Healthy Vegetable Recipes Healthy Squash Recipes Healthy Winter Squash Recipes Healthy Spaghetti Squash Recipes Cheesy Spinach-&-Artichoke Stuffed Spaghetti Squash 4.2 (24) 23 Reviews This spaghetti-squash-for-pasta swap slashes both carbs and calories by 75% 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. By Carolyn Malcoun Carolyn Malcoun Instagram Twitter As EatingWell's food editor, Carolyn Malcoun searches for cool farmers, chefs and other food stories to tell. She has a bachelor's degree in journalism from the University of Wisconsin and a culinary arts degree from New England Culinary Institute. She started at EatingWell as an intern in the Test Kitchen in 2005 and joined the editorial team soon after. EatingWell's Editorial Guidelines Updated on July 9, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 Yield: 5 cups Nutrition Profile: Bone Health Egg Free Gluten-Free Healthy Aging Healthy Immunity Healthy Pregnancy High Calcium High Fiber Low Added Sugars Low-Calorie Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Ingredients 1 (2 1/2 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 Directions 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. Rate it Print Nutrition Facts (per serving) 223 Calories 11g Fat 23g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 1/4 cups Calories 223 % Daily Value * Total Carbohydrate 23g 8% Dietary Fiber 9g 31% Total Sugars 7g Protein 10g 20% Total Fat 11g 14% Saturated Fat 6g 29% Cholesterol 28mg 9% Vitamin A 3156IU 63% Vitamin C 15mg 16% Folate 136mcg 34% Sodium 528mg 23% Calcium 281mg 22% Iron 2mg 11% Magnesium 82mg 20% Potassium 482mg 10% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved