Spinach & Artichoke Spaghetti Squash

Creamy spinach and artichoke spaghetti squash is the perfect healthy, yet delicious dinner. It’s also incredibly easy to make!

Spinach & Artichoke Stuffed Spaghetti Squash

One of my favorite things ever is spinach and artichoke dip. I crave it a lot, which is what inspired me to make a healthy recipe using spinach and artichoke flavors in a spaghetti squash (because I really cannot get enough of spaghetti squash these days).

I sort of winged this recipe the other night. As it came out of the oven (I took a few picture as it cooled like usual *food blogger life*), I set it down for dinner and told my husband “I’m really not sure about this.” Thankfully, he said it was one of his favorite things I ever made, and I really enjoyed it as well! I got those spinach and artichoke dip cravings out of the way, and had a nutritious meal at the same time. I think some chicken added to this recipe would be amazing and add some extra protein! But, you do get some protein from the greek yogurt and spinach 😉

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Spinach & Artichoke Spaghetti Squash


Scale

Ingredients

  • 1 large spaghetti squash
  • 23 cloves of garlic (minced)
  • 2 tbsp olive oil
  • 3/4 cup plain greek yogurt, you can also use softened cream cheese for a cheesier taste!
  • 1 14 oz. can artichokes (drained & quartered )
  • 34 cups packed baby spinach
  • 1/2 cup grated parmesan – divided
  • 1/4 cup shredded mozzarella cheese – or to taste
  • 1/2 cup white onion – chopped
  • 1/2 tsp dried oregano
  • 1/4 tsp dried basil
  • salt and pepper to taste
  • chopped parsley – for garnish, optional

Instructions

  1. Preheat oven to 400 degrees F
  2. Slice your spaghetti squash in half lengthwise, take seeds out and drizzle 1 tbsp of olive oil on the insides. Place the spaghetti squash halves face down on a baking sheet and bake for about 30-33 minutes (depending on size, also remember the squashes will bake again after being stuffed)
  3. Meanwhile, in a skillet over medium heat add the other 1 tbsp of olive oil, garlic and onion. Saute for about 5 minutes.
  4. Meanwhile, in a small bowl whisk together greek yogurt, 1/4 cup parmesan (save the rest for topping), salt, pepper, dried oregano, and dried basil. Set aside.
  5. Add artichokes and spinach to the skillet with garlic and onion and cook until the spinach is wilted, stirring occasionally.
  6. Evenly distribute the greek yogurt/parm mixture in each spaghetti squash. Then top with the spinach/artichoke mixture. Mix and somewhat pull the spaghetti squash insides so its gently combined and somewhat covered. Top with the other 1/4 cup of parmesan and the shredded mozzarella. Return to the oven and bake for another 6-8 minutes or until the cheese is melted and top is a little crisp and golden.
  7. Let cool, top with chopped parsley, and fresh cracked pepper if desired – and enjoy!

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