Cheesy Spinach-&-Artichoke Stuffed Spaghetti Squash
Mixed Lettuce Salad with Cucumber Herb Vinaigrette
Ingredients
- 1 (2½ to 3-lb) spaghetti squash, cut in half lengthwise and seeds removed
- 3 Tbsp water, divided
- 1 (5-oz) pkg baby spinach
- 1 (10-oz) pkg frozen artichoke hearts, thawed and chopped
- 4 oz reduced-fat cream cheese, cubed and softened
- ½ cup grated Parmesan cheese, divided
- ¼ tsp salt
- ¼ tsp ground pepper
- Crushed red pepper & chopped fresh basil for garnish
Instructions
- Place squash cut-side down in a microwave-safe dish; add 2 Tbsp water.
- Microwave, uncovered, on High until tender, 10 to 15 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake at 400°F until tender, 40 to 50 minutes.).
- Meanwhile, combine spinach and the remaining 1 Tbsp water in a large skillet over medium heat. Cook, stirring occasionally, until wilted, 3 to 5 minutes. Drain and transfer to a large bowl.
- Position rack in upper third of oven; preheat broiler. Use a fork to scrape the squash from the shells into the bowl. Place the shells on a baking sheet.
- Stir artichoke hearts, cream cheese, ¼ cup Parmesan, salt and pepper into the squash mixture. Divide it between the squash shells and top with the remaining ¼ cup Parmesan.
- Broil until the cheese is golden brown, about 3 minutes. Sprinkle with crushed red pepper and basil, if desired.
Side Dish Ingredients
- Vinaigrette:
- 1 small cucumber, peeled, seeded and chopped
- ¼ cup extra-virgin olive oil
- 2 Tbsp red-wine vinegar
- 2 Tbsp chopped fresh chives
- 2 Tbsp chopped fresh parsley
- 1 Tbsp nonfat or low-fat plain yogurt
- 1 tsp Dijon mustard
- 1 tsp prepared horseradish
- 1 tsp sugar
- ½ tsp salt
- Salad:
- ½ small clove garlic
- Pinch of salt
- 2 cups Red Oak or other red leaf lettuce
- 2 cups Freckles or other baby romaine
- ½ cup sliced radishes
- 4 scallions, sliced
- 2 hard-boiled eggs, peeled and chopped
Side Dish Instructions
- To prepare vinaigrette: Puree cucumber, oil, vinegar, chives, parsley, yogurt, mustard, horseradish, sugar and ½ tsp salt in a blender until smooth.
- To prepare salad: Season a wooden salad bowl by rubbing with garlic and pinch of salt. Chop the garlic and add to the bowl along with all the lettuce.
- Pour ¼ cup of the vinaigrette over the greens; toss to coat. (Cover and refrigerate the remaining 1 cup vinaigrette for up to 3 days.) Serve the salad garnished with radishes, scallions and hard-boiled egg.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
223
|
83
|
306
|
| Fat (g) | 11 | 6 | 17 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 10 | 5 | 15 |
| Carb (g) | 23 | 4 | 27 |
| Fiber (g) | 9 | 2 | 11 |
| Sodium (mg) | 528 | 153 | 681 |
EatingWell Meal Plan
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