A very sharp chefs knife is the best way to cut the spaghetti squash into even rounds.
TheseSpinach & Artichoke Spaghetti Squash Nestsfeel like youre eating your favorite dip for dinner.
Spinach and artichoke is a classic combination, especially when combined with a creamy sauce.
Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser
Add some spaghetti squash to the mix and youve got a filling meal packed with gut-friendly fiber.
Line a large rimmed baking sheet with parchment paper.
Trim ends of spaghetti squash; cut crosswise into 4 equal rounds (about 112 inches thick).
Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser
Scoop out and discard seeds.
Combine 2 tablespoons oil and 12 teaspoon each garlic powder and onion powder in a small bowl.
Arrange the squash rounds on the prepared baking sheet; drizzle with 1 tablespoon of the oil mixture.
Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser
Roast until tender, 30 to 35 minutes.
Remove the squash from the oven; reduce oven temperature to 375F.
Shred the centers of the squash rounds into long strands while keeping the rounds intact.
Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser
Drizzle the remaining 1 tablespoon oil mixture over the shredded squash nests; sprinkle with 18 teaspoon salt.
Divide the vegetable mixture among the squash nests.
Top with 14 cup mozzarella.
Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser
Bake until the mozzarella is melted, about 5 minutes.
Sprinkle with the remaining 18 teaspoon salt.
Garnish with crushed red pepper, if desired.
Trim the ends off the spaghetti squash.
Gently work your knife through the squash crosswise to cut it into 4 equal rounds.
Scrape out the seeds with a spoon.
you’re free to either discard them orroast themwith a variety of seasonings.
Roast the squash nests a week ahead and keep the artichoke-and-spinach mixture in a separate container.
Bake everything together just before serving so its piping hot and flavorful.
If you have leftovers, they can be refrigerated for up to 5 days in an airtight container.
Simply reheat them in the microwave.
It would also be perfect with ourSlow-Cooker Baby Back Ribs,Grilled Beef & Vegetable Kebabs, orBalsamic-Dijon Chicken.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
