Spinach and Artichoke Stuffed Spaghetti Squash

Sweet spaghetti squash stuffed with savoury spinach and artichoke filling. This Spinach and Artichoke Stuffed Spaghetti Squash is a delightful dish that brings together the earthy flavors of spinach and the unique taste of artichokes, all wrapped in tender spaghetti squash. Perfect for family dinners or gatherings, this recipe is not only delicious but also visually appealing, making it a standout choice for any occasion.

Why You’ll Love This Recipe

• Delicious Flavor Combination: The pairing of spinach and artichokes creates a creamy and savory filling that perfectly complements the natural sweetness of spaghetti squash.
• Healthy Option: Packed with nutrients, this dish is a wholesome alternative to heavier pasta dishes, making it suitable for health-conscious eaters.
• Versatile Meal: Great as a main dish or a side, this stuffed spaghetti squash can fit into various meal plans, from casual weeknights to festive occasions.
• Easy to Prepare: With straightforward steps and minimal prep time, you can have this impressive meal ready without spending hours in the kitchen.
• Vegetarian-Friendly: A fantastic option for vegetarians, this recipe uses no meat products while still being hearty and satisfying.

Tools and Preparation

To make your cooking experience smoother, having the right tools on hand is essential. Here are some items that will help you create this delightful dish.

Essential Tools and Equipment

• Baking sheet
• Sharp knife
• Large pan
• Wooden spoon
• Measuring cups and spoons

Importance of Each Tool

• Baking sheet: Provides an even surface for roasting the spaghetti squash, ensuring it cooks evenly.
• Sharp knife: Makes cutting through tough spaghetti squash easier and safer.
• Large pan: Allows ample space to sauté ingredients without overcrowding.
• Wooden spoon: Perfect for stirring without scratching your cookware.

Ingredients

Sweet spaghetti squash stuffed with savoury spinach and artichoke filling.

For the Spaghetti Squash

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

For the Filling

• 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)

How to Make Spinach and Artichoke Stuffed Spaghetti Squash

Step 1: Preheat the Oven

Preheat your oven to 200C/400F. Cut the spaghetti squashes in half lengthwise and scoop out the seeds. Brush the surface of each half with 1 tbsp of olive oil, then season with salt. Place them cut side up on a baking sheet and roast in the preheated oven for about 40 minutes.

Step 2: Sauté Garlic and Spinach

While the squash roasts, heat the remaining 1 tbsp of olive oil in a large pan over medium heat. Add the minced garlic and cook briefly until fragrant. Then add the fresh spinach to the pan. Stir until it wilts down and most of its liquid has evaporated.

Step 3: Mix in Artichokes and Cheese

Add the drained and chopped artichokes to the pan, sautéing for about one minute. Lower the heat and mix in the cream cheese until it melts smoothly. Stir continuously to combine all ingredients evenly.

Step 4: Combine Remaining Ingredients

Remove from heat. Stir in mayonnaise, grated Parmesan cheese (keeping aside about 2 tbsp), and mozzarella until fully incorporated.

Step 5: Stuff Squash Halves

Evenly divide the creamy mixture among the four halves of roasted spaghetti squash. Sprinkle with remaining Parmesan cheese on top before returning them to the oven.

Step 6: Bake Until Golden

Bake in the oven for an additional 20-25 minutes or until the filling is bubbly and golden brown on top. Enjoy your delicious Spinach and Artichoke Stuffed Spaghetti Squash!

How to Serve Spinach and Artichoke Stuffed Spaghetti Squash

Serving Spinach and Artichoke Stuffed Spaghetti Squash can elevate your dining experience. This dish is versatile, making it perfect for various occasions. Here are some creative serving suggestions to complement this savory delight.

Pair with a Fresh Salad

• A crisp garden salad adds freshness and balances the richness of the stuffed squash. Consider using mixed greens, cucumbers, and a light vinaigrette.

Serve with Garlic Bread

• Garlic bread is a classic side that pairs beautifully with the creamy filling. The crunchy texture complements the soft spaghetti squash perfectly.

Add a Side of Roasted Vegetables

• Roasted vegetables like zucchini, bell peppers, or carrots enhance the meal’s color and flavor profile. Drizzle with olive oil and season before roasting.

Top with Extra Cheese

• For cheese lovers, a sprinkle of extra mozzarella or Parmesan on top can make this dish even more indulgent. Broil briefly for a golden finish.

Accompany with Quinoa or Rice

• A side of quinoa or rice provides a hearty element that rounds out the meal. Season it lightly for an added layer of taste without overpowering the squash.

How to Perfect Spinach and Artichoke Stuffed Spaghetti Squash

Perfecting your Spinach and Artichoke Stuffed Spaghetti Squash is all about technique and attention to detail. Here are some tips to ensure your dish turns out great every time.

• Choose ripe squashes – Look for firm spaghetti squashes with a smooth surface. They should feel heavy for their size, indicating ripeness.

• Don’t rush roasting – Allow sufficient time for roasting the squash until tender. This enhances its natural sweetness and texture.

• Use fresh ingredients – Fresh spinach and artichokes will give your filling brighter flavors compared to canned options.

• Adjust seasoning – Taste your filling before stuffing the squash. Adding salt or spices can help balance flavors according to your preference.

• Experiment with cheeses – Feel free to mix different cheeses such as feta or goat cheese into the filling for varied flavor profiles.

Best Side Dishes for Spinach and Artichoke Stuffed Spaghetti Squash

Complement your Spinach and Artichoke Stuffed Spaghetti Squash with these delightful side dishes that enhance its flavor and presentation.

1. Caesar Salad – A classic Caesar salad with crunchy romaine lettuce, croutons, and creamy dressing pairs well with the rich filling.
2. Steamed Asparagus – Lightly steamed asparagus drizzled with lemon juice adds brightness to your plate.
3. Crispy Brussels Sprouts – Roasted Brussels sprouts tossed in balsamic glaze provide a delicious contrast in texture.
4. Coleslaw – A tangy coleslaw made from cabbage and carrots can cut through the creaminess of the stuffed squash.
5. Zucchini Noodles – Light zucchini noodles tossed in olive oil offer a healthy alternative while keeping meals low-carb.
6. Baked Sweet Potatoes – Soft baked sweet potatoes bring sweetness that balances out savory flavors in the main dish.
7. Couscous Salad – Fluffy couscous mixed with herbs can add freshness and additional texture to your meal.
8. Grilled Corn on the Cob – Sweet grilled corn adds a fun summer vibe to your dining table while being easy to prepare!

Common Mistakes to Avoid

When making Spinach and Artichoke Stuffed Spaghetti Squash, it’s easy to encounter some common pitfalls. Here are a few mistakes to be aware of:

• Skipping the seasoning: Many people forget to season the squash before roasting. This can result in bland flavors. Always season with salt and pepper for a better taste.

• Overcooking the squash: Cooking the spaghetti squash too long can lead to mushy texture. Roast just until tender for the best results.

• Not draining artichokes properly: Canned artichokes can have excess liquid, which may make your filling watery. Be sure to drain them well before adding.

• Using low-quality cheese: Low-fat or imitation cheeses may not melt properly, affecting flavor and texture. Opt for high-quality full-fat cheese for a richer filling.

• Neglecting the mixing step: Failing to mix the filling thoroughly can result in uneven flavors. Ensure all ingredients are combined well for a uniform taste.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover stuffed spaghetti squash in an airtight container.
• It can be kept in the refrigerator for up to 3-4 days.

Freezing Spinach and Artichoke Stuffed Spaghetti Squash

• For freezing, wrap each stuffed half tightly in plastic wrap.
• Use freezer-safe containers or bags; it should last up to 2 months.

Reheating Spinach and Artichoke Stuffed Spaghetti Squash

• Oven: Preheat to 180C/350F, cover with foil, and heat for about 20-25 minutes until warmed through.
• Microwave: Place on a microwave-safe plate, cover, and heat in 1-minute intervals until hot.
• Stovetop: Heat in a skillet over medium-low heat, stirring occasionally until warm.

Frequently Asked Questions

Here are some common questions about Spinach and Artichoke Stuffed Spaghetti Squash:

How do I know when spaghetti squash is cooked?

When roasted at the right temperature, spaghetti squash should be tender enough that you can easily scrape its flesh into strands with a fork.

Can I use frozen spinach?

Yes! If using frozen spinach, make sure to thaw and drain it well before mixing it into your filling to avoid excess moisture.

Is this recipe suitable for meal prep?

Absolutely! Spinach and Artichoke Stuffed Spaghetti Squash keeps well, making it perfect for meal prep. Just store leftovers properly.

What other vegetables can I add?

Feel free to customize by adding vegetables like bell peppers or mushrooms for additional flavor and nutrition.

Can I make this dish vegan?

Yes! Substitute cream cheese with vegan cream cheese and use plant-based cheese alternatives for a vegan version of this dish.

Final Thoughts

Spinach and Artichoke Stuffed Spaghetti Squash is not only delicious but also versatile. You can easily customize it by adding your favorite veggies or adjusting the cheeses used. This recipe is perfect as a satisfying dinner option that’s both healthy and comforting. Don’t hesitate to give it a try!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Spinach and Artichoke Stuffed Spaghetti Squash

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Amelia
• Total Time: 1 hour 20 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Indulge in the delightful flavors of Spinach and Artichoke Stuffed Spaghetti Squash, a dish that masterfully combines earthy spinach and tender artichokes enveloped in sweet spaghetti squash. This healthy alternative to traditional pasta dishes not only pleases the palate but also adds a vibrant touch to your table, making it perfect for family dinners or entertaining guests. Bursting with creamy goodness and nutritious ingredients, this vegetarian-friendly recipe is easy to prepare, ensuring you can enjoy a wholesome meal without spending hours in the kitchen.

---

Ingredients

Scale 1x2x3x

• 2 spaghetti squashes
• 2 tablespoons olive oil
• 2 cloves garlic
• 7 cups fresh spinach
• 14 oz canned artichokes (drained and chopped)
• 1 cup cream cheese
• 4 tablespoons mayonnaise
• ½ cup grated Parmesan cheese (or vegetarian hard cheese)
• 1 cup mozzarella cheese (grated)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 200C/400F. Halve the spaghetti squashes lengthwise, scoop out the seeds, brush with olive oil, season with salt, and roast cut side up on a baking sheet for about 40 minutes.
2. While roasting, heat remaining olive oil in a large pan over medium heat. Sauté minced garlic until fragrant, then add fresh spinach and cook until wilted.
3. Stir in chopped artichokes, cooking for one minute before adding cream cheese until melted and combined.
4. Remove from heat; mix in mayonnaise, grated Parmesan (save some for topping), and mozzarella.
5. Stuff the roasted squash halves with the creamy filling, sprinkle with reserved Parmesan, then return to the oven for another 20-25 minutes until golden brown.

• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Category: Main
• Method: Baking
• Cuisine: Vegetarian

Nutrition

• Serving Size: 1 stuffed half (350g)
• Calories: 405
• Sugar: 3g
• Sodium: 675mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 8g
• Protein: 15g
• Cholesterol: 55mg