Spinach and Artichoke Stuffed Spaghetti Squash
A wholesome twist on the classic spinach and artichoke dip, this Stuffed Spaghetti Squash combines creamy filling with nutritious spaghetti squash for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 medium spaghetti squash
- 2 cups fresh spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place the squash cut side down on a baking sheet and roast for 30-40 minutes until tender.
- Heat a little olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Then add the chopped spinach and cook until wilted, about 2-3 minutes.
- Combine the cooked spinach and garlic, chopped artichokes, cream cheese, Parmesan cheese, and half of the shredded mozzarella in a large bowl. Mix well and season with salt and pepper to taste.
- Scrape the flesh of the cooked spaghetti squash into strands with a fork and mix these strands with the spinach and artichoke filling.
- Spoon the mixture back into the squash halves, packing it in gently. Top with the remaining mozzarella cheese.
- Bake again for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Let cool slightly before serving. Enjoy!
Notes
For a lighter option, consider using Greek yogurt instead of cream cheese.