spinach & artichoke dip stuffed spaghetti squash

Stuffed spaghetti squash filled with a lightened up version of a favorite dip - spinach and artichoke! A super simple, yet healthy dinner that perfect any night of the week!


  • 1 large (4-5 lb) spaghetti squash
  • 2 Tbsp olive oil, divided
  • Salt and Pepper
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, diced
  • 2 cups rotisserie chicken, diced (or just cooked chicken)
  • 1 pkg frozen spinach, thawed
  • 1 (14.5 oz) can chopped artichokes, drained
  • 1 cup plain greek yogurt
  • 6 oz provel cheese, divided
  • 1 Tbsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp pepper


  1. Preheat oven to 415 degrees F. Line a large baking sheet with foil. Spray with non stick cooking spray. Set aside.
  2. Place the spaghetti squash in the microwave for 5 minutes. (This will help to cook the spaghetti squash quicker and make it easier to cut into - If you are using a smaller squash, cook for only 2 or 3 minutes).
  3. Remove from the microwave, be careful as it will be warm! Carefully cut in half, length wise. Scoop out the seeds and pulp from the middle.
  4. Drizzle each with 1 tablespoon olive oil and season with salt and pepper.
  5. Place on prepared baking sheets and place in preheated oven. Roast for 35 minutes or until the flesh of the squash will shred easily when scraped with a fork; will be like spaghetti noodles.
  6. Meanwhile, heat a large sauté pan over medium heat. Add the remaining 1 tablespoon olive oil and add the diced onion. Cook for 4 - 5 minutes, or until onion is soft.
  7. Full instructions visit @withsaltandwit

source http://bagikaninfonya.blogspot.com/2019/03/spinach-artichoke-dip-stuffed-spaghetti.html

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