Spinach & Artichoke-Stuffed Spaghetti Squash

By Julia Kent Wednesday, August 20, 2014

This is one of those times when I took something perfectly healthy and made it completely and utterly BAD ASS.

Yes, I said ass. On the blog. Hopefully my 12-year-old Goddaughter isn’t reading.

Sooo this healthy thing isn’t exactly going so well. Are you surprised? I mean, I was on vacation for basically two weeks. And that involved a whole ton of indulgent foods and drinks and everything Maritime that I love. Like Halifax donairs (totally different from any you’ve had before) and beer-battered fish and scallops fried in lots of buttery goodness.

Spinach Artichoke Spaghetti Squash

Leave it to me to take a perfectly good spaghetti squash and fill it with the most delicious but evil dip – spinach and artichoke and CHEESE.

As I was making this, I was thinking “I’m being a good girl and eating spaghetti squash” and then after, when I was eating it, I was like “OMG this is so not diet good BUT IT’S SO DAMN GOOD!”

Spinach Artichoke Spaghetti Squash

The great thing about accidentally making unhealthy amazing food is that, well… you have to eat it. It’s made. It cannot go to waste. Nothing with cheese ever can. I practically sprinted to my work fridge at lunch time for two days, because I knew this bad ass meal had my name on it.

It can be YOURS too!

Spinach & Artichoke-Stuffed Spaghetti Squash

Yield: 2, with leftovers

Ingredients

1 spaghetti squash, halved and seeded
Olive oil
3/4 cup chopped onion
Salt & pepper, to taste
2 tsp minced garlic
1/2 cup sour cream
3 oz cream cheese
3 cups packed spinach, chopped
1 cup artichoke hearts from a jar or can, chopped
1 cup shredded marble cheese

Instructions

Spray the halves of the spaghetti squash with cooking spray (on the inside onion). Stab the outside with a fork a few times. Place face-down on a baking sheet and bake at 375 degrees for 40 minutes or until soft. While it’s cooking, heat oil in a large pan. Add onion and cook until beginning to golden. Add a bit of salt and pepper with the garlic and stir. Add sour cream and cream cheese, stirring until totally melted. Add chopped spinach and artichoke hearts and stir until spinach is wilted. Stuff each half of the spaghetti squash with the cheese mixture and top with shredded marble cheese. Broil, watching closely, until golden.

https://thedomesticblonde.com/2014/08/20/spinach-artichoke-stuffed-spaghetti-squash/