Healthy Vegetable Recipes Healthy Squash Recipes Healthy Winter Squash Recipes Healthy Spaghetti Squash Recipes Pesto Spaghetti Squash Bake 5.0 (1) 1 Review This delicious, cheesy, full-flavored pesto-stuffed spaghetti squash is hearty and filling, full of vegetables and topped with melted fresh mozzarella cheese. It's a perfect main dish for vegetarians and nonvegetarians alike! By Karen Rankin Karen Rankin Website Karen Rankin is a recipe tester, developer and food stylist. She is also a writer whose work has appeared in EatingWell, Southern Living, MyRecipes, Cooking Light, Real Simple and Food & Wine. She has served as a food stylist for many of those same brands and produces a series of videos for Southern Living called Tips from the Test Kitchen. EatingWell's Editorial Guidelines Updated on June 19, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Additional Time: 40 mins Total Time: 1 hr 10 mins Servings: 8 Yield: 8 servings Nutrition Profile: Egg Free Vegetarian Nut-Free Soy-Free Jump to Nutrition Facts Ingredients 2 medium spaghetti squash (about 5 pounds total) 2 tablespoons extra-virgin olive oil 8 ounces baby spinach 10 ounces frozen artichoke hearts, thawed and coarsely chopped ½ cup refrigerated reduced-fat basil pesto 3 tablespoons all-purpose flour ¾ cup grated Parmesan cheese ¼ teaspoon salt 8 ounces fresh mozzarella balls, drained and cut in half ½ cup whole-wheat panko breadcrumbs Cooking spray Directions Preheat oven to 475 degrees F. Cut squash in half lengthwise; scoop out and discard seeds and loose pulp. Place the halves, cut-side down, on a parchment-paper-lined baking sheet. Bake until the flesh yields slightly when pressed, 25 to 30 minutes. Transfer the squash halves, cut-side up, to a plate; let stand until cool enough to handle, 10 to 15 minutes. Meanwhile, reduce oven temperature to 375 degrees F. Heat a large skillet over medium-high heat. Add oil and spinach; cook, stirring often, until the spinach is wilted and some of the liquid has evaporated, 3 to 4 minutes. Add artichokes and stir to combine. Add pesto and flour; stir until well combined. Cook, stirring, for 1 minute; remove from heat. Cut each squash half in half crosswise, creating 8 pieces. Using a fork, gently scoop out squash strands from the shells (about 3 1/2 cups total), leaving a small amount of squash in each shell to retain its shape. Place the scooped squash strands in a fine-mesh strainer over a medium bowl. Gently press to remove excess liquid; discard liquid. Add the squash strands, Parmesan and salt to the mixture in the pan and stir gently to combine. Place the squash shells on the baking sheet. Spoon about 1 cup squash mixture into each shell. Divide mozzarella pieces among the tops and sprinkle with panko; lightly coat the panko with cooking spray. Bake until the cheese is bubbly and melted and the panko is lightly browned, 10 to 15 minutes. Serve hot. Tips Equipment: Parchment paper Rate it Print Nutrition Facts (per serving) 326 Calories 19g Fat 28g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size 1/4 stuffed squash Calories 326 % Daily Value * Total Carbohydrate 28g 10% Dietary Fiber 7g 24% Total Sugars 7g Protein 14g 27% Total Fat 19g 25% Saturated Fat 6g 32% Cholesterol 25mg 8% Vitamin A 3631IU 73% Vitamin C 13mg 14% Folate 153mcg 38% Sodium 640mg 28% Calcium 384mg 30% Iron 2mg 11% Magnesium 77mg 18% Potassium 581mg 12% 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