Spinach and Artichoke Stuffed Spaghetti Squash

Sweet spaghetti squash stuffed with savoury spinach and artichoke filling is a delightful dish that suits any occasion. Whether you’re hosting a dinner party or looking for a comforting weeknight meal, Spinach and Artichoke Stuffed Spaghetti Squash brings together the best of flavor and nutrition. This recipe is not only visually appealing but also offers a unique way to enjoy vegetables in a hearty and satisfying format.

Why You’ll Love This Recipe

• Deliciously Flavorful: The combination of creamy cheese, fresh spinach, and artichokes creates a mouthwatering filling that everyone will love.
• Healthier Alternative: Using spaghetti squash instead of traditional pasta makes this dish lighter while still being filling.
• Easy to Prepare: With simple steps and common ingredients, this recipe is perfect for both beginner and seasoned cooks.
• Versatile Dish: Serve it as a main course or as a side dish; it’s suitable for various dietary preferences.
• Meal Prep Friendly: Make it ahead of time and reheat for an easy weeknight dinner.

Tools and Preparation

Before you start cooking, gather your tools to make the process smooth and enjoyable.

Essential Tools and Equipment

• Baking sheet
• Large pan
• Mixing spoon
• Knife
• Cutting board

Importance of Each Tool

• Baking sheet: Essential for roasting the spaghetti squash evenly without creating a mess.
• Large pan: Perfect for sautéing the garlic, spinach, and artichokes together for optimal flavor blending.

Ingredients

To make Spinach and Artichoke Stuffed Spaghetti Squash, you’ll need the following ingredients:

For the 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 the oven to 200C/400F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the surface with 1 tbsp of olive oil, season with salt. Place on a baking sheet cut side up and roast in the preheated oven for 40 minutes.

Step 2: Prepare the Filling

Meanwhile, heat 1 tbsp of olive oil in a large pan. Add minced garlic and cook briefly for a few seconds until fragrant. Then add fresh spinach and stir until wilted, ensuring that any excess liquid has evaporated.

Step 3: Combine Ingredients

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

Step 4: Mix in Dairy

Remove from heat. Stir in mayonnaise, grated Parmesan cheese (set aside 2 tbsp), and mozzarella until well combined.

Step 5: Stuff the Squash

Evenly divide the mixture among four squash halves. Sprinkle with remaining Parmesan cheese. Bake in the oven for an additional 20-25 minutes or until the filling is bubbly and golden on top.

Enjoy your delicious Spinach and Artichoke Stuffed Spaghetti Squash!

How to Serve Spinach and Artichoke Stuffed Spaghetti Squash

Serving your Spinach and Artichoke Stuffed Spaghetti Squash can elevate the dining experience. With a few creative ideas, you can turn this dish into a delightful meal that impresses your guests.

Individual Portions

• Serve in individual bowls for a more elegant presentation. This allows each guest to enjoy their own portion with ease.

Garnish with Fresh Herbs

• Top with fresh basil or parsley to add a pop of color and fresh flavor. The herbs enhance the taste and make the dish visually appealing.

Accompany with a Side Salad

• A light, refreshing salad pairs well with the richness of the stuffed squash. Consider a simple mixed greens salad with vinaigrette for balance.

Pair with Crusty Bread

• Serve with slices of crusty bread or garlic bread. This provides a great texture contrast and is perfect for scooping up any leftover filling.

How to Perfect Spinach and Artichoke Stuffed Spaghetti Squash

Perfecting your Spinach and Artichoke Stuffed Spaghetti Squash ensures a delicious outcome every time you make it. Here are some tips to help you achieve that perfect bite.

• Choose ripe squashes – Look for spaghetti squashes that are firm and free from soft spots. Ripe squashes yield a better texture when cooked.
• Drain artichokes well – Ensure that the canned artichokes are thoroughly drained before adding them to prevent excess moisture, which could make the filling too runny.
• Use fresh spinach – Fresh spinach wilts down nicely, providing optimal flavor. If using frozen spinach, be sure to thaw and squeeze out any excess water.
• Adjust seasoning – Taste your filling before stuffing the squash. Adjust salt, pepper, or even add spices like red pepper flakes for heat according to your preference.
• Monitor baking time – Keep an eye on the stuffed squash while baking. Baking times can vary based on your oven, so watch for golden-brown tops as an indicator of doneness.

Best Side Dishes for Spinach and Artichoke Stuffed Spaghetti Squash

Pairing side dishes with Spinach and Artichoke Stuffed Spaghetti Squash can create a balanced meal that satisfies all cravings. Here are some excellent options.

1. Garlic Roasted Vegetables – A mix of seasonal vegetables roasted in olive oil and garlic brings out natural sweetness while complementing the main dish.
2. Quinoa Salad – A light quinoa salad with cucumbers, tomatoes, and lemon dressing adds freshness to your plate.
3. Steamed Broccoli – Simple steamed broccoli provides a vibrant color contrast and offers health benefits without overpowering flavors.
4. Caesar Salad – A classic Caesar salad featuring crisp romaine lettuce dressed in creamy dressing pairs beautifully with the rich filling.
5. Zucchini Noodles – Lightly sautéed zucchini noodles offer a low-carb alternative that complements the savory stuffing without being heavy.
6. Herbed Couscous – Fluffy couscous tossed with fresh herbs makes for a quick and flavorful side that absorbs any sauce from the squash filling.
7. Roasted Sweet Potatoes – The sweetness of roasted sweet potatoes balances the savory flavors of the stuffed squash wonderfully.
8. Chickpea Salad – A protein-packed chickpea salad seasoned with lemon juice provides a hearty yet refreshing side option.

Common Mistakes to Avoid

When making Spinach and Artichoke Stuffed Spaghetti Squash, be aware of some common pitfalls that can affect your dish’s flavor and texture.

• Skipping the Roasting Step: This mistake can lead to bland squash. Always roast the spaghetti squash to bring out its natural sweetness and improve its texture.

• Overcooking the Spinach: If you cook the spinach too long, it can become mushy. Sauté just until wilted to retain its vibrant color and flavor.

• Not Draining Artichokes Properly: Wet artichokes can make your filling too watery. Ensure you drain them well before adding to the mixture.

• Ignoring Cheese Measurements: Too much or too little cheese can change the filling’s consistency. Follow the recipe for accurate measurements for a creamy texture.

• Skipping Seasoning: A lack of seasoning can leave your dish flat. Don’t forget to add salt and pepper throughout the cooking process for balanced flavors.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Consume within 3-5 days for best taste.

Freezing Spinach and Artichoke Stuffed Spaghetti Squash

• Wrap each half tightly in plastic wrap or foil.
• Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating Spinach and Artichoke Stuffed Spaghetti Squash

• Oven: Preheat oven to 180C/350F. Bake covered with foil for about 20 minutes until heated through.
• Microwave: Place on a microwave-safe plate, cover, and heat on medium power for 3-5 minutes or until warm.
• Stovetop: Heat in a skillet over low heat, stirring occasionally until warmed through.

Frequently Asked Questions

Here are some common questions regarding Spinach and Artichoke Stuffed Spaghetti Squash.

Can I use frozen spinach instead of fresh?

Yes, you can! Just be sure to thaw and drain it well before adding it to the filling.

How do I know when spaghetti squash is cooked?

Cooked spaghetti squash should be tender when pierced with a fork, and its flesh should shred easily into strands.

What can I substitute for cream cheese?

You can use a vegan cream cheese alternative or cashew cream for a dairy-free option without compromising flavor.

Can I customize the filling?

Absolutely! You can add other vegetables like mushrooms or bell peppers, or switch cheeses based on your preference.

How many servings does this recipe yield?

This recipe yields four hearty servings, perfect for dinner!

Final Thoughts

Spinach and Artichoke Stuffed Spaghetti Squash is not only delicious but also versatile. You can customize it with different vegetables or cheeses to suit your taste. This recipe is perfect for a cozy dinner or as a side dish at gatherings. Give it a try, and enjoy the delightful combination of flavors!

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Spinach and Artichoke Stuffed Spaghetti Squash

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• Author: Olivia
• Total Time: 1 hour 20 minutes
• Yield: Serves 4

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Description

Spinach and Artichoke Stuffed Spaghetti Squash is a delightful dish that combines the natural sweetness of roasted spaghetti squash with a rich, creamy filling made from fresh spinach, artichokes, and cheese. This recipe not only offers a visually stunning presentation but also delivers a nutritious meal that’s perfect for any occasion—be it a casual weeknight dinner or an elegant gathering. The unique stuffing transforms simple ingredients into a gourmet experience, making it an excellent choice for health-conscious eaters looking for comfort food without compromising on flavor.

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Ingredients

Scale 1x2x3x

• 2 spaghetti squashes
• 2 tbsp olive oil
• 2 cloves garlic
• 220 g fresh spinach (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 (1 cup)

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Instructions

1. Preheat your oven to 200C/400F. Cut the spaghetti squashes in half lengthwise, scoop out the seeds, brush with olive oil, and season with salt. Place cut side up on a baking sheet and roast for 40 minutes.
2. In a large pan, heat the remaining olive oil over medium heat. Sauté minced garlic until fragrant, then add spinach and cook until wilted.
3. Stir in drained and chopped artichokes; sauté for one minute before adding cream cheese. Mix until melted and combined.
4. Remove from heat, then stir in mayonnaise, Parmesan cheese (reserve some for topping), and mozzarella until well combined.
5. Stuff each squash half with the filling, sprinkle with remaining Parmesan, then bake for an additional 20-25 minutes until golden and bubbly.

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

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 3g
• Sodium: 460mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 6g
• Protein: 14g
• Cholesterol: 45mg