Spinach and Artichoke Stuffed Spaghetti Squash
Indulge in the delightful flavors of Spinach and Artichoke Stuffed Spaghetti Squash, a deliciously unique dish that pairs the sweet, nutty taste of spaghetti squash with a rich, creamy filling. This recipe is perfect for family dinners or as a comforting weeknight meal, offering a satisfying vegetarian option without sacrificing flavor. With layers of fresh spinach and artichokes blended into a cheesy filling, this dish is not just nutritious but also incredibly easy to prepare. Whether served as a main course or alongside a fresh salad, it’s sure to impress at any gathering!
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 2 spaghetti squashes
- 2 tbsp olive oil
- 2 cloves garlic
- 7 cups fresh spinach
- 14 oz canned artichokes (drained and chopped)
- 1 cup cream cheese
- 4 tbsp mayonnaise
- 1/2 cup grated Parmesan cheese
- 1 cup mozzarella (grated)
Instructions
- Preheat oven to 200C/400F. Cut spaghetti squashes in half lengthwise and scoop out seeds. Brush cut sides with 1 tbsp olive oil and season with salt. Roast on a baking sheet for about 40 minutes.
- In a large pan, heat remaining olive oil over medium heat. Sauté minced garlic for about 30 seconds, then add spinach and cook until wilted.
- Stir in chopped artichokes and sauté for an additional minute before mixing in cream cheese until melted.
- Remove from heat and stir in mayonnaise, Parmesan cheese (reserve some), and mozzarella until well combined.
- Stuff squash halves with the mixture, sprinkle with reserved Parmesan cheese, and bake for an additional 20-25 minutes until bubbly and golden.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 45mg