It’s good to be back after what feels like a month of sickness in our house. Last week this Spinach and Artichoke Dip Stuffed Spaghetti Squash popped up on my Facebook newsfeed and I knew I had to make it. I changed up a few things to simplify it and turned it into a quick and easy meal.
Spinach and Artichoke Dip Stuffed Spaghetti Squash
Ingredients
- 1 spaghetti squash (2-3lbs)
- olive oil
- salt and pepper
- 1 sweet onion - diced
- 1 red bell pepper - diced
- 3 cloves garlic - minced
- 1 can artichokes - drained and chopped
- 1 package frozen spinach (microwave for 3 minutes and drain liquid)
- 8 oz plain greek yogurt
- 6 oz mozzarella cheese
- 1 TSP italian seasoning
- 1/2 TSP salt
- 1/2 TSP pepper
Instructions
- Preheat your oven to 415 degrees
- Poke your spaghetti squash with a fork all over and place it in the microwave for 5 minutes
- Remove and slice in half length wise with a knife (be careful it will be very hot)
- Drizzle 1 tablespoon of olive oil over the sliced spaghetti squash
- Place on foil covered baking sheet and roast for 25 minutes
- While the spaghetti squash is in the oven start making the spinach and artichoke dip filling
- Heat a large sauté pan with olive oil, once it's hot add garlic, chopped red bell pepper and diced onion cook 15 minutes or until vegetables are soft and caramelized
- Remove from heat and combine with artichoke, spinach, greek yogurt, mozzarella cheese, italian seasoning and salt and pepper
- Once spaghetti squash is done remove from oven and scrape out seeds and pulp from the middle
- Using your fork scrape spaghetti squash to look like noodles
- Divide the artichoke mixture and place on top of both sides of spaghetti squash
- Top with mozzarella cheese and place back in the oven for 8-10 minutes or until cheese is melted


These look amazing. Consider them pinned! Haha! Thanks for hosting! 🙂
Marie @ Family and the Lake House recently posted…Big Boy Bedroom Gallery Wall
Thanks for joining us 🙂 heading over to your blog now! Have a great weekend!!