Spinach and Artichoke Stuffed Spaghetti Squash Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
