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
- 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)
Instructions
- 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.
- 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.
- Stir in chopped artichokes, cooking for one minute before adding cream cheese until melted and combined.
- Remove from heat; mix in mayonnaise, grated Parmesan (save some for topping), and mozzarella.
- 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