Description
Creamy, cheesy vegan spinach and artichoke filling served in roasted spaghetti squash boats—comfort food made healthy.
Ingredients
Units
Scale
For the Squash:
- 1 large spaghetti squash
- 1 tbsp olive oil
For the Filling:
- 1/2 onion, finely diced
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 can artichoke hearts, drained and chopped
- 1/2 cup vegan cream cheese
- 1/4 cup nutritional yeast or vegan parmesan
- Salt and pepper to taste
- Optional: red pepper flakes
Instructions
- Preheat oven: to 400°F (200°C). Cut the squash in half lengthwise and remove seeds.
- Prepare squash: Brush the inside with olive oil, place cut-side down on a baking sheet, and roast for 40 minutes or until tender.
- Make filling: Sauté onion and garlic in olive oil until translucent. Add spinach, cook until wilted, then stir in chopped artichokes, vegan cream cheese, and nutritional yeast. Season with salt, pepper, and red pepper flakes if using.
- Stuff squash: Once the squash is cooked, scrape the flesh lightly with a fork to loosen the strands but keep them inside the shell. Stuff each half with the creamy spinach mixture.
- Final bake: Return stuffed squash to the oven for 10 minutes to heat through and brown lightly.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 8g
- Sodium: 510mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg