Spinach and Artichoke Stuffed Spaghetti Squash

Sweet spaghetti squash stuffed with savoury spinach and artichoke filling is a delightful dish that combines health and taste. This Spinach and Artichoke Stuffed Spaghetti Squash is perfect for family dinners, gatherings, or meal prep. Its unique flavor profile and creamy texture make it stand out, while the spaghetti squash serves as a nutritious base that’s both filling and low in calories.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of spinach, artichokes, and creamy cheeses creates a mouthwatering experience.
• Healthy Option: Packed with veggies and lower in carbs than traditional pasta dishes, this recipe is guilt-free.
• Easy to Prepare: With simple steps and common ingredients, you can whip this up without stress.
• Versatile Serving: This dish works great as an appetizer, side, or main course for any occasion.
• Meal Prep Friendly: Make a batch ahead of time for quick lunches or dinners throughout the week.

Tools and Preparation

To create your delicious Spinach and Artichoke Stuffed Spaghetti Squash, you will need a few essential tools. Having the right kitchen tools makes the cooking process smoother.

Essential Tools and Equipment

• Baking sheet
• Sharp knife
• Large pan
• Mixing bowl
• Spoon or spatula

Importance of Each Tool

• Baking sheet: Allows for even roasting of the spaghetti squash for perfectly tender results.
• Sharp knife: Ensures easy cutting through the tough skin of the spaghetti squash.
• Large pan: Provides ample space for sautéing ingredients without overcrowding.
• Mixing bowl: Keeps your filling organized while combining all ingredients evenly.

Ingredients

Sweet spaghetti squash stuffed with savoury spinach and artichoke filling.

For the Squash

• 2 spaghetti squashes
• 2 tbsp olive oil (divided)

For the Filling

• 2 cloves garlic
• 220 g / 7 cups fresh spinach
• 400 g / 14 oz canned artichokes (drained and chopped)
• 250 ml / 1 cup cream cheese (full fat)
• 4 tbsp mayonnaise
• 50 ml / 1/2 cup grated Parmesan cheese (or vegetarian hard cheese)
• 120 g / 1 cup mozzarella (grated)

How to Make Spinach and Artichoke Stuffed Spaghetti Squash

Step 1: Preheat the Oven

Preheat the oven to 200C/400F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the surface with 1 tbsp of olive oil, season with salt. Place on a baking sheet cut side up and roast in the preheated oven for 40 minutes.

Step 2: Sauté Garlic and Spinach

Meanwhile, heat 1 tbsp of olive oil in a large pan. Add minced garlic:
1. Cook briefly for a few seconds until fragrant.
2. Add fresh spinach; stir until wilted, ensuring liquid evaporates.

Step 3: Combine Artichokes and Cream Cheese

Add drained and chopped artichokes to the pan:
1. Sauté for about one minute.
2. Introduce cream cheese; let it melt over low heat while stirring continuously.

Step 4: Mix in Remaining Ingredients

Take off heat:
1. Stir in mayonnaise, grated Parmesan cheese (reserve 2 tbsp), and mozzarella until combined.

Step 5: Fill Squash Halves

Evenly divide the mixture among four squash halves:
1. Sprinkle remaining Parmesan on top.
2. Bake in the oven for an additional 20-25 minutes or until filling is bubbly and golden brown on top.

Now you’re ready to enjoy your delicious Spinach and Artichoke Stuffed Spaghetti Squash!

How to Serve Spinach and Artichoke Stuffed Spaghetti Squash

Serving your Spinach and Artichoke Stuffed Spaghetti Squash can elevate the dining experience. Here are some creative ways to enjoy this delightful dish.

As a Main Course

• Serve it hot right from the oven for a hearty main dish.
• Pair with a simple side salad to balance the richness of the filling.

With a Side of Garlic Bread

• Crispy garlic bread complements the flavors of the stuffed squash.
• Use whole-grain or gluten-free bread for a healthier option.

Accompanied by Steamed Vegetables

• Lightly steamed broccoli or green beans add freshness and color.
• Drizzle with lemon juice for an extra zing.

Garnished with Fresh Herbs

• Sprinkle chopped parsley or basil on top before serving.
• This adds a burst of freshness and enhances visual appeal.

How to Perfect Spinach and Artichoke Stuffed Spaghetti Squash

To make your dish even more delicious, follow these helpful tips.

• Choose ripe squashes: Look for firm spaghetti squash with a smooth, unblemished surface for the best flavor.
• Don’t skip seasoning: A little salt and pepper during roasting can enhance the natural sweetness of the squash.
• Experiment with cheeses: Try different types of cheese such as feta or goat cheese for varied flavor profiles.
• Add protein: Incorporate shredded chicken or turkey into the filling if you desire extra protein in your meal.
• Make ahead: Prepare the stuffing in advance and refrigerate. Just fill and bake when ready to serve.

Best Side Dishes for Spinach and Artichoke Stuffed Spaghetti Squash

Pairing side dishes with your Spinach and Artichoke Stuffed Spaghetti Squash can enhance your meal. Here are some great options to consider.

1. Mixed Green Salad: A refreshing salad with seasonal greens, cherry tomatoes, and a light vinaigrette balances the richness of the squash.
2. Roasted Brussels Sprouts: These crispy veggies bring a nutty flavor that complements the creamy filling perfectly.
3. Quinoa Pilaf: A nutty quinoa pilaf mixed with herbs adds texture and nutrition to your plate.
4. Cauliflower Rice: A light alternative that soaks up any extra sauce from the squash while keeping it low-carb.
5. Grilled Asparagus: The charred flavor of grilled asparagus provides a lovely contrast to the soft squash.
6. Sweet Potato Wedges: Baked sweet potato wedges offer sweetness that pairs well with savory stuffed squash.
7. Cucumber Yogurt Dip: A cool dip made with yogurt, cucumber, and mint can act as a refreshing condiment alongside this dish.

Common Mistakes to Avoid

When making Spinach and Artichoke Stuffed Spaghetti Squash, it’s easy to overlook some key steps. Here are common mistakes to avoid for a perfect dish.

• Using unripe spaghetti squash: An under-ripe squash can be tough and less sweet. Choose a squash that feels heavy and has a firm skin with no soft spots.
• Skipping the seasoning: Neglecting to season the squash before roasting can lead to bland flavors. Always add salt and pepper after brushing with olive oil for enhanced taste.
• Overcooking the filling: Cooking the filling too long can cause it to become dry and lose flavor. Sauté just until the spinach wilts, ensuring it retains moisture.
• Not draining artichokes well: Excess liquid from canned artichokes can make your filling watery. Always drain and chop them thoroughly before adding to the mixture.
• Ignoring baking times: Baking for too long or too short can affect texture. Keep an eye on your stuffed squash, aiming for a bubbly and golden top without burning.

Storage & Reheating Instructions

Refrigerator Storage

• Store any leftover Spinach and Artichoke Stuffed Spaghetti Squash in an airtight container.
• It will keep well for about 3-5 days in the refrigerator.

Freezing Spinach and Artichoke Stuffed Spaghetti Squash

• To freeze, place portions in a freezer-safe container or wrap tightly in foil.
• It is best used within 2-3 months for optimal taste.

Reheating Spinach and Artichoke Stuffed Spaghetti Squash

• Oven: Preheat to 180C/350F. Place the stuffed squash in a baking dish covered with foil; heat for about 20 minutes.
• Microwave: Place a portion on a microwave-safe plate, cover, and heat for 2-3 minutes or until warmed through.
• Stovetop: Use a skillet over medium heat. Add a splash of broth, cover, and heat until warm, stirring occasionally.

Frequently Asked Questions

What is Spinach and Artichoke Stuffed Spaghetti Squash?

Spinach and Artichoke Stuffed Spaghetti Squash is a delicious dish featuring roasted spaghetti squash filled with creamy spinach and artichoke filling.

Can I customize the filling of my Spinach and Artichoke Stuffed Spaghetti Squash?

Absolutely! You can add ingredients like sun-dried tomatoes, different cheeses, or even spices like red pepper flakes for extra kick.

How do I know when my spaghetti squash is cooked?

The spaghetti squash is done when it’s fork-tender, and you can easily scrape out strands with a fork after roasting.

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach; just make sure to thaw it completely and squeeze out excess water before adding it to your filling mixture.

Final Thoughts

Spinach and Artichoke Stuffed Spaghetti Squash offers a delightful combination of flavors while being healthy. This versatile recipe allows room for customization based on personal preference or available ingredients. Give it a try; you might find this stuffed spaghetti squash becomes your new favorite dinner option!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Spinach and Artichoke Stuffed Spaghetti Squash

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• Author: Dian
• Total Time: 1 hour 25 minutes
• Yield: Serves 4

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Description

Indulge in the delightful flavors of Spinach and Artichoke Stuffed Spaghetti Squash, a dish that beautifully marries health and taste. This recipe features sweet roasted spaghetti squash filled with a creamy, savory mixture of fresh spinach and artichokes, creating a satisfying meal perfect for family dinners or meal prep. With its unique flavor profile and low-calorie base, this dish is not only delicious but also a guilt-free choice for any occasion. Serve it as a main course or alongside your favorite sides for an impressive dining experience that everyone will love.

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Ingredients

Scale 1x2x3x

• 2 spaghetti squashes
• 2 tbsp olive oil (divided)
• 2 cloves garlic
• 220 g fresh spinach
• 400 g canned artichokes (drained and chopped)
• 250 ml cream cheese
• 4 tbsp mayonnaise
• 50 ml grated Parmesan cheese (or vegetarian hard cheese)
• 120 g mozzarella (grated)

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Instructions

1. Preheat the oven to 200C/400F. Cut the spaghetti squashes in half lengthwise, scoop out the seeds, brush with 1 tbsp olive oil, season with salt, and place cut side up on a baking sheet. Roast for 40 minutes.
2. In a large pan, heat the remaining olive oil over medium heat. Sauté minced garlic for a few seconds until fragrant, then add spinach and cook until wilted.
3. Stir in drained artichokes and sauté for one minute before adding cream cheese until melted.
4. Remove from heat and mix in mayonnaise, grated Parmesan (reserve some), and mozzarella.
5. Fill each squash half with the mixture, sprinkle the reserved Parmesan on top, and bake for an additional 20-25 minutes until bubbly and golden.

• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 stuffed spaghetti squash half (300g)
• Calories: 380
• Sugar: 4g
• Sodium: 540mg
• Fat: 26g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 6g
• Protein: 15g
• Cholesterol: 60mg