Spinach and Artichoke Stuffed Spaghetti Squash
Indulge in the delightful flavors of Spinach and Artichoke Stuffed Spaghetti Squash, a deliciously creamy and nutritious dish that will impress your family and guests alike. This recipe combines the natural sweetness of roasted spaghetti squash with a savory filling made from fresh spinach and artichokes, all enveloped in a rich blend of cheeses. Perfect for any dinner occasion, this versatile dish can be served as a hearty main course or a satisfying side.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 6
- 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 and chopped)
- 250 ml cream cheese
- 4 tbsp mayonnaise
- 50 ml grated Parmesan cheese (or vegetarian hard cheese)
- 120 g mozzarella cheese (grated)
Instructions
- Preheat oven to 200C/400F. Cut the spaghetti squashes in half lengthwise, scoop out seeds, brush with 1 tbsp olive oil, season with salt, and roast cut-side up on a baking sheet for about 40 minutes.
- In a large pan over medium heat, sauté minced garlic in 1 tbsp olive oil until fragrant. Add fresh spinach and stir until wilted.
- Mix in drained artichokes, then add cream cheese and stir on low heat until melted and creamy.
- Remove from heat and combine with mayonnaise, Parmesan cheese (reserve some), and mozzarella.
- Fill each roasted squash half with the mixture, sprinkle reserved Parmesan on top, and bake for an additional 20-25 minutes until golden.
Nutrition
- Serving Size: 1 stuffed spaghetti squash half (approximately 300g)
- Calories: 320
- Sugar: 3g
- Sodium: 530mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 45mg