Rating: 4 stars
20 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

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.

Source: EatingWell Magazine, January/February 2019

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Read the full recipe after the video.
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Ingredients

Ingredient Checklist

Directions

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.)

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  • 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

1 1/4 cups
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.

1 1/2 vegetable, 1 fat, 1 starch, 1/2 high-fat protein

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