Spinach and Artichoke Stuffed Spaghetti Squash

Sweet spaghetti squash stuffed with savoury spinach and artichoke filling, this Spinach and Artichoke Stuffed Spaghetti Squash recipe is a delightful dish perfect for any occasion. Whether you’re hosting a dinner party or looking for a comforting weeknight meal, this recipe offers a unique twist on traditional stuffed dishes. The combination of creamy textures and vibrant flavors makes it stand out, while the squash serves as an edible bowl that’s both nutritious and visually appealing.

Why You’ll Love This Recipe

• Delicious Flavor: The rich combination of spinach, artichokes, and creamy cheeses creates a satisfying taste.
• Healthy Choice: Packed with vegetables, this dish provides essential nutrients without sacrificing flavor.
• Easy to Make: With simple steps, you can whip up this dish in under 80 minutes, making it suitable for busy schedules.
• Versatile Dish: Perfect as a main course or side dish, it pairs well with various proteins or salads.
• Vegetarian-Friendly: This recipe caters to vegetarian diets while still being hearty and fulfilling.

Tools and Preparation

To make your cooking experience smooth and enjoyable, gather the necessary tools before you start.

Essential Tools and Equipment

• Baking sheet
• Sharp knife
• Large pan
• Spoon for scooping
• Mixing bowl

Importance of Each Tool

• Baking sheet: Essential for roasting the spaghetti squash evenly to achieve that perfect texture.
• Sharp knife: A good knife makes cutting the squash easier and safer.
• Large pan: Needed for sautéing the garlic, spinach, and mixing the filling ingredients effectively.

Ingredients

Here’s what you’ll need for this delicious Spinach and Artichoke Stuffed Spaghetti Squash:

For the 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

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

Step 2: Prepare the Filling

1. In a large pan, heat 1 tbsp of olive oil over medium heat.
2. Add minced garlic and cook briefly until fragrant, about 30 seconds.
3. Stir in the fresh spinach until wilted; ensure all liquid has evaporated.

Step 3: Combine Ingredients

1. Add chopped artichokes to the pan; sauté for another minute.
2. Stir in cream cheese over low heat until melted completely.
3. Remove from heat and mix in mayonnaise, grated Parmesan (reserve 2 tbsp), and mozzarella.

Step 4: Stuff the Squash

1. Evenly divide the filling mixture among the four roasted squash halves.
2. Sprinkle with remaining Parmesan cheese on top.

Step 5: Bake Again

1. Return to the oven for an additional 20-25 minutes until bubbly and golden on top.

Now you have a stunning main dish that’s perfect for any meal! Enjoy your Spinach and Artichoke Stuffed Spaghetti Squash!

How to Serve Spinach and Artichoke Stuffed Spaghetti Squash

Spinach and Artichoke Stuffed Spaghetti Squash is a delightful dish that can be enjoyed in various ways. Whether you’re hosting a dinner party or having a cozy meal at home, these serving suggestions will elevate your dining experience.

Pair with a Fresh Salad

• Mixed Green Salad: A light salad with arugula, cherry tomatoes, and cucumbers can balance the richness of the stuffed squash.
• Caesar Salad: Try a vegetarian Caesar salad with romaine lettuce, croutons, and a creamy dressing for a classic pairing.

Serve with Homemade Bread

• Garlic Bread: Crunchy garlic bread complements the flavors of the squash and adds a satisfying texture.
• Herbed Focaccia: Soft focaccia topped with herbs provides an aromatic contrast to the dish.

Accompany with Roasted Vegetables

• Seasonal Roasted Veggies: Carrots, zucchini, and bell peppers roasted with olive oil make a colorful side that enhances this meal.
• Brussels Sprouts: Crisp-tender Brussels sprouts seasoned with balsamic vinegar add depth to your plate.

How to Perfect Spinach and Artichoke Stuffed Spaghetti Squash

To get the most out of your Spinach and Artichoke Stuffed Spaghetti Squash, consider these helpful tips:

• Choose Ripe Squash: Select spaghetti squashes that feel heavy for their size and have a dull skin for optimal flavor.
• Don’t Overcook the Spinach: Cook spinach just until wilted to retain its vibrant color and nutrient content.
• Use Quality Cheese: Opt for fresh cream cheese and good-quality mozzarella for a creamier filling.
• Adjust Seasoning: Taste your filling before stuffing the squash; adjust salt or pepper based on preference.
• Experiment with Herbs: Add fresh herbs like basil or parsley to enhance flavor complexity in the stuffing.
• Make Ahead Options: Prepare the filling in advance and store it in the fridge for quick assembly before baking.

Best Side Dishes for Spinach and Artichoke Stuffed Spaghetti Squash

Serving side dishes alongside your Spinach and Artichoke Stuffed Spaghetti Squash can create a well-rounded meal. Here are some excellent options:

1. Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic make for a comforting addition.
2. Quinoa Pilaf: A fluffy quinoa pilaf with nuts and dried fruits offers texture and flavor contrast.
3. Grilled Asparagus: Lightly seasoned grilled asparagus provides a crunchy element that pairs well with the squash.
4. Couscous Salad: A refreshing couscous salad mixed with vegetables adds brightness to your meal.
5. Roasted Sweet Potatoes: Sweet potatoes roasted until caramelized add sweetness that complements savory flavors.
6. Steamed Broccoli: Simple steamed broccoli is nutritious, colorful, and easy to prepare as an accompaniment.

Common Mistakes to Avoid

When making Spinach and Artichoke Stuffed Spaghetti Squash, it’s easy to overlook a few key details. Here are some common mistakes to watch out for:

• Skipping the roasting step: Roasting spaghetti squash enhances its natural sweetness and texture. Always roast it until tender for the best flavor.

• Not draining artichokes properly: Canned artichokes can hold excess moisture. Make sure to drain and chop them well to prevent a soggy filling.

• Overcooking the filling: Cooking the filling too long can lead to a loss of flavor and texture. Sauté just until the spinach wilts and the ingredients are combined.

• Ignoring seasoning: Under-seasoning can make your dish bland. Don’t forget to season with salt and pepper throughout the cooking process for maximum flavor.

• Using low-fat cream cheese: Low-fat versions can affect the creamy texture of your filling. Opt for full-fat cream cheese for rich, satisfying results.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Consume within 3-5 days for optimal freshness.

Freezing Spinach and Artichoke Stuffed Spaghetti Squash

• Freeze in a freezer-safe container or wrap tightly in plastic wrap.
• Best used within 2-3 months for best quality.

Reheating Spinach and Artichoke Stuffed Spaghetti Squash

• Oven: Preheat to 180C/350F, cover with foil, and bake until heated through (about 20 minutes).
• Microwave: Place on a microwave-safe plate, cover loosely, and heat in intervals of 1-2 minutes until hot.
• Stovetop: Heat in a pan over low heat, stirring occasionally until warmed through.

Frequently Asked Questions

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

Can I use frozen spinach?

Yes, frozen spinach can be used; just thaw and drain it thoroughly before adding to the filling.

How do I know when spaghetti squash is cooked?

The squash should be tender when pierced with a fork and easily pulled apart into strands.

Can I customize the filling?

Absolutely! Feel free to add other vegetables or different types of cheese according to your taste preferences.

Is this dish suitable for meal prep?

Yes! Spinach and Artichoke Stuffed Spaghetti Squash makes an excellent meal prep option, as it stores well in the fridge or freezer.

What side dishes pair well with this recipe?

This stuffed spaghetti squash pairs nicely with a fresh salad or roasted vegetables for a balanced meal.

Final Thoughts

Spinach and Artichoke Stuffed Spaghetti Squash is not only delicious but also versatile! This dish can serve as an impressive main course or a delightful side. Feel free to customize it by adding your favorite ingredients or spices. Enjoy this healthy yet satisfying recipe any night of the week!

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Spinach and Artichoke Stuffed Spaghetti Squash

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

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Description

Indulge in the delightful flavors of Spinach and Artichoke Stuffed Spaghetti Squash, an innovative dish that transforms the traditional stuffed vegetable into a creamy, savory delight. This recipe features tender spaghetti squash filled with a luscious mixture of fresh spinach, artichokes, and cheeses, creating a satisfying meal perfect for any occasion—whether hosting friends or enjoying a cozy weeknight dinner. The squash serves not only as an edible bowl but also adds nutritional value and visual appeal to your plate. Easy to prepare and packed with flavor, this dish will leave everyone wanting seconds!

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Ingredients

Scale 1x2x3x

• 2 spaghetti squashes
• 2 tbsp olive oil
• 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
• 120 g mozzarella cheese (grated)

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Instructions

1. 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.
2. In a large pan, heat olive oil over medium heat, add minced garlic until fragrant. Stir in spinach until wilted.
3. Add chopped artichokes; sauté for another minute before stirring in cream cheese until melted. Mix in mayonnaise and cheeses.
4. Stuff the filling into roasted squash halves and sprinkle with remaining Parmesan.
5. Bake for an additional 20-25 minutes until golden.

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

Nutrition

• Serving Size: 1 half (370g)
• Calories: 430
• Sugar: 3g
• Sodium: 650mg
• Fat: 28g
• Saturated Fat: 13g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 7g
• Protein: 12g
• Cholesterol: 45mg