This recipe for Creamy Spinach Artichoke Spaghetti Squash Casserole tastes just like your favorite dip, but melted over healthy spaghetti squash!
Who doesn’t love a piping hot spinach artichoke dip? Ok, I’m sure someone doesn’t, but I don’t need that kind of negativity in my life, so I don’t know them. Spinach artichoke dip on it’s own is low carb and high in fat, just like how I like it, but sometimes the things we like to dip in it, like pita chips and bread, not so low carb.
So I needed to find a better way to get the dip into my mouth. And then I saw that large, yellow spaghetti squash taking up residence on my counter. Brilliant! (Ok, it was my significant other’s idea. I’ll give him the credit, but quietly.)
THIS POST CONTAINS AFFILIATE LINKS MEANING IF YOU CLICK ON ONE AND MAKE A PURCHASE, THIS BLOG MAY RECEIVE COMPENSATION, AT NO ADDITIONAL COST TO YOU. PLEASE SEE THE POLICY PAGE FOR FULL DISCLOSURE.
I saved time on this recipe by putting the spaghetti squash in the pressure cooker. It takes about 15 minutes to cook versus an hour to cook in the oven. You can read about how I use the Instant Pot for cooking spaghetti squash HERE.
I added some chicken into the casserole, which was baked ahead of time. This time I baked it in the oven and then shredded it with my stand mixer, since it was fresh. I often prepare a batch of frozen chicken in the Instant Pot as well, and keep in shredded in the fridge for easy use through out the week. Click HERE to learn how to do it.
For the Creamy Spinach Artichoke Spaghetti Squash Casserole, I used fresh spinach since I have a ton. Frozen spinach is actually a little easier, especially if you have time to let it thaw in the fridge. The issue with spinach is that you have to squeeze out the extra water. For fresh spinach, I lightly steam it on the stove for 5 minutes. Then let it cool a bit and squeeze out the water. If the spinach is frozen, either heat it or let it thaw in the fridge, and squeeze out the excess water.
Other recipes you’ll love:
- Spaghtetti Squash Carbonara with Chicken
- Cheesy Cheddar Cauliflower Rice
- Cacio e Pepe Spaghetti Squash
- Cheesy Chicken Zucchini Casserole
- Preheat oven to 400F. Cut spaghetti squash in half and scoop out seeds with a serrated spoon. Spray inside lightly with spray oil and season lightly with sea salt. Bake cut side down on a parchment or silicone baking mat covered baking sheet for 1 hour. Or cook in pressure cooker (see instructions here.)
- Place spinach in a pot with a steamer and steam for 5 - 7 minutes until softened. Let cool and once cool, squeeze out excess fluid.
- In a large bowl, mix drained spinach, drained artichoke hearts, cream cheese, sour cream, garlic, Italian seasoning, Parmesan and 1 cup of mozzarella until well combined.
- Once spaghetti squash is baked and slightly cooled, remove squash from skin and place in casserole dish. Spread spinach artichoke mixture on top and sprinkle remaining mozzarella on top. Bake at 350F for 30 minutes.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 296 Total Fat: 22g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 61mg Sodium: 607mg Carbohydrates: 13.5g Fiber: 2.6g Sugar: 5g Protein: 13g
PIN THIS FOR LATER
Linked to these parties!