This Low Calorie Spinach Artichoke Spaghetti Squash is healthy and delicious! You can have 1/2 the squash (that is a really big serving) for just 388 calories, and as a bonus the recipe is packed with 25.2g of protein. I also added more protein boosting tips in the recipe card.
Ingredients You’ll Need
- 1 spaghetti squash
- Olive oil spray
- 1 tablespoon butter
- 1 tablespoons flour (or gluten-free flour)
- 1.5 cups unsweetened almond milk
- 1 garlic clove
- 2 cups chopped fresh spinach
- 1 (14-oz) can artichoke hearts
- ½ cup shredded low fat sharp cheddar cheese
- ⅛ cup shredded Parmesan cheese
- ¼ cup 0% Greek yogurt
Low Calorie Spinach Artichoke Spaghetti Squash
Healthy Stuffed Spaghetti Squash Meal Prep and Storage
Meal Prep: You can make the stuffed spaghetti squash completely, and skip the last 15 minutes of baking. Just cover with plastic wrap, and add to a plate (drainage may happen) and store until you are ready to bake. When you do bake, add 10 minutes if the meal prep version is cold when adding to the oven.
Storage: Will hold for 5 days in the fridge, and 1 month in the freezer (though fridge storage is best).
Reheating: Place in the oven at 350 degrees, bake until bubbling (about 25 minutes) or add to the microwave for 2-3 minutes.
Low Calorie Spinach Artichoke Spaghetti Squash Recipe
More Yummy Low Calorie Recipes:
Low Calorie Spinach Artichoke Spaghetti Squash
Ingredients
- 1 spaghetti squash
- Olive oil spray
- 1 tablespoon butter
- 1 tablespoons flour or gluten-free flour
- 1.5 cups unsweetened almond milk
- 1 garlic clove minced
- 2 cups chopped fresh spinach
- 1 (14-oz) can artichoke hearts drained
- ½ cup shredded low fat sharp cheddar cheese
- ⅛ cup shredded Parmesan cheese
- ¼ cup 0% Greek yogurt
Instructions
Spaghetti Squash Baking Instructions:
- Preheat the oven to 400° and line a baking sheet with foil.
- Slice the spaghetti squash in half lengthwise and scoop out the seeds.
- Lightly spray the inside of the squash with olive oil , then place the spaghetti squash cut side down on the prepared baking sheet and poke holes with a fork.
- Roast for 40 minutes or until lightly browned on the outside and tender when poked with a fork. (While it is baking, make the filling).
- Remove from the oven and let sit for 10 minutes. Then flip the squash so that it’s cut side up.
- Carefully, with oven mitts on, use a fork to scrape the spaghetti strands from the inside of the squash into a bowl.
- Special Note: You can find instructions for INSTANT POT or SLOW COOKER here (click)
Spinach Artichoke Filling:
- Melt the butter in a large saucepan over medium heat, add in the flour and combine with a wooden spoon.
- Mix until the butter and flour come together in a paste.
- Add in the almond milk and whisk until combined, add the garlic and stir often until the sauce thickens and coats the back of your wooden spoon, about 15 minutes.
- Add the spinach and artichoke hearts to the cream sauce and stir, the spinach will wilt and darken.
- Once the spinach is wilted and reduced by half (about 5 minutes) remove from the heat and add in 1/4 cup of the cheddar and the Parmesan cheese.
- Stir together and add in the Greek yogurt, mix to combine and then add in the shredded spaghetti squash (keep the hulls though) and mix well.
- Add the spaghetti squash and filling back to the squash hulls, top with the remaining 1/4 cup cheddar cheese and add back to the oven.
- Bake for 15 minutes, until the cheese is melted and the squash is bubbling.
- Special Note: If you forget to keep the squash hulls, that's ok. Just add the shredded squash and the filling to a 9×9 baking dish, cover with remaining cheese and bake for 15 minutes.
Nutrition
Nutrition and Calories in Spinach Artichoke Spaghetti Squash
Lower the Sodium: I was shocked at the sodium as there is no salt added to the recipe, but I have a few ideas to cut it by a lot. First, make sure you get unsalted butter. Next get low sodium artichoke hearts (if you can find them at your store) or drain and then rinse them well to remove the excess brine. I assume the sodium is so high because the brine is included in the nutrition, but I would rather sodium sensitive readers have all the advice they can get to make this recipe more accessible.
More Weight Loss Recipes:
Lose Weight By Eating Cookbooks
Share this Healthy Stuffed Spaghetti Squash Recipe:
I couldn’t finish one serving, it’s too much food. This was delicious, just like spinach artichoke dip pasta