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Cheesy Spinach-&-Artichoke Stuffed Spaghetti Squash

  • 25 m
  • 25 m
Carolyn Malcoun
“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.”


    • 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


  • 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.
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