Print

Spinach and Artichoke Stuffed Spaghetti Squash

Spinach and Artichoke Stuffed Spaghetti Squash
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful Spinach and Artichoke Stuffed Spaghetti Squash, a nourishing dish that combines vibrant flavors and a satisfying texture. This recipe features tender spaghetti squash filled with a creamy mixture of spinach, artichokes, and cheeses, making it a perfect choice for family dinners or gatherings with friends. Not only is it lower in carbs than traditional pasta, but it’s also easy to prepare, ensuring that even novice cooks can impress their guests. This versatile dish can be served as a main course or a side, and it’s great for meal prep. Whip up this tasty treat today and enjoy a wholesome dinner that everyone will love!

Ingredients

Scale
  • 2 spaghetti squashes
  • 2 tbsp olive oil (divided)
  • 2 cloves garlic
  • 220 g fresh spinach
  • 400 g canned artichokes (drained and chopped)
  • 250 ml cream cheese (full fat)
  • 4 tbsp mayonnaise
  • 50 ml grated Parmesan cheese (or vegetarian hard cheese)
  • 120 g grated mozzarella cheese

Instructions

  1. Preheat the oven to 200C/400F. Halve the spaghetti squashes lengthwise and scoop out the seeds. Brush with 1 tbsp of olive oil and season with salt. Place cut-side up on a baking sheet and roast for about 40 minutes.
  2. In a large pan, heat 1 tbsp of olive oil over medium heat; sauté minced garlic briefly until fragrant. Add fresh spinach and stir until wilted.
  3. Mix in chopped artichokes for one minute, then reduce heat and add cream cheese until melted.
  4. Off heat, stir in mayonnaise, reserved Parmesan (set aside 2 tbsp for topping), and mozzarella until combined.
  5. Fill each squash half with the mixture, top with reserved Parmesan, and bake for another 20-25 minutes.

Nutrition

Find it online: https://nobakemagic.com/spinach-and-artichoke-stuffed-spaghetti-squash/