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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- Mix in chopped artichokes and sauté for one minute before adding cream cheese until melted.
- Remove from heat; stir in mayonnaise, Parmesan cheese (reserve some), and mozzarella until combined.
- 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