Spinach Artichoke Spaghetti Squash
Spinach Artichoke Spaghetti Squash is a light and flavorful vegetarian meal, made in under an hour. In this recipe, roasted spaghetti squash is tossed with a simple spinach artichoke sauce to create a delicious meal, or simple gluten free side dish.
Ingredients
- 1 large spaghetti squash
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 1 teaspoon black pepper
- ½ cup diced onion
- 3 cloves garlic, minced
- 4 cups spinach
- ½ cup artichoke hearts, chopped
- ½ cup greek yogurt
- ¼ cup goat cheese, crumbled
- ¼ teaspoon lemon zest
- ¼ teaspoon red pepper flakes
Instructions
- Preheat the oven to 400°F.
- Cut the spaghetti squash in half lengthwise, remove the seeds and brush with 1 tablespoon olive oil then sprinkle with ½ teaspoon salt and ½ teaspoon black pepper.
- Place cut side down on a baking sheet and roast in the oven for 45 minutes.
- While the spaghetti squash is roasting, add the remaining 1 tablespoon olive oil to a large skillet on the stove over medium heat.
- Add the diced onions, cook 4-5 minutes, then add the garlic and spinach, cook for 2-3 minutes or until the spinach is cooked down. Remove from the heat and set aside.
- In a medium bowl, combine the artichoke hearts, greek yogurt, goat cheese, lemon zest, red pepper flakes, remaining ½ teaspoon kosher salt and ½ teaspoon black pepper. Add the cooked spinach, onion and garlic.
- Once the spaghetti squash is roasted, remove the squash “noodles” from the shell and toss with the spinach artichoke sauce.
Notes
- This recipe serves 2 people as a meal, or 4-6 people as a side dish.
Nutrition Facts
Serving 2servingCalories 473kcal (24%)Carbohydrates 46g (15%)Protein 17g (34%)Fat 28g (43%)Saturated Fat 7g (35%)Cholesterol 16mg (5%)Sodium 1612mg (67%)Potassium 1003mg (29%)Fiber 10g (40%)Sugar 18g (20%)Vitamin A 7073mg (141%)Vitamin C 42mg (51%)Calcium 293mg (29%)Iron 4mg (22%)
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