Spinach and Artichoke Stuffed Spaghetti Squash Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
