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Creamy Artichoke Spaghetti Squash

Servings: 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

  • 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.