Spinach and Artichoke Stuffed Spaghetti Squash
If you’re searching for a warm, comforting dish that brings family and friends together, look no further than Spinach and Artichoke Stuffed Spaghetti Squash. This delightful recipe combines the natural sweetness of spaghetti squash with a creamy, savory filling made from fresh spinach, artichokes, and a blend of cheeses. Perfect for weeknight dinners or special gatherings, this dish not only satisfies your cravings but also packs in nutritious ingredients that everyone will love. The best part? It’s simple to prepare and can be made ahead of time, making it a versatile addition to your meal rotation.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 4 (2 halves per serving) 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 spaghetti squashes
- 2 tbsp olive oil
- 2 cloves garlic
- 220 g fresh spinach
- 400 g canned artichokes (drained)
- 250 ml cream cheese
- 4 tbsp mayonnaise
- 50 ml grated Parmesan cheese
- 120 g mozzarella cheese
Instructions
- Preheat the oven to 200C/400F. Cut each spaghetti squash in half lengthwise and scoop out the seeds. Brush with olive oil and place cut-side down on a baking sheet.
- Roast for about 30 minutes until tender.
- While the squash roasts, heat olive oil in a pan over medium heat. Sauté minced garlic until fragrant, then add spinach until wilted.
- Stir in chopped artichokes and cook briefly before adding cream cheese. Mix until melted.
- Remove from heat; stir in mayonnaise, most of the Parmesan, and mozzarella until combined.
- Fill roasted squash halves with the mixture and sprinkle with remaining cheese.
- Bake for an additional 20-25 minutes until golden and bubbly.
Nutrition
- Serving Size: 1 half (approximately 300g)
- Calories: 390
- Sugar: 3g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 16g
- Cholesterol: 50mg