Spinach and Artichoke Stuffed Spaghetti Squash
Sweet and savory, Spinach and Artichoke Stuffed Spaghetti Squash is the perfect dish for any occasion. This delightful recipe combines roasted spaghetti squash with a creamy filling of fresh spinach, tender artichokes, and a blend of cheeses, making it a healthier alternative to traditional pasta dishes. Not only is it visually stunning, but it’s also packed with flavors that will impress both family and friends. This versatile dish can be served as a satisfying main course or as an elegant side, while also offering the convenience of being prepared ahead of time. Enjoy this comforting meal that’s not just delicious but also nutritious!
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 2 spaghetti squashes
- 2 tbsp olive oil
- 220 g fresh spinach
- 400 g canned artichokes (drained and chopped)
- 250 ml cream cheese
- 4 tbsp mayonnaise
- 50 ml grated Parmesan cheese
- 120 g grated mozzarella
Instructions
- Preheat your oven to 200C/400F. Cut the spaghetti squashes in half lengthwise, scoop out the seeds, brush with olive oil, season with salt, and roast cut side up on a baking sheet for 40 minutes.
- In a large pan over medium heat, sauté minced garlic in olive oil until fragrant. Add fresh spinach and cook until wilted.
- Stir in drained artichokes and sauté briefly before adding cream cheese, allowing it to melt over low heat.
- Remove from heat and mix in mayonnaise and cheeses.
- Fill each roasted squash half with the mixture, sprinkle additional Parmesan on top, and bake for another 20-25 minutes until bubbly.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 50mg