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Spinach and Artichoke Stuffed Spaghetti Squash Recipe

Spinach and Artichoke Stuffed Spaghetti Squash Recipe
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★★★★★

4.8 from 22 reviews

A delicious and creamy spinach and artichoke stuffed spaghetti squash recipe that combines tender roasted squash with a rich filling of spinach, artichokes, cream cheese, and melted mozzarella for a healthy, comforting meal.

Ingredients

Scale

Squash

  • 2 spaghetti squashes
  • 1 tbsp olive oil (for brushing squash)
  • Salt, to taste

Filling

  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 220 g / 7 cups fresh spinach
  • 400 g / 14 oz canned artichokes, drained and chopped
  • 250 ml / 1 cup full-fat cream cheese
  • 4 tbsp mayonnaise
  • 50 ml / 1/2 cup grated Parmesan cheese (reserve 2 tbsp for topping)
  • 120 g / 1 cup mozzarella cheese, grated

Instructions

  1. Preheat and Prepare Squash: Preheat your oven to 200°C (400°F). Cut the spaghetti squashes lengthwise and scoop out the seeds. Brush the cut surfaces with 1 tbsp olive oil and season lightly with salt. Place cut side up on a baking sheet and roast for 40 minutes.
  2. Cook Spinach and Garlic: While the squash roasts, heat 1 tbsp olive oil in a large pan over medium heat. Add minced garlic and cook briefly until fragrant, about 30 seconds. Add fresh spinach and cook, stirring, until wilted and most liquid has evaporated.
  3. Add Artichokes and Cream Cheese: Stir in the drained and chopped artichokes and sauté for 1 minute. Lower the heat and add the cream cheese, stirring gently until melted and fully combined.
  4. Mix in Remaining Filling Ingredients: Remove the pan from heat. Stir in mayonnaise, grated Parmesan cheese (except 2 tbsp reserved), and mozzarella cheese until well combined.
  5. Stuff and Bake Squash: Evenly spoon the filling mixture into the 4 roasted spaghetti squash halves. Sprinkle the reserved 2 tbsp Parmesan cheese over the tops. Place back in the oven and bake for an additional 20-25 minutes until the filling is bubbly and golden.

Notes

  • You can substitute mayonnaise with Greek yogurt for a lighter version.
  • For a vegetarian hard cheese option instead of Parmesan, choose a suitable vegetarian-friendly variety.
  • Make sure to drain the artichokes well to avoid excess moisture in the filling.
  • Leftover stuffed squash can be stored in the refrigerator for up to 3 days and reheated.
  • To make it vegan, use vegan cream cheese, vegan mayonnaise, and vegan cheese alternatives.

Nutrition

Keywords: spaghetti squash, stuffed squash, spinach and artichoke dip, vegetarian, low carb, creamy filling, baked squash

Find it online: https://flavorsbymaya.com/spinach-and-artichoke-stuffed-spaghetti-squash-recipe/