Spinach and Artichoke Stuffed Spaghetti Squash Recipe 🍃🧄
Looking for a hearty, cozy, and veggie-packed dinner option? This Spinach and Artichoke Stuffed Spaghetti Squash is a perfect choice! Imagine tender, roasted spaghetti squash filled with a creamy, cheesy spinach-artichoke mixture—it’s indulgent, comforting, and a nutritious alternative to traditional pasta. This recipe brings all the flavors of classic spinach-artichoke dip into a low-carb, gluten-free dish that’s easy to make and packed with wholesome ingredients.
Why You’ll Love This Recipe
This stuffed spaghetti squash recipe is a true crowd-pleaser. Here’s why:
- Nutritious and Flavorful: Packed with vitamins from spinach and artichokes, and protein from cheese, this meal satisfies both taste and health.
- Low-Carb and Gluten-Free: The spaghetti squash serves as a delicious alternative to pasta, giving you that satisfying, stringy texture with fewer carbs.
- Easy to Make: It’s a straightforward recipe that roasts in the oven, filling your kitchen with wonderful aromas.
Ingredients You’ll Need
- 1 medium spaghetti squash
- 1 cup fresh spinach (or ½ cup frozen spinach, thawed and drained)
- 1 can (14 oz) artichoke hearts, drained and chopped
- ½ cup cream cheese, softened
- ¼ cup sour cream or Greek yogurt
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese (divided)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil (for drizzling)
Tools You’ll Need
- Baking sheet
- Sharp knife and spoon (for preparing the squash)
- Mixing bowl
- Fork (to fluff spaghetti squash strands)
Step-by-Step Instructions
Step 1: Prepare the Spaghetti Squash
- Preheat the Oven: Set your oven to 400°F (200°C).
- Cut and Season: Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with a bit of olive oil, and sprinkle with salt and pepper.
- Roast: Place the squash halves cut-side down on a baking sheet. Roast for 30-40 minutes, or until the squash is tender when pierced with a fork.
Step 2: Make the Creamy Filling
- Combine Ingredients: In a mixing bowl, add the spinach, chopped artichoke hearts, cream cheese, sour cream (or Greek yogurt), Parmesan cheese, half of the mozzarella cheese, minced garlic, oregano, salt, and pepper.
- Mix: Stir everything together until well combined.
Step 3: Stuff the Squash
- Create “Spaghetti” Strands: Once the squash is done, flip the halves over. Use a fork to fluff up the insides, creating spaghetti-like strands.
- Add the Filling: Spoon the spinach and artichoke filling into each squash half, pressing it down lightly to pack it in. Sprinkle the remaining mozzarella cheese on top for a melty, bubbly finish.
Step 4: Bake Again
- Bake: Place the stuffed squash back in the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly.
- Let Cool: Allow it to cool slightly before serving. Enjoy the creamy, cheesy, veggie-filled deliciousness warm!
Serving Suggestions
- Add Protein: For a heartier meal, try adding cooked chicken or sausage to the filling.
- Pair with Sides: This stuffed spaghetti squash pairs wonderfully with a simple side salad or some crusty bread to soak up the creamy filling.
Tips for the Best Spinach and Artichoke Stuffed Spaghetti Squash
- Customize the Filling: Feel free to add more veggies like mushrooms or bell peppers to the filling for added flavor and texture.
- Use Fresh or Frozen Spinach: Both work well in this recipe! Just remember to drain any excess water from frozen spinach.
- Storage: Leftovers keep well in the fridge for up to 3 days. Simply reheat in the oven at 350°F for about 15 minutes, or microwave until warmed through.
Frequently Asked Questions (FAQ)
Can I make this dish vegan?
Absolutely! Substitute dairy-free cream cheese, vegan Parmesan, and mozzarella-style cheese. Use a plant-based yogurt for the creamy element.
How do I prevent my squash from being watery?
Salt the squash lightly before roasting and avoid overbaking. This keeps it from becoming too soft and watery.
Can I make this ahead of time?
Yes! Roast the squash and prepare the filling up to a day ahead. Store them separately in the fridge, then assemble and bake when ready to serve.
Nutritional Information (approx. per serving)
- Calories: 220
- Carbohydrates: 12g
- Protein: 8g
- Fat: 16g
- Fiber: 3g
With its rich and creamy filling, this Spinach and Artichoke Stuffed Spaghetti Squash is bound to become a favorite in your seasonal recipe collection. It’s comforting, nutritious, and loaded with the flavors of spinach, artichoke, and gooey cheese. Whether it’s for a weeknight meal or a cozy weekend dinner, this dish is a delicious way to embrace fall and winter veggies in style. Enjoy!
Spinach and Artichoke Stuffed Spaghetti Squash Recipe
Looking for a hearty, cozy, and veggie-packed dinner option? This Spinach and Artichoke Stuffed Spaghetti Squash is a perfect choice! Imagine tender, roasted spaghetti squash filled with a creamy, cheesy spinach-artichoke mixture—it’s indulgent, comforting, and a nutritious alternative to traditional pasta. This recipe brings all the flavors of classic spinach-artichoke dip into a low-carb, gluten-free dish that’s easy to make and packed with wholesome ingredients.
Ingredients
- 1 medium spaghetti squash
- 1 cup fresh spinach (or ½ cup frozen spinach, thawed and drained)
- 1 can (14 oz) artichoke hearts, drained and chopped
- ½ cup cream cheese, softened
- ¼ cup sour cream or Greek yogurt
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese (divided)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil (for drizzling)
Tools You’ll Need
- Baking sheet
- Sharp knife and spoon (for preparing the squash)
- Mixing bowl
- Fork (to fluff spaghetti squash strands)
Instructions
Step 1: Prepare the Spaghetti Squash
- Preheat the Oven: Set your oven to 400°F (200°C).
- Cut and Season: Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with a bit of olive oil, and sprinkle with salt and pepper.
- Roast: Place the squash halves cut-side down on a baking sheet. Roast for 30-40 minutes, or until the squash is tender when pierced with a fork.
Step 2: Make the Creamy Filling
- Combine Ingredients: In a mixing bowl, add the spinach, chopped artichoke hearts, cream cheese, sour cream (or Greek yogurt), Parmesan cheese, half of the mozzarella cheese, minced garlic, oregano, salt, and pepper.
- Mix: Stir everything together until well combined.
Step 3: Stuff the Squash
- Create “Spaghetti” Strands: Once the squash is done, flip the halves over. Use a fork to fluff up the insides, creating spaghetti-like strands.
- Add the Filling: Spoon the spinach and artichoke filling into each squash half, pressing it down lightly to pack it in. Sprinkle the remaining mozzarella cheese on top for a melty, bubbly finish.
Step 4: Bake Again
- Bake: Place the stuffed squash back in the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly.
- Let Cool: Allow it to cool slightly before serving. Enjoy the creamy, cheesy, veggie-filled deliciousness warm!
