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Spaghetti Squash with Creamy Spinach-Artichoke Sauce, Basil & Parmesan
- 40 min
- 2–6 servings
- 578 kcal / serving
Creamy spinach-artichoke sauce coats tender strands from a roasted spaghetti squash, finished with basil and Parmesan. It comes together quickly, making a comforting weeknight option that stays light on carbs.
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Ingredients
- ½ (16 oz) jarAlfredo sauce
- 1 (6 oz) jarartichoke hearts, marinated
- ½ small pkgfresh basil
- ½ (16oz) bagfrozen chopped spinach
- ½ cupParmesan cheese, shredded
- 1 mediumspaghetti squash
From the pantry: black pepper, extra virgin olive oil, garlic powder, Italian seasoning, salt
Cookware
aluminum foil · baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · medium saucepan · oven mitts · stirring spoon
Directions
- Preheat the oven to 500°F and position the rack in the center. Line a baking sheet with aluminum foil if you like easier cleanup.
- Wash and dry the squash, trim the ends, then cut it in half lengthwise and scoop out the seeds. Brush the cut sides with oil, then season with salt and pepper.
- Place the squash halves cut-side down on the prepared sheet and roast until the flesh is tender enough for a knife to pass through easily, about 20–25 minutes.
- In a medium saucepan, combine the Alfredo sauce, frozen spinach, and a pinch of salt, pepper, garlic powder, and Italian seasoning. Bring to a simmer over medium-high heat, stirring occasionally.
- Drain the artichoke hearts and roughly chop them, then stir them into the sauce.
- Wash, dry, and finely slice the basil leaves into ribbons and set aside. When the sauce begins to simmer, add half of the basil and the Parmesan; stir to combine, then remove from heat and cover to keep warm.
- When the squash is ready, let it cool for about 5 minutes. Using a fork, scrape the flesh to create spaghetti-like strands.
- To serve, divide the squash among bowls, top with the spinach-artichoke sauce, and finish with the remaining basil and extra Parmesan.
Two tips
- Make-ahead: roast the squash earlier in the day, refrigerate, then rewarm before serving.
- Serving idea: swap in extra basil and a drizzle of olive oil at the end for fresh aroma and brightness.
Nutrition per serving
- Calories
- 578 kcal
- Protein
- 24 g
- Carbs
- 59 g
- Fat
- 32 g
- Fiber
- 17 g
- Sodium
- 1496 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.