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Spinach and Artichoke Stuffed Spaghetti Squash

Spinach and Artichoke Stuffed Spaghetti Squash Made Easy

This Spinach and Artichoke Stuffed Spaghetti Squash recipe transforms humble squash into a vibrant, healthy centerpiece packed with creamy filling and low in carbs.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 Spaghetti Squash select one with a firm texture and smooth skin
  • 1 tablespoon Olive Oil can substitute with avocado oil
For the Filling
  • 2 cloves Garlic minced
  • 6 ounces Fresh Spinach or frozen spinach, drained
  • 14 ounces Canned Artichokes chopped after draining
  • 8 ounces Cream Cheese can choose full-fat or vegan alternative
  • 1/4 cup Mayonnaise Greek yogurt can serve as a lighter alternative
  • 1/2 cup Grated Parmesan Cheese opt for vegetarian cheese if desired
  • 1 cup Mozzarella can substitute with any good melting cheese

Equipment

  • Oven
  • baking sheet
  • Skillet
  • Spoon
  • Fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (400°F).
  2. Slice the spaghetti squash in half lengthwise, scoop out the seeds, drizzle with olive oil, sprinkle with salt, and place cut-side up on a baking sheet. Roast for 40 minutes.
  3. Heat a tablespoon of olive oil in a skillet over medium heat, add minced garlic and sauté for 1-2 minutes, then fold in fresh spinach and cook until wilted.
  4. Lower the heat, add chopped artichokes, cream cheese, mayonnaise, grated Parmesan, and mozzarella to the skillet, mixing well until creamy.
  5. Gently scrape the roasted squash strands, fill each half with the creamy mixture, and top with an extra sprinkle of Parmesan.
  6. Return the stuffed squash to the oven and bake for an additional 20-25 minutes until filling is bubbly and tops are golden-brown.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 25gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 600mgPotassium: 800mgFiber: 7gSugar: 5gVitamin A: 2000IUVitamin C: 20mgCalcium: 350mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3-4 days. For longer storage, wrap each stuffed squash tightly for freezing.

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