Cozy, creamy, and full of nourishing ingredients—this Creamy Artichoke Stuffed Spaghetti Squash is the perfect comfort meal with a lighter twist. Tender roasted spaghetti squash is mixed with a rich, velvety blend of Greek yogurt, cream cheese, parmesan, artichokes, and garlic, creating a flavorful filling that feels indulgent while still being balanced. It’s a delicious, veggie-forward dish that comes together easily and satisfies every time.
1 (14 oz) jar artichoke hearts, rinsed and drained, chopped
Instructions
Preheat the oven to 425 F. Line a baking sheet with parchment paper.
Slice the spaghetti squash in half lengthwise. Remove the seeds with a spoon. Rub the spaghetti squash with oil, salt, and pepper. Place on the baking sheet cut side-up and roast in the oven for 45 minutes or until tender.
Meanwhile, stir together the Greek yogurt, chicken, cream cheese, parmesan cheese, seasonings, and artichoke to make the filling.
Once the spaghetti squash is tender, remove the pan from the oven and use a fork to break up the strands of the squash. Once shredded, split the filling between the two halves of the spaghetti squash and gently mix it with the squash.
Place the squash back in the oven for another 10 minutes or until hot and bubbly. Remove from the oven and allow to cool for a few minutes before enjoying!
Jennifer Nicole Bianchini is a sought-after Registered Dietitian Nutritionist and Registered Yoga Teacher specialized in integrative and functional nutrition & mindfulness. Her expertise encompasses comprehensive holistic lifestyle practices, extending beyond nutrition and yoga therapy. Drawing from her personal experiences with hormonal changes & gut health concerns, she empathizes deeply with her clients, creating tailored solutions that focus on physical, emotional, and environmental factors. She approaches her clients as whole individuals, nurturing their inner health and self-care.
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