Spinach and Artichoke Stuffed Spaghetti Squash
Indulge in a healthy yet decadent dish with our Spinach and Artichoke Stuffed Spaghetti Squash. This satisfying recipe features sweet, roasted spaghetti squash filled with a creamy blend of spinach, artichokes, and cheeses. Perfect for a cozy dinner or as a delightful side dish, this meal is sure to impress your family and friends. Enjoy the rich flavors while staying guilt-free!
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium spaghetti squashes
- 2 tbsp olive oil (divided)
- 2 cloves garlic (minced)
- 220 g fresh spinach (about 7 cups)
- 400 g canned artichokes (drained and chopped)
- 250 ml cream cheese (1 cup)
- 4 tbsp mayonnaise
- 50 ml grated Parmesan cheese (1/2 cup)
- 120 g mozzarella cheese (grated, about 1 cup)
Instructions
- Preheat your oven to 200C/400F. Halve the spaghetti squashes lengthwise and scoop out the seeds. Brush the cut sides with 1 tbsp olive oil, season with salt, and place cut side up on a baking sheet. Roast for 40 minutes.
- Heat the remaining olive oil in a large pan over medium heat. Add minced garlic and sauté for a few seconds before adding the spinach. Cook until wilted and liquid evaporates.
- Stir in the chopped artichokes and sauté for another minute. Lower the heat and mix in cream cheese until melted.
- Remove from heat and fold in mayonnaise, Parmesan cheese (reserve 2 tbsp), and mozzarella.
- Divide the filling among the roasted squash halves, sprinkle with reserved Parmesan, and bake for an additional 20-25 minutes, or until bubbly and golden.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4g
- Sodium: 770mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 10g
- Protein: 19g
- Cholesterol: 100mg