Creamy Artichoke Spaghetti Squash

Creamy Artichoke Spaghetti Squash

Creamy Artichoke Spaghetti Squash

This recipe combines the creamy deliciousness of artichoke dip with the healthy goodness of spaghetti squash.

Ingredients:

  • 1 medium spaghetti squash
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 8 ounces softened cream cheese
  • 1/2 cup grated Parmesan cheese
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 1/2 cup chopped fresh spinach
  • 1/4 cup milk (or chicken broth for a richer flavor)
  • 1 teaspoon dried Italian seasoning
  • Salt and freshly ground black pepper, to taste

Cooking Guide:

  1. Prepare the Spaghetti Squash: Preheat oven to 400°F (200°C). Pierce the spaghetti squash a few times with a fork. Rub the outside with olive oil and season with salt. Bake whole for 45-50 minutes, or until tender when pierced with a fork.
  2. Sauté the Aromatics: While the squash is baking, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute, until fragrant.
  3. Make the Creamy Sauce: Add the softened cream cheese, Parmesan cheese, artichoke hearts, spinach, milk, and Italian seasoning to the skillet. Stir until the cream cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
  4. Assemble and Serve: Once the spaghetti squash is cooked, remove it from the oven and let it cool slightly. Cut the squash in half lengthwise and scoop out the flesh with a fork, creating spaghetti-like strands. Add the spaghetti squash to the creamy sauce and toss to coat.
  5. Serve: Divide the creamy artichoke spaghetti squash between plates and garnish with additional Parmesan cheese and fresh cracked pepper, if desired.

Tips:

  • For a richer flavor, use full-fat cream cheese and whole milk.
  • If you don’t have fresh spinach, you can use 1 cup frozen chopped spinach, thawed and squeezed dry.
  • Want to add some protein? Cook shredded chicken or shrimp and fold it into the sauce before adding the spaghetti squash.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan on the stovetop or in the microwave.

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