Spinach and Artichoke Stuffed Spaghetti Squash

If you’re looking for a cozy, comforting dish that’s perfect for family gatherings or busy weeknights, you’ve come to the right place! My recipe for Spinach and Artichoke Stuffed Spaghetti Squash is not only delicious but also packed with wholesome ingredients. This dish has become a favorite in my home because it combines the sweetness of spaghetti squash with a savory filling that everyone loves. Plus, it’s a great way to sneak in some veggies without anyone noticing!

The beauty of this recipe lies in its versatility. Whether you’re enjoying it as a light dinner or serving it as a hearty side dish at your next gathering, it promises to delight your taste buds. Let’s dive into why you’ll love making this dish!

Why You’ll Love This Recipe

• Quick and Easy: With just a few simple steps, you can have a delicious meal ready in no time!
• Family-Friendly: Kids and adults alike will love the creamy filling tucked inside sweet spaghetti squash.
• Make-Ahead Friendly: Prepare the filling in advance and just bake when you’re ready to eat.
• Wholesome Ingredients: Packed with fresh spinach and artichokes, this dish is both nutritious and satisfying.
• Comfort Food at Its Best: The warm, cheesy filling gives you all the cozy vibes you crave.

Ingredients You’ll Need

Gathering the right ingredients makes cooking so much fun! For this Spinach and Artichoke Stuffed Spaghetti Squash, you’ll need simple and wholesome items that are easy to find. Here’s what you’ll need:

For the Squash

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

For the Filling

• 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)

Variations

One of the best things about this recipe is how flexible it is! You can easily adjust ingredients based on what you have on hand or your personal preferences. Here are some fun variations to consider:

• Add More Veggies: Toss in some diced bell peppers or mushrooms for extra flavor and nutrition.
• Spice It Up: Add red pepper flakes for a kick or mix in some sautéed onions for added depth.
• Swap the Cheese: Try using different cheeses like feta or goat cheese for a unique twist.
• Make It Vegan: Use vegan cream cheese and nutritional yeast instead of Parmesan for a dairy-free version.

How to Make Spinach and Artichoke Stuffed Spaghetti Squash

Step 1: Roast the Squash

Preheat your oven to 200C/400F. Cutting the spaghetti squash in half lengthwise is key; this allows them to roast evenly. Scoop out those seeds—don’t worry; they can be composted or roasted later! Brushing them with olive oil helps enhance their natural sweetness as they bake.

Step 2: Sauté the Spinach

While the squash roasts, heat up some olive oil in a large pan. Adding minced garlic brings wonderful aroma to your kitchen. Once fragrant, toss in fresh spinach—watch it wilt down quickly! This step ensures that excess moisture evaporates so that your filling doesn’t end up soggy.

Step 3: Combine the Filling Ingredients

Once your spinach is wilted, it’s time to add those chopped artichokes. Sautéing them together enriches their flavors. Then introduce cream cheese—let it melt slowly over low heat while stirring. This creamy base holds everything together beautifully!

Step 4: Mix in Cheeses and Mayonnaise

Remove from heat and stir in mayonnaise along with most of your Parmesan and mozzarella cheeses until well combined. Saving some cheese for topping means you’ll have that delightful golden crust once baked!

Step 5: Assemble and Bake

Now comes the fun part! Evenly divide your creamy mixture among those roasted squash halves. Sprinkle any leftover Parmesan on top before popping them back into the oven for another 20-25 minutes—just enough time for everything to bubble up nicely!

And there you have it—a beautiful dish of Spinach and Artichoke Stuffed Spaghetti Squash that’s sure to impress! Enjoy every bite!

Pro Tips for Making Spinach and Artichoke Stuffed Spaghetti Squash

Creating the perfect Spinach and Artichoke Stuffed Spaghetti Squash is all about attention to detail. Here are some pro tips to ensure your dish turns out delicious every time!

• Choose ripe squashes: Select spaghetti squashes that feel heavy for their size with a firm skin. This indicates freshness and ensures a sweet, tender flesh.
• Pre-cook the filling ingredients: Sautéing the spinach and artichokes before mixing them with cream cheese helps release excess moisture and enhances the flavors, making your filling richer.
• Experiment with cheese: While the recipe calls for Parmesan and mozzarella, feel free to mix in other cheeses like feta or gouda for added depth of flavor. Variety can elevate your dish to new heights!
• Adjust seasoning to taste: Before stuffing the squash, taste your filling and adjust the salt or pepper as needed. Since different brands of artichokes can vary in saltiness, this step ensures balanced flavors.
• Let it cool slightly before serving: Allowing your stuffed squash to rest for a few minutes after baking helps set the filling, making it easier to slice and serve without spilling.

How to Serve Spinach and Artichoke Stuffed Spaghetti Squash

Presenting your Spinach and Artichoke Stuffed Spaghetti Squash beautifully can make all the difference at mealtime! Here are some delightful ways to serve this dish that will surely impress your family or guests.

Garnishes

• Fresh herbs: A sprinkle of chopped parsley or basil not only adds a pop of color but also introduces a fresh flavor that complements the richness of the stuffing.
• Lemon zest: Grating a little lemon zest over the top just before serving brightens up the dish with acidity, perfectly balancing the creamy filling.

Side Dishes

• Mixed green salad: A light salad with mixed greens, cherry tomatoes, and a simple vinaigrette provides a refreshing contrast to the rich stuffed squash.
• Roasted vegetables: Seasonal roasted veggies like carrots, zucchini, or bell peppers add both color and nutrition. Their natural sweetness pairs wonderfully with the savory filling.
• Garlic bread: Crispy garlic bread is always a hit! The crunchiness offers great texture alongside the soft stuffed squash while complementing its flavors.
• Quinoa pilaf: A light quinoa pilaf loaded with herbs and spices can make for a hearty side that keeps things wholesome and satisfying. The nutty flavor of quinoa pairs nicely with the creaminess of the stuffed squash.

With these tips and serving suggestions, you’re all set to create an unforgettable meal centered around your delicious Spinach and Artichoke Stuffed Spaghetti Squash! Enjoy every bite!

Make Ahead and Storage

This Spinach and Artichoke Stuffed Spaghetti Squash is perfect for meal prep! You can prepare it in advance, making weeknight dinners a breeze. Here’s how to store or freeze your scrumptious creation:

Storing Leftovers

• Allow the stuffed spaghetti squash to cool completely.
• Place leftovers in an airtight container in the refrigerator.
• Consume within 3-5 days for the best flavor and freshness.

Freezing

• Let the stuffed squash cool down before freezing.
• Wrap each half in plastic wrap or place it in a freezer-safe container.
• Store in the freezer for up to 2-3 months.
• Label with the date for easy tracking!

Reheating

• Thaw overnight in the refrigerator if frozen.
• Preheat your oven to 180C/350F.
• Place the stuffed squash halves on a baking sheet and cover with foil to prevent drying out.
• Bake for about 20-25 minutes or until heated through. Microwave reheating is also an option; heat on medium power until warm.

FAQs

Here are some common questions you might have about this delightful dish!

Can I make Spinach and Artichoke Stuffed Spaghetti Squash ahead of time?

Absolutely! You can prepare the filling ahead of time and store it separately from the spaghetti squash. Just assemble and bake when you’re ready to enjoy!

What can I substitute for cream cheese in Spinach and Artichoke Stuffed Spaghetti Squash?

You can use a dairy-free cream cheese alternative or Greek yogurt as a lighter option. Both will provide a creamy texture without compromising flavor.

How long does Spinach and Artichoke Stuffed Spaghetti Squash last in the fridge?

When stored properly in an airtight container, it will last for about 3-5 days in the refrigerator.

Can I use frozen spinach instead of fresh for this recipe?

Yes, frozen spinach works well too! Just be sure to thaw it completely and drain any excess moisture before adding it to your filling.

Is there a vegetarian option for Parmesan cheese?

Certainly! Look for vegetarian hard cheeses that don’t contain animal rennet, or opt for nutritional yeast for a cheesy flavor without dairy.

Final Thoughts

I hope you’ll love making this Spinach and Artichoke Stuffed Spaghetti Squash as much as I do! It’s not only delicious but also healthy and satisfying. Perfect for cozy family dinners or meal prepping for busy weekdays, this recipe is sure to impress. Enjoy every bite, and don’t hesitate to share your experience with me—I’d love to hear how it turns out!

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