Spinach and Artichoke Stuffed Spaghetti Squash Recipe

If you are looking for a dish that effortlessly combines comfort and freshness, the Spinach and Artichoke Stuffed Spaghetti Squash is a true winner. This delightful recipe takes tender spaghetti squash halves and fills them with a rich, creamy mixture of sautéed spinach, tangy artichokes, and melted cheeses that bake to golden perfection. Whether you’re craving a vegetarian main or an impressive side, this dish brings vibrant colors, satisfying textures, and a deliciously cheesy flavor that everyone will love. Plus, it’s a wonderful way to enjoy a wholesome vegetable with a decadent twist.

Ingredients You’ll Need

Every ingredient in this Spinach and Artichoke Stuffed Spaghetti Squash recipe plays a crucial role in building its beautiful balance of flavor and texture. From the creamy richness of the cheeses to the fresh brightness of the spinach, the combination is simply magical.

• 2 spaghetti squashes: The star of the dish offering a mild, slightly sweet base with a noodle-like texture.
• 2 tbsp olive oil, divided: One part to roast the squash for caramelization and one to sauté garlic and spinach for extra depth.
• 2 cloves garlic: Adds a subtle pungent kick, enhancing the overall savory flavor.
• 220 g / 7 cups fresh spinach: Brings vibrant color and a fresh, earthy taste while balancing the richness.
• 400 g / 14 oz canned artichokes, drained and chopped: Offers a pleasantly tangy and tender texture that complements the creaminess perfectly.
• 250 ml / 1 cup cream cheese, full fat: Adds luscious creaminess that binds the filling together.
• 4 tbsp mayonnaise: Provides a slight tang and extra smoothness to the mixture.
• 50 ml / 1/2 cup grated Parmesan cheese: Imparts a sharp, nutty flavor; some is mixed in, while a little is saved for topping.
• 120 g / 1 cup mozzarella, grated: Melts beautifully for that irresistible gooey texture on top and within.

How to Make Spinach and Artichoke Stuffed Spaghetti Squash

Step 1: Prepare and Roast the Spaghetti Squash

Start by preheating your oven to 200C (400F). Carefully cut the spaghetti squashes lengthwise and scoop out the seeds, which makes room for our delicious filling. Brush each cut surface lightly with 1 tablespoon of olive oil and season with salt to enhance natural sweetness. Place them cut-side up on a baking sheet and roast for about 40 minutes until tender enough to easily lift the flesh with a fork, creating those signature spaghetti-like strands.

Step 2: Sauté the Spinach and Garlic

While the squash roasts, heat the remaining tablespoon of olive oil in a large pan over medium heat. Add the minced garlic and sauté briefly to release its fragrant aroma without burning it. Toss in the fresh spinach and stir until it wilts and most of the liquid has evaporated – this concentrates its flavor and prevents the filling from becoming watery.

Step 3: Incorporate Artichokes and Cream Cheese

Add the chopped artichokes to the pan, giving them a quick sauté for about a minute to warm through and meld with the spinach. Then reduce the heat to low and stir in the cream cheese, allowing it to melt gently and form a silky, rich base for our filling.

Step 4: Mix in the Mayonnaise and Cheeses

Remove the pan from heat and immediately stir in the mayonnaise along with most of the grated Parmesan and all the mozzarella. The cheeses add delightful gooeyness and a savory bite that makes this stuffing so indulgently satisfying.

Step 5: Stuff and Bake the Squash

Divide the creamy spinach and artichoke mixture evenly among the four roasted spaghetti squash halves. Sprinkle the reserved Parmesan on top for a lovely golden crust. Return them to the oven to bake for an additional 20 to 25 minutes until the filling bubbles and the cheese topping is melted and beautifully browned.

How to Serve Spinach and Artichoke Stuffed Spaghetti Squash

Garnishes

When serving your Spinach and Artichoke Stuffed Spaghetti Squash, consider fresh garnishes like chopped parsley or basil. These herbs add a pop of bright green color and a refreshing note that cuts through the cheese’s richness, making each bite even more vibrant and appetizing.

Side Dishes

This stuffed squash stands tall as a main dish but pairs wonderfully with light sides. A crisp, simple salad with lemon vinaigrette or steamed green beans adds a fresh counterpoint while keeping the meal balanced. Alternatively, roasted root vegetables provide complementary earthy sweetness for a comforting dinner.

Creative Ways to Present

Fear not the straightforward halve presentation. You can scoop out some of the strands after roasting, mix them with the filling for a loose-stuffed version in a baking dish, or even serve individual portions scooped from the shells as a charming appetizer. The key is to showcase the inviting colors and gooey texture that make Spinach and Artichoke Stuffed Spaghetti Squash so irresistible.

Make Ahead and Storage

Storing Leftovers

Leftover stuffed spaghetti squash keeps well in an airtight container in the refrigerator for up to 3 days. The flavors meld nicely overnight, making it perfect for easy next-day meals.

Freezing

To freeze, place the stuffed squash halves in a freezer-safe container or wrap tightly in foil and plastic wrap. They freeze best for up to 2 months. When ready to enjoy again, thaw overnight in the fridge before reheating to maintain the texture and taste.

Reheating

To reheat, place the stuffed squash on a baking sheet in a preheated 180C (350F) oven for 15 to 20 minutes until warmed through and bubbling. A microwave works in a pinch but may soften the squash too much, so oven reheating keeps the best flavor and texture.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach to save prep time. Just make sure to thaw and squeeze out excess moisture thoroughly before cooking to avoid a watery filling.

Is this recipe gluten free?

Absolutely! Since it’s built around spaghetti squash instead of regular pasta, this dish is naturally gluten free and suitable for many special diets.

Can I add protein to this dish?

Of course! Grilled chicken, turkey, or even sautéed mushrooms make great additions that boost protein without overpowering the flavors.

How spicy is Spinach and Artichoke Stuffed Spaghetti Squash?

This recipe is mild and creamy, making it great for all palates. You can add a pinch of crushed red pepper flakes if you like a little heat.

Can I prepare this dish ahead of time?

Yes, you can prepare the filling in advance and refrigerate it separately. Stuff and bake the squash closer to serving time for the freshest taste.

Final Thoughts

Spinach and Artichoke Stuffed Spaghetti Squash is one of those recipes that feels like a warm hug on a plate while being packed with wholesome goodness. I’d encourage you to give this vibrant, cheesy, and satisfying dish a try soon. It’s perfect for cozy weeknights, special gatherings, or whenever you want to treat yourself to something colorful and comforting. Once you try it, I’m sure it’ll become one of your favorite go-to meals too!

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