I’m on a new recipe kick right now. I don’t often get inspiration from Pinterest recipes because they are either things we don’t eat, or are overly complicated or cutesy. Instead I draw ideas from cookbooks, magazines, stuff I see at the grocery store while I cruise the aisles, and Buzzfeed’s Tasty Videos that are all over Facebook. I was jonseing for Olive Gardens now defunct Spinach Artichoke dip the other day, so imagine my surprise when I stepped foot into my local 99 Cents Only…
I found a jar of this Bruschetta at 99 Cents Only the other day and small jar of Artichoke dip. I knew I had to take them home and concoct something delicious!
I set to work in the kitchen to find some other ingredients that would pair well to I could whip up something fabu for a meatless meal. I pulled out a bag of frozen spinach and cheese to compliment the flavors of the dips.
We had a spaghetti Squash on the counter, so in order to keep the dish healthier and full of veggies and fiber, I opted to bake up the squash and use it instead of the traditional noddles or pasta in a casserole. If you’ve never cooked with spaghetti squash, I posted a tutorial here.
After rummaging through the freezer and fridge, I assembled the ingredients and got working! There is no photo of the finished product because it got eaten up quickly.
Artichoke Bruschetta Casserole
- 1 jar of Bruschetta (like this one)
- 1 jar of Artichoke Dip (like this one)
- 2 cups frozen chopped spinach, defrosted, and squeezed of any excess water
- 1 cup Italian Cheese, shredded (divided)
- 1/4 cup Parmesan cheese (I used Kraft Seasoned Grated Parmesan Cheese: Rosemary & Garlic), divided
- The “meat” from 1 large spaghetti squash
- Clean and bake the spaghetti squash. For info on how that’s done, check out the tutorial here.
- While the squash is baking, mix together the two dips in a large mixing bowl.
- Add the spinach and half of each cheese. Stir until completely mixed.
- Prepare a 9×9 glass pan with spray release.
- Place all of the spaghetti squash shreds/”noodles” in the bottom of the baking dish, and smooth down to create an even layer.
- Pour the dip mixture over the top and smooth to evenly cover the squash.
- Top with the remaining cheeses.
- Bake at 350 for 20-30 minutes or until the cheese has started to brown and bubble.
This dish is gluten free and vegetarian. To make it vegan, use dairy-free cheese! If you HAVE to have meat, this would be great with grilled chicken, or Italian sausages mixed in or served along side.
This recipe serves 2 as a main dish or 4 as a side dish.