Spinach-Artichoke Spaghetti Squash Bowl

40 mins
Serves 1
instagram.com

Directions

  1. 1Pre-heat oven to 400°F.
  2. 2Pre-heat oven to 400°F.
  3. 3Pre-heat oven to 400°F.
  4. 4Slice the spaghetti squash in half lengthwise.
  5. 5Slice the spaghetti squash in half lengthwise.
  6. 6Slice the spaghetti squash in half lengthwise.
  7. 7Place squash halves on a parchment or silicon-lined baking sheet, flesh side down.
  8. 8Place squash halves on a parchment or silicon-lined baking sheet, flesh side down.
  9. 9Place squash halves on a parchment or silicon-lined baking sheet, flesh side down.
  10. 10Roast for 30 minutes. If you are working with a larger spaghetti squash, roast for 40.
  11. 11Roast for 30 minutes. If you are working with a larger spaghetti squash, roast for 40.
  12. 12Roast for 30 minutes. If you are working with a larger spaghetti squash, roast for 40.
  13. 13In a medium-sized bowl, mix the yogurt, lemon juice, olive oil, grated parm, garlic powder, onion powder, salt, artichoke hearts, spinach, and ¼ cup of cheddar.
  14. 14In a medium-sized bowl, mix the yogurt, lemon juice, olive oil, grated parm, garlic powder, onion powder, salt, artichoke hearts, spinach, and ¼ cup of cheddar.
  15. 15In a medium-sized bowl, mix the yogurt, lemon juice, olive oil, grated parm, garlic powder, onion powder, salt, artichoke hearts, spinach, and ¼ cup of cheddar.
  16. 16Fill the roasted squash with the artichoke-spinach mixture.
  17. 17Fill the roasted squash with the artichoke-spinach mixture.
  18. 18Fill the roasted squash with the artichoke-spinach mixture.
  19. 19Top with remaining cheddar cheese.
  20. 20Top with remaining cheddar cheese.
  21. 21Top with remaining cheddar cheese.
  22. 22Bake for an additional 10 minutes.
  23. 23Bake for an additional 10 minutes.
  24. 24Bake for an additional 10 minutes.

Ingredients

  • 0.75 cup low-fat Greek yogurt
  • 0.75 cup low-fat Greek yogurt
  • 0.75 cup low-fat Greek yogurt
  • 1 tsp lemon juice
  • 1 tsp lemon juice
  • 1 tsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 2 tbsp extra virgin olive oil
  • 2 tbsp extra virgin olive oil
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • to taste Pepper
  • to taste Pepper
  • to taste Pepper
  • 1 cup artichoke hearts, chopped
  • 1 cup artichoke hearts, chopped
  • 1 cup artichoke hearts, chopped
  • 1 cup thawed frozen spinach, chopped and strained
  • 1 cup thawed frozen spinach, chopped and strained
  • 1 cup thawed frozen spinach, chopped and strained
  • 0.75 cup shredded cheddar cheese
  • 0.75 cup shredded cheddar cheese
  • 0.75 cup shredded cheddar cheese

Equipment

knifecutting boardbaking sheetforkbowlspatula

Tips

  • Fiber is important for regulating blood sugar levels, keeping you feeling fuller for longer, and keeping you regular.