How the heck is it the second week in November?
Who here has planned there holiday wish lists? Not me.
Has anyone started holiday shopping for friends and family? Definitely not me.
Anyone taken down their Halloween decorations yet? If you saw the dying pumpkins and gourds lining my front steps and mailbox you would know my answer!
As we get closer to the holidays – the weather is turning colder and our schedules are getting busier and it seems we are flooded with holiday treats and comfort food images everywhere we turn. Hard as I may try to eat really well in the weeks leading up to what I know will be a month long food fest, all these warm, cheesy delicious recipes have been calling my name! So I needed to find a happy medium.
Hence, this recipe was born.
Reminiscent of homemade mac and cheese with it’s gooey goodness and kicked up with the flavor profile of my favorite party snack, spinach and artichoke dip, this dish tastes incredibly indulgent but literally has about 12 cups of vegetables in it!
Can I get a hallelujah?
I may or may not have eaten this entire skillet in about 2 days – by myself. It’s that good. And the best part? It reheats like a dream. Like I ate this for breakfast lunch and a snack all in one day and it tasted like it was fresh out of the oven each time! Give this to your leftover haters and they won’t even know it’s leftover.
Oh and I also must tell you that it also tastes delicious scooped up with chips and eaten just like our favorite dip. How would I know? I tried this for you, because, I had to do my research, duh!
It’s also super easy to make. I know, I know I say that a lot but that’s because I really mean it! The instructions look a little long but trust me, it’s so simple. Plus if you are a meal prepper or already have your spaghetti squash roasted ahead of time – this comes together in about 30 minutes!
Cheesy Spinach Artichoke Spaghetti Squash
- 1 large spaghetti squash (about 8 cups cooked and shredded)
- 2 tablespoons olive oil
- 1 medium shallot, minced
- 2 cloves garlic, minced
- 1 14 ounce can artichoke hearts, chopped
- 6 ounces baby spinach
- 8 ounces cream cheese, softened and cut into cubes
- 3 ounces (3/4 cup) freshly shredded mozzarella cheese, divided
- 1/4 teaspoon red pepper flakes
Preheat oven to 400*
While oven is preheating, cut spaghetti squash in half crosswise and place on a baking sheet cut side down. Roast 30-40 minutes or until squash is fork tender. Set aside to cool while you prepare filling mixture.
Turn heat down to 350*
Heat olive oil in a large oven safe skillet on medium high heat. Once oil is shimmering, add shallot, garlic and red pepper flakes and saute 3-4 minutes or until fragrant. Add artichoke hearts and saute another 2 minutes. Then add the spinach and stir the mixture until spinach has wilted down and mixture is well combined.
Shred the spaghetti squash and add to the skillet mixture. Stirring well to ensure everything is well combined.
Turn heat down to low and add the cream cheese cubes. Stir to help the cream cheese melt into the veggie mixture. If the mixture seems too stiff, you can add a tablespoon or two of water or stock to help it come together. Once mixed, stir in 2 ounces (1/2 cup) of shredded mozzarella.
Top the skillet with the last ounce of cheese (1/4 cup) and bake for 20-25 minutes or until skillet is hot and bubbling. If you used a broiler safe skillet, you can also pop this under the broiler for the last 2-3 minutes for a golden brown top.
This recipe is incredibly rich and comforting you hardly even realize it's mostly vegetables! Serve as a side dish or as I prefer, an afternoon snack! This keeps for up to 5 days in the refrigerator if stored in an airtight container and reheats perfectly! Your family won't even know it is leftovers!