Description
Enjoy this delicious Spinach and Artichoke Stuffed Spaghetti Squash recipe! It’s creamy, savory, and perfect for dinner. Try it today!
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Stir in chopped artichokes and sauté for another minute. Lower the heat and mix in cream cheese until melted.
- Remove from heat and stir in mayonnaise, Parmesan cheese (saving some for topping), and mozzarella until well combined.
- 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