Active Time:15 minsTotal Time:45 minsServings:4Jump to Nutrition Facts
Active Time:15 minsTotal Time:45 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipeTheseSpinach & Artichoke Spaghetti Squash Nestsfeel like you’re eating your favorite dip for dinner. Spinach and artichoke is a classic combination, especially when combined with a creamy sauce. Add some spaghetti squash to the mix and you’ve got a filling meal packed with gut-friendly fiber. If you’ve never cut a spaghetti squash before, check out our expert tips on how to get it done for this dish.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Choose a spaghetti squash with a golden yellow hue and firm skin. When you pick it up it should feel heavier than it looks.When shredding the inside of the squash nests, leave a ¼-inch thick ring. This will ensure there is sufficient space for the filling and the squash rounds remain intact.You can try any other cheese combinations, and you could also make this dish with a chorizo and cheese topping.Nutrition NotesSpaghetti squashmakes a nutritious base for this tasty meal, adding texture and a healthy amount of water and beta carotene—two nutrients that are beneficial for glowing skin.Using frozenartichoke heartsis a convenient way to add fiber to a recipe. Artichokes are also a source of potassium, which is essential for ensuring proper muscle contraction for an active lifestyle.The frozenspinachin this recipe is equal to over 1 pound of fresh spinach leaves. This means that some nutrients are concentrated in higher amounts, like the antioxidants lutein and zeaxanthin, which are beneficial to maintain healthy eyesight and healthy skin.Cheeseis an important and healthy addition to this recipe. Parmesan and mozzarella cheeses have calcium for maintaining healthy bones and teeth, and protein, which is important for muscle growth and repair.Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser
Jump to recipe
TheseSpinach & Artichoke Spaghetti Squash Nestsfeel like you’re eating your favorite dip for dinner. Spinach and artichoke is a classic combination, especially when combined with a creamy sauce. Add some spaghetti squash to the mix and you’ve got a filling meal packed with gut-friendly fiber. If you’ve never cut a spaghetti squash before, check out our expert tips on how to get it done for this dish.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Choose a spaghetti squash with a golden yellow hue and firm skin. When you pick it up it should feel heavier than it looks.When shredding the inside of the squash nests, leave a ¼-inch thick ring. This will ensure there is sufficient space for the filling and the squash rounds remain intact.You can try any other cheese combinations, and you could also make this dish with a chorizo and cheese topping.Nutrition NotesSpaghetti squashmakes a nutritious base for this tasty meal, adding texture and a healthy amount of water and beta carotene—two nutrients that are beneficial for glowing skin.Using frozenartichoke heartsis a convenient way to add fiber to a recipe. Artichokes are also a source of potassium, which is essential for ensuring proper muscle contraction for an active lifestyle.The frozenspinachin this recipe is equal to over 1 pound of fresh spinach leaves. This means that some nutrients are concentrated in higher amounts, like the antioxidants lutein and zeaxanthin, which are beneficial to maintain healthy eyesight and healthy skin.Cheeseis an important and healthy addition to this recipe. Parmesan and mozzarella cheeses have calcium for maintaining healthy bones and teeth, and protein, which is important for muscle growth and repair.Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser
TheseSpinach & Artichoke Spaghetti Squash Nestsfeel like you’re eating your favorite dip for dinner. Spinach and artichoke is a classic combination, especially when combined with a creamy sauce. Add some spaghetti squash to the mix and you’ve got a filling meal packed with gut-friendly fiber. If you’ve never cut a spaghetti squash before, check out our expert tips on how to get it done for this dish.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser
Cook Mode(Keep screen awake)Ingredients1largespaghetti squash(2½ pounds)2tablespoonsextra-virgin olive oil1teaspoongarlic powder, divided1teaspoononion powder, divided1 (12-ounce) packagefrozen artichoke hearts, thawed and chopped1 (10-ounce) packagefrozen spinach, thawed and squeezed dry⅓cupcream cheese, softened¼cupwhole milk¼cupgrated Parmesan cheese1teaspoondried basil½teaspooncrushed red pepper, plus more for garnish½teaspoongratedlemon zest¼teaspoonsalt, divided¼cupshredded part-skim mozzarella cheese
Cook Mode(Keep screen awake)
Ingredients
1largespaghetti squash(2½ pounds)
2tablespoonsextra-virgin olive oil
1teaspoongarlic powder, divided
1teaspoononion powder, divided
1 (12-ounce) packagefrozen artichoke hearts, thawed and chopped
1 (10-ounce) packagefrozen spinach, thawed and squeezed dry
⅓cupcream cheese, softened
¼cupwhole milk
¼cupgrated Parmesan cheese
1teaspoondried basil
½teaspooncrushed red pepper, plus more for garnish
½teaspoongratedlemon zest
¼teaspoonsalt, divided
¼cupshredded part-skim mozzarella cheese
Directions
Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. Trim ends of spaghetti squash; cut crosswise into 4 equal rounds (about 1½ inches thick). Scoop out and discard seeds.
Combine 2 tablespoons oil and ½ teaspoon each garlic powder and onion powder in a small bowl. Arrange the squash rounds on the prepared baking sheet; drizzle with 1 tablespoon of the oil mixture. Roast until tender, 30 to 35 minutes. Remove the squash from the oven; reduce oven temperature to 375°F.
Meanwhile, combine artichokes, spinach, ⅓ cup cream cheese, ¼ cup each milk and Parmesan, 1 teaspoon basil, ½ teaspoon each crushed red pepper and lemon zest and the remaining ½ teaspoon each garlic powder and onion powder in a medium bowl; stir until thoroughly mixed and creamy.
Shred the centers of the squash rounds into long strands while keeping the rounds intact. Drizzle the remaining 1 tablespoon oil mixture over the shredded squash nests; sprinkle with ⅛ teaspoon salt.
Divide the vegetable mixture among the squash nests. Top with ¼ cup mozzarella. Bake until the mozzarella is melted, about 5 minutes. Sprinkle with the remaining ⅛ teaspoon salt. Garnish with crushed red pepper, if desired.
Frequently Asked Questions
To makecutting the squasha little easier, ensure it’s as steady as possible on the cutting board. Trim the ends off the spaghetti squash. Gently work your knife through the squash crosswise to cut it into 4 equal rounds. Scrape out the seeds with a spoon. You can either discard them orroast themwith a variety of seasonings.
Absolutely. Roast the squash nests a week ahead and keep the artichoke-and-spinach mixture in a separate container. Bake everything together just before serving so it’s piping hot and flavorful.
If you have leftovers, they can be refrigerated for up to 5 days in an airtight container. Simply reheat them in the microwave.
EatingWell.com, September 2024
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Nutrition Facts(per serving)330Calories18gFat36gCarbs12gProtein
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.
Sarah Pflugradt, Ph.D., RDN, CSCS
andLinda Frahm
Linda Frahm
