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About This Recipe
I’ve been trying to think of how I can describe this dish, but all that keeps coming to mind is CREAMY. CHEESY. PASTA. Creamy, cheesy (like really, really really cheesy), pasta!
Technically there isn’t even real spaghetti in here, but I’m telling you, you won’t miss it! I used a mixture of spaghetti squash and Shiratake noodles. It is up to you if you want to just use spaghetti squash, use a mixture of the two, or even use real pasta!
When I say this bake is cheesy, I really mean it too. There are FIVE different cheeses in this recipe! Which really bring a variety of cheesy flavor and creaminess to this cheesy spinach and artichoke bake.
I used a mixture of full fat, low-fat, and fat-free cheese too, just depending on what I had of each. But there is a lot of flexibility with this dish, so feel free to replace/experiment as you like! Just know that altering the recipe may change the nutritional informational listed below.
Also…. the parmesan and mozzarella cheese melted on top….best part. 🙌🏼
Want more cheesy goodness? Try my Three-Cheese Tuscan Spaghetti Squash Bake or my classic Baked Spaghetti Squash Casserole. If you like a bit of heat, definitely check out my Buffalo Chicken Spaghetti Squash Casserole!
Why You’ll Love This Spinach and Artichoke Spaghetti Squash Bake
- It packs MAJOR VOLUME for LOW CALORIES – 1/8 of a 9 x 13″ baking dish of cheesy pasta for 186 calories? Oh heck yes!
- SO CREAMY AND CHEESY – cannot say that enough. It is in each bite and it is so good.
- Low carb, low fat, high protein – just see nutritional information below. Super macro friendly!
- Perfect when you are dieting – because it packs so much volume for such low calories, this bake is a dieter’s dream!
- Great for meal prep – prep once and eat for lunch or have ready for dinner for the week.
- It’s absolutely delicious! Seriously, I insight you try it! SUPER CHESSY PASTA GOODNESS!
- Ground turkey – to kick the protein up! You can also use ground chicken, ground beef, shredded chicken, or any other protein of your choice.
- Spaghetti squash – great lower calorie, low-carb, gluten-free pasta alternative and so good! If you want, you can use normal pasta too (I do this when I make a batch for Simon 😂)
- Shiratake noodles – Shiratake noodles are low calorie long, white noodles often called miracle noodles or konjac noodles. They’re made from glucomannan, a type of fiber that comes from the root of the konjac plant. You can usually find them in your local grocery store next to the tofu, or you can order them off Amazon. My favorite are the Angel Hair Miracle Noodles! They are great to add to really pack more volume in this dish. But if you can’t find, or don’t want to use, you can just replace with more spaghetti squash, pasta, or leave out completely.
- Cottage cheese – I used low-fat. Fat-free or full-fat also work. The cottage cheese makes it a little cheesier, but you could also use plain Greek yogurt.
- Ricotta cheese – I used fat-free. You can also use low-fat or full fat. If you need to, you could also replace with more cream cheese.
- Cream cheese – I used fat-free. You could also use reduced-fat, full fat, Greek (neufchatel), or whipped cream cheese.
- Shredded mozzarella – I used reduced-fat here, but sometimes switch it up and use full-fat or a different kind of shredded cheese all together.
- Parmesan cheese – I used full-fat for the parmesan The parmesan really brings another dimension of flavor to this dish!
- Milk – I used low fat milk, but any milk will work!
- Baby spinach – fresh is best but you could always use frozen.
- Artichoke hearts – you can sub for something else if you would like or leave out completely.
- Seasonings – garlic powder, onion powder, salt, and fresh ground pepper.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Cook the spaghetti squash if you haven’t done so already. You can do this in the microwave or the oven. Check out my How to Cook a Spaghetti Squash post for more info.
2. In medium-sized skillet, ground the turkey over medium heat. Season with a few dashes of salt and pepper to taste. Use a wooden spoon to chop up the turkey until small pieces as it cooks. Transfer to large mixing bowl when done.
3. Prepare the Shiratake noodles by draining and rinsing noodles over the sink. Then sauté the noodles with salt and pepper on medium heat for about minutes. Then add all the ingredients (except for mozzarella) in a bowl.
4. Once the ingredients are well combined, fold in the mozzarella.
5. Add the spaghetti squash mixture to the prepared baking dish. Sprinkle with parmesan cheese, mozzarella cheese, and garlic powder.
6. Bake for about 15 minutes, or until the cheese is melted and bubbly.
How To Cook A Spaghetti Squash
This Spinach and Artichoke Spaghetti Squash Bake is truly so easy! The hardest part is just getting your spaghetti squash cooked and shredded – besides that, everything else comes together relatively quick and easy.
If you aren’t sure the best way to cook your spaghetti squash, check out these 3 easy ways (oven, air fryer, microwave) to bake and shred your squash. I will usually do this the night before so I have the strands ready to go.
What are Shiratake noodles?
Shiratake noodles are low calorie long, white noodles often called miracle noodles or konjac noodles. They’re made from glucomannan, a type of fiber that comes from the root of the konjac plant. You can usually find them in your local grocery store next to the tofu, or you can order them off Amazon. My favorite are the Angel Hair Miracle Noodles! They are great to add to really pack more volume in this dish. But if you can’t find, or don’t want to use, you can just replace with more spaghetti squash, pasta, or leave out completely.
Can I freeze this spinach and artichoke spaghetti squash casserole?
Yes! This is a great casserole to freeze. Just let it come to room temperature, then store it covered or in a plastic container for up to 3 months. To reheat, let it defrost in the fridge overnight then reheat in the oven at 350F for 20-30 minutes, or until the center is warm and the casserole is bubbling again.
Why is my spaghetti squash casserole watery?
Be sure to not overcook your spaghetti squash as this can cause it to be watery and add too much liquid to the dish. I like to bake my spaghetti squash until it is just barely done (able to shred with a fork) because it will continue to cook in the oven with the dish. This prevents overcooking and the casserole turning out watery.
Cheesy Spinach and Artichoke Spaghetti Squash Bake:
- 1 lb. 99% lean ground turkey
- 5 cups spaghetti squash strands (660g) 660g
- 2 packages miracle Shiratake noodles (340g) rinsed and drained well
- 1/2 cup low-fat cottage cheese (117g)
- 1/4 cup fat-free ricotta cheese (62g)
- 4- oz. fat-free cream cheese (112g) softened
- 1/2 cup reduced-fat shredded mozzarella cheese (56g)
- 1/4 cup low-fat milk (60g) or milk of choice
- 4 cups fresh baby spinach (170g)
- 1/2 cup artichoke hearts (130g) diced
- 1-2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp fresh ground pepper
Garlic Cheese Topping:
- 1/4 cup shredded parmesan cheese (28g)
- 1/2 cup reduced-fat shredded mozzarella cheese (56g)
- 1 tsp garlic powder
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- Cook your spaghetti squash (if you haven't done so already). See notes below for different ways to cook spaghetti squash.
- Preheat oven to 400 degrees F. Spray a 9 x 13″ baking dish with nonstick cooking spray.
- In medium-sized skillet, ground the turkey over medium heat. Season with a few dashes of salt and pepper to taste. Use a wooden spoon to chop up the turkey until small pieces as it cooks. Transfer to large mixing bowl when done.
- Drain and rinse the Shiratake noodles over the sink. Make sure to rinse thoroughly. Wipe the pan you cooked the turkey in (if needed) and spray the pan with nonstick cooking spray.
- Sauté the noodles with salt and pepper on medium heat for about 5 minutes. This helps a ton with the flavor and texture of the noodles in the baked dish.
- In the same large mixing bowl you added the turkey too, add the other ingredients for the bake, except the mozzarella: the cooked spaghetti squash strands, Shiratake noodles, cottage cheese, ricotta cheese, cream cheese, milk, artichoke hearts, baby spinach, garlic powder, onion powder, salt and ground pepper. (Note that you will either want the spaghetti squash or the turkey to be pretty warm for this part so that the spinach can wilt if you use fresh and the cream cheese can melt and mix evenly).
- Once the ingredients are well combined, fold in the mozzarella.
- Add the spaghetti squash mixture to the prepared baking dish.
- Sprinkle with parmesan cheese, mozzarella cheese, and garlic powder.
- Bake for about 15 minutes, or until the cheese is melted and bubbly.
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.