Imported from the web

Protein- and Fiber-Packed Spinach-Artichoke Stuffed Spaghetti Squash

Name: Protein- and Fiber-Packed Spinach-Artichoke Stuffed Spaghetti Squash
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 large spaghetti squash (Halved and seeded); 0.75 cup low-fat Greek yogurt; 1 tsp lemon juice; 2 tbsp extra virgin olive oil; 0.25 cup grated Parmesan cheese; 1 tsp garlic powder; 0.5 tsp onion powder; 0.5 tsp salt; pepper (To taste); 1 cup artichoke hearts (Chopped); 1 cup frozen spinach (Thawed, chopped, and strained); 0.75 cup shredded cheddar cheese (Divided; ¼ cup goes into the mixture, the remainder goes on top)

Recipe by Ereka Vetrini @ErekaV · Facebook

Imported by Danny Zeff on SeeMeCook

Roasted spaghetti squash halves are filled with a creamy Greek yogurt, spinach, and artichoke mixture, then finished with melted cheddar. A comforting, hearty dish highlighting the fiber of squash and the protein in Greek yogurt and cheese.

2 servings55 minAmerican

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Ingredients

1 large spaghetti squash (Halved and seeded)
0.75 cup low-fat Greek yogurt
1 tsp lemon juice
2 tbsp extra virgin olive oil
0.25 cup grated Parmesan cheese
1 tsp garlic powder
0.5 tsp onion powder
0.5 tsp salt
pepper (To taste)
1 cup artichoke hearts (Chopped)
1 cup frozen spinach (Thawed, chopped, and strained)
0.75 cup shredded cheddar cheese (Divided; ¼ cup goes into the mixture, the remainder goes on top)

Steps

1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone liner.
2
Halve the spaghetti squash and remove the seeds if this has not already been done. Place the halves cut-side down on the lined baking sheet.
3
Roast for 30 minutes. For a larger squash, roast for 40 minutes.
4
While the squash roasts, combine the Greek yogurt, lemon juice, olive oil, Parmesan, garlic powder, onion powder, salt, and pepper in a medium bowl.
5
Add the chopped artichoke hearts, thawed, chopped, and strained spinach, and ¼ cup of the cheddar to the bowl. Mix to combine.
6
Fill the roasted squash halves with the spinach-artichoke mixture.
7
Top with the remaining cheddar cheese.
8
Bake for an additional 10 minutes.

Notes

The source gives 30 minutes of roasting, or 40 minutes for a larger squash, followed by 10 minutes of baking; total time varies accordingly. The source does not specify how to judge doneness.