Spinach & Artichoke Spaghetti Squash Nests
These delicious nests made from spaghetti squash are filled with a creamy spinach and artichoke mixture, topped with melted cheese. A healthy and satisfying main course.
Ingredients
- 1 medium spaghetti squash
- 1 cup fresh spinach chopped
- 1 cup canned artichoke hearts drained and roughly chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese divided
- 2 cloves garlic minced
- 1 teaspoon olive oil
- Salt and freshly ground black pepper to taste
- Fresh parsley finely chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the spaghetti squash in half lengthwise and remove the seeds.
- Drizzle the inner flesh with olive oil, then season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes.
- Heat olive oil in a skillet, add minced garlic, and sauté until fragrant.
- Stir in chopped spinach and artichoke hearts, cooking until spinach wilts.
- Combine ricotta, half of the mozzarella, and half of the Parmesan with the sautéed mixture.
- Scrape the roasted squash into spaghetti-like strands to create nests.
- Fill each nest with the creamy mixture and top with remaining cheeses.
- Bake for an additional 15 minutes until cheese is melted and golden.
- Garnish with chopped parsley before serving.
Notes
Serve with garlic bread for a complete meal.