Spinach Artichoke Stuffed Spaghetti Squash
Ingredients
The squash
-
1
medium
spaghetti squash
-
2
teaspoons
olive oil
-
¾
teaspoon
coarse salt
The filling
-
6
ounces
plain Greek yogurt
-
4
ounces
cream cheese
-
1
cup
bagged frozen spinach
-
12
ounces
jar marinated artichoke hearts
-
½
cup
shredded Parmesan
-
1-½
cups
shredded mozzarella cheese
-
3-4
cloves
garlic
-
½
teaspoon
ground black pepper
-
pinch
crushed red pepper flakes
-
2
tablespoons
chopped flat-leaf Italian parsley
Instructions
- Preheat the oven to 400 degrees.
- Place the spaghetti squash halves face down in a casserole dish and add about an inch of water.
- Bake for 45-60 minutes until the squash is fork tender.
- Remove from the oven and let cool slightly, then drain the water and flip the squash so the inside is facing up.
- Shred the spaghetti squash with a fork and drizzle with olive oil and sprinkle with ¼ teaspoon salt.
- In a bowl, combine Greek yogurt, cream cheese, spinach, artichoke hearts, Parmesan, ½ cup mozzarella, garlic, remaining salt, black pepper, and red pepper flakes if using.
- Spoon the mixture into the squash halves and top with the remaining mozzarella.
- Bake for 10 minutes, then broil on low for 3-5 minutes until the cheese is melted and bubbly.
- Top with chopped parsley before serving.
Nutrition Facts (estimated)
Servings
4
Calories
563
Total fat
39g
Total carbohydrates
42g
Total protein
22g
Sodium
664mg
Cholesterol
54mg
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