You guys already know that I have a lot of love in my heart for pasta. I also have a lot of love for lower calorie pasta substitutes- like zoodles (which you also already know), and spaghetti squash. Any way that I can work additional veggies into my diet is a win in my book. This Spinach & Artichoke Spaghetti Squash is a healthier variation of the classic dip. It makes you feel like you are eating a seriously decadent alfredo pasta, without the guilt and bloated aftermath. The sauce is so creamy and cheesy without being heavy or overly rich. The spinach packs a nutrient-dense punch, and the artichoke adds a bite to balance it all out. Fun facts about artichokes: not only do they protect against various forms of cancer, diabetes, artherosclerosis, heart attack, and stroke, but they also are famous for detoxifying the body and improving the health of the liver and aiding in digestion. So, if you need a good reason to make this recipe- do it for the health of your digestive system. And HEY, did I mention that the portion size is HUGE? I wrote this recipe for three servings (dinner for two and my lunch the next day!), but you can probably get four servings out of it depending on the size of your spaghetti squash. I microwaved my squash—this is BUSY girl healthy world, after all; and microwaving the squash saves you a full hour of cooking time. I honestly don’t notice a difference between baking or microwaving the squash in this recipe, so I always go with the quicker option.
NOTE: This is also great as a side dish. I like to grill/bake my husband a chicken breast seasoned with salt, pepper, garlic powder, and onion powder to chop up and add to the dish.
Active Time: 20 minutes Total Time: 20 minutes
Serves: 3
Ingredients: 1 medium to large spaghetti squash 2 tablespoons butter 2 cloves garlic, minced 2 tablespoons flour 1 cup unsweetened almond milk 2 ounces reduced fat cream cheese ¼ cup reduced fat mozzarella cheese ¼ cup parmesan cheese 10 ounces frozen spinach, thawed 1 can artichoke hearts, sliced small 1 tablespoon lemon juice salt and pepper, to taste
crushed red pepper, for serving
Directions:
Poke holes in the spaghetti squash with a large knife, making sure to poke all the way to the center of the squash (make sure you poke enough for the size of your squash so that it doesn’t explode in the microwave!). Microwave on high for 7-10 minutes, checking every few minutes to see if the squash is softening. Once slightly soft to the touch, remove from the microwave and set aside to cool.
Meanwhile, melt the butter in a large skillet over medium-high heat. Add the garlic and saute for about a minute, or until fragrant. Add the flour and stir around until it forms a thick paste. Then, slowly pour in the almond milk, wisking continuously to avoid clumps. Add the cream cheese and continue to stir until melted. Add the mozzarella and parmesan. Cook sauce 1-2 minutes, until thickened. Add the spinach, artichokes, and lemon juice and cook an additional 1-2 minutes. Add salt and pepper to taste. Off the heat.
When the spaghetti squash is cooled enough to handle, Cut it in half lengthwise and use a fork to remove the seeds. Then, scrape the squash into a large bowl and season with salt and pepper.
Add the squash to the skillet with the sauce. Top with crushed red pepper for serving.
Nutrition Information per serving:
Calories: 226 Fat: 13g Carbs: 18g Protein: 11g Sodium: 682mg Sugar: 4g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.
