Ingredients
Scale
- 1 large spaghetti squash (about 2–3 pounds)
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 10 ounces frozen spinach, thawed and squeezed dry
- 1/2 cup grated Parmesan cheese
- 1/4 cup cream cheese, softened
Instructions
- Step 1: Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil, and place them cut-side down on a baking sheet.
- Step 2: Roast the spaghetti squash for 40-50 minutes, or until the flesh is easily pierced with a fork. Let cool slightly.
- Step 3: While the squash is roasting, heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Step 4: Scoop out the spaghetti squash strands with a fork and place them in a large bowl. Add the sautéed onion and garlic, chopped artichoke hearts, and squeezed spinach to the bowl.
- Step 5: Stir in the Parmesan cheese and cream cheese until well combined. Season with salt and pepper to taste.
- Step 6: Serve the spinach artichoke mixture in the spaghetti squash halves, or spoon into a serving dish.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a quick reheat, microwave individual portions until warmed through, stirring occasionally.
- Serve with a sprinkle of red pepper flakes for a little extra kick.
- To prevent a watery dish, make sure to really squeeze all excess moisture from the thawed spinach before adding it to the mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American