Spinach and Artichoke Stuffed Spaghetti Squash Recipe

Introduction

This Spinach and Artichoke Stuffed Spaghetti Squash is a delicious and nutritious twist on a classic favorite. Roasted spaghetti squash halves filled with a creamy blend of spinach, artichokes, and cheeses make for a comforting vegetarian meal that’s easy to prepare.

Ingredients

• 2 spaghetti squashes
• 2 tbsp olive oil, divided
• 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

Instructions

1. Step 1: Preheat the oven to 200°C (400°F). Cut the 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 squash halves cut side up on a baking sheet and roast for 40 minutes.
2. Step 2: While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Add minced garlic and cook briefly until fragrant, about a few seconds.
3. Step 3: Add the fresh spinach to the pan and stir until wilted and the liquid has evaporated.
4. Step 4: Stir in the chopped artichokes and sauté for one minute. Then add the cream cheese and cook on low heat, stirring until the cheese melts and combines evenly.
5. Step 5: Remove the pan from heat and mix in the mayonnaise, grated Parmesan (reserving 2 tablespoons), and mozzarella until fully combined.
6. Step 6: Evenly divide the spinach and artichoke mixture among the 4 roasted squash halves. Sprinkle the reserved Parmesan cheese on top.
7. Step 7: Return the stuffed squash to the oven and bake for an additional 20 to 25 minutes, until the filling is bubbly and golden on top.

Tips & Variations

• For a lighter option, substitute mayonnaise with Greek yogurt or use half the amount.
• Add a pinch of crushed red pepper flakes to the filling for a slight kick.
• You can use frozen spinach if fresh is not available; just thaw and drain well before cooking.
• For a vegan version, replace cream cheese, mayonnaise, and cheese with plant-based alternatives.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 175°C (350°F) until warmed through, or microwave in short intervals to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, the spinach and artichoke filling can be made a day ahead and refrigerated. When ready, stuff the roasted squash and bake as directed.

How do I know when the spaghetti squash is cooked?

The squash is done when the flesh is tender and easily separates into spaghetti-like strands with a fork after roasting.

Spinach and Artichoke Stuffed Spaghetti Squash Recipe

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★★★★★

5 from 78 reviews

A delicious and creamy Spinach and Artichoke Stuffed Spaghetti Squash recipe that combines roasted spaghetti squash with a savory mixture of sautéed spinach, garlic, artichokes, and a blend of cream cheese, mayonnaise, Parmesan, and mozzarella, baked until bubbly and golden. Perfect for a comforting vegetarian meal.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Spaghetti Squash

• 2 spaghetti squashes
• 2 tbsp olive oil, divided
• Salt, to taste

Stuffing Mixture

• 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 / 1/2 cup grated Parmesan cheese, divided
• 120 g / 1 cup grated mozzarella cheese

Instructions

1. Roast the Spaghetti Squash: Preheat your oven to 200°C (400°F). Cut the spaghetti squashes in half lengthwise and scoop out the seeds. Brush the cut surfaces with 1 tablespoon of olive oil and season with salt. Place the squash halves cut side up on a baking sheet and roast them in the preheated oven for 40 minutes until tender.
2. Sauté the Spinach and Garlic: While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Add the minced garlic and cook briefly for a few seconds until fragrant. Add the fresh spinach, stirring continuously until wilted and most of the liquid has evaporated.
3. Add Artichokes and Cream Cheese: Stir in the drained and chopped artichokes, sauté for about a minute. Lower the heat and add the cream cheese, stirring continuously until it melts and combines with the vegetables to form a creamy mixture.
4. Mix in Mayonnaise and Cheeses: Remove the pan from heat. Stir in the mayonnaise, grated Parmesan cheese (reserve 2 tablespoons for topping), and grated mozzarella until everything is well combined.
5. Stuff and Bake: Evenly divide the spinach and artichoke mixture into the four roasted squash halves. Sprinkle the reserved Parmesan cheese evenly over the tops. Return the stuffed squash to the oven and bake for an additional 20 to 25 minutes, until the filling is bubbly and golden brown on top.

Notes

• Ensure the spaghetti squash is fully cooked and tender before stuffing to achieve the best texture.
• You can substitute mayonnaise with Greek yogurt for a lighter option, but it will slightly alter the creaminess.
• For a vegan version, replace cream cheese, mayonnaise, and cheeses with vegan alternatives.
• Use fresh spinach for best flavor; frozen spinach can be used if thoroughly drained.
• Leftovers can be refrigerated and reheated in an oven for best results, maintaining the crispy topping.

Keywords: spaghetti squash, spinach, artichoke, stuffed squash, vegetarian, baked casserole, creamy stuffing