Spinach and Artichoke Stuffed Spaghetti Squash
Indulge in the delightful flavors of Spinach and Artichoke Stuffed Spaghetti Squash, a perfect dish for any gathering or cozy weeknight dinner. This recipe features sweet roasted spaghetti squash filled with a creamy, savory mixture of fresh spinach, tender artichokes, and rich cheeses. Not only does it offer a comforting taste experience, but it’s also packed with nutrients, making it a healthy choice that doesn’t compromise on flavor. With its vibrant colors and impressive presentation, this stuffed squash will surely captivate your guests and elevate your dining table. Whether served as a main course or a side dish, this recipe is as versatile as it is delicious.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 4
- Category: Dinner
- 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
- 120 g mozzarella cheese
Instructions
- Preheat the oven to 200C/400F. Halve the spaghetti squashes lengthwise and scoop out seeds. Brush cut sides with 1 tbsp olive oil and season with salt. Place cut side up on a baking sheet and roast for about 40 minutes.
- In a large pan over medium heat, add remaining olive oil and minced garlic; cook until fragrant. Add spinach and sauté until wilted.
- Stir in drained artichokes; cook for one minute before adding cream cheese until melted.
- Remove from heat; mix in mayonnaise, reserved Parmesan, and mozzarella.
- Stuff squash halves with the mixture; sprinkle with reserved Parmesan. Bake for an additional 20-25 minutes until bubbly and golden.
Nutrition
- Serving Size: 1 stuffed half (approximately 300g)
- Calories: 398
- Sugar: 4g
- Sodium: 545mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 45mg