Description
Spaghetti squash halves are loaded with a creamy spinach and artichoke filling, then baked to bubbly perfection. A comforting vegetarian main course.
Ingredients
Units
Scale
- 1 medium (4 lbs (1814 g)) spaghetti squash
- 2 tsp olive oil
- 0.5 - 0.75 tsp coarse salt
- 6 oz (170 g) plain Greek yogurt
- 4 oz (113 g) cream cheese
- 1 cup (237 ml) bagged frozen spinach
- 12 oz (340 g) jar marinated artichoke hearts
- 0.5 cup (118 ml) shredded Parmesan
- 1.5 cups (355 ml) shredded mozzarella cheese
- 3-4 cloves garlic
- 0.25 - 0.5 tsp ground black pepper
- Pinch crushed red pepper flakes
- 2 Tbsp chopped flat-leaf Italian parsley
Instructions
- Preheat oven to 400°F (204°C).
- Place spaghetti squash halves face down in a casserole dish. Pour about an inch of water into the bottom of the casserole dish. Bake for 45-60 minutes, until squash is fork tender.
- Remove squash from the oven and allow to slightly cool. Drain remaining water from the casserole dish and flip squash over so the inside is facing up. Shred the spaghetti squash using a fork.
- Drizzle with olive oil and sprinkle with about ¼ teaspoon salt onto both halves.
- In a bowl, mix together Greek yogurt, cream cheese, spinach, artichoke hearts, Parmesan, ½ cup mozzarella, garlic, remaining ¼ – ½ teaspoon salt, ground black pepper and red pepper flakes (if using).
- Spoon mixture into the spaghetti squash halves. Top with remaining mozzarella cheese.
- Bake for 10 minutes, then broil on low for 3-5 minutes, until cheese is melted and bubbly.
- Top with chopped parsley.
Notes
- For easier shredding, let the cooked squash cool slightly before using a fork.
- If you don’t have Greek yogurt, substitute sour cream or crème fraîche for a similar creamy texture.
- Store leftover stuffed squash in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
- Cholesterol: 40