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!
Ingredients
Scale
- 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)
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.
- In a large pan, heat olive oil over medium heat, add minced garlic until fragrant. Stir in spinach until wilted.
- Add chopped artichokes; sauté for another minute before stirring in cream cheese until melted. Mix in mayonnaise and cheeses.
- Stuff the filling into roasted squash halves and sprinkle with remaining Parmesan.
- 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