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Spinach Artichoke Spaghetti Squash BigOven - Save recipe or add to grocery list Yum
Spinach artichoke spaghetti squash upgrades the rich and tangy classic into a comforting, plant-based meal packed with fiber and protein. No dairy, oil or added sugar, quick and easy prep.
Course Main Dish
Prep Time 10 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Spaghetti squash
Spinach artichoke cream sauce
Course Main Dish
Prep Time 10 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Spaghetti squash
Spinach artichoke cream sauce
Instructions
  1. Preheat oven to 400 degrees. Remove sticker from squash. Place whole in oven on a baking sheet. Bake 35-50 minutes (depending on size). Err on the side of caution as you don't want to overcook. You want the strands to be firm, not mushy. Remove from oven when it starts to brown on top. Immediately cut open to release steam and stop the baking. Check for doneness using a fork to separate the strands. Return to oven if not soft enough. Allow to cool. Remove seeds and fluff.
  2. While the squash is baking, add all of the cream ingredients except the artichoke and spinach to blender. Blend until creamy and smooth. Drain the artichoke hearts and add to blender. Pulse a few times to chop, but don't puree. Chunks are good.
  3. Transfer cream to a sauce pan. Add the spinach. Heat on low and stir continuously until spinach is bright green and wilted. Remove from heat.
  4. Pour spinach artichoke cream sauce into the spaghetti squash. Stir a bit to blend the layers (doesn't need to be thorough).
  5. Set oven to broil. Return squash to baking sheet. Broil for 3-4 minutes. Do not walk away—watch it. It goes from bubbly to burned in seconds.
  6. Use a sharp knife to cut all the way down to the skin. Use a spatula to transfer to plate. Garnish with black pepper and serve.
Recipe Notes

If your spaghetti squash is very large, consider increasing the amount of spinach artichoke cream by half or even double.

Cashews are expensive. Walnuts and almonds are too, but less so. Substitute with either. Look for bulk cashews on Amazon. Soak the entire batch overnight. Dry and store in freezer. Then they are always ready to go. Learn more about the importance of soaking nuts and beans.

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