Spinach and Artichoke Stuffed Spaghetti Squash Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
