Spinach and Artichoke Stuffed Spaghetti Squash
Indulge in the deliciousness of Spinach and Artichoke Stuffed Spaghetti Squash, a nourishing dish that seamlessly blends sweet spaghetti squash with a rich, creamy filling. This recipe serves as an excellent centerpiece for dinner parties or a cozy family night. The savory combination of fresh spinach and tender artichokes enveloped in a cheesy blend creates a satisfying meal, all while being low-carb and packed with flavor. Whether enjoyed as a main course or alongside fresh salads and garlic bread, this dish is sure to impress everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 spaghetti squashes
- 2 tbsp olive oil
- 2 cloves garlic
- 220 g fresh spinach
- 400 g canned artichokes (drained and chopped)
- 250 ml cream cheese
- 4 tbsp mayonnaise
- 50 ml grated Parmesan cheese
- 120 g mozzarella cheese
Instructions
- Preheat the oven to 200°C (400°F). Halve the spaghetti squashes lengthwise, scoop out seeds, brush with olive oil, season with salt, and place cut side up on a baking sheet. Roast for about 40 minutes.
- While roasting, heat remaining olive oil in a large pan over medium heat. Sauté minced garlic until fragrant, then add spinach until wilted.
- Stir in chopped artichokes and cook for one minute. Add cream cheese, allowing it to melt while mixing.
- Remove from heat; mix in mayonnaise, Parmesan (reserve some), and mozzarella until well combined.
- Fill each roasted squash half with the mixture, top with reserved Parmesan, and bake for an additional 20-25 minutes or until bubbly.
Nutrition
- Serving Size: 1 squash half (250g)
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 55mg