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Spaghetti squash is a nutrient rich vegetable. It is low in calories and carbohydrates and has a decent amount of fiber. It can be substituted for pasta in a variety of main and side dishes.

In this recipe spaghetti squash was mixed with sautéed onions and bell pepper and artichoke hearts and topped with homemade Alfredo sauce. It can be served as a main dish or as a side with one of your favorite proteins. I serve it often with salmon, chicken or Italian chicken sausage. I’m allergic to shrimp but for those who are not, it pairs nicely with this recipe.

Please see the recipe card below for exact amounts and directions.

Ingredient Round Up

  • Spaghetti squash
  • Onion
  • Bell pepper – I used an orange bell pepper.
  • Artichoke hearts – I used canned artichoke hearts but frozen will also work.
  • Grated romano cheese
  • Italian dressing – I used Kraft fat free zesty Italian.
  • Olive oil
  • Garlic powder
  • Black pepper
  • Homemade Alfredo sauce or store bought sauce

Making the Spaghetti Squash

  • Prick the spaghetti squash with a fork and microwave on high for a few minutes. After removing it from the microwave, cut it in half and remove the seeds.

  • Put the cleaned squash halves cut side face down in a casserole, cover with plastic wrap and microwave until cooked.
  • While the squash is cooking, chop and sauté the onion and bell pepper then set aside.

  • When the squash is done cooking, use a fork to separate the strands of squash and place them in a bowl.

  • Toss the spaghetti squash with a small amount of Italian dressing. You are not looking to drown the squash in dressing. You want a light amount so the seasonings and romano cheese stick to it.
  • Add the sautéed onion and bell pepper and romano cheese and toss it together. Then add the garlic powder and black pepper and toss again.

  • Drain the cut artichoke hearts on a piece of paper towel and then slice them into chunks.

  • Add the chopped artichoke hearts to the spaghetti squash mixture and toss to evenly distribute them throughout the mixture.

  • Serve up the spaghetti squash and top with homemade Alfredo sauce. You can serve it as is or top it with a protein such as salmon.

Serving Ideas

  • Spaghetti squash Alfredo is a versatile dish. You can serve it straight up for a light lunch with a fruit.
  • Add a piece of salmon, chicken breast, shrimp or a link of sausage and you have a nice dinner. If you have the points to spare, add a diner roll or piece of garlic.
  • This is a light side dish that will be a nice addition to a holiday dinner.
  • Scale this recipe up and add some shredded chicken breast, crumbled Italian chicken sausage or sliced meatballs and you have hearty casserole to take to a potluck lunch/dinner.

WW 2 pt for half recipe; 3 pt with 1/4 c homemade Alfredo sauce; 4 pt with 1/4 c Priano Alfredo sauce

Spaghetti Squash Alfredo with Artichoke Hearts

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Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Course: Main Course, Side Dish
Cuisine: Italian
Servings: 2 servings
Calories: 141.6kcal

Equipment

  • microwave safe casserole dish
  • skillet
  • mixing bowl

Ingredients  

  • 1 medium spaghetti squash
  • 1 small onion
  • ½ medium bell pepper, orange
  • 15 oz can of artichoke hearts, Cento
  • 1½ tbsp grated romano cheese, parmesean can be substituted
  • 1 tbsp fat free Italian dressing, Kraft Zesty Italian
  • 1 dash black pepper
  • 1 tsp garlic powder
  • 2 tsp olive oil

Instructions

  • Prick the spaghetti squash with a fork and microwave on high for 2 min. Remove the squash from the microwave, cut it in half and remove the seeds.
  • Place the cleaned squash halves cut side face down in a casserole, cover with plastic wrap and microwave on high for 3 min. If the squash is cooked, you will be able to easily pierce it with a fork and separate the strands. If the squash isn't quite done, microwave it for an additional 30 sec and test for doneness again. Repeat if necessary.
  • While the squash is cooking, chop the onion and bell pepper and then sauté it in the olive oil. Set aside.
  • When the squash is cooked, use a fork to separate the strands of squash and place them in a bowl.
  • Toss the spaghetti squash with the Italian dressing. You are not looking to drown the squash in dressing. You want a light amount so the seasonings and romano cheese stick to it.
  • Add the sautéed onion and bell pepper and romano cheese to the spaghetti squash and toss it together.
  • Next, add the garlic powder and black pepper to the squash mixture and toss again.
  • Drain the can of artichoke hearts and place them on a paper towel to further drain.
  • Chop the artichoke hearts into chunks. Add them to the squash mixture and toss the mixture to evenly distribute them through the mixture.
  • Place a portion of the spaghetti squash and artichoke mixture on a plate and top with ¼ c of homemade Alfredo sauce or store bought sauce. Serve it straight up or add a portion of protein such as salmon, chicken, shrimp, etc.
  • Refrigerate any leftovers.

Notes

The medium spaghetti squash I used gave 3 c of packed strands.
 
Nutritional data for a serving of the spaghetti squash & artichoke hearts is at the very botton.
The nutritional data for the 1/4 c of homemade Alfredo sauce is:
  • cal 59.7 kcal | fat 2.1 g | sat. fat 0.8 g | carbs 4.5 g | tot. sugar 3.7 g | protein 4.6 g | sodium 191 mg

Nutrition

Serving: 1serving | Calories: 141.6kcal | Carbohydrates: 28.8g | Protein: 5.5g | Fat: 6.4g | Saturated Fat: 1.6g | Sodium: 488mg | Fiber: 5.4g | Sugar: 10.6g
Tried this recipe?Let us know how it was!
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