Spinach and Artichoke Stuffed Spaghetti Squash Recipe

Introduction

This Spinach and Artichoke Stuffed Spaghetti Squash is a delightful and comforting dish that combines tender roasted squash with a creamy, savory filling. It’s a fantastic way to enjoy seasonal vegetables in a satisfying and flavorful meal.

Ingredients

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

Instructions

1. Step 1: Preheat the oven to 200°C (400°F). Cut the spaghetti squashes in half lengthwise and scoop out the seeds. Brush the cut surfaces with 1 tablespoon of olive oil, season with salt, and place them cut side up on a baking sheet. Roast for 40 minutes.
2. Step 2: While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Add the minced garlic and cook briefly for a few seconds until fragrant.
3. Step 3: Add the fresh spinach to the pan and stir until wilted and the liquid has evaporated.
4. Step 4: Stir in the drained and chopped artichokes and sauté for about one minute.
5. Step 5: Lower the heat and add the cream cheese, stirring until it melts into a creamy mixture.
6. Step 6: Remove the pan from heat. Stir in the mayonnaise, grated Parmesan cheese (reserve 2 tablespoons for topping), and mozzarella until well combined.
7. Step 7: Once the squash is roasted, evenly divide the spinach and artichoke mixture among the four squash halves. Sprinkle the reserved Parmesan cheese on top.
8. Step 8: Return the stuffed squash to the oven and bake for 20-25 minutes, or until the filling is bubbly and golden on top.

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes to the filling mixture.
• If you prefer a lighter dish, substitute the mayonnaise with Greek yogurt.
• Fresh artichokes can be used instead of canned for a more vibrant taste; steam and chop them before adding.
• Use vegetarian or vegan cheese alternatives to make this recipe suitable for special diets.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through and bubbly, about 15 minutes. Avoid microwaving to retain the texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed squash ahead of time?

Yes, you can prepare the filling and squash ahead of time. Assemble the stuffed squash and refrigerate before baking. Allow extra baking time if reheating straight from the fridge.

What can I serve with this dish?

This stuffed spaghetti squash works well as a main course or side dish. Serve with a fresh green salad or crusty bread for a complete meal.

Spinach and Artichoke Stuffed Spaghetti Squash Recipe

Print Recipe

★★★★★

5 from 107 reviews

Sweet spaghetti squash stuffed with a deliciously savory mixture of sautéed spinach, artichokes, cream cheese, mayonnaise, and cheeses, baked to golden perfection. This dish offers a wholesome, comforting vegetarian meal that highlights the seasonal vegetable spaghetti squash in an inventive way.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Squash

• 2 spaghetti squashes
• 1 tbsp olive oil (for brushing)
• Salt, to season

Filling

• 1 tbsp olive oil (for sautéing)
• 2 cloves garlic, minced
• 220 g / 7 cups fresh spinach
• 400 g / 14 oz canned artichokes, drained and chopped
• 250 ml / 1 cup full-fat cream cheese
• 4 tbsp mayonnaise
• 50 ml / ½ cup grated Parmesan cheese (plus 2 tbsp reserved for topping)
• 120 g / 1 cup mozzarella, grated

Instructions

1. Preheat and prepare squash: Preheat the oven to 200°C (400°F). Cut each spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut surfaces with 1 tablespoon of olive oil and season with salt. Place the halves cut side up on a baking sheet and roast for 40 minutes until tender.
2. Sauté spinach and garlic: While the squash roasts, heat 1 tablespoon olive oil in a large pan over medium heat. Add minced garlic and cook briefly for a few seconds until fragrant. Add the fresh spinach and stir until it wilts and the liquid has evaporated.
3. Add artichokes and cream cheese: Stir in the chopped artichokes and sauté for 1 minute. Then add the cream cheese and reduce the heat to low, stirring gently until the cheese melts and blends with the spinach and artichokes.
4. Mix in remaining filling ingredients: Remove the pan from heat. Stir in the mayonnaise, grated Parmesan cheese (except 2 tablespoons reserved for topping), and mozzarella until well combined.
5. Stuff and bake squash: Evenly divide the spinach and artichoke filling among the 4 roasted squash halves. Sprinkle the reserved Parmesan cheese over the top. Return to the oven and bake for an additional 20-25 minutes until the filling is bubbly and golden.

Notes

• You can substitute mayonnaise with Greek yogurt for a lighter version.
• For a Vegan version, replace cream cheese, mayonnaise, and cheeses with plant-based alternatives.
• Ensure the squash is fully roasted before stuffing so it is tender and easy to shred.
• This recipe serves four, ideal as a main course or hearty side dish.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven.

Keywords: spaghetti squash, spinach, artichoke, stuffed squash, vegetarian, baked squash, creamy filling, healthy dinner