Sweet spaghetti squash stuffed with savory spinach and artichoke filling is a delightful dish that’s perfect for dinner or special occasions. This Spinach and Artichoke Stuffed Spaghetti Squash recipe combines the natural sweetness of the squash with a creamy, cheesy filling that will impress your family and friends. It’s not only delicious but also a healthy option that fits seamlessly into various dietary preferences.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of spinach, artichokes, and creamy cheeses creates a rich and satisfying taste.
• Healthy & Nutritious: Packed with vegetables, this dish is a great way to incorporate more greens into your diet.
• Easy to Prepare: With straightforward steps, you can whip up this recipe without hassle.
• Perfect for Meal Prep: Ideal for making in batches; it stores well for quick lunches or dinners.
• Versatile Serving Options: Enjoy it as a main dish or as a side; it complements many meals beautifully.

Tools and Preparation

Before diving into cooking, it’s essential to gather your tools. Having everything ready will make your cooking experience smoother.

Essential Tools and Equipment

• Baking sheet
• Large pan
• Knife
• Cutting board
• Spoon for mixing

Importance of Each Tool

• Baking sheet: Provides an even surface for roasting the spaghetti squash, ensuring it cooks evenly.
• Large pan: Perfect for sautéing vegetables and combining the filling ingredients without crowding.

Ingredients

Sweet spaghetti squash stuffed with savory spinach and artichoke filling.

For the Spaghetti 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)

For Garnish

• 2 tablespoons fresh parsley, finely chopped

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How to Make Spinach and Artichoke Stuffed Spaghetti Squash

Step 1: Preheat the Oven

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

Step 2: Cook the Spinach

Meanwhile, heat 1 tbsp of olive oil in a large pan over medium heat. Add minced garlic and cook briefly until fragrant, about a few seconds. Then add the fresh spinach and stir until wilted and most liquid has evaporated.

Step 3: Prepare the Filling

Add drained and chopped artichokes to the pan and sauté for one minute. Lower the heat, add cream cheese, stirring until melted and combined smoothly.

Step 4: Mix in Remaining Ingredients

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

Step 5: Fill & Bake Squash Halves

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

How to Serve Spinach and Artichoke Stuffed Spaghetti Squash

Serving Spinach and Artichoke Stuffed Spaghetti Squash can elevate your dining experience. This dish is versatile and pairs well with various sides or toppings, making it suitable for any occasion.

Add a Fresh Salad

• Mixed Greens Salad: Toss together fresh greens, cherry tomatoes, and cucumbers for a refreshing crunch.
• Caesar Salad: The creamy dressing complements the stuffed squash beautifully.

Drizzle with Sauce

• Balsamic Glaze: A drizzle of balsamic reduces enhances the flavor of the dish.
• Sriracha: For those who enjoy a kick, sriracha adds heat and zest.

Serve with Bread

• Garlic Bread: Warm garlic bread on the side makes for a comforting combination.
• Breadsticks: Soft breadsticks are perfect for dipping into the cheesy filling.

How to Perfect Spinach and Artichoke Stuffed Spaghetti Squash

To achieve the best results with your Spinach and Artichoke Stuffed Spaghetti Squash, follow these helpful tips.

• Use fresh ingredients: Fresh spinach and artichokes provide better flavor than canned options.
• Roast until tender: Ensure the squash is roasted until fork-tender for an ideal texture.
• Experiment with cheeses: Try different cheeses like feta or gouda for unique twists on flavor.
• Adjust seasoning: Taste your filling before stuffing; adjust salt and pepper as needed.
• Control moisture: Squeeze excess water from spinach to prevent a soggy filling.
• Bake until golden: A bubbly, golden top indicates that your dish is ready to serve.

Best Side Dishes for Spinach and Artichoke Stuffed Spaghetti Squash

Pairing side dishes with your spinach and artichoke stuffed spaghetti squash can enhance its rich flavors. Here are some delightful options.

1. Garlic Mashed Potatoes: Creamy potatoes make a comforting addition to this meal.
2. Steamed Asparagus: Lightly seasoned asparagus adds freshness without overpowering the main dish.
3. Quinoa Salad: A protein-packed quinoa salad with lemon dressing complements the flavors well.
4. Roasted Vegetables: Seasonal roasted veggies bring warmth and color to your table.
5. Coleslaw: A tangy coleslaw offers crunch and balances the creaminess of the main dish.
6. Corn on the Cob: Sweet corn adds a fun element, especially during summer gatherings.

Common Mistakes to Avoid

When preparing Spinach and Artichoke Stuffed Spaghetti Squash, it’s easy to overlook a few key steps. Here are some common mistakes to watch out for:

• Skipping the roasting step: Roasting the spaghetti squash enhances its natural sweetness. Make sure to roast until tender for the best flavor.
• Not draining artichokes properly: Canned artichokes can be watery. Always drain and chop them well to prevent your filling from becoming soggy.
• Overcooking the spinach: Sauté just until wilted. Overcooked spinach can turn mushy, affecting the texture of your dish.
• Ignoring portion sizes: Use appropriate amounts of filling for each squash half. Overstuffing can lead to messy baking and uneven cooking.
• Forgetting to season: A pinch of salt enhances flavors. Don’t skip seasoning your squash and filling while cooking for a more delicious outcome.

Refrigerator Storage

• Store in an airtight container.
• Keep in the fridge for up to 3 days.

Freezing Spinach and Artichoke Stuffed Spaghetti Squash

• Use freezer-safe containers or bags.
• Can be frozen for up to 2 months.

Reheating Spinach and Artichoke Stuffed Spaghetti Squash

• Oven: Preheat to 180C/350F, cover with foil, and heat for about 20 minutes.
• Microwave: Place in a microwave-safe dish, cover, and heat on high for 2-3 minutes or until warm.
• Stovetop: Heat in a pan over medium-low heat, adding a splash of water to steam it, stirring occasionally until warmed through.

Frequently Asked Questions

Can I use frozen spinach for Spinach and Artichoke Stuffed Spaghetti Squash?

Yes, frozen spinach is a great option! Just make sure to thaw and drain it well before adding it to the filling.

How can I customize Spinach and Artichoke Stuffed Spaghetti Squash?

Feel free to add other ingredients such as cooked chicken or different cheeses. You can also spice it up with red pepper flakes or herbs!

Is Spinach and Artichoke Stuffed Spaghetti Squash gluten-free?

Absolutely! This recipe is naturally gluten-free since it uses spaghetti squash instead of traditional pasta.

What should I serve with this dish?

This stuffed squash pairs well with a light salad or garlic bread for a complete meal.

Final Thoughts

Spinach and Artichoke Stuffed Spaghetti Squash is not only delicious but also versatile. You can easily customize it based on your taste preferences or dietary needs. Try this recipe today, and enjoy a comforting dinner that impresses everyone at your table!

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Spinach and Artichoke Stuffed Spaghetti Squash

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

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Description

Sweet spaghetti squash filled with a creamy spinach and artichoke blend is a delightful dish that will become a favorite at your dinner table. This Spinach and Artichoke Stuffed Spaghetti Squash strikes the perfect balance between the squash’s natural sweetness and the savory, cheesy filling, making it ideal for both casual dinners and special occasions. Not only is this recipe delicious, but it also offers a nutritious option that caters to various dietary preferences. Enjoy this easy-to-make meal that’s packed with vegetables, perfect for meal prep, and versatile enough to serve as a main dish or side.

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Ingredients

Scale 1x2x3x

• 2 spaghetti squashes
• 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 mozzarella cheese (grated)
• Olive oil
• 2 cloves garlic
• Salt
• 2 tablespoons fresh parsley, finely chopped

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Instructions

1. Preheat the oven to 200C/400F. Cut spaghetti squashes in half lengthwise; scoop out seeds. Brush with olive oil and season with salt. Roast cut side up for about 40 minutes.
2. In a large pan over medium heat, sauté minced garlic in olive oil until fragrant, then add spinach until wilted.
3. Stir in chopped artichokes; cook briefly before adding cream cheese until melted.
4. Remove from heat and mix in mayonnaise, Parmesan (reserve some), and mozzarella until combined.
5. Fill roasted squash halves with the mixture and top with reserved Parmesan. Bake for an additional 20-25 minutes until bubbly.

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

Nutrition

• Serving Size: 1 serving
• Calories: 380
• Sugar: 4g
• Sodium: 600mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 6g
• Protein: 13g
• Cholesterol: 55mg

Keywords: Use fresh ingredients for the best flavor. Adjust seasoning as needed before stuffing the squash. For variations, consider adding cooked chicken or different cheeses like feta.