Hello, lovely food enthusiasts! Today, I’m bursting with excitement to share one of my absolute favorite vegetable creations: Spinach Artichoke Spaghetti Squash! This dish not only satisfies the craving for something creamy and cheesy but also leaves you feeling lighter and oh-so-satisfied. I remember the first time I made it—I was trying to impress my friends at a dinner party, and let me tell you, they were convinced I was a culinary genius! Who knew squash could be so versatile and delicious?
Ever since that night, this recipe has held a special place in my heart (and stomach!). There’s something about the combination of rich cream cheese, tangy artichokes, and fresh spinach nestled in spaghetti squash strands that feels like a warm hug. It’s a guilt-free indulgence that can be enjoyed any day of the week! Let’s dive into what makes up this fantastic dish and how you can whip it up in your own kitchen!
What’s in Spinach Artichoke Spaghetti Squash?
- 1 medium spaghetti squash: This is our star ingredient! It’s a great low-carb alternative to pasta, and once roasted, the flesh becomes lovely spaghetti-like strands.
- 2 cups fresh spinach: Packed with nutrients and vibrant green color, fresh spinach adds a delightful freshness to our creamy dish.
- 1 can (14 oz) artichoke hearts: These delightful little bites add depth and a hint of tanginess. Make sure to drain and chop them nicely!
- 1 cup cream cheese: The magical ingredient that gives this dish its rich, creamy texture. I love using Philadelphia brand, but any good-quality cream cheese will do!
- 1/2 cup sour cream: Adds a lovely tang and helps create a luscious sauce. Greek yogurt can be a great substitute for a lighter option!
- 1/2 cup grated Parmesan cheese: Because everything is better with Parmesan! It’s sharp and nutty and gives great flavor to our sauce.
- 1/2 cup shredded mozzarella cheese: For that wonderful melty factor, of course. You can never go wrong with extra cheese!
- 2 cloves garlic: Freshly minced for sure! Garlic is the aroma that brings everything together and adds a warm flavor.
- 1 teaspoon onion powder: Enhances the savory taste without the texture of onions—perfect for those who prefer to keep it smooth!
- 1 teaspoon Italian seasoning: A classic blend that adds a herby punch. Fresh herbs could work wonders here too if you have them handy!
- Salt and pepper: To taste, of course! Don’t be shy; they’re essential for bringing out all those delicious flavors!
- Optional: cooked chicken, diced: If you’re looking to up the protein content, feel free to toss in some cooked chicken! It’s a great way to make it more filling.
Is Spinach Artichoke Spaghetti Squash Good for You?
You bet it is! This dish is a fantastic way to enjoy your veggies while indulging in something creamy. The spaghetti squash is low in calories and carbs, making it a wonderful alternative to traditional pasta. The spinach is a powerhouse of vitamins and minerals, giving your body that extra boost, while artichoke hearts are a great source of fiber and antioxidants.
Now, let’s talk about the creamy ingredients—cream cheese, sour cream, and cheeses—while delicious, they do add a bit of richness that some might want to watch out for. You can easily lighten things up by opting for lower-fat dairy options or adding more veggies if you’d like. And don’t forget, when you mix this up with a hit of protein like chicken, you have a balanced meal in your hands!
Ingredients List
- 1 medium spaghetti squash
- 2 cups fresh spinach
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Optional: cooked chicken, diced
How to Make Spinach Artichoke Spaghetti Squash?
- First things first, preheat your oven to 400°F (200°C). Carefully cut that spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for about 30-40 minutes, or until the flesh is fork-tender.
- While that’s roasting away, heat a splash of olive oil in a large skillet over medium heat. Toss in the minced garlic and sauté it for 1-2 minutes until fragrant—this is when your kitchen will start smelling divine!
- Next, add the chopped artichokes and spinach to the skillet. Cook until the spinach wilts down, which should take about 2-3 minutes.
- With the heat reduced to low, add in the cream cheese, sour cream, Parmesan, mozzarella, onion powder, Italian seasoning, salt, and pepper. Stir it all together until the cheeses melt and the sauce is beautifully smooth.
- Once the spaghetti squash is done roasting, let it cool for a few minutes before using a fork to scrape out the flesh into those lovely stringy strands. Add it to the cheese mixture in the skillet.
- If you’re using cooked chicken for added protein, now’s the time to fold it into the mixture. Stir everything well to coat the squash in that luscious cream sauce.
- Serve it up right away, garnished with any additional cheese or fresh herbs if you desire. Enjoy the glory of your culinary accomplishment!
Make It Extra Special!
- For a delightful crispy topping, consider sprinkling some breadcrumbs on top before popping it back into the oven for the last few minutes of baking.
- If you’re feeling adventurous, try adding in sun-dried tomatoes or roasted red peppers for a twist on flavor!
- Pair it with a light salad or some garlic bread to round out the meal!
This Spinach Artichoke Spaghetti Squash is such a fun and satisfying dish! Whether you’re cooking for yourself, your family, or impressing your friends at a gathering, I hope you enjoy every bite. Don’t forget to share your own photos and tips if you decide to make it! Happy cooking, everyone!
