Spinach and Artichoke Stuffed Spaghetti Squash
Indulge in the delightful flavors of Spinach and Artichoke Stuffed Spaghetti Squash, a dish that combines the sweetness of roasted spaghetti squash with a creamy, savory filling. This nutritious recipe is perfect for family gatherings, meal prep, or cozy dinners at home. The rich blend of fresh spinach, tender artichokes, and gooey cheese creates a comforting meal that doesn’t compromise on health.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 spaghetti squashes
- 2 tbsp olive oil
- 2 cloves garlic
- 220 g fresh spinach (7 cups)
- 400 g canned artichokes (drained and chopped)
- 250 ml cream cheese (1 cup)
- 4 tbsp mayonnaise
- 50 ml grated Parmesan cheese (1/2 cup)
- 120 g grated mozzarella (1 cup)
Instructions
- Preheat the oven to 200C/400F. Cut the spaghetti squash in half lengthwise, scoop out the seeds, brush with 1 tbsp olive oil, season with salt, and place cut side up on a baking sheet. Roast for 40 minutes.
- In a large pan, heat the remaining olive oil over medium heat. Add minced garlic and cook until fragrant. Add spinach and stir until wilted.
- Stir in chopped artichokes; sauté for an additional minute. Reduce heat and add cream cheese, stirring until melted and combined.
- Remove from heat and mix in mayonnaise, Parmesan cheese (saving some for topping), and mozzarella until smooth.
- Stuff the squash halves evenly with the mixture, sprinkle with remaining Parmesan cheese, and bake for another 20-25 minutes until bubbly and golden.
Nutrition
- Serving Size: 1 stuffed half of spaghetti squash (about 300g)
- Calories: 384
- Sugar: 3g
- Sodium: 514mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 56mg