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.
Ingredients
Scale
- 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)
Instructions
- 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.
- In a large pan, heat the remaining olive oil over medium heat. Sauté minced garlic until fragrant, then add spinach and cook until wilted.
- Stir in drained and chopped artichokes; sauté for one minute before adding cream cheese. Mix until melted and combined.
- Remove from heat, then stir in mayonnaise, Parmesan cheese (reserve some for topping), and mozzarella until well combined.
- 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