Description
Spinach and artichoke stuffed spaghetti squash delivers Mediterranean comfort with a healthy twist. Creamy cheese and tender vegetables meld perfectly inside roasted squash strands, creating a delightful meal packed with nutrition and flavor.
Ingredients
Scale
Main Ingredients:
- 2 spaghetti squashes
- 220 g / 7 cups fresh spinach
- 400 g / 14 ounces canned artichokes (drained and chopped)
Dairy and Creamy Ingredients:
- 250 ml / 1 cup cream cheese (full fat)
- 120 g / 1 cup mozzarella (grated)
- 50 ml / 0.5 cup grated Parmesan cheese (or vegetarian hard cheese)
- 4 tablespoons mayonnaise
Seasoning and Cooking Ingredients:
- 2 tablespoons olive oil (divided)
- 2 cloves garlic (minced)
Instructions
- Prepare the oven by heating it to a robust 200°C (400°F), creating an ideal roasting environment for the spaghetti squash.
- Transform the whole spaghetti squash by slicing it lengthwise, then meticulously remove the inner seeds using a spoon.
- Massage the exposed squash surfaces with olive oil, then generously season with salt to enhance natural flavors.
- Position the squash halves cut-side up on a baking sheet, ensuring even heat distribution during roasting.
- Allow the squash to roast for approximately 40 minutes, monitoring until the flesh becomes tender and easily separates into spaghetti-like strands.
- While the squash transforms in the oven, initiate the filling preparation by warming olive oil in a large skillet over medium heat.
- Introduce minced garlic to the pan, letting its aromatic essence permeate the oil for a brief moment.
- Incorporate fresh spinach into the skillet, gently wilting the leaves until moisture completely evaporates.
- Add chopped artichokes to the spinach mixture, sautéing briefly to meld the flavors.
- Fold in cream cheese, allowing it to melt smoothly over low heat, creating a luxurious base for the filling.
- Blend mayonnaise, most of the Parmesan cheese, and mozzarella into the creamy mixture, reserving some Parmesan for garnishing.
- Once the squash has cooled slightly, delicately separate the flesh into spaghetti-like strands using a fork, maintaining the squash shells.
- Distribute the spinach and artichoke filling evenly among the squash halves, ensuring each receives an equal portion of the creamy mixture.
- Sprinkle the reserved Parmesan cheese atop each stuffed squash half, adding a final layer of flavor and texture.
- Return the stuffed squash to the oven, baking for 20-25 minutes until the filling becomes effervescent and develops a golden-brown crust.
- Remove from the oven and allow to rest momentarily before serving this decadent, vegetable-forward dish warm and inviting.
Notes
- Perfectly roast spaghetti squash by cutting lengthwise and brushing with olive oil to ensure tender, easy-to-scrape strands.
- Create a rich, creamy filling by wilting spinach and sautéing artichokes before blending with melted cream cheese and multiple cheeses.
- Maximize flavor by cooking garlic briefly and allowing spinach to release excess moisture before combining with other ingredients.
- Save squash shells as natural serving vessels, scraping flesh into strands and then restuffing for a beautiful presentation.
- Achieve golden, bubbly topping by sprinkling reserved Parmesan cheese and baking the stuffed squash until edges are crispy and appealing.
- Serve immediately while the cheese is melted and the dish maintains its warm, comforting texture for the best dining experience.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 50 mg