Ingredients
Scale
For the Spaghetti Squash:
- 1 large spaghetti squash, halved lengthwise and seeded
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Filling:
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 3 cups fresh spinach, chopped
- 1 (14 oz) can artichoke hearts, drained and chopped
- 4 oz cream cheese, softened
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 tsp onion powder
- 1/2 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Brush the cut sides of the spaghetti squash with olive oil and season with salt and pepper.
- Place squash cut-side down on a baking sheet and roast for 35–40 minutes, until tender.
- Let cool slightly, then use a fork to scrape the squash into spaghetti-like strands, leaving the shells intact.
- While the squash roasts, heat olive oil in a skillet over medium heat.
- Sauté garlic for 30 seconds, then add spinach and cook until wilted.
- Stir in chopped artichokes, cream cheese, sour cream, Parmesan, 1/2 cup mozzarella, onion powder, and Italian seasoning.
- Cook until creamy and well combined. Season to taste.
- Fold the spaghetti squash strands into the spinach-artichoke mixture.
- Spoon the mixture back into the squash shells.
- Top with the remaining mozzarella cheese.
- Bake for 15–20 minutes, until hot and bubbly. Broil for 1–2 minutes for a golden top if desired.
- Serve warm.
PREP TIME & NUTRITION:
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Servings: 4
- Calories: 320
- Net Carbs: 18g
- Fats: 21g
- Protein: 14g