Spaghetti Squash Pasta with Artichokes and 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. Slice the spaghetti squash lengthwise, scoop out the seeds, and brush the cut sides with 1 tablespoon olive oil. Season each half with ½ teaspoon salt and ½ teaspoon black pepper. Place cut-side down on a baking sheet and roast for about 45 minutes, until tender.
• While the squash roasts, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Sauté the diced onion for 4–5 minutes, then add the sliced mushrooms and cook 2–4 minutes more. Stir in the minced garlic, spinach, dandelion greens and chopped artichoke hearts and cook an additional 2–3 minutes, until the greens have wilted. Remove the pan from the heat and set aside.
• In a medium bowl, mix together the Greek yogurt, crumbled goat cheese, lemon zest, red pepper flakes and the remaining salt and pepper. Fold the cooked greens and mushroom mixture into the yogurt mixture so everything is evenly coated.
• When the squash is done, use a fork to scrape out the strands into a large bowl. Toss the squash “noodles” with the greens and yogurt mixture until combined. Serve warm, topped with the chopped fresh basil.

Nutrition