Spinach and Artichoke Stuffed Spaghetti Squash
Indulge in the delightful flavors of Spinach and Artichoke Stuffed Spaghetti Squash, a dish that perfectly marries the natural sweetness of spaghetti squash with a creamy, savory filling. This recipe offers a nutritious yet comforting meal option, making it ideal for family dinners, entertaining guests, or preparing meals in advance. With fresh spinach and artichokes enveloped in rich cream cheese and melty mozzarella, each bite is both satisfying and wholesome. Not only is it easy to prepare, but it’s also incredibly versatile—serve it as a main course or alongside your favorite protein for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- 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 (full fat)
- 4 tbsp mayonnaise
- 50 ml grated Parmesan cheese (or vegetarian hard cheese)
- 120 g mozzarella (grated)
Instructions
- Preheat the oven to 200C/400F. Halve the spaghetti squashes lengthwise and scoop out the seeds. Brush with olive oil, season with salt, and roast cut side up on a baking sheet for 40 minutes.
- In a large pan over medium heat, sauté minced garlic in olive oil until fragrant. Add spinach and cook until wilted.
- Stir in chopped artichokes and sauté for another minute. Add cream cheese and stir until melted.
- Remove from heat; mix in mayonnaise, Parmesan cheese (reserve some), and mozzarella until combined.
- Stuff the roasted squash halves with the filling, sprinkle with reserved Parmesan, and bake for an additional 20–25 minutes until bubbly.
Nutrition
- Serving Size: 1 stuffed squash half (about 300g)
- Calories: 371
- Sugar: 3g
- Sodium: 615mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 49mg