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