Ingredients
Method
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.