Spanakopita Stuffed Spaghetti Squash Bowls
Ingredients
The squash
-
2
medium or 4 small
spaghetti squash
-
2
tablespoons
olive oil
-
to taste
salt
-
to taste
pepper
The filling
-
1
head
garlic (roasted)
-
2
eggs
-
12
ounces
frozen chopped spinach
-
4
ounces
cream cheese
-
½
cup
feta cheese
-
¼
cup
fresh parsley
-
¼
cup
fresh dill
-
1
teaspoon
crushed red pepper flakes
-
⅓
cup
kalamata olives
-
3
tablespoons
sun-dried tomatoes
-
4-6
ounces
havarti cheese
-
1
tablespoon
fresh thyme
The topping
-
8-12
sheets
phyllo dough
-
2
teaspoons
melted butter or olive oil
Instructions
- Preheat the oven to 400°F.
- Slice the squash lengthwise, rub with olive oil, and season with salt and pepper.
- Place the squash cut side down on a baking sheet and bake for about 30 minutes until barely tender.
- Scrape the squash into strands and toss with 1 tablespoon of olive oil.
- Reduce the oven temperature to 350°F.
- In a bowl, whisk the eggs and mix in the spinach, roasted garlic, cream cheese, feta, parsley, dill, and red pepper flakes. Season with salt and pepper.
- Stir the squash strands into the egg mixture along with olives and sun-dried tomatoes.
- Scoop the mixture back into the squash skins and top with havarti cheese.
- Bake for 20-25 minutes until the cheese is beginning to brown.
- Cut phyllo sheets into strips, toss with olive oil, and sprinkle over the squash bowls.
- Bake for an additional 5-8 minutes until the phyllo is golden and crisp.
- Serve warm, optionally with extra feta cheese.
Nutrition Facts (estimated)
Servings
6
Calories
607
Total fat
35g
Total carbohydrates
45g
Total protein
20g
Sodium
600mg
Cholesterol
120mg
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