Spinach and Artichoke Stuffed Squash
This tasty Mediterranean-inspired dish features spaghetti squash stuffed with a creamy spinach and artichoke filling, making it a healthy and satisfying meal.
Ingredients
- 1 (2 1/2 to 3 pound) spaghetti squash, halved and seeded
- 3 tablespoons water, divided
- 1 (5 ounce) package baby spinach
- 1 (10 ounce) package frozen artichoke hearts, thawed and chopped
- 4 ounces reduced-fat cream cheese, cubed and softened
- ½ cup grated Parmesan cheese, divided
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- Crushed red pepper & chopped fresh basil for garnish (optional)
Instructions
- Place the spaghetti squash cut-side down in a microwave-safe dish. Add 2 tablespoons of water and microwave on High until tender, about 10 to 15 minutes. (Alternatively, bake cut-side down on a rimmed baking sheet at 400°F for 40 to 50 minutes.)
- In a large skillet, combine spinach and the remaining 1 tablespoon of water over medium heat. Cook, stirring occasionally, until wilted, about 3 to 5 minutes. Drain and transfer to a large bowl.
- Preheat your broiler and position a rack in the upper third of the oven. Using a fork, scrape the squash from the shells into the bowl with the spinach.
- Return the empty squash shells to a baking sheet. Stir artichoke hearts, cream cheese, ¼ cup of Parmesan, salt, and pepper into the squash mixture. Divide the mixture between the squash shells and top with the remaining ¼ cup of Parmesan.
- Broil until the cheese is golden brown, about 3 minutes. Sprinkle with crushed red pepper and fresh basil, if desired.
Nutrition Information
Calories:223 kcal
Total Fat:11g
Carbohydrates:23g
Protein:10g
Saturated Fat:6g
Cholesterol:28mg
Sodium:528mg
Dietary Fiber:9g
