Spinach and Artichoke Squash Casserole

Name: Spinach and Artichoke Squash Casserole
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 2 medium spaghetti squash; 1 medium shallot, finely chopped; 1 tbsp. extra virgin olive oil; 6 c. packed spinach; 8 oz. reduced-fat cream cheese, softened; 1 c. drained marinated artichoke hearts, chopped; 1/4 c. Grated Parmesan; 1/2 tsp. lemon zest; 1/2 tsp. pepper

By The Good Housekeeping Test KitchenPublished: Feb 24, 2017

Jump to recipe

Danielle Occhiogrosso

Yields:

4 serving(s)

Total Time:

20 mins

Serve spinach and artichoke, a staple appetizer recipe, in a hollowed spaghetti squash for a sophisticated first course.

Advertisement - Continue Reading Below

Ingredients

2 medium spaghetti squash
1 medium shallot, finely chopped
1 Tbsp. extra virgin olive oil
6 cups packed spinach
8 oz. reduced-fat cream cheese, softened
1 cup drained marinated artichoke hearts, chopped
1/4 cup Grated Parmesan
1/2 tsp. lemon zest
1/2 tsp. pepper

Directions

1. Step 1Poke spaghetti squash all over with knife; place in large microwave-safe dish. Cook on 80% power 10 minutes. Turn over; cook 10 minutes or until knife slips in.
2. Step 2In 6-quart sauce pot on medium, cook shallot in 1 tablespoon olive oil 3 minutes, stirring. Add packed spinach and 1/4 teaspoon salt; cook 2 minutes or until wilted. Add reduced-fat cream cheese, drained marinated artichoke hearts, grated Parmesan, lemon zest and pepper, stirring until cheese melts.
3. Step 3Cut squash into halves; discard seeds. With fork, scrape strands from sides; sprinkle with 1/8 teaspoon salt.
4. Step 4Divide spinach mixture among squash halves. Broil on high until browned, 3 to 4 minutes.