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Spinach and Artichoke Stuffed Spaghetti Squash Recipe

Spinach and Artichoke Stuffed Spaghetti Squash Recipe
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★★★★★

5.1 from 23 reviews

This Spinach and Artichoke Stuffed Spaghetti Squash is a creamy, cheesy, and flavorful vegetarian dish that combines tender roasted spaghetti squash with a savory filling of spinach, artichokes, cream cheese, and mozzarella. Perfect as a nutritious main course or a hearty side, this recipe is easy to prepare and baked to golden perfection.

Ingredients

Scale

Squash

  • 2 spaghetti squashes
  • 2 tbsp olive oil, divided
  • Salt, to taste

Filling

  • 2 cloves garlic, minced
  • 220 g / 7 cups fresh spinach
  • 400 g / 14 oz canned artichokes, drained and chopped
  • 250 ml / 1 cup full-fat cream cheese
  • 4 tbsp mayonnaise
  • 50 ml / 1/2 cup grated Parmesan cheese, divided (use 2 tbsp reserved)
  • 120 g / 1 cup mozzarella cheese, grated

Instructions

  1. Roast the Spaghetti Squash: Preheat your oven to 200°C (400°F). Cut the spaghetti squashes in half lengthwise and scoop out the seeds. Brush the cut surfaces with 1 tablespoon of olive oil and season with salt. Place the squash halves cut side up on a baking sheet and roast for 40 minutes, until the flesh is tender and can be shredded with a fork.
  2. Prepare the Filling: While the squash is roasting, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the minced garlic and cook for a few seconds until fragrant. Add the fresh spinach and cook, stirring frequently, until wilted and most of the liquid evaporates.
  3. Add Artichokes and Cream Cheese: Stir in the chopped, drained artichokes and sauté for about a minute. Lower the heat and add the cream cheese, stirring constantly to melt it evenly into the spinach and artichokes.
  4. Mix in Remaining Ingredients: Remove the pan from heat and stir in the mayonnaise, grated Parmesan cheese (reserve 2 tablespoons for topping), and mozzarella. Mix thoroughly to combine all ingredients into a creamy filling.
  5. Stuff and Bake: Once the spaghetti squash is cooked and cool enough to handle, use a fork to shred the flesh into spaghetti-like strands while still in the skins. Evenly distribute the spinach and artichoke filling into each squash half. Sprinkle the reserved Parmesan cheese on top. Bake the stuffed squash in the oven at 200°C (400°F) for 20-25 minutes, or until the filling is bubbly and golden on top.

Notes

  • To easily scoop out the squash seeds, use a spoon and scrape gently without puncturing the flesh.
  • You can substitute mayonnaise with Greek yogurt for a lighter option.
  • Make sure to drain the canned artichokes well to avoid a watery filling.
  • If you prefer, add a pinch of nutmeg or red pepper flakes to the filling for extra flavor.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.

Nutrition

Keywords: spinach, artichoke, stuffed spaghetti squash, vegetarian, cheesy, healthy, baked squash, main dish

Find it online: https://recipeswithmia.com/spinach-and-artichoke-stuffed-spaghetti-squash-recipe/