells and top with the remaining ¼ cup Parmesan. Broil until the cheese is golden brown, about 3 minutes. Sprinkle with crushed red pepper and basil, if desired.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 223 calories; 11 g fat(6 g sat); 9 g fiber; 23 g carbohydrates; 10 g protein; 136 mcg folate; 28 mg cholesterol; 7 g sugars; 0 g added sugars; 3,156 IU vitamin A; 15 mg vitamin C; 281 mg calcium; 2 mg iron; 528 mg sodium; 481 mg potassium
  • Nutrition Bonus: Vitamin A (63% daily value), Folate (34% dv), Calcium (28% dv), Vitamin C (25% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ vegetable, 1 fat, 1 starch, ½ high-fat protein

Reviews 6

January 16, 2019
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By: Molly
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!
January 15, 2019
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By: kml0815
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.
January 14, 2019
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By: SeaGal
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!
January 13, 2019
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By: Shelley Binkley
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.
January 12, 2019
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By: Kasey Swisher
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.
January 10, 2019
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By: cat111719
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.
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