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A healthier way to serve a favorite dip, this Spinach Artichoke Spaghetti Squash Recipe has squash combined with spinach, artichokes, and a creamy cheese sauce.

Spinach Artichoke Spaghetti Squash on Taste and Tell



I have been on a bit of a spaghetti squash kick lately. And while I love it, I will never be that person who says that you can eat it in place of actual spaghetti and never know the difference. It’s just not true. While it is delicious, and is the same shape, it does not actually taste like spaghetti.

Now that the weather is finally warming up, lighter meals are on the minds of many. You all know I love my comfort food, so I decided that I needed a way to combine comfort with light. And while I would love to sit down to a big bowl of cheesy, creamy pasta every night, I know that it’s not smartest thing to do. So I decided to do the next best thing. Fake it.

Spinach Artichoke Spaghetti Squash

While this doesn’t replicate a big bowl of pasta, I’m going to dare say that it’s just as comforting, and definitely delicious. I’m a sucker for anything with spinach and artichokes, so when I had the idea to make this spaghetti squash recipe, it all just made sense. And I’m glad it came out just as wonderful as I had imagined it would.

I kept the spaghetti squash in the actual squash, because I thought it would be a fun way to serve it, but feel free to scoop it out into a baking dish for easier serving. And even my kids loved this one, so I know this spaghetti squash recipe is a winner!

Spinach Artichoke Spaghetti Squash

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Spinach Artichoke Spaghetti Squash
 
Prep time
Cook time
Total time
 
A healthier way to serve a favorite dip, this spaghetti squash is combined with spinach, artichokes, and a creamy cheese sauce.
Serves: 4 servings
Ingredients
  • 1 spaghetti squash, seeded
  • 3 teaspoons extra virgin olive oil
  • ¾ cup chopped onion
  • salt and pepper
  • 3 cloves garlic, minced
  • ½ cup light sour cream
  • 3 ounces less fat cream cheese
  • ¾ cup grated parmesan, divided
  • 3 cups packed baby spinach
  • 1¼ cups canned artichoke hearts, chopped
  • ¾ cup shredded mozzarella cheese
  • chopped fresh parsley
Instructions
  1. Place the spaghetti squash in a microwave safe dish, cut side up. Pour about half an inch of water in the dish, then cover with plastic wrap and microwave until soft, about 10 minutes. Remove and let cool slightly, then with a fork, scrape up the strings from the squash.
  2. Meanwhile, in a pan, heat the olive oil over medium heat. Add the onion and cook until tender, 5-8 minutes. Season with salt and pepper, then add the garlic and cook until fragrant, about 60 seconds. Add in the sour cream, cream cheese and half of the parmesan cheese and stir until the cream cheese has melted and the mixture is smooth. Stir in the spinach and artichoke hearts and cook until the spinach has wilted. Pour half of the mixture into each spaghetti squash half and gently pull up on the spaghetti squash strings to combine with the sauce as much as possible. Top with the shredded mozzarella and the remaining parmesan. Place under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
  3. Sprinkle with fresh parsley, if desired, and serve hot.

More Spaghetti Squash Love:

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Around the Web:
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25 Responses to Spinach Artichoke Spaghetti Squash Recipe

  1. Love your spinach and artichoke twist on this! Awesome meal that’s both comforting and better for you :)

  2. Whoa! That looks so dang good. Especially since it’s loaded up with one of the best combos ever.
    Pinning!

  3. Karly says:

    You and your spaghetti squash are my new best friend.

  4. marcie says:

    I love spaghetti squash, and I love what you’ve done with it here — it looks amazing!

  5. danielle says:

    Im all over this one! Pinning and making ASAP!

  6. This sounds so good! Great idea!

  7. This looks incredible, Deborah. So light and healthy, the perfect treat for summer!

  8. Love the look of this Deborah! Decadent, but doesn’t weigh you down!

  9. Thank you for making one of my favorite dips healthy and guilt-free! I love this idea! Thanks for sharing a better way to do this!

  10. Loving the sound of this, just saved it for my monthly round-up! And thanks for the shout-out for my spaghetti squash gratin too.

  11. I can’t believe that I haven’t had spaghetti squash ALL YEAR! What’s wrong with me?!?

  12. I could live off of spaghetti squash and how versatile it is. And for the fact that you turned my favorite flavor combo’s as well, into a healthy dinner. Definitely making soon. Pinned!

  13. I have never had spaghetti squash! I am so behind the times, I know. But this looks great! I can’t wait to try it!

  14. Joanne says:

    Spaghetti squash is the one winter squash that I really don’t do enough with. Love this spinach artichoke filled deliciousness! I feel like I’ll be making much more of it in the near future!

  15. Great recipe! I’ve never tried spaghetti squash but keep seeing it in my grocery store. I really need to give it a try. Adding the ingredients from spinach artichoke dip make it seem like less of a risk. Thanks for sharing!

  16. Oh now this is FABULOUS.

  17. Alexis says:

    Is there a way to eliminate the cream cheese to make it even healthier?

    • Deborah says:

      I used a low fat cream cheese, but you could always try ricotta or Greek yogurt. I’m not sure if it would be as creamy, but I’m guessing it would still taste great!

  18. Colleen says:

    That looks so cheesy delicious! I love that you’ve kept it in the spaghetti squash – less dishes that way!

  19. Deb says:

    Could you substitute ricotta for the cream cheese?

  20. amber says:

    just made this, very yummy! thanks :)

  21. Ann says:

    Is this a dip or a main meal?

    • Deborah says:

      It’s not a dip – I served it as a main meal. You could also serve it as a side dish if you want something a little heartier for dinner.

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