This spinach artichoke spaghetti squash can be your best cold weather guilty pleasure! You can eat its long strands just like pasta, but contains lower calories and carbs. The perfect combination of squash, artichoke hearts, spinach and cheese is an ideal seasonal treat during special occasions. So grab a spaghetti squash at your local farm stand now!
Spinach Artichoke Spaghetti Squash
- 1 spaghetti squash, seeded
- 3 tsp. extra virgin olive oil
- 3 cloves garlic, minced
- 3/4 cup chopped onion
- chopped fresh parsley
- 1 1/4 cups canned artichoke hearts, chopped
- 3 cups packed baby spinach
- 1/2 cup light sour cream
- 3 ounces less fat cream cheese
- 3/4 cup shredded mozzarella cheese
- 3/4 cup grated Parmesan, divided
- salt and pepper
- Preheat the oven to 350°F.
- Using a sharp knife, half the spaghetti squash into lengthwise and remove out the pulp and seeds. Position the squash halves cut side up on a baking sheet. Bake for 40 minutes. Flick the squash halves and bake for another 15 minutes, or until the knife can be pierced into the external shell with slight resistance.
- Meanwhile, cook the sauce. In a deep sauté pan, heat the olive oil in medium heat. Add the onions and sauté. Season with salt and pepper, then add the garlic and cook until fragrant, about a minute. Put in the cream cheese, sour cream and half of the Parmesan cheese and blend until the cream cheese melts and the mixture is smooth. Stir in the spinach and artichoke hearts and cook until the spinach wilts.
- Pour half of the mixture into each spaghetti squash half. To mix the sauce and the spaghetti squash strings well, gently pull up the strings. Sprinkle the shredded mozzarella and the extra Parmesan on top. Put under the broiler for 2 to 3 minutes, or until the cheese melts and become bubbly.
- Shower with fresh parsley. Serve. Enjoy!
You can indulge in this easy to cook, inexpensive spinach artichoke spaghetti squash with a little guilt. It is a tangy, fiber-packed and healthier alternative to both regular pasta and chips.