This spaghetti-squash-for-pasta swap slashes both carbs and calories by 75% 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.
By Carolyn Malcoun | Updated on September 19, 2023
Tested by EatingWell Test Kitchen
Prep Time: 25 mins
Total Time: 25 mins
Servings: 4
Yield: 5 cups
Nutrition Prole:
High-Calcium Bone-Health Nut-Free Healthy Pregnancy Healthy Aging Healthy Immunity Low Added Sugar Soy- Free High-Fiber Vegetarian Egg-Free Gluten-Free Low-Calorie
Ingredients:
1 (2 1/2 to 3 pound) spaghetti squash, cut in half lengthwise and seeds removed
3 tablespoons water, divided
1 (5 ounce) package baby spinach
1 (10 ounce) package frozen artichoke hearts, thawed and chopped
4 ounces reduced-fat cream cheese, cubed and softened
1⁄2 cup grated Parmesan cheese, divided
1⁄4 teaspoon salt
1⁄4 teaspoon ground pepper
Crushed red pepper & chopped fresh basil for garnish
Directions:
Step 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 degrees F until tender, 40 to 50 minutes.)
Step 2
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.
Step 3
Position rack in upper third of oven; preheat broiler.
Step 4
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.
Originally appeared: EatingWell Magazine, January/February 2019
Nutrition Facts:
Per serving: Serving Size 1 1/4 cups 223 calories; total fat 11g ; saturated fat 6g ; cholesterol 28mg ; sodium 528mg ; total carbohydrate 23g; dietary fiber 9g; total sugars 7g; protein 10g; vitamin c 15mg; calcium 281mg; iron 2mg; potassium 482mg
See original recipe on EatingWell: https://www.eatingwell.com/recipe/269783/cheesy-spinach-artichoke-stuffed-spaghetti-squash/
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