Name: Spinach and Artichoke Stuffed Spaghetti Squash Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 spaghetti squashes; 2 tbsp olive oil; Salt, to taste; 2 cloves garlic, minced; 220 g fresh spinach; 400 g canned artichokes, drained and chopped; 250 ml cream cheese; 4 tbsp mayonnaise; 50 ml grated Parmesan cheese (plus extra for topping); 120 g mozzarella cheese

Description

This Spinach and Artichoke Stuffed Spaghetti Squash recipe is a delicious and healthy twist on the classic creamy dip, transformed into a hearty vegetarian main dish. Roasted spaghetti squash halves are filled with a creamy mixture of sautéed spinach, artichokes, and cheeses, then baked until golden and bubbling, making it perfect for a comforting yet nutritious meal.

Ingredients

Scale

Spaghetti Squash

2 spaghetti squashes
2 tbsp olive oil
Salt, to taste

Filling

2 cloves garlic, minced
220 g fresh spinach
400 g canned artichokes, drained and chopped
250 ml cream cheese
4 tbsp mayonnaise
50 ml grated Parmesan cheese (plus extra for topping)
120 g mozzarella cheese

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Instructions

Preheat and Prepare Squash: Preheat your oven to 200°C (400°F). Halve the spaghetti squashes lengthwise and scoop out the seeds. Brush the flesh with olive oil and season with salt to taste.
Roast Squash: Place the squash halves cut side down on a baking sheet and roast in the oven for about 40 minutes, or until the flesh is tender and easily shredded with a fork.
Sauté Garlic and Spinach: While the squash roasts, heat olive oil in a large pan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the fresh spinach and cook, stirring occasionally, until wilted.
Add Artichokes and Cream Cheese: Stir in the drained and chopped artichokes and sauté for one minute. Then add the cream cheese and stir continuously until the cheese melts and incorporates into the mixture.
Combine Filling Ingredients: Remove the pan from heat. Mix in the mayonnaise, grated Parmesan cheese (reserving some for topping), and mozzarella cheese until well combined.
Stuff and Bake Squash: Use a fork to shred the roasted spaghetti squash flesh slightly. Spoon the creamy spinach and artichoke mixture into each squash half. Sprinkle the reserved Parmesan cheese evenly on top, then bake for an additional 20 to 25 minutes until the filling is golden and bubbly.

Notes

You can prepare the filling a day ahead and stuff the squash right before the final bake to save time.
For a lighter version, substitute mayonnaise with Greek yogurt or reduce the amount of cheeses.
If you prefer a spicier dip, add red pepper flakes when sautéing the garlic.
The recipe serves 4 as a main dish, but can serve more as a side.