Cheesy Spinach-&-Artichoke Stuffed Spaghetti Squash

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Cheesy Spinach-&-Artichoke Stuffed Spaghetti Squash
Print Recipe
Prep Time
15 minutes
Cook Time
20 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Cheesy Spinach-&-Artichoke Stuffed Spaghetti Squash
Print Recipe
Prep Time
15 minutes
Cook Time
20 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
  • 1 spaghetti squash (2½ to 3 pound) cut in half lengthwise and seeds removed
  • 3 Tbsp water divided
  • 5 oz package baby spinach
  • 10 oz package frozen artichoke hearts thawed and chopped
  • 1 package reduced-fat cream cheese cubed
  • ½ Cup grated Parmesan cheese divided
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ tsp garlic granules
  • ¼ tsp onion granules
  • crushed red pepper flakes
  • fresh basil
Servings:
Instructions
  1. Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until tender, 10 to 15 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake at 400°F until tender, 40 to 50 minutes.)
  2. Meanwhile, preheat oven to 400°F.
  3. Make the filling mixture by stirring the artichoke hearts, cream cheese, ¼ cup Parmesan, salt, pepper, garlic granules, and onion granules together in a large bowl.
  4. Combine spinach and the remaining 1 tablespoon water in a large skillet over medium heat. Cook, stirring occasionally, until wilted, 3 to 5 minutes. Drain and transfer to the mixture.
  5. Use a fork to scrape the squash from the shells into the mixture. Place the shells on a baking sheet. Divide the mixture between the squash shells and top with the remaining ¼ cup Parmesan. Bake at 400°F for 15 minutes.
  6. Finally, broil until the cheese is golden brown, about 3 minutes. Sprinkle with crushed red pepper and basil.
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