Get ready to transform your dinner game with the ultimate comfort food makeover! Imagine a dish that combines the creamy, indulgent flavors of spinach artichoke dip with the light, nutritious magic of spaghetti squash. This Creamy Spinach Artichoke Stuffed Spaghetti Squash is about to become your new obsession - a low-carb marvel that doesn't sacrifice an ounce of flavor. Perfect for health-conscious foodies and comfort food lovers alike, this recipe will have you wondering why you ever settled for ordinary pasta dishes.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 large spaghetti squash
- 1 cup spinach, chopped
- 1 cup artichoke hearts, chopped
- 1 cup cream cheese
- 1/2 cup grated parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your spaghetti squash roasts evenly and becomes tender.
- Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Be cautious as the squash can be tough to cut through.
- Use a spoon to scoop out the seeds and stringy insides from each half of the spaghetti squash. Discard the seeds and stringy bits.
- Drizzle the inside of each half with olive oil and sprinkle with salt and pepper to taste. This will enhance the flavor of the squash.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. This helps to prevent sticking and makes for easier cleanup.
- Roast the squash in the preheated oven for about 30-35 minutes, or until the flesh is tender and can be easily scraped with a fork.
- While the squash is roasting, prepare the creamy filling. In a large mixing bowl, combine the chopped spinach, chopped artichoke hearts, cream cheese, grated parmesan cheese, and garlic powder. Mix until well combined.
- Once the spaghetti squash is done roasting, remove it from the oven and let it cool for a few minutes. Then, use a fork to scrape the flesh into spaghetti-like strands, keeping the strands in the shell.
- Add the scraped spaghetti squash strands to the bowl with the creamy filling mixture. Stir until everything is well combined. Taste and adjust seasoning with additional salt and pepper if necessary.
- Carefully spoon the creamy spinach artichoke mixture back into the hollowed-out spaghetti squash halves, filling them generously.
- Return the stuffed spaghetti squash to the oven and bake for an additional 10-15 minutes, or until the filling is heated through and slightly golden on top.
- Once done, remove from the oven and let cool for a few minutes before serving. Garnish with extra parmesan cheese if desired.
- Serve warm and enjoy your delicious Creamy Spinach Artichoke Stuffed Spaghetti Squash!
Tips
- Choose a firm, heavy spaghetti squash with a deep yellow color for the best texture and flavor.
- Use a sturdy, sharp knife when cutting the squash, and always cut carefully on a stable surface.
- For easier cutting, microwave the whole squash for 3-5 minutes to soften it slightly before slicing.
- Make sure to drain excess moisture from the spinach and artichoke hearts to prevent a watery filling.
- For extra flavor, consider adding a pinch of red pepper flakes or some crispy bacon bits to the filling.
- If you want a golden, crispy top, switch your oven to broil for the last 2-3 minutes of cooking.
- Let the stuffed squash rest for 5 minutes after cooking to allow the filling to set and make serving easier.
- Leftovers can be stored in an airtight container and reheated in the oven for best results.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 15g
Protein: 12g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 65mg
