Spinach and Artichoke Stuffed Spaghetti Squash
If you love the creamy and delicious combination of spinach and artichoke dip, you’re going to fall in love with this Spinach and Artichoke Stuffed Spaghetti Squash. This dish is a delightful twist on a classic comfort food, offering a low-carb, veggie-packed alternative that doesn’t skimp on flavor. The roasted spaghetti squash acts as the perfect vessel for the rich, cheesy spinach and artichoke filling, creating a satisfying and hearty meal that’s perfect for any night of the week.
Ingredients:
- 2 spaghetti squashes
- 2 tablespoons olive oil (divided)
- 2 cloves garlic, minced
- 220 g / 7 cups fresh spinach
- 400 g / 14 oz canned artichokes, drained and chopped
- 250 ml / 1 cup cream cheese (full fat)
- 4 tablespoons mayonnaise
- 50 ml / ½ cup grated Parmesan cheese (or vegetarian hard cheese)
- 120 g / 1 cup mozzarella, grated
Directions:
1. Roast the Spaghetti Squash:
- Preheat your oven to 200°C (400°F).
- Cut each spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the cut sides of the squash with 1 tablespoon of olive oil, season with salt, and place cut-side up on a baking sheet.
- Roast for 40 minutes or until the squash is tender and can easily be scraped into strands with a fork. Set aside to cool slightly.
2. Prepare the Filling:
- While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pan over medium heat.
- Add the minced garlic and cook for a few seconds until fragrant, then stir in the fresh spinach. Cook until wilted and the liquid has evaporated.
- Add the drained and chopped artichokes to the pan, sautéing for about 1 minute.
- Stir in the cream cheese, allowing it to melt over low heat. Once melted, remove from heat.
- Mix in the mayonnaise, Parmesan cheese (reserving 2 tablespoons for topping), and mozzarella.
3. Stuff and Bake:
- Once the spaghetti squash is roasted and cool enough to handle, scrape the flesh into strands with a fork, leaving the shells intact.
- Evenly divide the spinach and artichoke mixture among the four squash halves.
- Sprinkle the reserved Parmesan cheese on top of each filled squash half.
- Return the stuffed squash halves to the oven and bake for 20-25 minutes, or until the filling is bubbly and golden on top.
4. Serve:
- Serve warm and enjoy this deliciously creamy and cheesy stuffed spaghetti squash!
Recipe Details:
- Prep Time: 15 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 4 servings
- Calories: 420 kcal per serving
Tips:
- If you’re short on time, you can roast the spaghetti squash ahead of time and refrigerate it until you’re ready to make the filling.
- Feel free to swap out fresh spinach for frozen spinach, just be sure to thaw and squeeze out any excess liquid before adding it to the pan.
- For a little extra flavor, add a sprinkle of red pepper flakes to the filling for a bit of heat.
This Spinach and Artichoke Stuffed Spaghetti Squash is a great way to enjoy all the creamy, cheesy goodness of your favorite dip in a healthier, veggie-forward meal. With its satisfying textures and rich flavors, this dish is sure to be a hit for both family dinners and entertaining guests!
Spinach and Artichoke Stuffed Spaghetti Squash
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
Description
This Spinach and Artichoke Stuffed Spaghetti Squash is a creamy, cheesy, and satisfying dish that takes inspiration from the classic spinach artichoke dip. The tender roasted spaghetti squash serves as the perfect base for the rich filling, made with fresh spinach, artichokes, cream cheese, and mozzarella. Baked to perfection, the dish is topped with golden melted cheese, making it an irresistible comfort meal.
Ingredients
2 spaghetti squashes
2 tablespoons olive oil (divided)
2 cloves garlic (minced)
220 g / 7 cups fresh spinach
400 g / 14 oz canned artichokes (drained and chopped)
250 ml / 1 cup cream cheese (full fat)
4 tablespoons mayonnaise
50 ml / ½ cup grated Parmesan cheese (or vegetarian hard cheese)
120 g / 1 cup mozzarella (grated)
Instructions
Roast the Spaghetti Squash:
Preheat your oven to 200°C (400°F).
Cut each spaghetti squash in half lengthwise and scoop out the seeds.
Brush the cut sides of the squash with 1 tablespoon of olive oil, season with salt, and place cut-side up on a baking sheet.
Roast for 40 minutes or until the squash is tender and can easily be scraped into strands with a fork.
Prepare the Filling:
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pan over medium heat.
Add the minced garlic and cook for a few seconds until fragrant, then stir in the fresh spinach. Cook until wilted and the liquid has evaporated.
Add the drained and chopped artichokes to the pan, sautéing for about 1 minute.
Stir in the cream cheese, allowing it to melt over low heat. Once melted, remove from heat.
Mix in the mayonnaise, Parmesan cheese (reserving 2 tablespoons for topping), and mozzarella.
Stuff and Bake:
Once the spaghetti squash is roasted and cool enough to handle, scrape the flesh into strands with a fork, leaving the shells intact.
Evenly divide the spinach and artichoke mixture among the four squash halves.
Sprinkle the reserved Parmesan cheese on top of each filled squash half.
Return the stuffed squash halves to the oven and bake for 20-25 minutes, or until the filling is bubbly and golden on top.
Serve:
Serve warm and enjoy this deliciously creamy and cheesy stuffed spaghetti squash!
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 420