Spinach and Artichoke Spaghetti Squash
A creamy, cozy twist on a classic spinach and artichoke dip made dinner-worthy with spaghetti squash. The sauce gets its luscious texture from 2% cottage cheese, nutritional yeast, and plenty (and I mean plenty) of garlic. Expect creamy tang, garlicky warmth, and just the right amount of peppery bite.
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!
Notes
The sauce thickens as it sits — if reheating, add a splash of water or broth to loosen as needed.
For a richer flavor, use full-fat cottage cheese; On the opposite spectrum, I would not recommend fat free cottage cheese in this case as it will not be creamy enough.
This is a great make-ahead meal; components can be prepped up to two days in advance.