Spinach and Artichoke Stuffed Spaghetti Squash Recipe

Introduction

Spinach and artichoke stuffed spaghetti squash is a delicious, comforting dish that combines creamy filling with tender roasted squash. It’s a perfect low-carb alternative to traditional pasta dishes and great for a satisfying weeknight dinner or entertaining guests.

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 each spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut surface 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 1 tablespoon of olive oil in a large pan over medium heat. Add minced garlic and cook briefly for a few seconds until fragrant.
3. Step 3: Add the fresh spinach to the pan and stir until wilted and the moisture has evaporated.
4. Step 4: Stir in the drained and chopped artichokes and sauté for one minute.
5. Step 5: Lower the heat and add the cream cheese, stirring gently until it melts into the mixture.
6. Step 6: Remove the pan from heat and mix in the mayonnaise, grated Parmesan cheese (reserve 2 tablespoons), and grated mozzarella until evenly combined.
7. Step 7: Divide the spinach and artichoke mixture evenly among the 4 roasted squash halves. Sprinkle the reserved Parmesan cheese on top.
8. Step 8: Return the stuffed squash to the oven and bake for an additional 20–25 minutes or until the filling is bubbly and golden on top.

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes to the filling mixture before baking.
• You can substitute Greek yogurt for mayonnaise to lighten the dish without sacrificing creaminess.
• Try using fresh artichoke hearts if available, but reduce the cooking time slightly as they may be softer.
• Leftover filling works great as a dip or spread on crackers or toast.

Storage

Store any leftover stuffed squash in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through to keep the top crispy. Avoid microwaving if possible, as it can make the filling watery.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, you can make the filling a day ahead and refrigerate it. When ready, stuff the roasted squash and bake as directed.

What if I can’t find spaghetti squash?

You can substitute with other winter squashes, like acorn or delicata, but the texture will be different as they don’t separate into strands like spaghetti squash.

Spinach and Artichoke Stuffed Spaghetti Squash Recipe

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★★★★★

4.7 from 98 reviews

This delicious Spinach and Artichoke Stuffed Spaghetti Squash is a hearty and healthy vegetarian dish that combines roasted spaghetti squash halves filled with a creamy mixture of spinach, artichokes, cream cheese, mayonnaise, and cheese. Baked to golden perfection, it’s a comforting meal perfect for any occasion.

• Author: Ruby
• 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

Squash

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

Filling

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 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, divided (keep 2 tbsp aside for topping)
• 120 g / 1 cup mozzarella cheese, grated

Instructions

1. Roast the Spaghetti Squash: 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 tbsp olive oil and season with salt. Place the halves cut side up on a baking sheet and roast for 40 minutes until tender.
2. Cook the Spinach and Garlic: While the squash roasts, heat 1 tbsp 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 wilted and most of the liquid has evaporated.
3. Add Artichokes and Cream Cheese: Stir in the chopped artichokes and sauté for about a minute. Then add the cream cheese and reduce the heat to low. Stir gently until the cream cheese melts and incorporates into the mixture.
4. Finish the Filling: Remove the pan from heat. Stir in the mayonnaise, grated Parmesan cheese (except the 2 tbsp reserved), and grated mozzarella until fully combined into a creamy filling.
5. Stuff and Bake: Evenly divide the spinach and artichoke mixture among the 4 spaghetti squash halves. Sprinkle the reserved 2 tbsp 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 on top.

Notes

• You can substitute mayonnaise with Greek yogurt for a lighter version.
• For a vegan option, replace cream cheese and dairy cheeses with plant-based alternatives.
• Ensure to scoop out all seeds from the squash for easier shredding.
• Let the roasted squash cool slightly before handling to avoid burns.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.

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