why make this recipe
Spinach and Artichoke Stuffed Spaghetti Squash is a delicious and healthy dish that combines the unique texture of spaghetti squash with a creamy filling of spinach and artichokes. This recipe is perfect for a light dinner or lunch and is sure to impress your family and friends. Plus, it’s a great way to incorporate more vegetables into your meal.
how to make Spinach and Artichoke Stuffed Spaghetti Squash
Ingredients:
- 1 medium spaghetti squash
- 2 cups fresh spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 clove garlic, minced
- Salt and pepper to taste
- Olive oil
Directions:
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, and season with salt and pepper. Place cut side down on a baking sheet and roast for 30-40 minutes until tender.
- In a skillet, heat a little olive oil over medium heat. Add the minced garlic and sauté for about 1 minute. Add the chopped spinach and artichoke hearts, cooking until the spinach is wilted.
- In a bowl, mix the cream cheese, mozzarella, Parmesan, sautéed spinach, and artichokes until combined. Season with salt and pepper to taste.
- Once the spaghetti squash is cooked, use a fork to scrape out the flesh to form spaghetti-like strands. Mix the squash strands with the spinach-artichoke filling.
- Stuff the squash halves with the mixture and top with additional mozzarella if desired.
- Return to the oven and bake for an additional 10-15 minutes until the cheese is bubbly and golden. Serve warm.
how to serve Spinach and Artichoke Stuffed Spaghetti Squash
Serve the stuffed spaghetti squash warm, allowing the cheese on top to be all melted and bubbly. It makes a delightful main dish or a side for grilled chicken or fish. You can also garnish with a sprinkle of fresh herbs or extra cheese for added flavor.
how to store Spinach and Artichoke Stuffed Spaghetti Squash
After you’ve made the stuffed spaghetti squash, let it cool completely before storing. Place any leftovers in an airtight container and store them in the fridge for up to 3 days. You can also freeze the stuffed squash for later use; just make sure to wrap it tightly before freezing.
tips to make Spinach and Artichoke Stuffed Spaghetti Squash
- Make sure to choose a spaghetti squash that is firm and heavy for its size.
- Adjust the seasonings according to your taste. A pinch of red pepper flakes can add some heat if you like a little spice.
- You can prepare the filling ahead of time and assemble it with the squash just before baking for a quicker meal.
variation
For a different twist, try adding cooked chicken or shrimp to the filling for added protein. You can also substitute other cheeses like feta or cheddar for a unique flavor.
FAQs
Can I use frozen spinach?
Yes, you can use frozen spinach. Just make sure to thaw it and drain any excess water before adding it to the filling.
Is spaghetti squash healthy?
Yes, spaghetti squash is low in calories and a great source of vitamins and minerals. It makes an excellent alternative to pasta for a lighter meal.
How do I know when the spaghetti squash is done cooking?
The spaghetti squash is done when you can easily pierce it with a fork and the flesh can be scraped into strands. It usually takes about 30-40 minutes to roast in the oven.
Spinach and Artichoke Stuffed Spaghetti Squash
Ingredients
Main Ingredients
- 1 medium spaghetti squash Choose a firm and heavy squash.
- 2 cups fresh spinach, chopped Can substitute with thawed and drained frozen spinach.
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- 1 cup mozzarella cheese, shredded Plus additional for topping if desired.
- 1/2 cup grated Parmesan cheese
- 1 clove garlic, minced
- Salt and pepper to taste
- Olive oil For drizzling and sautéing.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, and season with salt and pepper.
- Place cut side down on a baking sheet and roast for 30-40 minutes until tender.
Filling
- In a skillet, heat a little olive oil over medium heat. Add the minced garlic and sauté for about 1 minute.
- Add the chopped spinach and artichoke hearts, cooking until the spinach is wilted.
- In a bowl, mix the cream cheese, mozzarella, Parmesan, sautéed spinach, and artichokes until combined. Season with salt and pepper to taste.
Assembly
- Once the spaghetti squash is cooked, use a fork to scrape out the flesh to form spaghetti-like strands.
- Mix the squash strands with the spinach-artichoke filling.
- Stuff the squash halves with the mixture and top with additional mozzarella if desired.
Baking
- Return to the oven and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Serve warm.