Cheesy Spinach-&-Artichoke Stuffed Spaghetti Squash
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.
Source: EatingWell Magazine, January/February 2019
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Read the full recipe after the video.
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Nutrition Facts
Serving Size: 1 1/4 cups
Per Serving:
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.
Exchanges:
1 1/2 vegetable, 1 fat, 1 starch, 1/2 high-fat protein