Spinach and Artichoke Stuffed Spaghetti Squash
Indulge in the nutritious and flavorful Spinach and Artichoke Stuffed Spaghetti Squash, a perfect blend of creamy filling and the natural sweetness of roasted squash. This dish offers a delightful twist on traditional pasta, making it an excellent choice for weeknight dinners or special occasions. The vibrant colors and rich textures make it an eye-catching centerpiece on any table. Packed with fresh spinach, artichokes, and cheese, it’s not only delicious but also low in carbs. Whether served as a main course or a side dish, this recipe is sure to impress everyone at the table.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 2 spaghetti squashes
- 2 tbsp olive oil (divided)
- 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)
Instructions
- Preheat oven to 200C/400F. Halve spaghetti squashes lengthwise, scoop out seeds, brush with olive oil, season with salt, and roast cut-side up on a baking sheet for 40 minutes.
- In a pan, heat olive oil over medium heat. Sauté minced garlic until fragrant. Add spinach and cook until wilted.
- Stir in drained artichokes and sauté for one minute. Reduce heat; add cream cheese until melted and smooth.
- Remove from heat, mix in mayonnaise, Parmesan (reserve some), and mozzarella until combined.
- Fill squash halves with the mixture, sprinkle remaining Parmesan on top, and bake for another 20-25 minutes until golden.
Nutrition
- Serving Size: 1 stuffed squash half (approximately 350g)
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 45mg