There’s nothing quite like a meal that’s both nutritious and comforting. Spinach Artichoke Stuffed Spaghetti Squash is the perfect balance of creamy, cheesy indulgence and wholesome goodness. This low-carb, gluten-free recipe combines the tender strands of roasted spaghetti squash with a rich spinach artichoke filling, all topped with melty mozzarella. Whether you’re looking for a satisfying dinner or an impressive dish to serve guests, this recipe is guaranteed to delight.

Why You’ll Love Spinach Artichoke Stuffed Spaghetti Squash

From its visually stunning presentation to its decadent yet healthy flavors, this dish has something for everyone. The roasted spaghetti squash acts as a natural bowl, making it fun to eat and easy to serve. Plus, it’s packed with nutrient-rich spinach and artichokes, so you can feel good about indulging in all that creamy, cheesy goodness.

Ingredients for Spinach Artichoke Stuffed Spaghetti Squash

Main Ingredients

• 2 spaghetti squashes
• 2 tablespoons olive oil, divided
• 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 tablespoons mayonnaise
• 50 ml (½ cup) grated Parmesan cheese (or vegetarian hard cheese)
• 120 g (1 cup) mozzarella, grated

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	340
Protein	12g
Carbohydrates	12g
Total Fat	28g
Fiber	4g

How to Make Spinach Artichoke Stuffed Spaghetti Squash

Step 1: Roast the Spaghetti Squash

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squashes in half lengthwise and scoop out the seeds.
3. Drizzle 1 tablespoon of olive oil over the cut sides, season with salt and pepper, and place them cut side down on a baking sheet.
4. Bake for 35-40 minutes, or until the flesh is tender and easily scraped into strands.

Step 2: Prepare the Spinach Artichoke Filling

1. While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat.
2. Add the minced garlic and sauté for about 1 minute, until fragrant.
3. Add the spinach and cook until wilted, stirring frequently.
4. Stir in the chopped artichokes and cook for another 2-3 minutes.

Step 3: Make the Creamy Mixture

1. Lower the heat and mix in the cream cheese, mayonnaise, and Parmesan cheese.
2. Stir until the mixture is smooth and creamy. Remove from heat and set aside.

Step 4: Fill the Spaghetti Squash

1. Once the spaghetti squash is roasted, use a fork to scrape the flesh into spaghetti-like strands. Keep the strands in the shells to create natural bowls.
2. Divide the spinach artichoke mixture evenly among the squash halves, spreading it over the strands.

Step 5: Add the Cheese Topping

1. Sprinkle the grated mozzarella evenly over the filled squash halves.
2. Place the filled squashes back in the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Step 6: Garnish and Serve

1. Remove from the oven and let the stuffed squashes cool slightly.
2. Garnish with freshly chopped basil or parsley for a pop of color and flavor. Serve hot and enjoy!

Why This Recipe Works

1. Low-Carb and Gluten-Free: Spaghetti squash is a fantastic alternative to pasta, offering the same satisfying texture with fewer carbs.
2. Nutrient-Packed Filling: Spinach and artichokes provide essential vitamins and minerals while adding rich flavor.
3. Creamy and Cheesy: The combination of cream cheese, Parmesan, and mozzarella makes the filling irresistibly creamy and indulgent.
4. Easy and Impressive: The squash halves double as edible bowls, making this dish both practical and visually stunning.

Tips for Perfect Spinach Artichoke Stuffed Spaghetti Squash

1. Choose the Right Squash: Look for spaghetti squash that feels firm and heavy for its size, with no soft spots.
2. Don’t Skip the Drizzle: A touch of olive oil enhances the flavor of the roasted squash and prevents sticking.
3. Use Fresh Spinach: Fresh spinach has a vibrant flavor and texture that complements the creamy filling.
4. Adjust the Cheese: For an extra cheesy topping, add more mozzarella or mix in some sharp cheddar.

Serving Suggestions

• Pair with a Side Salad: A crisp green salad with a light vinaigrette balances the richness of the dish.
• Add Protein: Serve alongside grilled chicken or shrimp for a heartier meal.
• Serve with Bread: A slice of garlic bread is perfect for soaking up any leftover filling.

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FAQs About Spinach Artichoke Stuffed Spaghetti Squash

1. Can I make this dish ahead of time?
Yes! Prepare the filling and roast the squash in advance. Assemble just before baking for the best results.

2. Can I use frozen spinach?
Yes, but thaw and drain it thoroughly to remove excess moisture before cooking.

3. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

4. Is there a dairy-free version of this recipe?
You can substitute dairy-free cream cheese, mayonnaise, and mozzarella for a dairy-free alternative. Nutritional yeast can replace Parmesan.

5. Can I add other vegetables?
Absolutely! Mushrooms, roasted red peppers, or sun-dried tomatoes make great additions to the filling.

6. What if I don’t have fresh basil?
Fresh parsley, chives, or even a sprinkle of dried Italian herbs can be used as garnishes.

Why You Should Try This Recipe Today

Spinach Artichoke Stuffed Spaghetti Squash is a dish that checks all the boxes: it’s healthy, flavorful, and incredibly satisfying. Whether you’re cooking for your family or impressing guests, this recipe is sure to be a hit. The combination of creamy, cheesy filling and tender squash strands is a match made in culinary heaven.

So preheat your oven, gather your ingredients, and get ready to enjoy a comforting, low-carb meal that’s as delicious as it is nutritious. You’ll wonder how you ever lived without this recipe in your rotation!

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