Spinach and Artichoke Stuffed Spaghetti Squash
A delicious and healthy dish combining spaghetti squash with a creamy filling of spinach and artichokes, perfect for a light dinner or lunch.
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.
Notes
For added flavor, serve with a sprinkle of fresh herbs or extra cheese. Store leftovers in an airtight container in the fridge for up to 3 days or freeze tightly for later use.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 20gProtein: 10gFat: 20gSaturated Fat: 10gSodium: 600mgFiber: 4gSugar: 3g
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