Spinach and Artichoke Stuffed Spaghetti Squash

Spinach and Artichoke Stuffed Spaghetti Squash is a delightful dish that combines the natural sweetness of spaghetti squash with a savory filling of spinach and artichokes. This recipe is perfect for various occasions, whether you’re hosting a dinner party or looking for a healthy weeknight meal. Its unique qualities lie in its creamy texture and rich flavors, making it a standout choice for anyone seeking a satisfying yet nutritious option.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of spinach, artichokes, and creamy cheese creates an irresistible taste experience.
• Healthy Alternative: Packed with nutrients from vegetables, this dish is both low in carbs and high in fiber.
• Easy to Prepare: With simple steps and minimal prep time, anyone can make this dish without fuss.
• Perfect for Meal Prep: Enjoy leftovers throughout the week or serve it at gatherings; it’s always a hit!
• Versatile Serving Options: Serve it as a main course or a hearty side dish alongside your favorite protein.

Tools and Preparation

To create this Spinach and Artichoke Stuffed Spaghetti Squash, you’ll need some essential kitchen tools. Having the right equipment can make the cooking process smoother and more enjoyable.

Essential Tools and Equipment

• Baking sheet
• Sharp knife
• Large pan
• Mixing bowl

Importance of Each Tool

• Baking sheet: Ideal for roasting the spaghetti squash evenly, ensuring caramelization for extra flavor.
• Sharp knife: Makes cutting through the tough skin of the squash easier and safer.
• Large pan: Provides ample space to sauté ingredients thoroughly without overcrowding.
• Mixing bowl: Perfect for combining all your delicious filling ingredients before stuffing them into the squash.

Ingredients

Sweet spaghetti squash stuffed with savory spinach and artichoke filling.

For the Spaghetti 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 your oven to 200C/400F. Cut the spaghetti squashes in half lengthwise, then scoop out the seeds. Brush each half’s surface with 1 tbsp of olive oil and season with salt. Place them cut side up on a baking sheet and roast in the preheated oven for about 40 minutes.

Step 2: Sauté Garlic and Spinach

While the squash roasts, heat 1 tbsp of olive oil in a large pan over medium heat. Add minced garlic to the pan:
* Cook briefly for about 30 seconds until fragrant.
* Add fresh spinach to the pan, stirring until it wilts completely, ensuring excess liquid evaporates.

Step 3: Combine Filling Ingredients

Next, add drained and chopped artichokes to the pan:
* Sauté for an additional minute.
* Reduce heat to low, then stir in cream cheese until melted.

Step 4: Mix in Remaining Ingredients

Remove from heat:
* Stir in mayonnaise, grated Parmesan cheese (keeping 2 tbsp aside), and mozzarella until well combined.

Step 5: Fill Squash Halves

Evenly divide your creamy mixture among the four roasted squash halves:
* Sprinkle with remaining Parmesan cheese on top.
* Return to oven and bake for another 20-25 minutes or until filling is bubbly and golden brown.

How to Serve Spinach and Artichoke Stuffed Spaghetti Squash

Serving Spinach and Artichoke Stuffed Spaghetti Squash is a delightful experience that can be customized to suit various tastes. This dish can stand alone or be paired with a variety of sides for a complete meal.

Individual Portions

• Serve each half of the stuffed spaghetti squash as a personal portion. This makes it easy for guests to enjoy their meal without sharing.

Fresh Salad

• Pair with a crisp green salad topped with a light vinaigrette. The freshness of the salad complements the creamy filling of the squash.

Garlic Bread

• Offer slices of garlic bread on the side for those who love a bit of crunch. The bread adds texture and enhances the overall flavor of the meal.

Roasted Vegetables

• Serve alongside roasted vegetables such as zucchini, bell peppers, or carrots. Their natural sweetness balances well with the savory stuffing.

Hummus Platter

• Consider adding a hummus platter with pita chips and assorted veggies. This provides a fun appetizer option before diving into the main dish.

How to Perfect Spinach and Artichoke Stuffed Spaghetti Squash

To ensure your Spinach and Artichoke Stuffed Spaghetti Squash turns out perfectly every time, here are some helpful tips.

• Choose ripe squash – Look for spaghetti squashes that feel heavy for their size and have a firm skin. This ensures better texture and flavor.
• Avoid overcooking – Keep an eye on your squash while roasting; overcooked squash can become mushy. Aim for just tender.
• Season generously – Don’t be shy with seasoning! Salt and pepper enhance all flavors in your filling, so add them to taste.
• Experiment with cheeses – Feel free to mix different types of cheese in your filling, such as feta or goat cheese, for unique flavors.
• Add spices – Incorporate spices like red pepper flakes or Italian herbs into your filling for an extra kick.
• Try alternative toppings – Instead of just Parmesan, consider using crushed crispy breadcrumbs or diced olives on top before baking for added texture.

Best Side Dishes for Spinach and Artichoke Stuffed Spaghetti Squash

Complementing your Spinach and Artichoke Stuffed Spaghetti Squash with tasty side dishes can elevate your meal even further. Here are some great options to consider.

1. Caesar Salad – A classic Caesar salad featuring crisp romaine lettuce and creamy dressing pairs well with the richness of the squash.
2. Quinoa Pilaf – A light quinoa pilaf mixed with herbs offers a nutritious side that adds protein and fiber to your meal.
3. Steamed Asparagus – Tender asparagus spears drizzled with lemon juice provide a fresh contrast to the creamy filling.
4. Coleslaw – A tangy coleslaw adds crunch and acidity, enhancing the flavors of the stuffed squash.
5. Baked Sweet Potatoes – Serve baked sweet potatoes for a hearty side that complements the savory notes in the dish.
6. Grilled Corn on the Cob – Sweet corn brings seasonal freshness and sweetness that balances beautifully with savory flavors.
7. Couscous Salad – A light couscous salad mixed with cherry tomatoes and cucumbers adds brightness to your plate.
8. Roasted Brussels Sprouts – Crispy roasted Brussels sprouts seasoned simply with salt offer an earthy flavor that pairs wonderfully.

Common Mistakes to Avoid

When making Spinach and Artichoke Stuffed Spaghetti Squash, it’s important to steer clear of common pitfalls that could affect your dish.

• Not Preheating the Oven: Failing to preheat can lead to uneven cooking. Always preheat your oven for the best results.
• Ignoring Seasoning: Skipping seasoning makes your filling bland. Be sure to taste and adjust salt before baking.
• Overcooking the Squash: Overcooking can make the squash mushy. Keep an eye on the roasting time and test for tenderness.
• Using Low-Quality Cheese: Low-quality cheese may not melt well or taste as good. Opt for fresh, high-quality cheeses for a creamy filling.
• Rushing the Filling Preparation: Quick cooking might not allow flavors to meld properly. Take your time to sauté ingredients until they’re fully cooked and flavorful.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keeps well for up to 3 days.

Freezing Spinach and Artichoke Stuffed Spaghetti Squash

• Place in freezer-safe containers or bags.
• Can be frozen for up to 2 months.

Reheating Spinach and Artichoke Stuffed Spaghetti Squash

• Oven: Preheat to 180C/350F and bake until warmed through, about 15-20 minutes.
• Microwave: Heat in short bursts, stirring in between, until hot.
• Stovetop: Sauté in a pan over medium heat, stirring occasionally until heated through.

Frequently Asked Questions

What is Spinach and Artichoke Stuffed Spaghetti Squash?

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

How do I know when the spaghetti squash is done baking?

The spaghetti squash is done when it is tender enough to easily scrape out strands with a fork, usually after about 40 minutes at 200C/400F.

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

Yes! You can add other vegetables or swap cheeses based on your preference. Experiment with different combinations for unique flavors.

Is this recipe suitable for meal prep?

Absolutely! Spinach and Artichoke Stuffed Spaghetti Squash makes great leftovers, perfect for meal prep throughout the week.

Final Thoughts

Spinach and Artichoke Stuffed Spaghetti Squash offers a delightful blend of flavors while being versatile enough for any dinner table. Feel free to customize the filling with your favorite ingredients—it’s an easy way to make this dish uniquely yours!

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 15 minutes
• Yield: Serves 4

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Description

Enjoy this delicious Spinach and Artichoke Stuffed Spaghetti Squash recipe! It’s creamy, savory, and perfect for dinner. Try it today!

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Ingredients

Scale 1x2x3x

• 2 spaghetti squashes
• 2 tbsp olive oil
• 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
• 120 g mozzarella cheese

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Instructions

1. Preheat your oven to 200C/400F. Halve the spaghetti squashes lengthwise, scoop out seeds, brush with olive oil, and season with salt. Place cut side up on a baking sheet and roast for about 40 minutes.
2. In a large pan over medium heat, sauté minced garlic in olive oil until fragrant (about 30 seconds). Add fresh spinach and cook until wilted.
3. Stir in chopped artichokes and sauté for another minute. Lower the heat and mix in cream cheese until melted.
4. Remove from heat and stir in mayonnaise, Parmesan cheese (saving some for topping), and mozzarella until well combined.
5. Fill roasted squash halves with the mixture, sprinkle with reserved Parmesan cheese, and bake for an additional 20-25 minutes until golden brown.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Main
• Method: Baking
• Cuisine: Vegetarian

Nutrition

• Serving Size: 1 stuffed half (about 300g)
• Calories: 350
• Sugar: 3g
• Sodium: 620mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 7g
• Protein: 12g
• Cholesterol: 45mg