Baked spaghetti squash is tossed with a simple spinach artichoke sauce in this healthy, gluten free and vegetarian recipe, made in under an hour!
Well hello everyone and happy 2018! I’m so excited to welcome the first recipe of the new year to the blog today. It’s a healthy recipe that combines my favorite dip with my favorite squash!
I know what you’re thinking, healthy spinach artichoke dip, yeah right! Well, this version actually is! I subbed in greek yogurt for mayonnaise and added some serious flavor with lemon zest, goat cheese and red pepper flakes.
This recipe couldn’t be easier, simply roast the spaghetti squash, then while it’s roasting, prepare the scrumptious spinach artichoke sauce, when the spaghetti squash is finished roasting, remove the spaghetti “noodles” from the squash and toss them with the sauce. Voila, a delicious and simple dinner is served!
This recipe is vegetarian and gluten free, it’s packed with fiber and vitamins, and each serving is under 300 calories! Oh and it’s seriously delicious, how’s that for a kick start to 2018!
Want to add a little extra protein to this dish? Baked salmon, grilled chicken or sautéed shrimp would all make excellent additions to this baked spaghetti squash recipe!
Spaghetti squash is a wonderful gluten free alternative to pasta and perfect for those on a low carb diet. Check out these other popular spaghetti squash recipes on the blog to add to your new year menu!
- Turkey Chili Spaghetti Squash
- Vegan Tex Mex Stuffed Spaghetti Squash
- Green Chili Chicken Spaghetti Squash
- Mediterranean Spaghetti Squash
- Jalapeno Popper Spaghetti Squash
- Caprese Spaghetti Squash
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