Name: Cheesy Spinach-&-Artichoke Stuffed Spaghetti Squash
Prep time: 25 min
Total time: 25 min
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; 0.5 cup grated Parmesan cheese, divided; 0.25 teaspoon salt; 0.25 teaspoon ground pepper; Crushed red pepper & chopped fresh basil for garnish

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.

Carolyn Malcoun

Updated on July 9, 2019

Prep Time:

25 mins

Total Time:

25 mins

Servings:

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.

Nutrition Facts (per serving)

223	Calories
11g	Fat
23g	Carbs
10g	Protein

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.