Healthy Spanakopita Stuffed Roasted Garlic Spaghetti Squash + Havarti Bowls
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Half Baked Harvest · by Tieghan Gerard★ 4.7 (15)

Healthy Spanakopita Stuffed Roasted Garlic Spaghetti Squash + Havarti Bowls

NUTRITION · PER SERVING75M COOK
CAL 27%·PRO 37%
CARBS 56G41% OF CAL
10G FIBER30G OTHER16G TOTAL SUGAR
FAT 31G51% OF CAL
13G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted spaghetti squash topped with spinach, cheese, phyllo dough, and pasta in an olive oil base. A vegetarian fall comfort dish with Mediterranean influences.

mainamericanbowlvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 medium or 4 small spaghetti squash (halved lengthwise and seeds scooped out)
  • 2 tablespoons olive oil (divided)
  • salt + pepper (to taste)
  • 1 cloves head [roasted garlic | https://www.halfbakedharvest.com/roasted-garlic-spaghetti-squash-lasagna-boats/]
  • 2 eggs (lightly beaten)
  • 12 ounces frozen chopped spinach (thawed and squeezed dry)
  • 4 ounces cream cheese (softened, may use 2 oz cream cheese + 2 oz greek yogurt)
  • 1/2 cup feta cheese (crumbled + more for serving)
  • 1/4 cup fresh parsley (chopped (or 1 tablespoon dried))
  • 1/4 cup fresh dill (chopped (or 1 tablespoon dried))
  • 1 teaspoon crushed red pepper flakes (or to your taste)
  • 1/3 cup kalamata olives (pitted + halved)
  • 3 tablespoons sun-dried tomatoes or sun-dried tomato paste
  • 4-6 ounces havarti cheese (shredded)
  • 1 tablespoon fresh thyme (chopped)
  • 8-12 sheet phyllo dough (thawed)
  • 2 teaspoons melted butter or olive oil
PREP
15M
SODIUM
920MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.