Cheesy Spinach Artichoke Stuffed Spaghetti Squash Recipe 45
CHEESY SPINACH-&-ARTICHOKE STUFFED SPAGHETTI SQUASH RECIPE - (4/5)
Provided by á-382
Number Of Ingredients 9
Steps:
- Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until tender, 10 to 15 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake at 400°F until tender, 40 to 50 minutes.) Meanwhile, combine spinach and the remaining 1 tablespoon water in a large skillet over medium heat. Cook, stirring occasionally, until wilted, 3 to 5 minutes. Drain and transfer to a large bowl. Position rack in upper third of oven; preheat broiler. Use a fork to scrape the squash from the shells into the bowl. Place the shells on a baking sheet. Stir artichoke hearts, cream cheese, 1/4 cup Parmesan, salt and pepper into the squash mixture. Divide it between the squash shells and top with the remaining ¼ cup Parmesan. Broil until the cheese is golden brown, about 3 minutes. Sprinkle with crushed red pepper and basil, if desired.
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- If spaghetti squash is not already prepared, cut open, scoop out seeds, and cook in oven, face down on 400 °F for about 30-40 minutes.
- Ground the turkey over the stove top. Season with salt, pepper, and garlic powder to taste. Use your cooking spoon to chop up the turkey, making sure the pieces are broken apart and small.
- Drain and rinse the shiratake noodles over the sink. Make sure to shake and rinse thoroughly. Extra step for even better taste: sauté the noodles with cooking spray and salt and pepper in the skillet after the turkey is done. This gives it a more "real" tasting flavor!
- In a very large mixing bowl, combine spaghetti squash and shiratake noodles in the mixing bowl with the salt, pepper, garlic, and onion and mix until combined.
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Ratings 18Calories 223 per servingCategory Healthy Spaghetti Squash Recipes
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Ratings 18Calories 223 per servingCategory Healthy Spaghetti Squash Recipes
- Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until tender, 10 to 15 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake at 400 degrees F until tender, 40 to 50 minutes.)
- Meanwhile, combine spinach and the remaining 1 tablespoon water in a large skillet over medium heat. Cook, stirring occasionally, until wilted, 3 to 5 minutes. Drain and transfer to a large bowl.
- Use a fork to scrape the squash from the shells into the bowl. Place the shells on a baking sheet. Stir artichoke hearts, cream cheese, 1/4 cup Parmesan, salt and pepper into the squash mixture. Divide it between the squash shells and top with the remaining 1/4 cup Parmesan. Broil until the cheese is golden brown, about 3 minutes. Sprinkle with crushed red pepper and basil, if desired.
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