Spinach and Artichoke Stuffed Spaghetti Squash
Indulge in the delightful flavors of Spinach and Artichoke Stuffed Spaghetti Squash, a perfect blend of creamy cheese and nutritious greens. This dish is not only a feast for the eyes but also a healthy alternative to traditional pasta meals. Roasted spaghetti squash serves as a cozy vessel for a savory filling made from fresh spinach, artichokes, and a blend of cheeses that meld together beautifully. Ideal for intimate dinners or potlucks, this recipe will impress your guests while sneaking in those essential veggies. Enjoy it as a main dish or side, making it a versatile addition to any meal plan.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 spaghetti squashes
- 2 tbsp olive oil
- 220 g fresh spinach
- 400 g canned artichokes
- 250 ml cream cheese
- 4 tbsp mayonnaise
- 50 ml grated Parmesan cheese
- 120 g mozzarella cheese
Instructions
- Preheat the oven to 200C/400F. Cut the spaghetti squashes in half lengthwise and scoop out the seeds. Brush with olive oil and season with salt. Roast cut side up on a baking sheet for 40 minutes.
- In a large pan, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Stir in spinach and cook until wilted.
- Add chopped artichokes to the pan, sauté briefly, then mix in cream cheese until melted and combined.
- Remove from heat; stir in mayonnaise, Parmesan (reserve some), and mozzarella until well blended.
- Fill roasted squash halves with the mixture, sprinkle remaining Parmesan on top, then return to the oven for an additional 20-25 minutes until golden.
Nutrition
- Serving Size: 1 stuffed squash half (approximately 400g)
- Calories: 490
- Sugar: 5g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 60mg