Creamy Shrimp, Spinach & Artichoke Spaghetti Squash Boats
These roasted spaghetti squash boats are filled with tender shrimp cooked in a creamy spinach and artichoke sauce. This creamy dish is satisfying and delicious!
Servings: 1 serving
Ingredients
- 1 large spaghetti squash
- ½ cup milk
- 4 ounces cream cheese diced
- 2-3 tablespoons shredded mozarella cheese plus extra for sprinkling
- ½ cup marinated artichokes roughly chopped
- 2 cups spinach roughly chopped
- About 10 pieces of cooked shrimp roughly chopped
Instructions
Bake Spaghetti Squash:
- Preheat the oven to 400 degrees. Prepare a small baking sheet by lining with foil. Carefully cut spaghetti squash in half; scoop out the seeds and discard. Spray or rub the inside of the spaghetti squash with olive oil and sprinkle liberally with salt. Place cut side down on baking sheet and bake for 40 minutes to an hour depending on size of squash. {Insert a knife into the skin to test for tenderness.} Remove from the oven when tender.
For Filling:
- Bring milk to a simmer in a large skillet. Add cream cheese and whisk until melted.
- Add shredded mozzarella and whisk until smooth. If the cheese thickens the sauce too much, add a little more milk, a tablespoon at a time to loosen, whisking until smooth.
- Add chopped artichokes and spinach, and stir until the spinach is wilted, about 2 minutes.
- Mix in cooked shrimp and simmer until heated through, 1 to 2 minutes. Season with salt and pepper to taste.*
Assemble:
- With the tines of a fork, "fluff up" each half of the spaghetti squash by raking across it to create the spaghetti-like texture. Spoon half of the creamy sauce over each half and serve hot.
Notes
*I didn't add any extra salt or pepper as I felt the marinated artichokes and cheese gave the dish enough flavor.