Spaghetti Squash Stuffed with Spinach and Artichoke Dip

Spaghetti Squash Stuffed with Spinach and Artichoke Dip

It’s time for another round of the Monthly Ingredient Challenge, and this month it was my turn to choose our ingredient. I thought long and hard about what to choose, but in the end I went with one of my all time favorite veggies- spaghetti squash! It’s so versatile and I’m excited to see the creations that my fellow blogger friends come up with.

I’m a self-proclaimed “pastatarian”. I love my noodles, but they aren’t the healthiest thing in the world! That’s why spaghetti squash is so wonderful- you get all of the satisfaction of twirling a noodle around on your fork without the refined carbs. In fact, I just read in the latest issue of Food Network Magazine that 1 cup of spaghetti squash has only 42 calories and 10g of carbs, whereas traditional spaghetti has 221 calories and 43.2g of carbs per cup. That means you can sneak in that piece of pumpkin pie with a little less guilt

Ingredients

  • 1 spaghetti squash, roasted in the oven
  • 2 tsp olive oil
  • 2 cups fresh spinach, roughly chopped
  • 2 cups fresh kale, stems removed, roughly chopped
  • 6 oz marinated artichoke hearts, roughly chopped
  • 8 oz cream cheese
  • Pinch of red pepper flakes
  • Salt and pepper to taste
Read the whole recipe on Blue Crab Martini