Description
All the goodness of spinach-artichoke dip meets roasted spaghetti squash for a crave-worthy, low-carb dish. Creamy, cheesy, and topped with basil and a pinch of heat — these boats are big on flavor, easy to prep, and endlessly satisfying.
Ingredients
2 (2½ to 3 lb) spaghetti squash, halved and seeded
6 tbsp water, divided
2 (5-oz) packages baby spinach
2 (10-oz) packages frozen artichoke hearts, thawed and chopped
8 oz reduced-fat cream cheese, cubed and softened
1 cup grated Parmesan cheese, divided
½ tsp salt
½ tsp ground pepper
Crushed red pepper flakes, for garnish
Chopped fresh basil, for garnish
Instructions
Roast squash: Preheat oven to 400°F (200°C). Place squash halves cut-side down in baking dishes with 3 tbsp water in each. Roast for 35–40 minutes until tender. Scrape into strands with a fork.
Wilt spinach: While squash roasts, sauté spinach in a large skillet over medium heat until wilted.
Make the filling: Add chopped artichokes, cream cheese, ¾ cup Parmesan, salt, and pepper. Stir until smooth and creamy.
Combine & fill: Mix in cooked spaghetti squash strands. Divide mixture between the squash shells or a large baking dish.
Top & bake: Sprinkle with remaining Parmesan. Bake at 400°F for 10–15 minutes until heated through and golden on top.
Garnish and serve with crushed red pepper and fresh basil.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dinner
Nutrition
- Calories: 320
- Sugar: 5g
- Fat: 22g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 13g