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Spinach and Artichoke Stuffed Spaghetti Squash Recipe

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3.9 from 25 reviews

  • Author: Sophia
  • Total Time: 80 minutes
  • Yield: 4 stuffed spaghetti squash halves (serves 4)
  • Diet: Vegetarian

Description

This Spinach and Artichoke Stuffed Spaghetti Squash is a delicious and creamy baked dish featuring roasted spaghetti squash halves filled with a savory mixture of spinach, artichokes, cream cheese, mayonnaise, and melted cheeses. Perfect as a comforting vegetarian main or impressive side, it combines healthy roasted squash with a rich, flavorful filling baked to golden perfection.

Ingredients

Squash and Preparation

  • 2 spaghetti squashes
  • 2 tbsp olive oil (divided)
  • Salt, to season

Filling

  • 2 cloves garlic, minced
  • 220 g / 7 cups fresh spinach
  • 400 g / 14 oz canned artichokes, drained and chopped
  • 250 ml / 1 cup full fat cream cheese
  • 4 tbsp mayonnaise
  • 50 ml / 1/2 cup grated Parmesan cheese (reserve 2 tbsp for topping)
  • 120 g / 1 cup grated mozzarella cheese

Instructions

  1. Roast the Spaghetti Squash: Preheat your oven to 200C/400F. Cut each spaghetti squash in half lengthwise and scoop out the seeds. Brush each cut surface with 1 tablespoon of olive oil and sprinkle with salt. Place the halves cut side up on a baking sheet and roast for 40 minutes until tender.
  2. Cook the Spinach: While the squash is roasting, heat 1 tablespoon of olive oil in a large pan over medium heat. Add minced garlic and sauté briefly for a few seconds until fragrant. Add the fresh spinach and stir until wilted and any excess liquid has evaporated.
  3. Add Artichokes and Cream Cheese: Stir in the drained and chopped artichokes and sauté for 1 minute. Reduce heat to low and add the cream cheese, stirring gently until it melts and combines with the vegetables.
  4. Combine Filling Ingredients: Remove the pan from heat and stir in mayonnaise, grated Parmesan cheese (save 2 tablespoons for topping), and grated mozzarella cheese until well blended.
  5. Stuff and Bake: Evenly divide the creamy spinach and artichoke mixture among the 4 roasted spaghetti squash halves. Sprinkle the reserved 2 tablespoons of Parmesan cheese on top. Return the squash to the oven and bake for an additional 20-25 minutes until the filling is bubbly and golden on top.

Notes

  • You can substitute mayonnaise with Greek yogurt for a lighter version.
  • Ensure to reserve some Parmesan cheese for topping to get a nice golden crust.
  • Use fresh spinach for the best texture, but frozen (thawed and drained) can also work.
  • Serve as a vegetarian main dish or side to grilled meats.
  • Store leftovers in an airtight container for up to 3 days and reheat in the oven to maintain texture.
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasrecipe.com/spinach-and-artichoke-stuffed-spaghetti-squash-recipe/