Spinach and Artichoke Stuffed Spaghetti Squash

Spinach and Artichoke Stuffed Spaghetti Squash is a delightful dish that brings a burst of flavor and nutrition to your table. This recipe is perfect for dinner parties, family meals, or a cozy night in. The unique combination of sweet spaghetti squash with a savory spinach and artichoke filling makes it a standout choice for anyone looking to enjoy a delicious and healthy meal.

Why You’ll Love This Recipe

• Delicious Flavor: The blend of creamy cheese, fresh spinach, and artichokes creates a mouthwatering filling that pairs perfectly with the squash.
• Healthy Option: Packed with nutrients from spinach and artichokes, this dish is not only tasty but also good for you.
• Vegetarian-Friendly: This stuffed spaghetti squash is suitable for vegetarians, making it an excellent choice for gatherings with diverse dietary preferences.
• Easy to Prepare: With simple ingredients and straightforward steps, even novice cooks can create this dish effortlessly.
• Versatile Meal: Serve it as a main course or as a side dish; it’s versatile enough to complement various occasions.

Tools and Preparation

Before diving into the cooking process, gather your tools to ensure smooth preparation.

Essential Tools and Equipment

• Baking sheet
• Sharp knife
• Mixing bowl
• Large pan
• Spoon

Importance of Each Tool

• Baking sheet: Essential for roasting the spaghetti squash evenly.
• Sharp knife: Helps in cutting the squash effortlessly, ensuring safety during prep.
• Mixing bowl: Perfect for combining the filling ingredients without mess.
• Large pan: Necessary for sautéing the garlic and spinach effectively.

Ingredients

Sweet spaghetti squash stuffed with savory spinach and artichoke filling.

For the Spaghetti Squash

• 2 spaghetti squashes
• 2 tbsp olive oil (divided)

For the Filling

• 2 cloves garlic
• 220 g / 7 cups fresh spinach
• 400 g / 14 oz canned artichokes (drained and chopped)
• 250 ml / 1 cup cream cheese (full fat)
• 4 tbsp mayonnaise
• 50 ml / 1/2 cup grated Parmesan cheese (or vegetarian hard cheese)
• 120 g / 1 cup mozzarella (grated)

How to Make Spinach and Artichoke Stuffed Spaghetti Squash

Step 1: Preheat the Oven

Preheat your oven to 200C/400F. Cut each spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and season with salt. Place them cut side up on a baking sheet and roast in the oven for about 40 minutes.

Step 2: Prepare the Filling

While the squash roasts, heat 1 tablespoon of olive oil in a large pan over medium heat. Add minced garlic and cook briefly until fragrant (just a few seconds). Then add fresh spinach, stirring until it wilts and any liquid evaporates.

Step 3: Mix in Artichokes

Add the drained and chopped artichokes to the pan. Sauté for one minute before adding cream cheese. Stir until melted over low heat.

Step 4: Combine Remaining Ingredients

Remove from heat. Stir in mayonnaise, grated Parmesan cheese (reserve 2 tablespoons), and mozzarella until well combined.

Step 5: Stuff the Squash

Once roasted, evenly divide the spinach-artichoke mixture among the four squash halves. Sprinkle with remaining Parmesan cheese. Bake again in the oven for another 20-25 minutes or until bubbling and golden on top.

Now you’re ready to enjoy your Spinach and Artichoke Stuffed Spaghetti Squash! This dish not only satisfies your taste buds but also offers health benefits that make it an ideal choice for any meal occasion.

How to Serve Spinach and Artichoke Stuffed Spaghetti Squash

Serving Spinach and Artichoke Stuffed Spaghetti Squash is a delightful way to enjoy this savory dish. The creamy filling pairs beautifully with various accompaniments, enhancing the overall dining experience.

Pair with a Fresh Salad

• A crisp green salad with a light vinaigrette complements the richness of the stuffed squash. Consider adding mixed greens, cherry tomatoes, and cucumbers for a refreshing contrast.

Add Garlic Bread

• Warm garlic bread is perfect for soaking up any leftover creamy filling. Toast some slices of your favorite bread with garlic butter for an indulgent side.

Serve with Roasted Vegetables

• Roasted seasonal vegetables add color and nutrition to your plate. Toss carrots, bell peppers, and zucchini in olive oil and roast until tender for a delicious pairing.

Offer Quinoa or Rice

• A side of fluffy quinoa or rice will help balance the meal. Both options are great for adding texture and can be seasoned lightly to complement the flavors of the stuffed squash.

How to Perfect Spinach and Artichoke Stuffed Spaghetti Squash

Perfecting this recipe ensures you achieve the best flavor and texture. Here are some tips to elevate your dish:

• Choose Ripe Squash: Select spaghetti squashes that feel heavy for their size and have a uniform color, which indicates ripeness.

• Drain Artichokes Well: Make sure to drain canned artichokes thoroughly before chopping them. Excess moisture can make the filling too watery.

• Use Fresh Spinach: Fresh spinach will provide a vibrant taste and texture compared to frozen spinach, enhancing the overall flavor profile.

• Adjust Seasoning: Taste the filling before stuffing the squash. Adjust salt, pepper, or even add garlic powder for extra flavor as needed.

Best Side Dishes for Spinach and Artichoke Stuffed Spaghetti Squash

To create a well-rounded meal, consider these side dishes that pair perfectly with Spinach and Artichoke Stuffed Spaghetti Squash:

1. Garlic Mashed Potatoes: Creamy mashed potatoes infused with roasted garlic offer comfort alongside your stuffed squash.

2. Cauliflower Gratin: This cheesy dish adds richness while still being light enough not to overshadow the main course.

3. Steamed Broccoli: Freshly steamed broccoli adds a pop of color and nutrients without overpowering the flavors of the stuffed squash.

4. Herbed Couscous: Lightly seasoned couscous with fresh herbs brings a lovely texture and enhances the meal’s overall appeal.

5. Brussels Sprouts Salad: Shredded Brussels sprouts tossed with nuts and dried cranberries make for a crunchy, sweet contrast.

6. Sweet Potato Fries: Baked sweet potato fries offer a hint of sweetness that complements the savory filling of the squash delightfully.

7. Mediterranean Chickpea Salad: A refreshing mix of chickpeas, cucumber, tomatoes, and feta provides a zesty accompaniment.

8. Zucchini Noodles: Lightly sautéed zucchini noodles can serve as a low-carb option that pairs well with rich flavors without being heavy on calories.

Common Mistakes to Avoid

When making Spinach and Artichoke Stuffed Spaghetti Squash, it’s easy to make a few common mistakes that can affect the outcome. Here are some tips to help you avoid them.

• Skipping the Roasting Step: Roasting the spaghetti squash brings out its natural sweetness. Don’t skip this step; it’s essential for flavor.

• Overcooking the Spinach: Overcooked spinach can become mushy and lose its vibrant color. Sauté it just until wilted to maintain texture and taste.

• Not Draining the Artichokes Properly: Canned artichokes can be watery. Make sure to drain and chop them well to prevent a soggy filling.

• Ignoring Seasoning: A bland filling can ruin your dish. Taste as you go, and don’t forget to season with salt and pepper.

• Not Allowing Enough Time for Baking: The baking time is crucial for achieving that bubbly, golden top. Be patient and allow enough time in the oven.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• They will last for up to 3-4 days in the refrigerator.

Freezing Spinach and Artichoke Stuffed Spaghetti Squash

• Allow the dish to cool completely before freezing.
• Wrap squash halves tightly in plastic wrap or foil, then place in a freezer-safe container.
• It can be frozen for up to 2-3 months.

Reheating Spinach and Artichoke Stuffed Spaghetti Squash

• Oven: Preheat your oven to 180C/350F. Place the squash in an oven-safe dish, cover with foil, and heat for about 20-25 minutes.

• Microwave: Place a half on a microwave-safe plate. Cover and heat on medium power for 3-5 minutes or until heated through.

• Stovetop: Heat in a skillet over medium heat with a splash of broth or water, covered, until warmed through, about 5-7 minutes.

Frequently Asked Questions

Here are some frequently asked questions regarding Spinach and Artichoke Stuffed Spaghetti Squash that may help clarify any doubts.

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well! Just be sure to thaw it completely and drain excess moisture before adding it to your filling.

What other cheeses can I use in this recipe?

You can substitute mozzarella or Parmesan with other cheeses like feta or gouda for different flavors in your Spinach and Artichoke Stuffed Spaghetti Squash.

How do I know when spaghetti squash is done roasting?

The squash is done when it’s fork-tender and easily shreds into strands. You should also see some caramelization on the edges.

Can I make this recipe ahead of time?

Absolutely! You can prepare the filling in advance and store it separately from the roasted squash until you’re ready to bake it.

What should I serve with Spinach and Artichoke Stuffed Spaghetti Squash?

This dish pairs well with a simple salad or steamed vegetables for a balanced meal. Enjoy!

Final Thoughts

Spinach and Artichoke Stuffed Spaghetti Squash is not only delicious but also versatile. You can customize it by adding different ingredients like chicken or extra spices based on your preference. This recipe will surely impress at dinner while being healthy too!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Spinach and Artichoke Stuffed Spaghetti Squash

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• Author: Saphira
• Total Time: 1 hour 20 minutes
• Yield: Serves approximately four people 1x

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Description

Indulge in the wholesome goodness of Spinach and Artichoke Stuffed Spaghetti Squash, a delightful dish that beautifully combines nutrition with flavor. This recipe features sweet, roasted spaghetti squash filled with a creamy mixture of fresh spinach, artichokes, and cheeses, making it an excellent choice for family dinners or special gatherings. Easy to prepare and versatile enough to suit various occasions, this stuffed squash is perfect as a main course or a side dish.

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Ingredients

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• 2 spaghetti squashes
• 2 tablespoons olive oil
• 2 cloves garlic
• 7 cups fresh spinach
• 14 oz canned artichokes (drained and chopped)
• 1 cup cream cheese
• 4 tablespoons mayonnaise
• ½ cup grated Parmesan cheese (or vegetarian hard cheese)
• 1 cup mozzarella cheese (grated)

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Instructions

1. Preheat your oven to 200C/400F. Halve the spaghetti squashes lengthwise, scoop out the seeds, brush with 1 tablespoon olive oil, and season with salt. Place cut-side up on a baking sheet and roast for about 40 minutes.
2. In a large pan over medium heat, add 1 tablespoon of olive oil and minced garlic; cook until fragrant. Add the spinach and stir until wilted.
3. Mix in chopped artichokes and sauté for one minute before adding cream cheese until melted.
4. Remove from heat; stir in mayonnaise, Parmesan cheese (reserve some), and mozzarella until combined.
5. Stuff the roasted squash halves with the filling evenly, top with reserved Parmesan cheese, and bake for another 20-25 minutes until golden.

• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 half (approximately 300g)
• Calories: 450
• Sugar: 3g
• Sodium: 650mg
• Fat: 27g
• Saturated Fat: 12g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 8g
• Protein: 14g
• Cholesterol: 55mg