Ingredients:

  • 1 medium Spaghetti Squash (approx. 3 lbs)
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 tsp Sea Salt
  • 1/2 tsp freshly ground Black Pepper
  • 1 Tbsp Unsalted Butter (for sautéing)
  • 3 cloves Fresh Garlic, minced
  • 10 oz Frozen Chopped Spinach, thawed and squeezed dry
  • 1 jar (12 oz) Marinated Artichoke Hearts, drained and chopped
  • 4 oz Cream Cheese, full-fat, room temperature
  • 4 Tbsp Unsalted Butter (for roux)
  • 4 Tbsp All-Purpose Flour
  • 1 1/2 cups Heavy Cream
  • 1/2 cup Whole Milk
  • 1 cup Freshly Grated Parmesan Cheese (plus extra for garnish)
  • Pinch freshly grated Nutmeg
  • Salt and Pepper, to taste

Instructions:

  1. Preheat your oven to 400°F (200°C). Safely cut the spaghetti squash in half lengthwise.
  2. Scoop out the seeds and stringy bits from the center cavity. Brush the cut surfaces with the 2 Tbsp of olive oil and season generously with salt and pepper.
  3. Place the squash halves cut-side down on the prepared baking sheet. Roast for 35–45 minutes, or until the flesh is easily pierced with a fork.
  4. Allow the squash to cool slightly (about 10 minutes). Using a fork, scrape the flesh out lengthwise into a large bowl. Fluff the strands and set aside.
  5. In a heavy-bottomed saucepan, melt 1 Tbsp of unsalted butter over medium heat. Add the minced garlic and sauté for 60 seconds until fragrant (do not brown).
  6. Add the drained, chopped artichoke hearts and cook for 2 minutes. Add the thoroughly squeezed dry spinach and cook until any remaining moisture has evaporated. Season lightly with salt and pepper.
  7. Stir in the room-temperature cream cheese until it is fully melted and incorporated into the filling mixture. Remove the mixture from the heat and reserve it.
  8. In the same saucepan, melt the remaining 4 Tbsp of butter over medium-low heat. Whisk in the all-purpose flour until a smooth paste forms (the roux). Cook the roux for 1–2 minutes, stirring constantly.
  9. Slowly, in small additions, whisk in the heavy cream and then the milk. Whisk thoroughly after each addition to ensure a silky, lump-free sauce.
  10. Bring the sauce to a gentle simmer, stirring frequently. Allow it to thicken for 3–5 minutes. The sauce should coat the back of a spoon thickly.
  11. Reduce the heat to low. Stir in the 1 cup of Parmesan cheese and the pinch of nutmeg. Taste and adjust seasoning with salt and pepper. Do not allow the sauce to boil after adding the Parmesan.
  12. Gently fold the reserved spinach and artichoke mixture into the finished Alfredo sauce.
  13. Pour the entire sauce mixture over the fluffed spaghetti squash strands in the large serving bowl.
  14. Gently toss the 'noodles' until every strand is coated in the creamy sauce. Serve immediately with extra grated Parmesan cheese on top.