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Spinach & Artichoke Stuffed Spaghetti Squash


Helpful tip: "I nuked the squash to cook it (about 10 min) makes it easier to cut in half, then I baked it once put together, then finished with a top broil.  BTW, I made this with vegan cheeses."

She also made them with chicken meat balls! She added fresh spinach & jarred artichokes cause that’s what she had in the house!

 

 

Ingredients

Ingredient Checklist
  •  *USE ITG CHEESE OR VEGAN CHEESE*

Directions

Instructions Checklist
  • 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.

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