Spinach and Artichoke Stuffed Spaghetti Squash
Indulge in the delightful flavors of Spinach and Artichoke Stuffed Spaghetti Squash, a wholesome dish that beautifully combines the sweetness of roasted squash with a rich, creamy filling. Perfect for any occasion, this recipe is not only nutritious but also lower in carbs than traditional pasta. The savory blend of fresh spinach, tender artichokes, and melted cheeses creates an irresistible meal that’s both satisfying and visually appealing. Whether you’re hosting a dinner party or enjoying a cozy weeknight dinner, this stuffed squash is sure to impress everyone at the table.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 2 spaghetti squashes
- 220 g fresh spinach
- 400 g canned artichokes (drained and chopped)
- 250 ml cream cheese
- 4 tbsp mayonnaise
- 50 ml grated Parmesan cheese
- 120 g grated mozzarella
- 2 cloves garlic
- 2 tbsp olive oil (divided)
Instructions
- Preheat your oven to 200°C (400°F). Cut each spaghetti squash in half lengthwise, scoop out the seeds, brush with olive oil, season with salt, and place cut side up on a baking sheet. Roast for about 40 minutes.
- In a large pan, heat olive oil over medium heat. Add minced garlic and sauté briefly until fragrant. Then add spinach and cook until wilted.
- Stir in chopped artichokes for one minute. Lower the heat and mix in cream cheese until fully melted.
- Remove from heat; stir in mayonnaise, Parmesan cheese (reserve some for topping), and mozzarella until well combined.
- Fill the roasted squash halves with the filling, sprinkle with reserved Parmesan, and bake for an additional 20-25 minutes until bubbly.
Nutrition
- Serving Size: 1 stuffed squash half (approximately 250g)
- Calories: 345
- Sugar: 3g
- Sodium: 540mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 45mg