Spinach & Artichoke Stuffed Spaghetti Squash
Spaghetti squash just feels like autumn in our house. And there are so many ways you can stuff them to make unique and satisfying meals the whole family will love. Tonight we put a spin on the traditional spinach and artichoke dip. And it did not disappoint! ♥ Since each "serving" is contained in it's own little squash dish .. it's easy to customize each bowl the way folks like it. For Dan who is not eating dairy at this time, I made him a creamy ground turkey casserole using oat milk and flavored with the same spinach and artichokes in the vegetarian entre. Easy to do and we all got to enjoy a lovely dinner.
Categories: Budget/Cheap, Dinner
Ingredients:
- 3 Large Spaghetti Squash
- 1.5 lbs Mozzarella Cheese
- 30 ounces Artichoke Hearts
- 16 ounces frozen spinach, thawed and drained
- 1 cup Greek Yogurt
- Salt and Pepper to taste
Directions:
Preheat over to 400°
Cut the squash into 3 or 4 circular slices and remove the seeds.
To reduce cooking time, we microwaved the squash for five minutes.
Brush oil on the cut sides of the squash and roast for 30 minutes or until tender.
While the squash is cooking, you can prepare the filling.
Heat spinach in the microwave and drain.
In a food processor roughly chop your artichokes and spinach.
Fold in about a pound of the grated cheese and the one cup of greek yogurt.
Season to taste.
When the squash is fork tender, carefully separate several strands of squash and press into the middle to make a base/bottom for your bowl.
Divide your filling between all of your squash rounds and then top with the remaining grated cheese.
Base for another 15 minutes or until warm and bubbly.