Directions
- 1Pre-heat oven to 400°F.
- 2Slice the spaghetti squash in half lengthwise.
- 3Place squash halves on a parchment or silicon-lined baking sheet, flesh side down.
- 4Roast for 30 minutes. If you are working with a larger spaghetti squash, roast for 40.
- 5In 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.
- 6Fill the roasted squash with the artichoke-spinach mixture.
- 7Top with remaining cheddar cheese.
- 8Bake for an additional 10 minutes.
Ingredients
- 0.75 cup low-fat Greek yogurt
- 1 tsp lemon juice
- 2 tbsp extra virgin olive oil
- 0.25 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- to taste Pepper
- 1 cup artichoke hearts, chopped
- 1 cup thawed frozen spinach, chopped and strained
- 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.
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