Spinach Artichoke Spaghetti Squash
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 214.6
- Total Fat: 8.8 g
- Cholesterol: 30.3 mg
- Sodium: 564.1 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 6.1 g
- Protein: 15.5 g
View full nutritional breakdown of Spinach Artichoke Spaghetti Squash calories by ingredient
Introduction
Baked spaghetti squash. Baked spaghetti squash.Number of Servings: 4
Ingredients
-
3 cup Spaghetti Squash
1 cup Spinach, frozen
14.5 oz Artichoke Hearts - Reese (by SAMOHS)
0.25 cup Kraft Shredded Parmesean Cheese (by SARAHVITELLO)
0.25 cup Cheese - Kraft Mozzerella Shredded
1 cup Ricotta Cheese, part skim milk
Directions
Cut the squash in half and scoop out the seeds. Sprinkle with salt and pepper and place them cut side down on a baking sheet. Bake for 45 minutes at 350. Mix ricotta with artichokes and spinach. Pull squash from the oven and shred the squash in the shell. Top with spinach artichoke mixture and then top with parmesean and mozerella and bake for 7 minutes.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user FIRESPIDER.
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user FIRESPIDER.