Spinach and Artichoke Stuffed Spaghetti Squash

Sweet spaghetti squash stuffed with savoury spinach and artichoke filling. This Spinach and Artichoke Stuffed Spaghetti Squash is a delightful dish perfect for any occasion, whether it’s a cozy family dinner or a gathering with friends. The combination of creamy filling and the unique texture of spaghetti squash offers a satisfying meal that is both hearty and healthy. Plus, it’s easy to make and will impress your guests with its vibrant flavors!

Why You’ll Love This Recipe

• Delicious Flavor: The blend of spinach, artichokes, and creamy cheeses creates a rich, savory taste that everyone will enjoy.
• Healthy Alternative: Using spaghetti squash instead of pasta makes this dish lower in carbs while still being filling.
• Easy to Prepare: With straightforward steps, even novice cooks can create this impressive meal without hassle.
• Versatile Serving Options: Serve it as a main dish or a side; it pairs well with various proteins.
• Great for Meal Prep: These stuffed squashes can be made ahead of time and reheated, making them an excellent choice for busy weeks.

Tools and Preparation

To prepare your Spinach and Artichoke Stuffed Spaghetti Squash, you will need some essential kitchen tools to make the process smooth.

Essential Tools and Equipment

• Baking sheet
• Sharp knife
• Large pan
• Mixing bowl
• Spoon or spatula

Importance of Each Tool

• Baking sheet: Provides an even surface for roasting the spaghetti squash, ensuring uniform cooking.
• Sharp knife: Essential for cutting through the tough skin of the spaghetti squash safely and easily.
• Large pan: Needed to sauté the spinach and artichokes efficiently, allowing for proper mixing of ingredients.

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Ingredients

For the Spaghetti 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

Preheat the oven to 200C/400F. Cut each spaghetti squash in half lengthwise and scoop out the seeds. Brush the surface with 1 tbsp of olive oil, season with salt, then place them cut side up on a baking sheet. Roast in the preheated oven for about 40 minutes.

Step 2: Sauté the Spinach

While the squash roasts, heat 1 tbsp of olive oil in a large pan over medium heat. Add minced garlic and cook for just a few seconds until fragrant. Then add fresh spinach, stirring until it wilts down completely and most of the liquid has evaporated.

Step 3: Mix in Artichokes and Cheese

Add the drained artichokes to your pan, sautéing briefly for about one minute. Lower the heat before adding cream cheese; let it melt while stirring gently until fully combined.

Step 4: Combine Remaining Ingredients

Take off heat and mix in mayonnaise along with grated Parmesan cheese (set aside 2 tbsp for topping) and mozzarella until well blended.

Step 5: Fill and Bake

Evenly distribute the mixture among four spaghetti squash halves. Sprinkle with remaining Parmesan cheese on top. Return to the oven to bake for another 20-25 minutes or until bubbly and golden brown on top.

Enjoy your deliciously stuffed spaghetti squashes!

How to Serve Spinach and Artichoke Stuffed Spaghetti Squash

Serving your Spinach and Artichoke Stuffed Spaghetti Squash can enhance the dining experience. Here are some delightful suggestions to elevate your meal.

Individual Portions

• Serve each stuffed half as a personal dish for a charming presentation. It allows guests to enjoy their own serving without fuss.

Garnish with Fresh Herbs

• Top with fresh parsley or basil for a pop of color and added flavor. The herbs complement the dish beautifully and add freshness.

Add a Side Salad

• Pair with a simple green salad dressed in olive oil and lemon juice. This adds a refreshing contrast to the richness of the squash filling.

Pair with Grilled Vegetables

• Serve alongside seasoned grilled vegetables for a hearty, colorful plate. The charred flavors balance well with the creamy stuffing.

How to Perfect Spinach and Artichoke Stuffed Spaghetti Squash

To achieve the most delicious Spinach and Artichoke Stuffed Spaghetti Squash, follow these helpful tips.

• Choose Ripe Squash: Look for spaghetti squashes that are firm and free of blemishes. A ripe squash will have a sweeter taste and better texture.

• Adjust Seasoning: Taste the filling before baking. Adjust salt, pepper, or spices according to your preference for optimal flavor.

• Experiment with Cheese: Try adding different cheeses like feta or goat cheese for unique flavor profiles. These can enhance creaminess and tanginess.

• Avoid Overcooking: Keep an eye on roasting times to prevent mushy squash. Perfectly roasted squash retains its structure and enhances the dish’s appeal.

• Make Ahead: Prepare the filling a day before and store it in the refrigerator. This saves time on busy days without sacrificing flavor.

Best Side Dishes for Spinach and Artichoke Stuffed Spaghetti Squash

Complement your Spinach and Artichoke Stuffed Spaghetti Squash with these delicious side dishes that pair perfectly.

1. Garlic Bread: A crusty garlic bread is perfect for scooping up any leftover filling while adding satisfying crunch.

2. Roasted Asparagus: Lightly seasoned roasted asparagus adds vibrant color and earthy flavors that balance well with the richness of the squash.

3. Quinoa Salad: A light quinoa salad with cherry tomatoes, cucumbers, and lemon dressing provides a nutritious, refreshing side.

4. Caesar Salad: A classic Caesar salad offers crispy romaine lettuce, crunchy croutons, and creamy dressing, making it an excellent pairing.

5. Stuffed Bell Peppers: Bell peppers filled with rice, beans, or vegetables make for a colorful addition that complements the main dish nicely.

6. Zucchini Noodles: For a low-carb option, serve zucchini noodles tossed in olive oil and garlic alongside your stuffed squash for extra veggies.

7. Herbed Rice Pilaf: Fluffy rice pilaf infused with herbs can add aromatic flavors that harmonize beautifully with the stuffed squash.

8. Sweet Potato Wedges: Baked sweet potato wedges provide natural sweetness that pairs wonderfully with savory stuffing flavors.

Common Mistakes to Avoid

Avoiding common mistakes can elevate your Spinach and Artichoke Stuffed Spaghetti Squash experience.

• Poor Squash Selection: Choosing immature or overly ripe spaghetti squashes can affect texture. Look for firm, heavy squashes with a smooth exterior for the best results.
• Underseasoning: Lack of seasoning can result in bland flavors. Always season your filling adequately with salt and pepper to enhance the dish’s natural taste.
• Overcooking the Filling: Sautéing spinach until it’s mushy can ruin the texture. Cook just until wilted, allowing it to retain some of its volume and freshness.
• Neglecting Cheese Variations: Sticking strictly to one type of cheese may limit flavor diversity. Experiment with different cheeses like feta or goat cheese for a unique twist.
• Ignoring Cooking Times: Not adhering to cooking times can lead to either undercooked squash or burnt filling. Keep an eye on both the squash and filling as they bake.
• Skipping Steaming the Squash: If you skip steaming, your spaghetti squash may not cook evenly. Steam before roasting for consistent texture throughout.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container for up to 3 days.
• Make sure to cool the dish completely before sealing it.

Freezing Spinach and Artichoke Stuffed Spaghetti Squash

• Freeze in a freezer-safe container for up to 3 months.
• Wrap each half tightly in plastic wrap before placing them in the container.

Reheating Spinach and Artichoke Stuffed Spaghetti Squash

• Oven: Preheat to 180C/350F. Cover with foil and heat for about 20-25 minutes until warmed through.
• Microwave: Place in a microwave-safe dish, cover, and heat for 2-3 minutes or until hot.
• Stovetop: Heat in a skillet over medium-low heat, stirring occasionally until heated through.

Frequently Asked Questions

Here are answers to some common questions about Spinach and Artichoke Stuffed Spaghetti Squash.

Can I use frozen spinach for this recipe?

You can use frozen spinach; just ensure it’s thoroughly thawed and drained before adding it to the filling.

How do I know when the spaghetti squash is done baking?

The squash should be tender and easily pierced with a fork. The flesh will also start to separate into strands.

What can I substitute for cream cheese?

For a lighter option, you could use Greek yogurt or cottage cheese instead of cream cheese in this recipe.

Is Spinach and Artichoke Stuffed Spaghetti Squash healthy?

Yes! This dish is packed with nutrients from spinach and artichokes while being lower in carbs compared to traditional pasta dishes.

Can I customize the filling?

Absolutely! Feel free to add other vegetables like bell peppers or mushrooms, or incorporate different herbs for added flavor.

Final Thoughts

Spinach and Artichoke Stuffed Spaghetti Squash offers delightful flavors packed into a nutritious package. Its versatility allows for various customization options, making it perfect for any occasion. Give this recipe a try today!