Description
A guilt-free dish that combines the richness of cream cheese with spinach and artichokes, all encased in tender squash.
Ingredients
Scale
- 2 medium acorn or butternut squash
- 1 can artichoke hearts, drained and chopped
- 2 cups fresh spinach, chopped
- 1 cup cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the squash by cutting it in half lengthwise and scooping out the seeds.
- Drizzle the inside with olive oil and sprinkle with salt and pepper.
- Roast the squash halves cut side down on a baking sheet for about 25-30 minutes until they’re tender.
- Combine the chopped artichoke hearts, spinach, cream cheese, mozzarella cheese, Parmesan cheese, minced garlic, salt, and pepper in a mixing bowl.
- Fill the cooked squash halves with the creamy mixture.
- Top with additional cheese if desired.
- Return the filled squash to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
- Serve warm and enjoy!
Notes
For best results, make sure to season well and don’t rush the roasting process.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half of squash loaded with filling
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 40mg