Healthy Vegetable Recipes Healthy Squash Recipes Healthy Winter Squash Recipes Healthy Spaghetti Squash Recipes Spinach & Artichoke Spaghetti Squash Nests 5.0 (3) 2 Reviews These spinach-and-artichoke spaghetti squash nests bring together the familiar flavors of spinach-and-artichoke dip with sweet and tender-crisp spaghetti squash strands. A very sharp chef’s knife is the best way to cut the spaghetti squash into even rounds. If the squash has a particularly tough skin, pierce it with a fork in 4 or 5 different places and microwave it for about 3 to 4 minutes to soften it for slicing. By Renu Anshie Dhar Renu Anshie Dhar Renu Dhar has more than a decade of cumulative experience cooking as a personal chef and culinary instructor. As a personal chef, she developed over 1,000 personalized recipes and meal plans for her clients. EatingWell's Editorial Guidelines Published on September 19, 2024 Tested by Giovanna Vazquez Tested by Giovanna Vazquez Giovanna Vazquez is a part of Dotdash Meredith's fellowship program, working as a recipe tester and developer at the Birmingham food studio. Since she was a child, Giovanna has had a strong passion for baking, and her newfound interest in health led her to schooling under the culinary nutrition degree. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Active Time: 15 mins Total Time: 45 mins Servings: 4 Nutrition Profile: No Added Sugar Gut Healthy Sesame-Free Weight Loss Nut-Free Healthy Pregnancy Soy-Free High-Fiber Vegetarian Egg-Free Gluten-Free Jump to Nutrition Facts Jump to recipe These Spinach & Artichoke Spaghetti Squash Nests feel like you’re eating your favorite dip for dinner. Spinach and artichoke is a classic combination, especially when combined with a creamy sauce. Add some spaghetti squash to the mix and you’ve got a filling meal packed with gut-friendly fiber. If you’ve never cut a spaghetti squash before, check out our expert tips on how to get it done for this dish. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! Choose a spaghetti squash with a golden yellow hue and firm skin. When you pick it up it should feel heavier than it looks.When shredding the inside of the squash nests, leave a ¼-inch thick ring. This will ensure there is sufficient space for the filling and the squash rounds remain intact. You can try any other cheese combinations, and you could also make this dish with a chorizo and cheese topping. Nutrition Notes Spaghetti squash makes a nutritious base for this tasty meal, adding texture and a healthy amount of water and beta carotene—two nutrients that are beneficial for glowing skin. Using frozen artichoke hearts is a convenient way to add fiber to a recipe. Artichokes are also a source of potassium, which is essential for ensuring proper muscle contraction for an active lifestyle. The frozen spinach in this recipe is equal to over 1 pound of fresh spinach leaves. This means that some nutrients are concentrated in higher amounts, like the antioxidants lutein and zeaxanthin, which are beneficial to maintain healthy eyesight and healthy skin. Cheese is an important and healthy addition to this recipe. Parmesan and mozzarella cheeses have calcium for maintaining healthy bones and teeth, and protein, which is important for muscle growth and repair. Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser Cook Mode (Keep screen awake) 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. Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser Combine 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. Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser 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. Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser 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. Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser Frequently Asked Questions What’s the best way to cut a spaghetti squash? To make cutting the squash a little easier, ensure it’s as steady as possible on the cutting board. Trim the ends off the spaghetti squash. Gently work your knife through the squash crosswise to cut it into 4 equal rounds. Scrape out the seeds with a spoon. You can either discard them or roast them with a variety of seasonings. Can I prepare spaghetti squash nests ahead of time? Absolutely. Roast the squash nests a week ahead and keep the artichoke-and-spinach mixture in a separate container. Bake everything together just before serving so it’s piping hot and flavorful. How should I store leftovers? If you have leftovers, they can be refrigerated for up to 5 days in an airtight container. Simply reheat them in the microwave. What should I serve with spaghetti squash? These squash nests can be a main dish along with a salad or a fabulous side dish with a hot rotisserie chicken from your local grocery store. It would also be perfect with our Slow-Cooker Baby Back Ribs, Grilled Beef & Vegetable Kebabs, Lemon & Herb Tofu Kebabs or Balsamic-Dijon Chicken. EatingWell.com, September 2024 Rate It Print Nutrition Facts (per serving) 330 Calories 18g Fat 36g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 1 squash nest Calories 330 % Daily Value * Total Carbohydrate 36g 13% Dietary Fiber 12g 42% Total Sugars 10g Protein 12g 24% Total Fat 18g 24% Saturated Fat 7g 35% Cholesterol 30mg 10% Vitamin A 546µg Vitamin C 18mg 20% Vitamin D 0µg Vitamin E 4mg 29% Folate 190µg Vitamin K 408µg Sodium 520mg 23% Calcium 323mg 25% Iron 3mg 18% Magnesium 136mg 32% Potassium 880mg 19% Zinc 2mg 18% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Sarah Pflugradt, Ph.D., RDN, CSCS Sarah Pflugradt, Ph.D., RDN, CSCS Sarah Pflugradt is a registered dietitian who holds a Ph.D. in Health and Human Performance and is a certified strength and conditioning specialist. Her extensive background in dietetics has made her a sought-after expert in family and youth sports nutrition. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications, such as Cook’s Illustrated and Cook’s Country magazines, and has edited cookbooks for Dovetail Press and The Taste Curators. EatingWell's Editorial Guidelines