Here’s an easy-cheesy way to serve up veggies this fall: Our Cheesy Spinach Artichoke Stuffed Spaghetti Squash brings all the flavor of everyone’s favorite appetizer—cooked right in the squash! Nutty and herby unite in a Greek yogurt base enriched by melty Parmesan and mozzarella cheeses.
55min
Cook time
4
Servings
Cheesy Spinach Artichoke Stuffed Spaghetti Squash
Here’s an easy-cheesy way to serve up veggies this fall: Our Cheesy Spinach Artichoke Stuffed Spaghetti Squash brings all the flavor of everyone’s favorite appetizer—cooked right in the squash! Nutty and herby unite in a Greek yogurt base enriched by melty Parmesan and mozzarella cheeses.
Here’s an easy-cheesy way to serve up veggies this fall: Our Cheesy Spinach Artichoke Stuffed Spaghetti Squash brings all the flavor of everyone’s favorite appetizer—cooked right in the squash! Nutty and herby unite in a Greek yogurt base enriched by melty Parmesan and mozzarella cheeses.
Heat oven to 375 degrees. Brush the inside of the spaghetti squash halves with olive oil. Arrange them, flesh side down, on a baking sheet and bake for 30 minutes. Remove from the oven and allow to cool (to the touch).
Using a fork, pull the strands of squash crosswise from the peel so they resemble spaghetti. Do not pierce squash skin. Transfer squash strands to a large bowl. Reserve the squash skins on the baking sheet. Increase oven temperature to 425 F.
Add artichoke hearts, spinach, shallot, garlic, cream cheese, yogurt, Parmesan cheese, salt and pepper to squash strands.
Mix until thoroughly combined. Taste and adjust seasonings as needed.
Divide the filling between the reserved squash skins and top with mozzarella cheese. Return squash boats to the oven and bake at 425 F for about 25 minutes, or until the cheese is melted and the squash mixture is hot and bubbly. Serve immediately.
