Have you ever made spaghetti squash before? It’s so easy and healthy! This recipe for Spinach & Artichoke Stuffed Spaghetti Squash is super easy and is a fabulous, flavorful, healthy meatless main or side dish.
This is really yummy! For me personally, I think the cream cheese was a little too much. I will reduce that amount next time. I did add some garlic this time and will try adding some caramelized onions as well the next time. I baked this in a dish rather than the shells. Just easier for putting the leftovers away and since it’s just me, don’t need the presentation aspect of the shells.
This was really good. I added two chicken breasts that I cooked while roasting the squash so that the recipe had more protein. The flavor was good, but I thought it needed a little salt to bring it out. And, it’s super filling. I will definitely make this again.
One of my favourite recipes is a creamy spinach and artichoke dip and I thought I would incorporate it with a baked spaghetti squash. It makes a delicious filling and goes so well with the sweetness of the squash.
This is a very filling dish and could happily be shared by 4 people. Or two very, very hungry people. I’ve found that I eat half of a shell, then devour the remaining half the next day. It’s a “return later” dish. You could serve this as a side dish to share too.
Ingredients:
1 (2½ to 3 pound) spaghetti squash, cut in half lengthwise and seeds removed
3 tablespoons water, divided
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