Spinach & Artichoke Spaghetti Squash Nests
Enjoy a delicious and filling meal with these Spinach & Artichoke Spaghetti Squash Nests, combining the classic dip flavors into a healthy dish.
Ingredients
- 1 large spaghetti squash (2½ pounds)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon garlic powder, divided
- 1 teaspoon onion powder, divided
- 1 (12-ounce) package frozen artichoke hearts, thawed and chopped
- 1 (10-ounce) package frozen spinach, thawed and squeezed dry
- ⅓ cup cream cheese, softened
- ¼ cup whole milk
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper, plus more for garnish
- ½ teaspoon grated lemon zest
- ¼ teaspoon salt, divided
- ¼ cup shredded part-skim mozzarella cheese
Instructions
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- Trim the ends of the spaghetti squash and cut it crosswise into 4 equal rounds (about 1½ inches thick). Scoop out and discard the seeds.
- In a small bowl, combine 2 tablespoons of olive oil with ½ teaspoon of garlic powder and ½ teaspoon of onion powder. Drizzle 1 tablespoon of this mixture over the squash rounds.
- Roast the squash rounds in the preheated oven until tender, about 30 to 35 minutes. Remove from oven and reduce the temperature to 375°F (190°C).
- In a medium bowl, mix artichokes, spinach, cream cheese, milk, Parmesan, basil, crushed red pepper, lemon zest, and the remaining garlic and onion powders until creamy.
- Shred the centers of the squash rounds into long strands, leaving a ¼-inch thick ring to maintain their shape. Drizzle remaining oil mixture over the shredded squash and sprinkle with ⅛ teaspoon of salt.
- Divide the artichoke and spinach mixture among the squash nests and top each with ¼ cup mozzarella cheese.
- Bake until the mozzarella is melted, about 5 minutes. Sprinkle with the remaining ⅛ teaspoon of salt and garnish with crushed red pepper if desired.
Nutritional Information
330 Calories, 18g Fat, 36g Carbs, 12g Protein
