Protein and Fiber-packed Spinach-artichoke Stuffed Spaghetti

• 总时间: 40 minutes

配料

¾ cup low-fat Greek yogurt

1 tsp lemon juice

2 tbsp extra virgin olive oil

¼ cup grated Parmesan cheese

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt

Pepper to taste

1 cup artichoke hearts, chopped

1 cup thawed frozen spinach, chopped and strained

¾ cup shredded cheddar cheese, divided

Pre-heat oven to 400°F

步骤

Place squash halves on a parchment or silicon-lined baking sheet, flesh side down. Roast for 30 minutes. If you are working with a larger spaghetti squash, roast for 40.

While the squash roasts, in a medium-sized bowl, mix the yogurt, lemon juice, olive oil, grated parm, garlic powder, onion powder, salt, artichoke hearts, spinach, and ¼ cup of cheddar.

Fill the roasted squash with the artichoke-spinach mixture, top with cheddar, and bake for an additional 10 minutes.