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!
Let’s play a game.
This game is very simliar to Chopped, except without all the stress of a ticking clock and other competitors. Sounds ideal, huh?
Mr HIT and I look forward to when a new Chopped episode is on; even putting each other on the butcher block, racing against the time, to hear their creation from the basket that was given. More often than not, the dishes look far more appealing than what we dreamed up.
These types of situations happen more often that I like to admit; the instances where I walk into my ktichen with no real game plan. Just a growling stomach and a hangry appetite. When moments like this strike, I am thankful for the packages of frozen vegetables I have stowed away in the freezer. I have found that freezing vegetables (and fruits!) is nature’s pause button. An easy way to cut the cost of fresh produce, savor out of season’ produce and no longer spoiling fresh fruits and vegetables before I am able to prepare and eat them.
It has been proven time and time again, if fruit and vegetables are readily available and within eyesight (think a bowl of fruit on the kitchen counter, or fresh veggies cut in fridge), it will be consumed more than carrots that still needs to be washed and prepped or apples hiding in the bottom draw. This proves true in our house as well, along with majority of households around America. Frozen fruits and vegetables offer households convenient, affordable and easy to serve options that help streamline meal prep.
So when I wandered into my kitchen, I spotted a few ingredients – frozen chopped spinach, greek yogurt, canned artichokes, rotisserie chicken and a spaghetti squash – my wheels started turning. My all time favorite appetizer came to mind and I was off like a contestant on Chopped!
I knew my dish; a healthified creamy, only seeming sinful, spinach and artichoke stuffed spaghetti squash. There are few perks to this dish. I utilized rotisserie chicken that was leftover from dinner the night before. Frozen spinach from Green Giant is thawed then mixed in and canned artichokes are drained and tossed into the mixture. Frozen spinach is stock piled in our freezer as mixed into dishes such as this, the taste is fresh without having to buy a mountain of spinach to wind up with a handful.
And a super helpful tip? Place your spaghetti squash into the microwave for 5 minutes before placing in your preheated oven will greatly cut down your cooking time, and help you cut it in half as it is essentially pre-baking it.
I am not sure I wish to have spaghetti squash any other way, as this received thumbs up from the hubs and was consumed for 6 straight meals until we were licking our plates clean, wishing more would magically appear. The greek yogurt creates a velvety, creamy sauce without adding fat and calories. The provel adds extra cheesiness as it has proved to be the king of all melty cheeses around our house the past few weeks. It’s a rather mild cheese, similar to mozzarella but melts unbelievably well. And is ideal for snacking.
This Stuffed Spaghetti Squash comes together in under an hour, and is simple to make. It reheats wonderful, making it ideal to double and indulge in day after day.
Despite not partaking in the latest episode of Chopped, I would have to say that I was crowned victorious after this dish!
Items I used to make this recipe:
- 1 large (4-5 lb) spaghetti squash
- 2 Tbsp olive oil, divided
- Salt and Pepper
- 1 small onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 2 cups rotisserie chicken, diced (or just cooked chicken)
- 1 (14.5 oz) can chopped artichokes, drained
- 1 pkg frozen spinach, thawed
- 1 cup plain greek yogurt
- 6 oz provel cheese, divided
- 1 Tbsp Italian seasoning
- ½ tsp salt
- ½ tsp pepper
- Preheat oven to 415 degrees F. Line a large baking sheet with foil. Spray with non stick cooking spray. Set aside.
- Place the spaghetti squash in the microwave for 5 minutes. (This will help to cook the spaghetti squash quicker and make it easier to cut into - If you are using a smaller squash, cook for only 2 or 3 minutes).
- Remove from the microwave, be careful as it will be warm! Carefully cut in half, length wise. Scoop out the seeds and pulp from the middle.
- Drizzle each with 1 tablespoon olive oil and season with salt and pepper.
- Place on prepared baking sheets and place in preheated oven. Roast for 35 minutes or until the flesh of the squash will shred easily when scraped with a fork; will be like spaghetti noodles.
- Meanwhile, heat a large sauté pan over medium heat. Add the remaining 1 tablespoon olive oil and add the diced onion. Cook for 4 - 5 minutes, or until onion is soft.
- Add the diced red pepper and garlic. Cook for 10 - 15 minutes, or until veggies start to caramelize and are soft.
- Remove from heat, and add the chicken, artichokes, chopped spinach, greek yogurt, 4 oz of the provel, italian seasoning, salt and pepper. Stir well to completely combine.
- Once squash is done, carefully scrape each squash half with a fork, to fluff and create the noodles.
- Divide the mixture among the two squashes and top with the remaining 2 oz of provel.
- Place back in oven and cook for 10 minutes longer, or until heated through.
- Remove from oven and serve immediately.
Looking for more healthy chicken dinners?