Description
Indulge in the creamy, cheesy goodness of Spinach Artichoke Stuffed Spaghetti Squash! This delicious low-carb dish features tender roasted spaghetti squash filled with a rich, cheesy spinach artichoke mixture and topped with melty mozzarella. It’s the perfect combination of indulgence and nutrition, making it ideal for weeknight dinners or an impressive meal for guests.
Ingredients
- 2 spaghetti squashes
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 7 cups fresh spinach (220 g)
- 14 oz canned artichokes, drained and chopped (400 g)
- 1 cup full-fat cream cheese (250 ml)
- 4 tablespoons mayonnaise
- ½ cup grated Parmesan cheese (50 ml)
- 1 cup grated mozzarella cheese (120 g)
Instructions
- Roast the Spaghetti Squash:
Preheat your oven to 400°F (200°C). Cut the spaghetti squashes in half lengthwise and scoop out the seeds. 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. Bake for 35-40 minutes, or until the flesh is tender and easily scraped into strands. - Prepare the Filling:
While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the spinach and cook until wilted. Stir in the chopped artichokes and cook for another 2-3 minutes. - Make the Creamy Mixture:
Lower the heat and stir in the cream cheese, mayonnaise, and Parmesan cheese. Mix until the filling is smooth and creamy. Remove from heat and set aside. - Fill the Squash Halves:
Once the spaghetti squashes are roasted, use a fork to scrape the flesh into spaghetti-like strands while keeping the shells intact. Divide the spinach artichoke mixture evenly among the squash halves, spreading it over the strands. - Top with Mozzarella:
Sprinkle the grated mozzarella evenly over the filled squash halves. - Bake Again:
Place the filled squash halves back in the oven and bake for 10-15 minutes, or until the cheese is melted, bubbly, and golden. - Serve and Enjoy:
Remove from the oven and let cool slightly. Garnish with fresh basil or parsley, serve hot, and enjoy this cheesy comfort food!
Notes
-
- Substitutions: Use frozen spinach if fresh isn’t available, but thaw and drain it thoroughly first.
- Dairy-Free Option: Substitute dairy-free cream cheese, mayonnaise, Parmesan, and mozzarella to make this dish dairy-free.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Make Ahead: The filling and roasted squash can be prepared ahead of time. Assemble and bake just before serving for the freshest taste.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American