Spinach and Artichoke Stuffed Spaghetti Squash

Sweet spaghetti squash stuffed with savoury spinach and artichoke filling is a delightful dish perfect for any occasion. The Spinach and Artichoke Stuffed Spaghetti Squash combines nutritious ingredients with a creamy, flavorful filling that will impress your family and friends. This versatile recipe works well for dinner parties, weeknight meals, or even meal prep for the week ahead. Plus, it’s gluten-free and offers a unique twist on traditional stuffed dishes.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of spinach, artichokes, and cream cheese creates a rich and satisfying taste.
• Healthy Option: Packed with vegetables, this dish is a great way to incorporate more greens into your diet.
• Easy to Make: The step-by-step instructions make this recipe accessible for cooks of all skill levels.
• Versatile: You can serve it as a main course or side dish, making it suitable for various meals.
• Make Ahead: Prepare the filling in advance and stuff the squash just before baking to save time.

Tools and Preparation

Before you start cooking your Spinach and Artichoke Stuffed Spaghetti Squash, gather your tools. Having everything ready will make the cooking process smoother.

Essential Tools and Equipment

• Baking sheet
• Large pan
• Spoon or scoop
• Knife

Importance of Each Tool

• Baking sheet: Ideal for roasting the spaghetti squash evenly, ensuring tender results.
• Large pan: Necessary for sautéing the garlic and spinach thoroughly while allowing enough space for mixing in other ingredients.

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Ingredients

For the Spaghetti 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)

How to Make Spinach and Artichoke Stuffed Spaghetti Squash

Step 1: Preheat the Oven

Preheat your oven to 200C/400F. Cut each spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tbsp of olive oil and season with salt. Place them on a baking sheet cut side up and roast in the preheated oven for 40 minutes.

Step 2: Prepare the Filling

While the squash roasts:
1. Heat 1 tbsp of olive oil in a large pan over medium heat.
2. Add minced garlic and cook briefly for a few seconds until fragrant.
3. Stir in the fresh spinach and cook until wilted, allowing any excess liquid to evaporate.

Step 3: Combine Ingredients

Add the drained artichokes to the pan:
1. Sauté for about one minute.
2. Gradually mix in cream cheese until it melts over low heat while stirring continuously.

Step 4: Finalize the Filling

Remove from heat:
1. Stir in mayonnaise, grated Parmesan cheese (reserve 2 tbsp), and mozzarella until well combined.

Step 5: Stuff the Squash

Carefully divide the mixture evenly among the roasted squash halves:
1. Sprinkle with remaining Parmesan cheese.
2. Bake again in the oven for an additional 20-25 minutes or until bubbly and golden on top.

Now you have a delicious serving of Spinach and Artichoke Stuffed Spaghetti Squash ready to enjoy!

How to Serve Spinach and Artichoke Stuffed Spaghetti Squash

Serving Spinach and Artichoke Stuffed Spaghetti Squash can elevate your dining experience. This dish combines the sweetness of squash with a savory filling, making it versatile for any occasion.

Individual Portions

• Serve each stuffed half on a plate for a beautiful presentation.
• Garnish with fresh herbs like parsley or basil for added flavor and color.

With a Side Salad

• Pair with a simple green salad dressed with lemon vinaigrette to balance the richness of the filling.
• A Caesar salad can also complement the flavors nicely.

As Part of a Dinner Spread

• Include this dish in a buffet-style dinner alongside other vegetarian options.
• It works well as a main dish or as part of a larger spread featuring protein-rich sides.

For Meal Prep

• Store individual portions in airtight containers for easy lunches throughout the week.
• Reheat in the oven or microwave when ready to enjoy.

How to Perfect Spinach and Artichoke Stuffed Spaghetti Squash

Perfecting your Spinach and Artichoke Stuffed Spaghetti Squash can lead to even tastier results. Here are some tips to enhance your dish.

• Choose ripe squash: Look for spaghetti squash that feels heavy for its size and has a firm skin.
• Sauté spinach properly: Make sure to cook the spinach until all excess moisture is gone to prevent sogginess.
• Experiment with cheeses: Substitute different cheeses such as feta or goat cheese for unique flavor profiles.
• Season generously: Don’t be afraid to add more spices like red pepper flakes or Italian seasoning for an extra kick.
• Bake until golden: Ensure the top of your stuffed squash is bubbling and golden brown for an appealing finish.

Best Side Dishes for Spinach and Artichoke Stuffed Spaghetti Squash

Pairing side dishes with your Spinach and Artichoke Stuffed Spaghetti Squash can enhance your meal. Here are some great options:

1. Garlic Bread: Crispy garlic bread complements the creamy filling perfectly.
2. Roasted Vegetables: Seasonal veggies roasted with olive oil add color and nutrition.
3. Quinoa Salad: A light quinoa salad with cucumbers and tomatoes provides freshness.
4. Creamy Coleslaw: A tangy coleslaw adds crunch and balances the dish’s richness.
5. Herbed Rice: Fluffy rice flavored with herbs offers a nice base to soak up any sauce.
6. Grilled Asparagus: Tender asparagus spears bring a touch of elegance to your plate.

Common Mistakes to Avoid

When preparing your Spinach and Artichoke Stuffed Spaghetti Squash, it’s easy to make a few common mistakes. Here are some tips to ensure your dish turns out perfectly.

• Using unripe squash: Choosing a spaghetti squash that is too small or hard can lead to a tough texture. Always select squashes that feel heavy for their size and have a firm skin.
• Overcooking the filling: Cooking the spinach and artichokes for too long may result in a mushy mixture. Sauté only until the spinach wilts and liquid evaporates for optimal texture.
• Skipping seasoning: Neglecting to season each layer can make your dish bland. Always season the squash before roasting and the filling while cooking for maximum flavor.
• Not allowing cooling time: Cutting into the squash too soon after baking can cause the filling to spill out. Let it cool briefly before serving to stabilize the filling.
• Ignoring portion sizes: Filling all halves of spaghetti squash evenly is crucial for balanced servings. Measure your filling to ensure each half gets an equal amount.

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Storage & Reheating Instructions

Refrigerator Storage

• Store any leftovers in an airtight container.
• They will keep well in the fridge for up to 3 days.

Freezing Spinach and Artichoke Stuffed Spaghetti Squash

• You can freeze the stuffed spaghetti squash for up to 2 months.
• Wrap each half tightly in plastic wrap, then place them in a freezer-safe bag.

Reheating Spinach and Artichoke Stuffed Spaghetti Squash

• Oven: Preheat your oven to 180°C/350°F. Place the stuffed halves on a baking sheet and cover with foil. Bake for about 20-25 minutes or until heated through.
• Microwave: Place one half in a microwave-safe dish, cover, and heat on high for 3-5 minutes, checking halfway through.
• Stovetop: Heat over medium-low heat in a skillet, adding a splash of water or broth, cover, and stir occasionally until warmed.

Frequently Asked Questions

If you have questions about making Spinach and Artichoke Stuffed Spaghetti Squash, here are some answers.

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

You can prepare the filling in advance and store it separately. Just assemble and bake when ready to serve.

What can I substitute for cream cheese?

For a lighter option, consider using Greek yogurt or cashew cream as a substitute.

How do I know when my spaghetti squash is done?

The spaghetti squash should be tender when pierced with a fork, typically taking about 40 minutes at 200°C/400°F.

Can I add other vegetables to my stuffing?

Absolutely! Feel free to include vegetables like bell peppers or zucchini for added flavor and nutrition.

Final Thoughts

Spinach and Artichoke Stuffed Spaghetti Squash is not only delicious but also versatile. You can customize this recipe by adding your favorite vegetables or adjusting the cheese types. Enjoy this delightful dish that’s perfect for dinner any night of the week!