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


Read the full recipe after the video.


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

223 calories; protein 10.2g; carbohydrates 23.3g; dietary fiber 8.6g; sugars 7.1g; fat 10.9g; saturated fat 5.7g; cholesterol 28.2mg; vitamin a iu 3155.5IU; vitamin c 14.7mg; folate 135.6mcg; calcium 281.4mg; iron 1.9mg; magnesium 81.9mg; potassium 481.5mg; sodium 528.3mg.

Reviews (16)

Read More Reviews
16 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
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
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
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
This was great! I just used ricotta cheese instead of cream cheese and added some chick peas. I also made a quick marinara sauce and added that as well. 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
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
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: 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
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