Spinach and Artichoke Stuffed Spaghetti Squash Recipe
A delicious and creamy Spinach and Artichoke Stuffed Spaghetti Squash recipe that combines tender roasted spaghetti squash with a savory blend of spinach, artichokes, cream cheese, mayonnaise, and cheeses for a perfect comforting vegetarian main course.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 2 spaghetti squashes
- 2 tbsp olive oil, divided
- 2 cloves garlic, minced
- 220 g / 7 cups fresh spinach
- 400 g / 14 oz canned artichokes, drained and chopped
- 250 ml / 1 cup cream cheese, full fat
- 4 tbsp mayonnaise
- 50 ml / 1/2 cup grated Parmesan cheese, divided
- 120 g / 1 cup mozzarella, grated
Instructions
- Preheat and Prepare Squash: Preheat the oven to 200C/400F. Cut the spaghetti squashes in half lengthwise and scoop out the seeds. Brush the cut surfaces with 1 tbsp olive oil and season with salt. Place the halves cut side up on a baking sheet.
- Roast Squash: Roast the squash halves in the preheated oven for 40 minutes until the flesh is tender and can be shredded easily with a fork.
- Sauté Garlic and Spinach: While the squash roasts, heat the remaining 1 tbsp olive oil in a large pan over medium heat. Add the minced garlic and cook briefly for a few seconds until fragrant. Add the fresh spinach and stir continuously until it wilts and the liquid evaporates.
- Add Artichokes and Cream Cheese: Stir in the drained and chopped artichokes and sauté for about one minute. Reduce the heat to low and add the cream cheese, stirring until melted and well combined with the vegetables.
- Mix in Mayonnaise and Cheeses: Remove the pan from heat and stir in the mayonnaise, most of the grated Parmesan cheese (reserve 2 tbsp for topping), and the mozzarella cheese until the mixture is evenly blended.
- Stuff Squash and Bake: Evenly divide the spinach and artichoke filling among the 4 roasted spaghetti squash halves. Sprinkle the reserved Parmesan cheese over the tops. Return to the oven and bake for 25 minutes or until the filling is bubbly and golden on top.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt or sour cream.
- Use vegetarian hard cheese as a substitute for Parmesan to keep it vegetarian.
- If artichoke hearts are not canned, fresh or frozen ones can be used after cooking and chopping.
- To make this dish gluten free, ensure mayonnaise and cheeses used are gluten free.
- Let roasted squash cool slightly before shredding into strands with a fork for easier stuffing.
