Description
A delicious and healthy twist on classic spinach and artichoke dip, served inside roasted spaghetti squash for a low-carb meal.
Ingredients
Scale
- 1 medium spaghetti squash (about 3 lbs)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1/2 cup artichoke hearts, chopped
- 4 oz cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
Instructions
- Preheat oven to 400°F (200°C).
- Cut spaghetti squash in half lengthwise and scoop out seeds.
- Brush cut sides with olive oil and season with salt and pepper.
- Place squash cut-side down on baking sheet and roast for 40 minutes.
- While squash cooks, melt butter in skillet over medium heat.
- Add garlic and cook 30 seconds until fragrant.
- Add spinach and artichokes, cooking until spinach wilts (2-3 minutes).
- Reduce heat to low and stir in cream cheese, sour cream, and mayonnaise.
- Add 1/4 cup mozzarella and all parmesan, stirring until melted.
- Remove squash from oven and shred flesh with fork to create spaghetti-like strands.
- Mix cheese sauce with squash strands, then top with remaining mozzarella.
- Broil for 2-3 minutes until cheese is golden and bubbly.
Notes
- Store leftovers in airtight container for up to 3 days.
- For extra crispness, broil for additional 1-2 minutes.
- Substitute Greek yogurt for sour cream if preferred.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Roasting, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1/4 squash
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg
Keywords: spaghetti squash, low carb, cheesy, spinach artichoke, healthy