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Delicious 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 is perfect any night of the week!

Meal prep suggestions:
that is one of our best meal prep foods we make! It holds and reheats wonderfully. When it is meal time, Shop in containers reheat.
To save time when it is dinner time, prepare the dish but don't bake. Wrap with saran wrap or cling wrap, then before baking, remove. then bake at meal time!

If you would like, add the skillet to a baking dish, such as 9×9, then top with chicken mixture, as opposed to stuffing the skillet. When making it for 14, this I make this stuffed spaghetti squash dish.

Recipe adapted from here
Delicious Spinach & Artichoke Dip Stuffed Spaghetti Squash
  • 1 large (4-5 lb) spaghettí squash
  • 2 Tbsp olíve oíl, dívíded
  • Salt and Pepper
  • 1 small oníon, díced
  • 1 red bell pepper, díced
  • 3 garlíc cloves, mínced
  • 2 cups rotísseríe chícken, díced (or just cooked chícken)
  • 1 (14.5 oz) can chopped artíchokes, draíned
  • 1 pkg frozen spínach, thawed
  • 1 cup plaín greek yogurt
  • 6 oz provel cheese, dívíded
  • 1 Tbsp ítalían seasoníng
  • 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 spray. Set aside.
  2. Place the skillet in the microwave for 5 minutes. (This can help to cook the skillet quicker and make it easier to cut - If you're using a smaller skillet, cook for just two or three minutes).
  3. Remove from the microwave, be careful as it'll be warm! Carefully cut in half, length wise. Scoop out pulp and the seeds from the Center.
  4. Drizzle each with 1 tbsp 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 squash's flesh will shred when scraped with a fork.
  6. Meanwhile, heat a large sauté pan over moderate heat. Add the remaining 1 tablespoon olive oil and add the onion. Cook for 4 - 5 minutes, or until onion is tender.
  7. Add the diced red pepper and garlic. Cook for 10 - 15 minutes, or until veggies begin to caramelize and are tender.
  8. Remove from heat, and add the chicken, artichokes, chopped lettuce, greek yogurt, 4 ounces of this provel, italian seasoning, salt and pepper. Stir blend.
  9. Once squash is done, carefully scrape each skillet with a fork, to fluff and make the noodles.
  10. Divide the mixture among the two squashes and top with the remaining 2 ounce of provel.
  11. Place back in oven and cook for 10 minutes more, or until heated through.
  12. Remove from oven and serve immediately.

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