Spinach and Artichoke Stuffed Spaghetti Squash
Spinach and Artichoke Stuffed Spaghetti Squash is a delightful, healthy dish that marries the natural sweetness of spaghetti squash with a creamy, savory filling. This recipe is perfect for any occasion, from family dinners to meal prep. The blend of fresh spinach and artichokes delivers a unique flavor that elevates traditional stuffed squash. Easy to prepare and visually stunning, this dish is sure to impress your guests while keeping your weeknight meals nutritious and satisfying.
- 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 tablespoons olive oil
- 2 cloves garlic
- 220 grams (7 cups) fresh spinach
- 400 grams (14 oz) canned artichokes, drained and chopped
- 250 ml (1 cup) cream cheese
- 4 tablespoons mayonnaise
- 50 ml (1/2 cup) grated Parmesan cheese
- 120 grams (1 cup) grated mozzarella
Instructions
- Preheat oven to 200C (400F). Halve the spaghetti squashes, scoop out seeds, brush with olive oil, season with salt, and roast on a baking sheet for about 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 cream cheese until melted and combined.
- Remove from heat; mix in mayonnaise, Parmesan cheese, and mozzarella until well blended.
- Stuff squash halves with the mixture, sprinkle remaining Parmesan on top, and bake for an additional 20-25 minutes until bubbly and golden.
Nutrition
- Serving Size: 1 serving
- Calories: 305
- Sugar: 3g
- Sodium: 540mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 45mg