Creamy Artichoke Spaghetti Squash

Let’s combine TWO of my favorite things: Artichokes + Spaghetti Squash…

Let’s make it ultra creamy and melty. This turned out so insanely GREAT! Hot and comforting!

Using minimal ingredients!

My craving for creamy artichoke pasta were beyond satisfied and I already can’t wait to make this again!

You’ll only need a few minutes for actual hands-on time here, then you can go do something else while your squash is roasting – no need to babysit it.

Couldn’t be easier for a weeknight meal, so if you have not tried cooking spaghetti squash at home yet, let this be your nudge to give it a go!

Spaghetti squash is TRULY one of my favorite comfort foods! I’ve always enjoyed it, but as the years go by, it’s something I try to include weekly during the colder months.

Spaghetti squash is a satisfying and nourishing lower carb “vessel” for any type of pesto sauce, marinara sauce, meat sauce, buttery herb sauce, or melted cheese you may be craving! It’s quite easy to dress this squash in something simple to create a nutritious meal.

Top it just as you would noodles and ENJOY!

This winter squash gets the “most creative” award in the squash family because when it’s cooked, the flesh turns into delicious noodle-y strands.

It’s low in calories, high in fiber, and contains lots of vitamin C, B vitamins, and antioxidants — and makes for a super delicious (and healthy!) alternative to pasta.

It can seem a little intimidating the first time you make it, but it’s actually very simple.

Just slice it in half lengthwise (the hardest part of the prep), scoop out the seeds, drizzle each half with oil, and season with sea salt.

Place your squash halves cut side down on a baking sheet and roast in the oven at 425 degrees F for 30-40 minutes depending on the size of your squash.

If your squash is very large, it may be as long as 50 minutes or so, but don’t let the squash overcook.

Remove from the oven and let cool for a few minutes before scraping out the strands with a fork. Serve with your favorite sauce. YUM!

❓How often do you eat spaghetti squash?

REFERENCE:
HealthLine
CleanFoodCrush 

Here are a few more of my favorite spaghetti squash recipes:

Spaghetti Squash Lasagna Casserole

Spaghetti Squash Pesto Chicken

Margherita Spaghetti Squash

Simple Spaghetti Squash Skillet

Bolognese Stuffed Spaghetti Squash for Clean Eating Pasta Night!

Fresh Pesto Spaghetti Squash Skillet w/ Sun-dried Tomatoes

Spaghetti Squash tossed with Fresh Basil Pesto

Buffalo Chicken Stuffed Spaghetti Squash 

You could add some cooked chicken or flaky salmon into your creamy mixture to keep the protein higher.

2 servings

Ingredients:

• 1 medium spaghetti squash
• 1 Tbsp extra-virgin olive oil or avocado oil
• sea salt and ground pepper, to taste
• 1 cup plain Greek yogurt
• 4 ozs organic cream cheese, room temperature
• 1/4 cup freshly grated Parmesan cheese
• 2 tsps Italian seasoning
• 1 tsp garlic powder, or to taste
• 1/2 tsp onion powder
• 1 x 14 oz jar artichoke hearts, rinsed and drained, quartered

Instructions:

Preheat your oven to 425 F and line a baking sheet with parchment paper for easy cleanup afterwards.
Carefully cut your spaghetti squash in half lengthwise using a very sharp large chef’s knife, scoop out the seeds (I use an ice cream scoop to make this easier) and place cut side up, on your baking sheet.

Brush both insides very lightly with oil and season lightly with sea salt and pepper. Flip your squash cut side down onto your baking sheet and roast for 30-40 minutes.
Actual bake time will depend on the size of your squash.

Meanwhile, in a medium bowl, combine your Greek yogurt with all of the seasonings. Add in the softened cream cheese, parmesan cheese, and your artichokes then stir to incorporate.

Once the squash is finished roasting, remove from the oven and carefully flip them back up like a boat. Use a fork to lightly scrape and loosen the ‘spaghetti’ strands from the inside of each squash. Shred your spaghetti squash into noodle-y strands.

Divide your creamy artichoke mixture between the 2 squash “boats” stir to combine with the spaghetti strands.

Return to the oven and bake at 350 degrees f. for about 5-10 minutes until hot and melty, then sprinkle with additional parmesan if desired and serve.
Enjoy!
💚Rachel

Creamy Artichoke Spaghetti Squash

Category Dinner Lunch Recipes Sides

Persons

2

Ingredients

• 1 medium spaghetti squash
• 1 Tbsp extra-virgin olive oil or avocado oil
• sea salt and ground pepper, to taste
• 1 cup plain Greek yogurt
• 4 ozs organic cream cheese, room temperature
• 1/4 cup freshly grated Parmesan cheese
• 2 tsps Italian seasoning
• 1 tsp garlic powder, or to taste
• 1/2 tsp onion powder
• 1 x 14 oz jar artichoke hearts, rinsed and drained, quartered

Instructions

1. Preheat your oven to 425 F and line a baking sheet with parchment paper for easy cleanup afterwards.
2. Carefully cut your spaghetti squash in half lengthwise using a very sharp large chef’s knife, scoop out the seeds (I use an ice cream scoop to make this easier) and place cut side up, on your baking sheet.
3. Brush both insides very lightly with oil and season lightly with sea salt and pepper.
4. Flip your squash cut side down onto your baking sheet and roast for 30-40 minutes. Actual bake time will depend on the size of your squash.
5. Meanwhile, in a medium bowl, combine your Greek yogurt with all of the seasonings.
6. Add in the softened cream cheese, parmesan cheese, and your artichokes then stir to incorporate.
7. Once the squash is finished roasting, remove from the oven and carefully flip them back up like a boat.
8. Use a fork to lightly scrape and loosen the 'spaghetti' strands from the inside of each squash. Shred your spaghetti squash into noodle-y strands.
9. Divide your creamy artichoke mixture between the 2 squash “boats” stir to combine with the spaghetti strands.
10. Return to the oven and bake at 350 degrees f. for about 5-10 minutes until hot and melty, then sprinkle with additional parmesan if desired and serve.

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