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Spinach and Artichoke Stuffed Spaghetti Squash Recipe

Spinach and Artichoke Stuffed Spaghetti Squash

A delicious and healthy take on a classic spinach and artichoke dip, stuffed into nutritious spaghetti squash for a perfect meal.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 squash halves
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Squash
  • 2 spaghetti squashes
  • 2 tbsp olive oil divided
Filling
  • 2 cloves garlic minced
  • 220 g fresh spinach 7 cups
  • 400 g canned artichokes drained and chopped, 14 oz
  • 250 ml cream cheese full fat, 1 cup
  • 4 tbsp mayonnaise
  • 50 ml grated Parmesan cheese or vegetarian hard cheese, 1/2 cup
  • 120 g mozzarella grated, 1 cup

Equipment

  • Baking Sheet
  • Large pan

Method
 

  1. Preheat the oven to 200C/400F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the surface with 1 tbsp of olive oil, season with salt. Place on a baking sheet the cut side up and roast in the preheated oven for 40 minutes.
  2. Meanwhile heat 1 tbsp of the olive oil in a large pan and add the minced garlic, cook briefly for a few seconds, then add the spinach and stir until it’s wilted and the liquid has evaporated.
  3. Add the drained and chopped artichokes and sauté for a minute, then bring in the cream cheese and let it melt over low heat while stirring.
  4. Take off the heat and stir in the mayonnaise, grated Parmesan cheese (keep 2 tbsp behind) and mozzarella.
  5. Evenly divide the mixture among 4 squash halves, sprinkle with the remaining Parmesan cheese and bake in the oven for 20-25 minutes or until the filling is bubbly and golden on top.

Notes

This dish is a delightful twist on the classic spinach and artichoke dip, served in a nutritious spaghetti squash. It's perfect for a hearty vegetarian meal and can be customized with your favorite cheeses.