Yield: 4
Ingredients
1 large spaghetti squash (2½ pounds)
2 tablespoons extra-virgin olive oil
1 teaspoon garlic powder, divided
1 teaspoon onion powder, divided
1 (12-ounce) package frozen artichoke hearts, thawed and chopped
1 (10-ounce) package frozen spinach, thawed and squeezed dry
⅓ cup cream cheese, softened
¼ cup whole milk
¼ cup grated Parmesan cheese
1 teaspoon dried basil
½ teaspoon crushed red pepper, plus more for garnish
½ teaspoon grated lemon zest
¼ teaspoon salt, divided
¼ cup shredded part-skim mozzarella cheese
Directions
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. Trim ends of spaghetti squash; cut crosswise into 4 equal rounds (about 1½ inches thick). Scoop out and discard seeds.
- 2 tablespoons oil and ½ teaspoon each garlic powder and onion powder in a small bowl. Arrange the squash rounds on the prepared baking sheet; drizzle with 1 tablespoon of the oil mixture. Roast until tender, 30 to 35 minutes. Remove the squash from the oven; reduce oven temperature to 375°F.
- Meanwhile, combine artichokes, spinach, ⅓ cup cream cheese, ¼ cup each milk and Parmesan, 1 teaspoon basil, ½ teaspoon each crushed red pepper and lemon zest and the remaining ½ teaspoon each garlic powder and onion powder in a medium bowl; stir until thoroughly mixed and creamy.
- Shred the centers of the squash rounds into long strands while keeping the rounds intact. Drizzle the remaining 1 tablespoon oil mixture over the shredded squash nests; sprinkle with ⅛ teaspoon salt.
- Divide the vegetable mixture among the squash nests. Top with ¼ cup mozzarella. Bake until the mozzarella is melted, about 5 minutes. Sprinkle with the remaining ⅛ teaspoon salt. Garnish with crushed red pepper, if desired.
