This Spinach Artichoke Spaghetti Squash is a delicious vegetarian dish that adds a whole new level of flavor to the dinner table!
I was talking with a friend recently who loves shopping at ALDI – a place I rarely go since the location is not exactly convenient although I do like shopping there.
So since the kids had two days off school for winter break last week I thought I’d take them with me to check out some budget-friendly products.
I’m not a HUGE fan of grocery shopping, however, I do enjoy discovering new food products to prevent getting stuck in a rut of cooking the same meals every week.
With that said, I picked up a spaghetti squash thinking I’d make my usual Simple Parmesan Spaghetti Squash recipe.
However, I found artichoke hearts in my cabinet and had some fresh spinach I needed to use up so I thought I’d branch out and try this spinach artichoke squash recipe. And since I love spinach artichoke dip but have never attempted to make it I thought this was a perfect start! And this recipe worked out great!
It took just a few steps, all mixed together in the squash shells to save on dishes and only took about 10 minutes to prep.
And I only used two pans for the entire meal. I first sautéed the onions and then added the remaining veggies. After cooking the squash I broke it up a bit with a fork then added the veggie mix, topped with cheese and broiled for about 5 minutes. Super easy vegetarian meal!
Spinach Artichoke Spaghetti Squash
Ingredients
- 1 medium spaghetti squash, sliced in half
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 3/4 cup sweet onion, chopped
- 1 (15 oz.) can artichoke hearts, drained
- 4 cups fresh spinach
- 1/2 cup light sour cream
- 2 tablespoons cream cheese
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
Instructions
- Preheat oven to 400 F. Place squash open side down on baking pan. Bake for 40 minutes.
- Heat oil in a large skillet. Add garlic and onions. Heat until onions are tender.
- Add artichokes and spinach and cook until spinach is wilted.
- Once squash is cooked, use a fork to loosen squash. Evenly mix in spinach/artichoke mixture to both sides of squash along with sour cream, cream cheese, 1/4 mozzarella cheese and 1/4 cup Parmesan cheese.
- Top with remaining 1/4 cup of mozzarella cheese and 1/4 cup Parmesan cheese.
- Bake at 350 F for about 10 minutes then broil for about 5 minutes.
Notes
My husband and I enjoyed this meal last night and he actually ate it as a dip with tortilla chips. One out of our three kids sampled it (I was serving leftovers as well) and one of my kids enjoyed it. I’ll try again tonight with the other two 🙂
This Spinach Artichoke Spaghetti Squash post first appeared on Chocolate Slopes.
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