Spinach and Artichoke Stuffed Spaghetti Squash
Spinach and Artichoke Stuffed Spaghetti Squash is a delightful and healthy dish that combines the rich flavors of creamy artichokes and spinach with the unique texture of roasted spaghetti squash. This recipe is perfect for dinner, meal prep, or entertaining guests. With its low-carb profile and satisfying filling, it’s a versatile option suitable for various occasions. Enjoy it as a hearty main course, an elegant side dish, or even as a tasty appetizer at gatherings.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 spaghetti squashes
- 2 tbsp olive oil
- 2 cloves garlic
- 220 g fresh spinach (7 cups)
- 400 g canned artichokes (14 oz), drained and chopped
- 250 ml cream cheese (1 cup)
- 4 tbsp mayonnaise
- 50 ml grated Parmesan cheese (1/2 cup)
- 120 g grated mozzarella (1 cup)
Instructions
- Preheat your oven to 200C/400F. Halve the spaghetti squashes lengthwise, scoop out seeds, brush with olive oil, season with salt, and roast cut side up for about 40 minutes.
- While roasting, heat the remaining olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant. Then add spinach and cook until wilted.
- Stir in chopped artichokes and cook for another minute. Reduce heat to low, then add cream cheese until melted and combined.
- Remove from heat, mix in mayonnaise, Parmesan (reserve some), and mozzarella until smooth.
- Stuff the squash halves with the filling, sprinkle with reserved Parmesan, and return to the oven for an additional 20-25 minutes until bubbly.
Nutrition
- Serving Size: 1 stuffed half (300g)
- Calories: 380
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 60mg