Spinach and Artichoke Stuffed Spaghetti Squash Recipe

Introduction

This Spinach and Artichoke Stuffed Spaghetti Squash is a delicious and healthy twist on a classic favorite. Roasted spaghetti squash halves are filled with a creamy blend of spinach, artichokes, and cheeses for a comforting vegetarian meal.

Ingredients

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

Instructions

1. Step 1: Preheat the oven to 200°C (400°F). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut surfaces with 1 tablespoon of olive oil and season with salt. Place the halves cut side up on a baking sheet and roast for 40 minutes.
2. Step 2: While the squash roasts, heat the remaining tablespoon of olive oil in a large pan over medium heat. Add the minced garlic and cook for a few seconds until fragrant, then add the spinach. Stir until the spinach has wilted and most of the liquid has evaporated.
3. Step 3: Stir in the chopped artichokes and sauté for about one minute. Reduce heat to low, then add the cream cheese and stir until it melts fully into the mixture.
4. Step 4: Remove the pan from heat. Mix in mayonnaise, grated Parmesan cheese (reserve 2 tablespoons for topping), and mozzarella until well combined.
5. Step 5: Spoon the creamy spinach and artichoke mixture evenly into the roasted squash halves. Sprinkle the reserved Parmesan cheese on top. Return to the oven and bake for 20 to 25 minutes, until the filling is bubbly and golden on top.

Tips & Variations

• For a lighter version, use reduced-fat cream cheese and skip the mayonnaise.
• Add red pepper flakes to the spinach mixture for a subtle spicy kick.
• Substitute fresh kale for spinach if you prefer a heartier green.
• Top with breadcrumbs before the final bake for some extra crunch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The stuffing may become thicker on reheating; add a splash of cream or milk if needed to loosen the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the stuffed squash halves in advance and keep them covered in the refrigerator for up to 24 hours before baking.

How do I know when the spaghetti squash is cooked?

The squash is done roasting when it is tender and the strands can be easily separated with a fork. This usually takes about 40 minutes at 200°C (400°F).

Spinach and Artichoke Stuffed Spaghetti Squash Recipe

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★★★★★

4.7 from 93 reviews

A delicious and healthy Spinach and Artichoke Stuffed Spaghetti Squash recipe that combines roasted spaghetti squash halves filled with a creamy mixture of sautéed spinach, artichokes, cream cheese, and cheeses. This baked dish is perfect as a vegetarian main or side, offering a comforting yet nutritious meal.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 80 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Spaghetti Squash

• 2 spaghetti squashes
• 2 tbsp olive oil (divided)
• Salt to season

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 (or vegetarian hard cheese), divided
• 120 g / 1 cup mozzarella, grated

Instructions

1. Prepare the spaghetti squash: Preheat your oven to 200°C (400°F). Cut each spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut surface of each half with 1 tablespoon of olive oil and season with salt. Place the squash halves cut side up on a baking sheet and roast in the oven for 40 minutes, or until tender and easily pierced with a fork.
2. Sauté the spinach and garlic: While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Add the minced garlic and cook briefly for a few seconds until fragrant. Add the fresh spinach and stir continuously until it wilts and most of the liquid has evaporated.
3. Add artichokes and cream cheese: Stir in the drained and chopped artichokes and sauté for about one minute. Lower the heat and add the cream cheese, stirring constantly until it melts and combines with the vegetables to form a creamy mixture.
4. Mix in mayonnaise and cheeses: Remove the pan from heat. Stir in the mayonnaise, most of the grated Parmesan cheese (reserve about 2 tablespoons for topping), and the grated mozzarella until well combined.
5. Stuff and bake the squash: Evenly divide the creamy spinach and artichoke filling among the 4 roasted spaghetti squash halves. Sprinkle the reserved Parmesan cheese on top. Return the stuffed squash halves to the oven and bake for an additional 20-25 minutes, or until the filling is bubbly and golden brown.

Notes

• Ensure the spaghetti squash is thoroughly roasted before stuffing to get the signature spaghetti-like texture.
• You can substitute mayonnaise with Greek yogurt for a lighter version.
• This dish can be prepared ahead of time and baked just before serving.
• For a vegan version, substitute cream cheese and cheeses with plant-based alternatives.
• Be careful not to overcook the spinach to avoid soggy filling.

Keywords: spinach, artichoke, stuffed spaghetti squash, vegetarian, baked spaghetti squash, creamy filling, healthy dinner