Spaghetti Squash “Pasta” with Artichoke Hearts & Mushrooms

• ▢ 1 large spaghetti squash
• ▢ 2 tablespoons olive oil, , divided
• ▢ 1 teaspoon Himalayan sea salt, , divided
• ▢ 1 teaspoon freshly ground black pepper, , divided
• ▢ ½ cup onion, , diced
• ▢ 1 cup baby bella mushrooms, , sliced
• ▢ 3 cloves garlic, , minced
• ▢ 2 cups spinach
• ▢ 2 cups dandelion greens
• ▢ ½ cup frozen artichoke hearts, , thawed and roughly chopped
• ▢ ½ cup plain Greek yogurt
• ▢ ¼ cup goat cheese, , crumbled
• ▢ ¼ teaspoon lemon zest
• ▢ ¼ teaspoon red pepper flakes
• ▢ 1 cup fresh basil leaves, , roughly chopped

• Preheat the oven to 400°F. Cut spaghetti squash in half lengthwise, remove seeds, and brush with 1 tablespoon olive oil. Sprinkle with ½ teaspoon salt and ½ teaspoon black pepper. Place cut side down on a baking sheet and roast in the oven for 45 minutes.
• While the squash is roasting, add the remaining olive oil to a large skillet over medium heat. Add the onion and cook for 4-5 minutes. Add the mushrooms and cook for 2-4 minutes. Add garlic, spinach, dandelion greens, and artichoke hearts. Cook for an additional 2-3 minutes, or until greens are cooked down. Remove from heat and set aside.
• In a medium bowl, combine Greek yogurt, goat cheese, lemon zest, red pepper flakes, and remaining salt and pepper. Add greens mixture.
• Once the spaghetti squash is roasted, remove squash “noodles” from the shell with a fork and toss with the greens and yogurt mixture in a bowl. Top with fresh basil before serving.

Nutrition