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 similar to Chopped, except without all the stress of a ticking clock and other competitors. Sounds ideal, huh?
Mr. WSAW 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 kitchen 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!
meal prep tips:
this is one of our top meal prep meals we make! It reheats wonderfully and holds well. Store in individual containers then reheat when it’s meal time.
to save time when it’s dinner time, prepare the dish but do not bake. Wrap with cling wrap or saran wrap, then remove before baking. Then bake at meal time!
if you prefer, add the squash to a baking dish, such as 9×9, then top with chicken mixture, rather than stuffing the squash shells. This how I make this stuffed spaghetti squash dish when making it for company.
Looking for more healthy chicken dinners?