Experience a delightful and healthier twist on a beloved classic dip with this Spinach Artichoke Spaghetti Squash Recipe. Combining tender spaghetti squash strands with vibrant spinach, hearty artichokes, and a rich, creamy cheese sauce, this dish transforms comfort food into a wholesome meal.
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In the realm of wholesome eating, few ingredients offer the versatility and satisfaction of spaghetti squash. It’s often hailed as a fantastic low-carb alternative to traditional pasta, and while it certainly delivers a unique and delicious experience, it’s crucial to approach it with realistic expectations. Let’s be clear: spaghetti squash will never perfectly replicate the chewiness of authentic Italian pasta. Its delicate, strand-like texture offers a delightful al dente bite, but it retains a distinct squash flavor that is wonderfully earthy and subtly sweet. Embracing spaghetti squash for its own merits, rather than as a direct pasta substitute, unlocks a world of culinary possibilities, particularly when crafting lighter, vegetable-forward dishes.
As the seasons shift and warmer weather beckons, our palates often crave meals that feel lighter yet still deliver on flavor and comfort. For those who adore hearty comfort food but are mindful of their dietary choices, finding that perfect balance can be a delightful challenge. This Spinach Artichoke Spaghetti Squash recipe beautifully bridges that gap, offering all the indulgent flavors of a creamy, cheesy dish without the heavier carb load of pasta. It’s a smart and satisfying way to enjoy a “fake-out” meal that genuinely nourishes and pleases the senses.
Drawing inspiration from the universally loved spinach artichoke dip, this recipe ingeniously incorporates those vibrant flavors into a fulfilling main course. The combination of tender spinach, tangy artichoke hearts, and a luscious, savory cheese sauce creates an irresistible filling that perfectly complements the mild sweetness of the spaghetti squash. From the moment the idea sparked, the potential for a truly wonderful dish was evident, and the final result lives up to every expectation. It’s a testament to how simple, fresh ingredients can come together to create something extraordinary, proving that healthy eating doesn’t mean sacrificing taste.
One of the most charming aspects of this dish is its presentation. Serving the creamy spinach artichoke mixture directly in the spaghetti squash halves offers an impressive, rustic touch that makes for an unforgettable meal. It’s not just about aesthetics; it also simplifies cleanup and portion control. However, for larger gatherings or easier serving for multiple people, scooping the cooked spaghetti squash strands into a baking dish before mixing in the sauce and baking works just as well. The versatility makes this healthy comfort food adaptable to any occasion. What’s more, this recipe has been a hit even with the toughest critics—the kids! Their approval is always a surefire sign of a winning recipe, making this Spinach Artichoke Spaghetti Squash a staple for family dinners.
Mastering the Art of Cooking Spaghetti Squash
Cooking spaghetti squash to perfection is key to enjoying its unique texture and flavor. There are several reliable methods, each with its own advantages, allowing you to choose the best option based on your time and equipment.
- Roasting: This is a popular method often praised for enhancing the squash’s natural sweetness and imparting a slightly caramelized flavor. To roast, carefully cut the squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil, season with salt and pepper, and place face down on a baking sheet. Roast at 400°F (200°C) for 30-60 minutes, or until tender. While it yields delicious results, it does take longer than other methods and requires careful monitoring to prevent it from becoming overly soft or mushy.
- Slow Cooker Method: For a hands-off approach, the slow cooker is an excellent choice. Place the whole spaghetti squash (pierced several times with a fork) or halves with seeds removed into your slow cooker. Add about 1 cup of water, cover, and cook on low for 4-6 hours or on high for 2-3 hours, until the squash is easily pierced with a fork. This method ensures a tender squash with minimal effort, ideal for busy days.
- Instant Pot/Pressure Cooker: If you’re short on time, a pressure cooker or Instant Pot can significantly speed up the process. Cut the squash in half, remove the seeds, and place the halves on a trivet inside the pot with 1 cup of water. Cook on high pressure for 7-10 minutes (depending on squash size), followed by a quick release. This method produces perfectly cooked squash in a fraction of the time.
- Microwaving (My Preferred Method): While it might sound unconventional, microwaving is my absolute favorite way to cook spaghetti squash. It’s incredibly fast, efficient, and consistently cooks the squash evenly without the risk of mushiness that can sometimes occur with roasting. To microwave:
- Carefully cut the spaghetti squash in half lengthwise. A sharp, sturdy knife is essential here, and you may need to rock the knife back and forth to get through the tough exterior.
- Scoop out all the seeds and stringy bits from the center.
- Place each squash half, cut side down, in a microwave-safe baking dish.
- Add about 1/2 inch of water to the bottom of the dish. This creates a steaming environment that helps the squash cook through uniformly.
- Cover the dish tightly with plastic wrap. Ensure the plastic wrap creates a good seal to trap the steam.
- Microwave on high for about 10-15 minutes, depending on the size of your squash, or until it’s tender when pierced with a fork.
- Once cooked, carefully remove the dish (it will be hot!) and let the squash cool slightly while still covered. The residual steam will continue to tenderize it.
- Once cool enough to handle, use a fork to gently scrape the cooked flesh from the inside of the squash halves. It will naturally pull away in spaghetti-like strands.
This microwave technique yields tender, distinct strands perfect for absorbing the rich spinach artichoke sauce.
Watch the Recipe: Spinach Artichoke Spaghetti Squash
For a visual guide to preparing this delectable dish, you can watch the step-by-step process in the video below:
Crafting the Creamy Spinach Artichoke Filling
The heart of this recipe lies in its incredibly flavorful and creamy spinach artichoke filling, a lighter take on a classic dip that transforms spaghetti squash into an extraordinary meal. The balance of textures and tastes is what makes this dish so appealing, offering a comforting richness that doesn’t weigh you down. Starting with a base of sautéed onions and garlic, the aroma alone will begin to tantalize your senses. These aromatic vegetables provide a foundational layer of flavor, deepening the overall profile of the sauce.
Once the onions are translucent and sweet, and the garlic is fragrant, the magic truly begins with the addition of the dairy. Light sour cream and reduced-fat cream cheese are used to create a velvety smooth sauce that clings beautifully to the spaghetti squash strands. These ingredients contribute a delightful tanginess and richness without the excessive calories often found in heavier creams. As the cheeses melt and blend, they form a luxurious base, ready to embrace the star vegetables: spinach and artichokes.
For the spinach, fresh baby spinach is highly recommended. Its tender leaves wilt down quickly and contribute a fresh, vibrant green color and a subtly earthy flavor. If using frozen spinach, ensure it’s thoroughly thawed and squeezed dry to remove excess water, which could otherwise dilute the sauce. Artichoke hearts, whether canned or jarred, should be drained well and chopped into bite-sized pieces. Their distinctive briny and slightly tangy flavor provides an essential counterpoint to the creaminess of the sauce, adding a wonderful complexity and texture. A generous portion of grated Parmesan cheese is stirred into the mixture, melting to create an even deeper savory note and contributing to the sauce’s smooth consistency. Seasoning with salt and freshly ground black pepper to taste is crucial, allowing you to adjust the flavors to your preference and ensure every spoonful is perfectly balanced.
This filling isn’t just delicious; it’s also remarkably versatile. For an extra nutritional boost, consider stirring in a handful of chopped kale along with the spinach. To add a bit of heat, a pinch of red pepper flakes can be incorporated with the garlic. If you’re looking for an even lighter option, a portion of the sour cream could be replaced with Greek yogurt, which adds a similar tang and creaminess with fewer calories and more protein. The beauty of this spinach artichoke mixture is its ability to elevate the mild spaghetti squash into a truly memorable culinary experience, proving that healthier eating can be incredibly flavorful and satisfying.
Serving and Customizing Your Spinach Artichoke Spaghetti Squash
One of the joys of this Spinach Artichoke Spaghetti Squash recipe is its inherent flexibility in serving and customization. As mentioned, serving the dish directly in the spaghetti squash halves offers an elegant and fun presentation, making it a conversation starter at any dinner table. The natural “bowl” created by the squash shell is not only visually appealing but also a clever way to keep the dish warm and minimize additional serving dishes. Simply scoop the cooked spaghetti squash strands, mix them with the rich spinach artichoke sauce, and pile it back into the shells. A final flourish of shredded mozzarella and remaining Parmesan, followed by a quick broil, creates a golden, bubbly top that’s absolutely irresistible.
For those who prefer a more traditional casserole-style serving, simply transfer all the cooked spaghetti squash strands to a large baking dish. Combine them thoroughly with the creamy spinach artichoke mixture, spread evenly, and top with the cheeses before baking until golden and bubbly. This method is particularly convenient when serving a crowd or if you prefer individual portions scooped out from a communal dish. It also allows for easier make-ahead preparation, as you can assemble the casserole in advance and bake it just before serving.
To further enhance this dish, consider a few customization options. A sprinkle of toasted breadcrumbs mixed with Parmesan cheese over the top before broiling can add a delightful crunch. For a bolder flavor, a pinch of nutmeg in the cheese sauce can bring out its savory notes, while a squeeze of lemon juice after cooking can brighten the entire dish. If you enjoy a touch of heat, a dash of your favorite hot sauce or a sprinkle of red pepper flakes can be added to the filling. Fresh herbs like chives or dill, in addition to parsley, can also elevate the aroma and taste. This recipe pairs wonderfully with a crisp green salad or a light protein like grilled chicken or fish, creating a well-rounded and satisfying meal. Whether for a casual weeknight dinner or a special occasion, this dish is sure to impress with its unique blend of healthy ingredients and decadent flavors.
Storage and Reheating Tips
Leftover Spinach Artichoke Spaghetti Squash is just as delicious the next day! To store, transfer any remaining squash and filling to an airtight container and refrigerate for up to 3-4 days. When reheating, you can microwave individual portions until warmed through, or for larger quantities, reheat in an oven-safe dish at 350°F (175°C) for about 15-20 minutes, or until bubbling and hot. Adding a splash of milk or broth can help restore the creaminess of the sauce if it appears too thick after refrigeration.
More Healthy and Delicious Spaghetti Squash Recipes
If you’ve fallen in love with the versatility of spaghetti squash, explore these other fantastic recipes:
- Huevos Rancheros Inspired Spaghetti Squash
- Southwestern Stuffed Spaghetti Squash
- Spaghetti Squash Tostadas
- Broccoli and Spaghetti Squash Recipe with Lemon Pepper
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Spinach Artichoke Spaghetti Squash Recipe
★★★★★
Deborah Harroun
10 minutes
20 minutes
30 minutes
4 servings
Main Dish
American
Pin
Ingredients
- 1 spaghetti squash, seeded
- 3 teaspoons extra virgin olive oil
- 3/4 cup chopped onion
- 3 cloves garlic, minced
- 1/2 cup light sour cream
- 3 ounces less fat cream cheese
- 3/4 cup grated parmesan, divided
- 3 cups packed baby spinach
- 1 1/4 cups canned artichoke hearts, chopped
- Salt and pepper, to taste
- 3/4 cup shredded mozzarella cheese
- Chopped fresh parsley, for garnish (optional)
Instructions
- Place the spaghetti squash in a microwave-safe dish, cut side down. Pour about half an inch of water in the dish, then cover with plastic wrap and microwave until soft, about 10-15 minutes (depending on size). Remove and let cool slightly, then with a fork, scrape up the strings from the squash.
- Meanwhile, in a pan, heat the olive oil over medium heat. Add the onion and cook until tender, 5-8 minutes. 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. Season to taste with salt and pepper. 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.
- Sprinkle with fresh parsley, if desired, and serve hot.
Video
Recipe Notes:
You can also transfer the spaghetti squash strands to a baking dish before adding the spinach artichoke mixture to make it easier to serve to multiple people.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition Information
Calories: 311 kcal (16%),
Carbohydrates: 13g (4%),
Protein: 18g (36%),
Fat: 19g (29%),
Saturated Fat: 8g (50%),
Polyunsaturated Fat: 5g,
Trans Fat: 0g,
Cholesterol: 40mg (13%),
Sodium: 757mg (33%),
Fiber: 5g (21%),
Sugar: 5g (6%)
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