Spinach and Artichoke Stuffed Spaghetti Squash
Delight in the creamy goodness of Spinach and Artichoke Stuffed Spaghetti Squash, a perfect blend of healthy and indulgent. This dish features tender spaghetti squash roasted to perfection, packed with a savory filling of spinach, artichokes, and rich cheeses. Ideal for both casual weeknight dinners and elegant gatherings, it not only pleases the palate but also adds an impressive touch to your table. With each forkful, you’ll savor the deliciously cheesy flavors while sneaking in nutritious vegetables. This dish is a fantastic low-carb alternative to pasta that will leave everyone asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
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 your oven to 200C/400F. Cut the spaghetti squashes in half lengthwise, scoop out the 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 olive oil in a large pan over medium heat. Sauté minced garlic until fragrant, then add spinach and cook until wilted.
- Add chopped artichokes and sauté briefly before lowering heat and mixing in cream cheese until melted.
- Remove from heat and stir in mayonnaise, Parmesan (reserve some), and mozzarella until well combined.
- Fill roasted squash halves with the mixture and top with remaining Parmesan. Bake for an additional 20-25 minutes until bubbly and golden.
Nutrition
- Serving Size: 1 squash half (approximately 300g)
- Calories: 420
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 60mg