Cheesy Spinach-&-Artichoke Stuffed Spaghetti Squash
SERVINGS 6
Ingredients
- 3 lb spaghetti squash cut in half lengthwise and seeds removed
- 3 tablespoons water divided
- 6 cups spinach
- 16 oz artichoke frozen artichoke hearts, thawed and chopped
- 8 ounces Cream Cheese cubed and softened
- 4 oz parmesan cheese divided
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- red pepper flakes
- 1.5 lb chicken breasts
Instructions
Step 1
- Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until tender, 10 to 15 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake at 400 degrees F until tender, 40 to 50 minutes.)
- While squash cooks bake boneless skinless chicken breast in oven approx 30 min or until cooked through. (cut and set aside)
Step 2
- Meanwhile, combine spinach and the remaining 1 tablespoon water in a large skillet over medium heat. Cook, stirring occasionally, until wilted, 3 to 5 minutes. Drain and transfer to a large bowl.
Step 3
- Position rack in upper third of oven; preheat broiler.
Step 4
- Use a fork to scrape the squash from the shells into the bowl. Place the shells on a baking sheet. Stir artichoke hearts, cream cheese, 1/4 cup Parmesan, cooked chicken, salt and pepper into the squash mixture. Divide it between the squash shells and top with the remaining 1/4 cup Parmesan. Broil until the cheese is golden brown, about 3 minutes. Sprinkle with crushed red pepper and basil, if desired.
Notes
Serving Size Approx 2 Cups
Nutrition
Calories: 361kcalCarbohydrates: 19gProtein: 37gFat: 15gSaturated Fat: 8gCholesterol: 110mgSodium: 1026mgPotassium: 878mgFiber: 4gSugar: 8gVitamin A: 3412IUVitamin C: 13mgCalcium: 338mgIron: 2mg
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