Spinach and Artichoke Stuffed Spaghetti Squash
Discover a healthy and delicious meal with Spinach and Artichoke Stuffed Spaghetti Squash. This visually appealing dish combines the natural sweetness of roasted spaghetti squash with a creamy filling of fresh spinach, artichokes, and cheese. Perfect for impressing guests or enjoying a cozy night in, this low-carb alternative to pasta is easy to make and bursting with flavor.
- 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
- 1 medium spaghetti squash (3–4 pounds)
- 4 cups fresh spinach
- 1 can (14 oz) artichoke hearts, drained
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 400°F (200°C). Halve the spaghetti squash lengthwise, scoop out seeds, and place cut-side down on a parchment-lined baking sheet.
- Roast for 40-45 minutes until tender; let cool before scraping out strands.
- In a skillet over medium heat, cook spinach until wilted. Stir in chopped artichokes and softened cream cheese until blended.
- In a bowl, combine roasted squash strands with the filling mixture and half of the shredded mozzarella. Season with salt and pepper.
- Spoon the mixture back into each squash half; top with remaining mozzarella.
- Bake for an additional 15-20 minutes until cheese is melted and bubbly.
Nutrition
- Serving Size: 1 stuffed half (about 300g)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 60mg