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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- Stir in drained artichokes and sauté for one minute before adding cream cheese until melted.
- Remove from heat and mix in mayonnaise, grated Parmesan (reserve some), and mozzarella.
- 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