Spinach and Artichoke Stuffed Spaghetti Squash

Sweet spaghetti squash stuffed with savory spinach and artichoke filling is a delightful dish perfect for various occasions. Whether you’re hosting a dinner party or looking for a comforting weeknight meal, Spinach and Artichoke Stuffed Spaghetti Squash shines as a nutritious and flavorful option. The unique combination of creamy filling and tender squash makes this recipe stand out in any culinary repertoire.

Why You’ll Love This Recipe

• Delicious Flavor: The blend of fresh spinach, artichokes, and creamy cheeses creates an irresistible taste.
• Healthy Alternative: This dish is packed with nutrients while being lower in carbs compared to traditional pasta.
• Easy to Prepare: With simple steps, you can have this impressive meal ready in just over an hour.
• Versatile Serving Options: Perfect as a main dish or paired with your favorite protein for a complete meal.
• Eye-Catching Presentation: The vibrant colors and unique serving style make it a feast for the eyes.

Tools and Preparation

To make your cooking experience smooth, gather the necessary tools before starting. These items will help you create the perfect stuffed spaghetti squash.

Essential Tools and Equipment

• Baking sheet
• Large pan
• Mixing bowl
• Knife
• Spoon

Importance of Each Tool

• Baking sheet: Essential for roasting the spaghetti squash evenly, ensuring it cooks properly without burning.
• Large pan: Perfect for sautéing the garlic and spinach together, allowing flavors to meld beautifully.
• Mixing bowl: Helps combine all ingredients effortlessly, making the stuffing process easier.

Ingredients

For the Spaghetti Squash

• 2 spaghetti squashes
• 2 tbsp olive oil (divided)

For the Filling

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

How to Make Spinach and Artichoke Stuffed Spaghetti Squash

Step 1: Preheat the Oven

Preheat your oven to 200C/400F. Cut each spaghetti squash in half lengthwise and scoop out the seeds. Brush the surface with 1 tbsp of olive oil, then season lightly with salt. Place the halves cut side up on a baking sheet and roast in the preheated oven for about 40 minutes.

Step 2: Sauté Garlic and Spinach

While the squash roasts, heat 1 tbsp of olive oil in a large pan. Add minced garlic and cook briefly for just a few seconds until fragrant. Then add fresh spinach to the pan, stirring until it wilts and all liquid has evaporated.

Step 3: Combine Artichokes with Cream Cheese

Add the drained and chopped artichokes to the pan, sautéing for about one minute. Lower the heat before adding cream cheese; stir continuously until it melts into a creamy mixture.

Step 4: Mix in Remaining Ingredients

Remove from heat and stir in mayonnaise, grated Parmesan cheese (keeping aside 2 tbsp for topping), and mozzarella until well combined.

Step 5: Fill Squash Halves

Divide the filling evenly among the roasted squash halves. Sprinkle with reserved Parmesan cheese on top. Return to the oven and bake for another 20-25 minutes or until bubbly and golden brown on top.

Enjoy your delicious Spinach and Artichoke Stuffed Spaghetti Squash as a wholesome dinner option!

How to Serve Spinach and Artichoke Stuffed Spaghetti Squash

Serving Spinach and Artichoke Stuffed Spaghetti Squash can elevate your dinner experience. Whether for a cozy family meal or a gathering with friends, these stuffed squashes are not just delicious but also visually appealing.

Pair with a Fresh Salad

• A simple mixed greens salad with a light vinaigrette complements the rich filling of the squash, adding freshness and crunch.

Offer a Side of Garlic Bread

• Warm, toasted garlic bread is perfect for soaking up any leftover creamy filling from the squash, making each bite enjoyable.

Serve with Roasted Vegetables

• Roasted seasonal vegetables enhance the meal’s flavor profile and provide additional nutrients. Consider carrots, bell peppers, or zucchini.

Accompany with Quinoa or Rice

• A side of quinoa or rice can make this dish heartier. Choose a seasoned variety to tie flavors together.

How to Perfect Spinach and Artichoke Stuffed Spaghetti Squash

Perfecting your Spinach and Artichoke Stuffed Spaghetti Squash can take your cooking to the next level. Here are some tips to ensure success:

• Choose ripe squashes: Look for firm spaghetti squashes without soft spots. A good squash will be easier to cut and cook evenly.
• Don’t rush the roasting: Allow the squash to roast until tender. This enhances its natural sweetness which balances the savory filling.
• Use fresh ingredients: Opt for fresh spinach instead of frozen for better texture and flavor in your filling.
• Experiment with cheeses: Try different cheeses like feta or goat cheese for a unique twist on flavor profiles.
• Adjust seasoning: Taste your filling before stuffing. You may want more salt, pepper, or herbs depending on your palate.
• Add heat if desired: For those who enjoy spice, sprinkle in some red pepper flakes into the filling for an extra kick.

Best Side Dishes for Spinach and Artichoke Stuffed Spaghetti Squash

Pairing side dishes with Spinach and Artichoke Stuffed Spaghetti Squash can enhance your dining experience. Here are some great options:

1. Garlic Herb Couscous: Light and fluffy couscous seasoned with garlic and herbs provides a subtle base that complements the rich squash.
2. Caprese Salad: Fresh tomatoes, mozzarella, basil, drizzled with balsamic glaze offer vibrant flavors that balance well with the stuffed squash.
3. Zucchini Noodles: Lightly sautéed zucchini noodles add a low-carb option that pairs nicely without overpowering the main dish.
4. Herbed Quinoa Pilaf: Quinoa cooked with vegetable broth and herbs adds depth while keeping the meal nutritious.
5. Steamed Asparagus: Simple steamed asparagus spears bring freshness and crunch to your plate; drizzle with lemon juice for added zest.
6. Roasted Sweet Potatoes: Sweet potatoes roasted until caramelized add a sweet contrast that enhances overall flavor harmony.
7. Lemon Garlic Green Beans: Sautéed green beans in lemon juice and garlic provide a bright touch alongside the rich filling of the squash.
8. Crispy Kale Chips: Lightly baked kale chips are crunchy yet healthy, serving as an excellent finger food option during dinner gatherings.

Common Mistakes to Avoid

When making Spinach and Artichoke Stuffed Spaghetti Squash, it’s easy to overlook small details. Here are some common mistakes to watch for.

• Overcooking the squash: If you roast the spaghetti squash for too long, it can become mushy. Keep an eye on the time and test for doneness after 40 minutes.
• Skipping the seasoning: Failing to season the squash before roasting can lead to bland flavors. Always add a pinch of salt and pepper for better taste.
• Not draining artichokes properly: Excess moisture from canned artichokes can make your filling watery. Make sure to drain and chop them well before adding them to the mixture.
• Using cold cream cheese: Cold cream cheese doesn’t melt well. Let it come to room temperature before mixing it in for a smooth filling.
• Ignoring the baking time: Baking too long or too short can affect the filling’s texture. Aim for 20-25 minutes until bubbly and golden.
• Forgetting about leftovers: Not storing leftovers properly can lead to spoilage. Always refrigerate or freeze any unused portions.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Spinach and Artichoke Stuffed Spaghetti Squash in an airtight container.
• It will last for up to 3 days in the refrigerator.

Freezing Spinach and Artichoke Stuffed Spaghetti Squash

• Wrap individual portions tightly in plastic wrap or aluminum foil.
• Freeze for up to 2 months for best quality.

Reheating Spinach and Artichoke Stuffed Spaghetti Squash

• Oven: Preheat your oven to 180°C (350°F), place squash in a baking dish, cover with foil, and heat for about 25 minutes.
• Microwave: Place a portion on a microwave-safe plate, cover loosely, and heat on high for 2-3 minutes or until warm.
• Stovetop: Heat a pan over medium-low heat, add a splash of broth if needed, and reheat covered until warm.

Frequently Asked Questions

If you have questions about preparing Spinach and Artichoke Stuffed Spaghetti Squash, read on!

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well! Just thaw it completely and drain any excess water before using it in the recipe.

What is a good substitute for cream cheese?

You can use vegan cream cheese or cashew cream as a dairy-free alternative without sacrificing flavor.

How do I know when my spaghetti squash is done?

The squash is done when it’s tender but still holds its shape. You should easily be able to scrape out strands with a fork.

Can I customize the filling?

Absolutely! Feel free to add other vegetables like bell peppers or zucchini, or even different cheeses such as feta or cheddar.

Final Thoughts

Spinach and Artichoke Stuffed Spaghetti Squash is not only delicious but also versatile. You can customize it with your favorite ingredients or enjoy it as is. This recipe is perfect for dinner gatherings or meal prep. Give it a try – it’s sure to impress!