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Prep Time:30 minsAdditional Time:40 minsTotal Time:1 hr 10 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:40 minsTotal Time:1 hr 10 minsServings:8Yield:8 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:40 mins
Additional Time:
40 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
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Ingredients
2mediumspaghetti squash (about 5 pounds total)
2tablespoonsextra-virgin olive oil
10ouncesfrozen artichoke hearts, thawed and coarsely chopped
½cuprefrigerated reduced-fat basil pesto
3tablespoonsall-purpose flour
¾cupgrated Parmesan cheese
¼teaspoonsalt
8ouncesfresh mozzarella balls, drained and cut in half
½cupwhole-wheat panko breadcrumbs
Cooking spray
DirectionsPreheat oven to 475 degrees F. Cut squash in half lengthwise; scoop out and discard seeds and loose pulp. Place the halves, cut-side down, on a parchment-paper-lined baking sheet. Bake until the flesh yields slightly when pressed, 25 to 30 minutes. Transfer the squash halves, cut-side up, to a plate; let stand until cool enough to handle, 10 to 15 minutes.Meanwhile, reduce oven temperature to 375 degrees F. Heat a large skillet over medium-high heat. Add oil and spinach; cook, stirring often, until the spinach is wilted and some of the liquid has evaporated, 3 to 4 minutes. Add artichokes and stir to combine. Add pesto and flour; stir until well combined. Cook, stirring, for 1 minute; remove from heat.Cut each squash half in half crosswise, creating 8 pieces. Using a fork, gently scoop out squash strands from the shells (about 3 1/2 cups total), leaving a small amount of squash in each shell to retain its shape. Place the scooped squash strands in a fine-mesh strainer over a medium bowl. Gently press to remove excess liquid; discard liquid. Add the squash strands, Parmesan and salt to the mixture in the pan and stir gently to combine.Place the squash shells on the baking sheet. Spoon about 1 cup squash mixture into each shell. Divide mozzarella pieces among the tops and sprinkle with panko; lightly coat the panko with cooking spray. Bake until the cheese is bubbly and melted and the panko is lightly browned, 10 to 15 minutes. Serve hot.TipsEquipment: Parchment paperOriginally appeared: EatingWell.com, May 2020
Directions
Preheat oven to 475 degrees F. Cut squash in half lengthwise; scoop out and discard seeds and loose pulp. Place the halves, cut-side down, on a parchment-paper-lined baking sheet. Bake until the flesh yields slightly when pressed, 25 to 30 minutes. Transfer the squash halves, cut-side up, to a plate; let stand until cool enough to handle, 10 to 15 minutes.Meanwhile, reduce oven temperature to 375 degrees F. Heat a large skillet over medium-high heat. Add oil and spinach; cook, stirring often, until the spinach is wilted and some of the liquid has evaporated, 3 to 4 minutes. Add artichokes and stir to combine. Add pesto and flour; stir until well combined. Cook, stirring, for 1 minute; remove from heat.Cut each squash half in half crosswise, creating 8 pieces. Using a fork, gently scoop out squash strands from the shells (about 3 1/2 cups total), leaving a small amount of squash in each shell to retain its shape. Place the scooped squash strands in a fine-mesh strainer over a medium bowl. Gently press to remove excess liquid; discard liquid. Add the squash strands, Parmesan and salt to the mixture in the pan and stir gently to combine.Place the squash shells on the baking sheet. Spoon about 1 cup squash mixture into each shell. Divide mozzarella pieces among the tops and sprinkle with panko; lightly coat the panko with cooking spray. Bake until the cheese is bubbly and melted and the panko is lightly browned, 10 to 15 minutes. Serve hot.TipsEquipment: Parchment paper
Preheat oven to 475 degrees F. Cut squash in half lengthwise; scoop out and discard seeds and loose pulp. Place the halves, cut-side down, on a parchment-paper-lined baking sheet. Bake until the flesh yields slightly when pressed, 25 to 30 minutes. Transfer the squash halves, cut-side up, to a plate; let stand until cool enough to handle, 10 to 15 minutes.
Meanwhile, reduce oven temperature to 375 degrees F. Heat a large skillet over medium-high heat. Add oil and spinach; cook, stirring often, until the spinach is wilted and some of the liquid has evaporated, 3 to 4 minutes. Add artichokes and stir to combine. Add pesto and flour; stir until well combined. Cook, stirring, for 1 minute; remove from heat.
Cut each squash half in half crosswise, creating 8 pieces. Using a fork, gently scoop out squash strands from the shells (about 3 1/2 cups total), leaving a small amount of squash in each shell to retain its shape. Place the scooped squash strands in a fine-mesh strainer over a medium bowl. Gently press to remove excess liquid; discard liquid. Add the squash strands, Parmesan and salt to the mixture in the pan and stir gently to combine.
Place the squash shells on the baking sheet. Spoon about 1 cup squash mixture into each shell. Divide mozzarella pieces among the tops and sprinkle with panko; lightly coat the panko with cooking spray. Bake until the cheese is bubbly and melted and the panko is lightly browned, 10 to 15 minutes. Serve hot.
Tips
Equipment: Parchment paper
Originally appeared: EatingWell.com, May 2020
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Nutrition Facts(per serving)326Calories19gFat28gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
