This delicious, cheesy, full-flavored pesto-stuffed spaghetti squash is hearty and filling, full of vegetables and topped with melted fresh mozzarella cheese. It's a perfect main dish for vegetarians and nonvegetarians alike!

Karen Rankin
Source: EatingWell.com, May 2020

Gallery

Recipe Summary

active:
30 mins
total:
1 hr 10 mins
Servings:
8
Nutrition Profile:
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475 degrees F. Cut squash in half lengthwise; scoop out and discard seeds and loose pulp. Place the halves, cut-side down, on a parchment-paper-lined baking sheet. Bake until the flesh yields slightly when pressed, 25 to 30 minutes. Transfer the squash halves, cut-side up, to a plate; let stand until cool enough to handle, 10 to 15 minutes.

    Advertisement
  • Meanwhile, reduce oven temperature to 375 degrees F. Heat a large skillet over medium-high heat. Add oil and spinach; cook, stirring often, until the spinach is wilted and some of the liquid has evaporated, 3 to 4 minutes. Add artichokes and stir to combine. Add pesto and flour; stir until well combined. Cook, stirring, for 1 minute; remove from heat.

  • Cut each squash half in half crosswise, creating 8 pieces. Using a fork, gently scoop out squash strands from the shells (about 3 1/2 cups total), leaving a small amount of squash in each shell to retain its shape. Place the scooped squash strands in a fine-mesh strainer over a medium bowl. Gently press to remove excess liquid; discard liquid. Add the squash strands, Parmesan and salt to the mixture in the pan and stir gently to combine.

  • Place the squash shells on the baking sheet. Spoon about 1 cup squash mixture into each shell. Divide mozzarella pieces among the tops and sprinkle with panko; lightly coat the panko with cooking spray. Bake until the cheese is bubbly and melted and the panko is lightly browned, 10 to 15 minutes. Serve hot.

Tips

Equipment: Parchment paper

Nutrition Facts

326 calories; protein 13.6g 27% DV; carbohydrates 27.6g 9% DV; exchange other carbs 2; dietary fiber 6.8g 27% DV; sugars 6.9g; fat 19.2g 30% DV; saturated fat 6.3g 31% DV; cholesterol 24.6mg 8% DV; vitamin a iu 3630.5IU 73% DV; vitamin c 12.5mg 21% DV; folate 153.2mcg 38% DV; calcium 383.9mg 38% DV; iron 2mg 11% DV; magnesium 76.5mg 27% DV; potassium 581.4mg 16% DV; sodium 640mg 26% DV.