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Looking for a healthier twist on a classic dish? Try this Spinach & Artichoke Spaghetti Squash! This guilt-free dish combines tender baked spaghetti squash with flavorful spinach, savory artichokes, and a creamy, cheesy goodness.

I kept this dish light by swapping in some lower fat alternatives for the cheeses and keeping with a meatless meal too. You also want to be sure to season, season, season this all the way through. If you really want to add to it, use some Italian seasoning or even some of my Hot Sh!t Seasoning!

I love that this dish is naturally gluten-free and also super filling. It's a delicious way to indulge in a comforting meal without all the extra carbs. Give it a try today and satisfy your cravings the healthier way!

Spinach Artichoke Spaghetti Squash

Yield: 2

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 60 MinTotal time: 1 H & 5 M

This guilt-free dish combines tender baked spaghetti squash with flavorful spinach, savory artichokes, and a creamy, cheesy goodness.

Ingredients

1 Tbsp. Olive Oil
1 Spaghetti Squash
1 Garlic Clove, Minced
4 C. Chopped Fresh Spinach
1 (14.5 Oz.) Can Quartered Artichoke Hearts, Drained & Chopped
4 Oz. Neufchâtel Cream Cheese
2 Tbsp. Light Mayonnaise
1/4 C. Grated Parmesan Cheese
1/2 C. Shredded Fat Free Mozzarella Cheese

Instructions

Preheat the oven to 400 degrees F. and cover a baking sheet with foil or a silicone baking mat for easy clean up if desired.
Cut the squash in half and scoop out the seeds to discard or use for something else. Brush 1/2 Tbsp. of the oil over either half of the squash and season with salt & pepper to taste.
Place in the oven to bake for 40 minutes.
While the squash is baking, heat the remaining 1/2 Tbsp. of oil in a medium pot. Add in the 1 Garlic Clove and 4 C. Chopped Fresh Spinach. Cook until garlic is fragrant and the spinach is wilted.
Stir in the 1 Can Quartered Artichoke Hearts and 4 Oz. Neufchâtel Cream Cheese until the cream cheese has melted.
Remove the pan from the heat and stir in the 2 Tbsp. Light Mayonnaise, 2 Tbsp. of the Grated Parmesan Cheese, and 1/2 C. Shredded Fat Free Mozzarella Cheese.
Once the squash is done, divide the prepared spinach and artichoke mixture evenly between each half and top with the remaining 2 Tbsp. Grated Parmesan Cheese.
Place in the oven to bake for another 20-25 minutes or until the cheese on top has melted and it's all hot and bubbly.
Once done, remove from the oven and top with some crushed red pepper flakes if desired and enjoy right away!

Recommended Products:

Pompeian Light Taste Olive Oil

Amazon Fresh, Canned Artichoke Hearts Quartered

Duke's Light Mayonnaise

Nutrition Facts

Calories

397

Fat (grams)

18 g

Sat. Fat (grams)

5 g

Carbs (grams)

33 g

Fiber (grams)

6 g

Net carbs

33 g

Sugar (grams)

11 g

Protein (grams)

30 g

Sodium (milligrams)

1454 mg

Cholesterol (grams)

27 mg

Nutritional Claims: High Fiber • Vegetarian • Gluten Free • Wheat Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher