Spinach and Artichoke Stuffed Spaghetti Squash
Indulge in the delightful flavors of Spinach and Artichoke Stuffed Spaghetti Squash, a perfect blend of sweet squash and savory filling. This dish combines fresh spinach, tender artichokes, and a creamy cheese mixture that will impress at any gathering or serve as a comforting weeknight meal. Gluten-free and easy to prepare, it’s versatile enough to be enjoyed as a main course or a side dish.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 spaghetti squashes
- 220 g fresh spinach
- 400 g canned artichokes (drained and chopped)
- 250 ml cream cheese
- 4 tbsp mayonnaise
- 50 ml grated Parmesan cheese
- 120 g mozzarella (grated)
- 2 cloves garlic
- 2 tbsp olive oil (divided)
Instructions
- Preheat the oven to 200°C/400°F. Cut each spaghetti squash in half, scoop out seeds, brush with olive oil, season with salt, and roast cut side up for 40 minutes.
- In a large pan over medium heat, sauté minced garlic in olive oil until fragrant. Add fresh spinach and cook until wilted.
- Mix in drained artichokes and sauté for one minute before adding cream cheese until melted.
- Remove from heat and stir in mayonnaise, reserved Parmesan cheese, and mozzarella until combined.
- Stuff the roasted squash halves with the mixture, sprinkle with remaining Parmesan cheese, and bake for an additional 20-25 minutes until golden.
Nutrition
- Serving Size: 1 half spaghetti squash (about 300g)
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 55mg