I am an absolute spinach and artichoke dip lover, especially when its fresh and hot out of the oven; however, I know its maybe not the best thing for me in its full indulgent way on a regular basis, which is why I dreamed up this recipe; the best of both worlds as I would like to call it. The base is roasted spaghetti squash, and the sauce leans on 2% cottage cheese, nutritional yeast, and a mountain of garlic (okay maybe not a mountain, but vampires beware for sure on this one.) It’s creamy, peppery, and high in protein without any cream or butter.
There’s a moment in this recipe where everything will look wrong, by the way. I recognize that, I see you, I know it from first hand experience. Once it hits the heat, the cottage cheese garlic mixture will start to look a little watery and less than creamy ideal, but stick with it over the heat and it becomes rich and smooth. That’s the “trust the process” part!
This dish works for busy weeknights when you want comfort food that doesn’t wreck your day’s macros or calorie targets. The squash roasts while you prep everything else (we love a double duty moment while cooking), and the sauce comes together in actual minutes. It’s also easy to scale for meal prep or to feed a few extra people, for my people with big families!
A few notes to help:
- Roast the squash cut side down so the strands stay tender instead of watery.
- Blend the cottage cheese until completely smooth before adding to the pan. Completely! Have patience with your food processor or blender.
If you have leftovers, they reheat surprisingly well I have found. Add a splash of water or broth before warming to loosen the sauce if needed, of course.
But that’s really it! Simple ingredients, big flavor, and a dinner (or lunch!) that you’ll love.
Spinach and Artichoke Spaghetti Squash
Equipment
- Baking sheet
- Large skillet
- Blender or food processor
- Mixing spoon or spatula
- Sharp knife
Ingredients
- 1 large spaghetti squash about 2½–3 lbs
- 1 tablespoon oil
- 4-5 (or more) cloves of garlic
- 1 14 oz jar or can of artichoke hearts drained and quartered
- 4 cups fresh spinach
- 1 cup 2% fat cottage cheese
- 3 tablespoons nutritional yeast
- ½ teaspoon salt or to taste
- 2½ teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C). Halve the spaghetti squash lengthwise, scoop out the seeds, drizzle with oil, and season lightly with salt and pepper. Roast cut-side down on a baking sheet for 35–40 minutes, or until tender and strands pull apart easily with a fork.
- While the squash roasts, heat a drizzle of oil in a large skillet over medium heat. Add in quartered artichoke hearts, 1 tsp of black pepper, and then half of spinach until the spinach wilts and most moisture cooks off.
- In a blender or food processor, combine cottage cheese and garlic. Blend until creamy and smooth.
- Pour the blended sauce into the skillet with the spinach and artichokes. Stir to coat, letting it warm gently. Stir in the nutritional yeast, and then let it cook down – it should be thick and creamy.
- When the spaghetti squash is ready, use a fork to shred it into strands. Add the strands to the skillet and toss until everything is well coated. Add remaining spinach and black pepper (1 tsp).
- Finish with a light grating of parmesan and enjoy warm!