Spinach and Artichoke Stuffed Spaghetti Squash Recipe
This Spinach and Artichoke Stuffed Spaghetti Squash recipe is a delicious and healthy twist on the classic creamy dip, transformed into a hearty, low-carb meal. Roasted spaghetti squash halves are filled with a creamy mixture of sautéed spinach, artichokes, cream cheese, mayonnaise, Parmesan, and mozzarella, then baked until bubbly and golden. It’s a perfect vegetarian dish full of flavor and texture, ideal for a comforting dinner or a crowd-pleasing appetizer.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Spaghetti Squash
- 2 spaghetti squashes
- 2 tbsp olive oil, divided
- Salt, to taste
Stuffing Mixture
- 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 (reserve 2 tbsp for topping)
- 120 g (1 cup) grated mozzarella cheese
Instructions
- Preheat and Prepare Squash: Preheat your oven to 200C (400F). Cut each spaghetti squash in half lengthwise and scoop out the seeds. Brush each cut side 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 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 briefly for a few seconds until fragrant. Add the fresh spinach and stir continuously until it wilts and the liquid evaporates.
- Add Artichokes and Cream Cheese: Stir in the chopped artichokes, sautéing for one minute. Lower the heat and add the cream cheese to the pan. Stir gently to melt and combine all ingredients into a creamy mixture.
- Finish the Filling Mixture: Remove the pan from heat and stir in mayonnaise, grated Parmesan cheese (reserve 2 tablespoons for topping), and grated mozzarella until well combined.
- Fill Squash and Bake: Evenly distribute the spinach and artichoke mixture among the four roasted spaghetti squash halves. Sprinkle the reserved Parmesan cheese on top. Return the stuffed squash to the oven and bake for another 20–25 minutes until the filling is bubbly and golden on top.
Notes
- You can use fresh or frozen spinach; if frozen, thaw and squeeze out excess moisture before cooking.
- Feel free to substitute mayonnaise with Greek yogurt for a lighter option.
- To make it vegan, replace cream cheese, mayonnaise, and cheeses with suitable plant-based alternatives.
- Roasting time can vary depending on the size of the squash; adjust accordingly until it easily shreds with a fork.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
