Spinach and Artichoke Stuffed Spaghetti Squash Recipe
A delicious and creamy Spinach and Artichoke Stuffed Spaghetti Squash recipe perfect for a comforting and healthy meal. Roasted spaghetti squash halves are filled with a savory mixture of sautéed spinach, artichokes, cream cheese, mayonnaise, and melty cheeses, then baked until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Spaghetti Squash
- 2 spaghetti squashes
- 2 tbsp olive oil (divided)
- Salt, to taste
Filling
- 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 tbsp mayonnaise
- 50 ml (1/2 cup) grated Parmesan cheese, divided
- 120 g (1 cup) grated mozzarella cheese
Instructions
- Roast the Squash: Preheat your oven to 200°C (400°F). Cut each spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut surfaces with 1 tablespoon of olive oil and season with salt. Place the halves cut side up on a baking sheet and roast for 40 minutes, until tender.
- Sauté the Spinach and Garlic: While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Add the minced garlic and cook for a few seconds until fragrant. Add the fresh spinach and cook, stirring, until wilted and excess liquid has evaporated.
- Add Artichokes and Cream Cheese: Stir in the drained and chopped artichokes and sauté for 1 minute. Lower the heat and add the cream cheese, stirring until it melts and combines into a creamy mixture.
- Mix in Remaining Ingredients: Remove the pan from heat and stir in mayonnaise, grated Parmesan cheese (reserve 2 tablespoons for topping), and grated mozzarella until fully combined.
- Fill and Bake: Evenly divide the creamy filling among the 4 roasted spaghetti squash halves. Sprinkle the remaining 2 tablespoons of Parmesan cheese over the top. Return to the oven and bake for 20–25 minutes, or until the filling is bubbly and golden on top.
Notes
- You can substitute mayonnaise with Greek yogurt for a lighter option.
- For a vegetarian version, ensure your Parmesan cheese is vegetarian-friendly or use a vegetarian hard cheese.
- Cook the squash until tender but not mushy for best texture.
- Feel free to add red pepper flakes for a slight kick.
- Leftovers store well refrigerated for up to 3 days and reheat in the oven.
Keywords: spinach, artichoke, stuffed spaghetti squash, creamy, baked, vegetarian, healthy dinner
