Spinach + Artichoke Stuffed Spaghetti Squash

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I was the pickiest eating child in the universe. Chicken tenders, macaroni & cheese, & Dunkaroos were my diet staples.

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I’d probably have 18 clogged arteries if it weren’t for those darn Flinstone Gummies I was force fed – lifesavers, I tell you.

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One time, my dad decided he was sick of making me different meals every night so he put a hamburger on my plate… The AUDACITY! You would have thought he put a grilled kitten in front of me. I kicked & screamed & cried & there might have been a rolling around on the floor scene. I’m fuzzy on the details.

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If you would have told my 8-year-old self I’d one day be eating artichokes & squash that wishes it was spaghetti, I would have fainted.

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Don’t feed this to your kids – they won’t eat it.

Time: 1 hour (prep + cooking) | Serves: 2 (2 halves)

Ingredients:

  • 1 spaghetti squash, halved + seeded
  • 1 cup of water
  • 1 onion, diced
  • 1 tbsp of garlic, minced
  • 1 cup of low fat cream cheese
  • 1/2 cup of grated parmesan cheese
  • 1/2 cup of marinated artichokes
  • 1 cup of spinach leaves
  • 1/2 cup of shredded mozzarella
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Pour water into a baking dish and add squash, face up, to the dish
  • Roast for 35 minutes or until fork tender
  • Heat olive oil over medium heat in a large skillet
  • Add onion + garlic, cook until tender, about 6 minutes
  • Add cream cheese + parmesan, cook until smooth and combined
  • Add artichokes + spinach + S+P, cook until spinach is wilted
  • Stuff mixture into each squash halve, stirring to combine with spaghetti squash strings
  • Sprinkle each with equal amounts of mozzarella
  • Broil for 4-5 minutes or until cheese is melted and golden brown
  • Dig in!

 

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