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Spinach and Artichoke Stuffed Spaghetti Squash

Savor the Comfort: Spinach and Artichoke Stuffed Spaghetti Squash

This Spinach and Artichoke Stuffed Spaghetti Squash transforms a beloved dip into a comforting and nutritious main dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 medium Spaghetti Squash The perfect vessel for stuffing
For the Filling
  • 2 tablespoons Olive Oil High-quality extra virgin
  • 2 cloves Garlic Freshly minced
  • 4 cups Fresh Spinach Can use frozen (thaw and drain first)
  • 1 can Canned Artichokes Well-drained
  • 8 ounces Cream Cheese Substitute with Neufchâtel for lighter option
  • 1/4 cup Mayonnaise Can substitute with Greek yogurt
  • 1/2 cup Grated Parmesan Cheese Reserve some for topping
  • 1 cup Mozzarella Or use gouda/cheddar
For Topping
  • 1/4 cup Reserved Parmesan For the topping before baking

Equipment

  • Oven
  • Baking sheet
  • Skillet
  • Knife
  • spoon
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (400°F) and cut the spaghetti squash in half lengthwise, scoop out the seeds, brush cut sides with olive oil, and season with salt.
  2. Place squash halves cut side up on a parchment-lined baking sheet and roast for about 40 minutes until tender.
  3. Heat olive oil in a skillet over medium heat, sauté minced garlic for 1-2 minutes until fragrant, then add fresh spinach until wilted.
  4. Add drained artichokes to the skillet, stir for a minute, then mix in cream cheese until melted. Add mayonnaise, reserved Parmesan, and mozzarella, mixing until creamy.
  5. Fill roasted squash halves with spinach and artichoke mixture, packing generously, and sprinkle reserved Parmesan on top.
  6. Bake stuffed squash for an additional 20-25 minutes until golden and bubbly, cool slightly before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 12gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 2500IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-4 days; reheat in the oven for best results.

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