Description
A healthy and flavorful twist on classic spinach and artichoke dip, served inside roasted spaghetti squash for a low-carb, satisfying meal.
Ingredients
- 1 large spaghetti squash (about 3-4 pounds)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 ounces cream cheese, softened
- 1/2 cup plain Greek yogurt
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-35 minutes, or until tender.
- While squash roasts, prepare filling. In a large bowl, combine spinach, artichokes, mozzarella, Parmesan, cream cheese, Greek yogurt, garlic, and red pepper flakes. Mix until well combined.
- Once squash is cooked, use a fork to scrape the flesh into strands, leaving about a 1/2-inch border to keep shells intact. Add the scraped strands to the filling mixture and stir to combine.
- Spoon the filling back into the squash shells, mounding it slightly. Return to oven and bake for 15-20 minutes, or until filling is hot and cheese is melted and bubbly. Let cool for 5 minutes before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American