Cheesy Spinach-&-Artichoke Stuffed Spaghetti Squash

Eating Well

 

This spaghetti-squash-for-pasta swap slashes both carbs and calories by 75 percent for a delicious, creamy casserole you can feel good about eating. It’s worth roasting the squash versus cooking it in the microwave if you have the time: the flavor gets sweeter and more intense.

 

 

Ingredients

Directions

  • 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 degrees F until tender, 40 to 50 minutes.)

  • Meanwhile, 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 a large bowl.

  • Position rack in upper third of oven; preheat broiler.

  • Use a fork to scrape the squash from the shells into the bowl. Place the shells on a baking sheet. Stir artichoke hearts, cream cheese, 1/4 cup Parmesan, salt and pepper into the squash mixture. Divide it between the squash shells and top with the remaining 1/4 cup Parmesan. Broil until the cheese is golden brown, about 3 minutes. Sprinkle with crushed red pepper and basil, if desired.

Nutrition Facts

223 calories; protein 10.2g; carbohydrates 23.3g; dietary fiber 8.6g; fat 10.9g; saturated fat 5.7g; cholesterol 28.2mg; vitamin a iu 3155.5IU; vitamin c 14.7mg; folate 135.6mcg; calcium 281.4mg; iron 1.9mg; magnesium 81.9mg; potassium 481.5mg; sodium 528.3mg.