Here’s an easy-cheesy way to serve up veggies this fall: Our Cheesy Spinach Artichoke Stuffed Spaghetti Squash brings all the flavor of everyone’s favorite appetizer—cooked right in the squash! Nutty and herby unite in a Greek yogurt base enriched by melty Parmesan and mozzarella cheeses.
Ingredients:
- 1 medium spaghetti squash, split in half with seeds and pulp removed
- 1 tablespoon olive oil
- 1 can artichoke hearts, drained and squeezed dry
- 12 ounces frozen chopped spinach, thawed and squeezed dry
- 1 shallot, minced
- 2 small garlic cloves, minced
- 2 tablespoons cream cheese
- 3/4 cup plain greek yogurt
- 1/2 cup parmesan cheese, grated
- 2 teaspoons salt, or to taste
- 2 teaspoons pepper, or to taste
- 1 cup mozzarella cheese, shredded
Directions:
- Heat oven to 375 degrees. Brush the inside of the spaghetti squash halves with olive oil. Arrange them, flesh side down, on a baking sheet and bake for 30 minutes. Remove from the oven and allow to cool (to the touch).
- Using a fork, pull the strands of squash crosswise from the peel so they resemble spaghetti. Do not pierce squash skin. Transfer squash strands to a large bowl. Reserve the squash skins on the baking sheet. Increase oven temperature to 425 F.
- Add artichoke hearts, spinach, shallot, garlic, cream cheese, yogurt, Parmesan cheese, salt and pepper to squash strands.
- Mix until thoroughly combined. Taste and adjust seasonings as needed.
- Divide the filling between the reserved squash skins and top with mozzarella cheese. Return squash boats to the oven and bake at 425 F for about 25 minutes, or until the cheese is melted and the squash mixture is hot and bubbly. Serve immediately.
