Spinach Stuffed Spaghetti Squash
Savor the flavors of this Spinach Stuffed Spaghetti Squash, a delightful dish that merges health and comfort in every bite. Perfect for cozy dinners or festive gatherings, these stuffed squash boats are a nutritious alternative to traditional pasta, brimming with creamy spinach and cheesy goodness. Each bite is not only delicious but also low-carb and vegan-friendly, making it an excellent choice for anyone looking to indulge without guilt. Whether served as a main course or appetizer, this recipe is sure to impress your family and friends while satisfying your taste buds.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 1 spaghetti squash
- 3 garlic cloves
- 7 oz spinach (fresh or frozen)
- ⅔ cup dairy-free cream cheese
- 1 cup vegan feta cheese (optional)
- Olive oil, salt, and pepper
Instructions
- Preheat oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out seeds.
- Drizzle with olive oil and season with salt and pepper.
- Place halves cut-side down on a baking sheet and bake for 30-40 minutes until tender.
- In a skillet, sauté minced garlic in olive oil until fragrant, then add spinach until wilted.
- Combine sautéed spinach with cream cheese, salt, pepper, and optional cheeses in a mixing bowl.
- Flip the baked squash over and fill each half generously with the spinach mixture.
- Return to oven for an additional 15 minutes.
Nutrition
- Serving Size: 1 stuffed squash half (approx. 250g)
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Find it online: https://firstfoodie.com/spinach-stuffed-spaghetti-squash/