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Spinach and Artichoke Stuffed Spaghetti Squash

Spinach and Artichoke Stuffed Spaghetti Squash Delight

A delightful vegetarian dish that transforms spaghetti squash into a hearty, low-carb centerpiece featuring rich spinach and artichoke filling.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 halves
Course: Dinner
Cuisine: Vegetarian
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 medium Spaghetti Squash Choose a firm squash for the best results.
For the Filling
  • 1 tablespoon Olive Oil Avocado oil works as a substitute.
  • 2 cloves Garlic Fresh minced garlic enhances taste.
  • 2 cups Fresh Spinach Kale or Swiss chard can be swapped in.
  • 1 can Canned Artichokes Frozen artichokes are a good alternative.
  • 8 ounces Cream Cheese Neufchâtel is a lighter option.
  • 1/4 cup Mayonnaise Greek yogurt can lighten the dish.
  • 1/2 cup Grated Parmesan Cheese Nutritional yeast is a dairy-free option.
  • 1 cup Mozzarella Consider using low-fat or dairy-free mozzarella.

Equipment

  • oven
  • baking sheet
  • large skillet

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 200°C (400°F) and prepare your baking sheet.
  2. Carefully halve the spaghetti squashes lengthwise and scoop out the seeds. Brush with olive oil, sprinkle with salt, and roast cut side up for about 40 minutes.
  3. In a large skillet, heat olive oil, add minced garlic, and sauté for about 30 seconds. Then, add fresh spinach and wilt for 3 minutes. Stir in chopped artichokes and warm through for another minute.
  4. Off heat, mix in cream cheese until creamy. Then add mayonnaise, grated Parmesan, and mozzarella, combining well.
  5. Once squash is roasted, use a fork to scrape strands and stuff with filling. Top with remaining Parmesan cheese.
  6. Return to the oven and bake for an additional 20–25 minutes until filling is bubbly and golden.

Nutrition

Serving: 1halfCalories: 380kcalCarbohydrates: 16gProtein: 12gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 4gVitamin A: 3000IUVitamin C: 15mgCalcium: 400mgIron: 3mg

Notes

Choose firm squashes for best results. Ensure to drain spinach to prevent sogginess.

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