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.

Ingredients

Scale

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

Instructions

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.
In a large pan over medium heat, sauté minced garlic in olive oil until fragrant, then add spinach until wilted.
Stir in chopped artichokes; cook briefly before adding cream cheese until melted.
Remove from heat and mix in mayonnaise, Parmesan (reserve some), and mozzarella until combined.
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.