Spaghetti Squash and Garlic Artichoke Cream

Fall is here and I could not be more excited. There’s always a beautiful bounty of Fall eats including the many varieties of squash. But once it’s roasted, you’ve got to do something to jazz up the flavor a bit. So I’ve created a creamy and delicious Garlic Artichoke Cream that can be made in a matter of minutes.

I always like to have a can of artichokes in the pantry. If not to jazz up a salad, or a homemade pizza, then this recipe is another fantastic place for them. I’m a huge fan of artichokes for many reasons including their strong links to preventing serious conditions including heart disease and cancer. Artichokes are also known for their nourishing effect on the liver and digestive tract, and their ability to reduce inflammation throughout the body, and of course their absolutely delicious too!

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These are just a few of the benefits associated with artichokes:

  • Packed full of cancer preventing antioxidants

  • Rich in weight reducing fiber that also keeps blood sugar levels stable

  • An excellent source of iron to ward off anemia

  • Helpful in keeping skin looking young and supple

  • Detoxifies and protects the liver

  • A natural remedy to lower cholestrerol

  • and if that wasn’t enough… artichokes help in the prevention of heart disease.

So what better reason do you need to add artichokes to your meals, especially when you can make a simpleGarlic Artichoke Cream that you can easily toss with a salad, pasta, or my favorite, Spaghetti Squash.

Spaghetti Squash with Garlic Artichoke Cream

  • Serves:8
  • Prep Time:PT0H0M 0H   0M
  • Cook Time:PT0H0M 0H   0M
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  • 1/2 cup raw cashews
  • 1 can artichokes (in water)
  • 2 cloves garlic
  • squeeze of lemon
  • pinch of pink himalayan salt
  • 1 spaghetti squash


– preheat the oven to 400°F
– slice squash in half and scoop out insides; place cut side down on greased baking pan.
– Bake squash 35-45 minutes.
– in a food processor or high-powered blender, puree remaining ingredients.
– When squash is done. Remove from oven. [when cool enough to handle] Scrape out squash with a fork.
– Stir together squash and puree. Toss it together on the stove top over medium heat if you want to warm it up a bit more.



Yield: 8 servings, Amount Per Serving: Calories:  98 , Total Fat: 4g, Saturated Fat: 1g, Trans Fat: 0g, Monounsaturated Fat: 2g, Polyunsaturated Fat: 1g, Carbohydrates: 15g, Fiber: 4g, Sugar: 4g, Protein: 3g, Cholesterol: 0mg, Sodium: 129mg, Calcium: 39mg, Iron: 1mg, Vitamin A: 138IU, Vitamin C: 12mg, Phosphorous: 91mg


sugar free, grain free, vegetarian, vegan, gluten free, lunch, dinner


See all my recipes on Modernmeal

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