- Creating nests out of spaghetti squash by cutting it into rounds streamlines the prep and serving.
- Spinach-and-artichoke dip lovers will love the creamy flavor in this satisfying recipe.
- Spaghetti squash nests can be easily modified with more protein and different ingredient swaps.
My first experience with spaghetti squash wasn’t the best. It wasn’t the squash’s fault. I take full responsibility for the nonsense that occurred after I dropped the gourd into my grocery cart. I’d found a recipe in a cooking magazine using spaghetti squash and decided to give it a try. After hacking at it with a dull knife, sweating and cursing, I finally got it open and into the oven. In my haste, I forgot to set a timer and my oven temp was off, so it was an all-around fail. Now, as a chef and registered dietitian, I know much more about making vegetables delicious and flavorful, and I’ve learned quite a bit about spaghetti squash.
I wish I had known about cutting spaghetti squash into rounds then—and had a sharper knife. The little round nests are fun to make, but also fun to eat. Here’s why I think Spinach & Artichoke Spaghetti Squash Nests is the game-changer recipe when it comes to making spaghetti squash.
Why You Should Make Spinach & Artichoke Spaghetti Squash Nests
Spaghetti squash is a yellow, oval-shaped gourd that’s available year-round, but peaks in the fall and winter months. The outer yellow flesh is firm and sturdy, which can make it somewhat challenging to cut. In many recipes the squash is cut in half lengthwise and the seeds are scooped out before it’s roasted. In this recipe for Spinach & Artichoke Spaghetti Squash Nests, though, it’s cut into rounds, a much less intimidating endeavor, especially when wielding a sharp knife.
Simple prep is one of the reasons you should make this recipe, but dish’s creativity is another. Often the cooked strands are tossed with sauces and served to replicate common pasta dishes, but this one does the opposite. Instead of treating the squash like spaghetti, the shredded interior is topped and then baked to create something creamy and satisfyingly different.
Spaghetti squash is a nourishing food with a versatile nutty flavor that’s a delicious source of fiber, antioxidants and B vitamins. It’s a low-calorie food that happens to also be low in carbohydrates. This makes it a nutritious choice for anyone looking to lose weight or manage their weight.
How to Make Spinach & Artichoke Spaghetti Squash Nests
Instead of the usual roast-and-scrape method often employed to create long spaghetti-like strands of squash, in this recipe, individual rings are prepped for single-serve enjoyment. After slicing the squash into rounds and scooping out the seeds, the squash is baked for about 30 minutes. During the initial roast time, you make a filling with spinach, artichokes, Parmesan and cream cheese. Next, you shred the interior of the rounds, keeping the skin intact, then top with the spinach-artichoke mixture and a bit of mozzarella cheese. After a quick trip to the oven to melt the cheese, the dish is ready to be enjoyed.
To make cutting the squash into rounds easier, consider your technique and tools. First, choose the right knife. A 10- or 12-inch sharp chef’s knife is the best option. The longer blade and larger handle give you more control over cutting.
Next, make sure your cutting board is secure. One of my favorite kitchen tricks is placing a damp towel flat underneath my board, which prevents it from moving as I work. When you’re ready to cut, make sure your squash is completely dry. Like almost all things, squash is slippery when wet, and that’s dangerous when you’re wielding a large knife.
Finally, get a good grip on the squash with your nondominant hand and tuck your fingertips under to create a claw-like grip. Hold onto the handle of the knife right where it meets the blade for the most control, then apply pressure and cut straight down.
As for recipe modifications, there are plenty to try. To amp up the protein, consider adding a rinsed can of garbanzo or cannellini beans or throwing in a cup or two of cubed rotisserie chicken. Put a twist on the flavor by adding a tablespoon or two of pesto. For a hit of briny acidity, consider adding a few chopped Kalamata or green olives.
Our Expert Take
Spaghetti squash is more than a fill-in for pasta. It can be used to make this recipe for Spinach & Artichoke Spaghetti Squash Nests. With minimal prep, you can create a dinner that’s delicious and fun to eat. Use a chef’s knife and a sturdy cutting board for slicing the gourd into rounds, then lean into your creativity to make the dish your own. Ready for more? Try our recipes for Spaghetti Squash Nests with Vodka Sauce or Spaghetti Squash Nests with Feta, Tomatoes & Balsamic.
