Description
Discover the delightful Spinach and Artichoke Stuffed Spaghetti Squash, a savory dish that marries the sweetness of roasted squash with a creamy and nutritious filling. This recipe is not only delicious but also versatile enough for any occasion, from casual dinners to festive gatherings. The combination of fresh spinach, artichokes, and cheese creates a comforting yet healthy meal that allows you to indulge without guilt. Perfect for meal prep or entertaining guests, this dish will impress both vegetarians and meat-lovers alike.
Ingredients
- 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 (grated)
Instructions
- Preheat oven to 200C/400F. Cut spaghetti squashes in half lengthwise, scoop out seeds, brush with 1 tbsp olive oil, season with salt, and roast cut side up on a baking sheet for 40 minutes.
- In a large pan, heat remaining olive oil over medium heat. Add minced garlic and cook until fragrant. Stir in spinach until wilted.
- Add chopped artichokes and sauté for one minute. Lower the heat and mix in cream cheese until melted.
- Remove from heat and stir in mayonnaise, reserved Parmesan cheese (save some for topping), and mozzarella until combined.
- Fill each squash half with the mixture, sprinkle remaining Parmesan on top, and bake for an additional 20-25 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed squash half (approximately 300g)
- Calories: 390
- Sugar: 4g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 40mg
Keywords: Opt for fresh ingredients where possible to enhance flavor. Customize your filling by adding herbs or other vegetables according to your taste. This dish can be made ahead of time; store filling separately from squash until ready to bake.