Description
Indulge in the delightful flavors of Spinach and Artichoke Stuffed Spaghetti Squash, a dish that beautifully unites the sweet, nutty taste of roasted spaghetti squash with a creamy and savory filling. This recipe is not only visually appealing but also packed with nutrients, making it an excellent choice for weeknight dinners or special gatherings. The stuffed squash serves as a hearty meal that satisfies both comfort food cravings and health-conscious choices. Prepare to impress your family and friends with this wholesome dish that is easy to make yet bursting with flavor.
Ingredients
- 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. Halve the spaghetti squashes lengthwise, scoop out the seeds, brush with olive oil, and season with salt. Place them cut side up on a baking sheet.
- Roast for about 40 minutes until tender.
- Meanwhile, heat olive oil in a large pan over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Stir in spinach until just wilted.
- Incorporate chopped artichokes and sauté for one minute. Lower heat, add cream cheese until melted, then mix in mayonnaise, Parmesan (reserve some), and mozzarella.
- Stuff the mixture into the roasted squash halves, sprinkle with reserved Parmesan, and bake for another 20-25 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed half (approximately 300g)
- Calories: 360
- Sugar: 4g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 45mg
Keywords: Choose firm squashes for optimal sweetness. Feel free to customize the filling by adding different vegetables or cheeses. For meal prep, store leftovers in airtight containers for up to three days in the fridge.