Spinach and Artichoke Stuffed Spaghetti Squash
Spinach and Artichoke Stuffed Spaghetti Squash is a delightful twist on classic comfort food that transforms simple ingredients into a creamy, satisfying dish. This recipe features tender roasted spaghetti squash filled with a rich mixture of fresh spinach, tangy artichokes, and cheesy goodness. Perfect for family dinners or impressing guests, this dish is not only visually stunning but also packed with flavor. With its warm, comforting aroma and vibrant colors, it’s sure to become a favorite in your home. Dive into this culinary adventure and enjoy every bite of this deliciously healthy meal!
- 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
- 2 tbsp olive oil
- 2 cloves garlic
- 220 g (7 cups) fresh spinach
- 400 g (14 oz) canned artichokes, drained and chopped
- 250 ml (1 cup) cream cheese
- 4 tbsp mayonnaise
- 50 ml (1/2 cup) grated Parmesan cheese
- 120 g (1 cup) mozzarella cheese
Instructions
- Preheat oven to 200C (400F). Cut spaghetti squashes in half lengthwise and scoop out seeds.
- Brush cut sides with olive oil, sprinkle with salt, and place cut-side up on a baking sheet. Roast for about 40 minutes until tender.
- In a skillet over medium heat, add olive oil and minced garlic; sauté until fragrant. Add spinach and cook until wilted.
- Stir in chopped artichokes, then reduce heat and mix in cream cheese until melted. Add mayonnaise and half the cheeses; stir until combined.
- Stuff each squash half generously with the filling, topping with remaining cheese.
- Bake for an additional 25 minutes until golden bubbly.
Nutrition
- Serving Size: 1 stuffed squash half (approximately 300g)
- Calories: 352
- Sugar: 3g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 48mg