Spinach and artichoke dip has always been one of my favorite things to eat. I have trouble resisting it on any menu and want to make it pretty much every weekend during football season. This past week, I was seriously craving some spinach artichoke dip but since I didn't want to make it dinner, I decided to pair it with spaghetti squash and chicken sausage. The spinach and artichoke makes a perfect creamy sauce and the spaghetti squash keeps the calorie count low and diet friendly.
Spinach and Artichoke Spaghetti Squash with Sausage
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- 4 U chicken sausages, sliced
- 1 U large spaghetti squash
- 2 tsp. olive oil
- 1 U onion, diced
- 4 U cloves garlic, minced
- 1 tsp. dried oregano
- 1/2 tsp. dried thyme
- 14 oz. can artichoke hearts, drained and chopped
- Salt and pepper
- 4 oz. frozen spinach, defrosted
- 4 oz. low fat cream cheese
- 1/2 cup Parmesan cheese
Roast the spaghetti squash halves in a 400 degrees oven until soft, about 45 minutes OR pierce all over with a knife (keep whole) and microwave for 10-12 minutes until soft. Let cool slightly and scrape out squash to make noodles.
Heat the olive oil in a skillet over medium heat. Add the sausage and cook until cooked through. Remove and set aside.
Add the onion and cook for 5-7 minutes until soft. Add the garlic, oregano, and thyme. Cook for 2 minutes. Add the artichoke hearts and spinach. Season with salt and pepper.
Once heated through, add the cream cheese and Parmesan cheese. Stir until melted and it creates a sauce. Stir in the spaghetti squash and sausage.
If desired, place back in spaghetti squash and broil or bake until top is melted and browned.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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