Spinach and Artichoke Stuffed Spaghetti Squash

Sweet spaghetti squash stuffed with savoury spinach and artichoke filling. Spinach and Artichoke Stuffed Spaghetti Squash is a delightful dish that can impress your family or guests at any occasion. The unique combination of flavors and textures makes it perfect for dinner gatherings, potlucks, or a cozy night in. Plus, it’s a healthier alternative to traditional stuffed dishes without sacrificing taste.

Why You’ll Love This Recipe

• Easy to Prepare: This dish requires minimal prep time, making it perfect for busy weeknights.
• Flavorful Filling: The creamy blend of spinach and artichokes brings an irresistible taste to each bite.
• Versatile: Serve it as a main course or a side dish—it’s great for both!
• Healthy Option: Packed with nutrients from the vegetables, this recipe is a guilt-free indulgence.
• Impressive Presentation: The vibrant colors of the stuffed squash make for an eye-catching centerpiece on your table.

Tools and Preparation

To make your cooking process smooth and enjoyable, having the right tools is essential.

Essential Tools and Equipment

• Sharp knife
• Baking sheet
• Large pan
• Mixing bowl
• Spoon

Importance of Each Tool

• Sharp knife: A sharp knife ensures clean cuts when slicing the squash, making preparation easier.
• Baking sheet: Using a baking sheet helps in even roasting of the spaghetti squash without any mess.
• Large pan: A large pan allows for easy sautéing of ingredients without overcrowding.
• Mixing bowl: A mixing bowl is essential for combining all the delicious filling ingredients effortlessly.

Ingredients

For the Spaghetti Squash

• 2 spaghetti squashes
• 2 tbsp olive oil (divided)

For the Filling

• 2 cloves garlic
• 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 (or vegetarian hard cheese)
• 120 g / 1 cup mozzarella (grated)

How to Make Spinach and Artichoke Stuffed Spaghetti Squash

Step 1: Preheat the Oven

Preheat the oven to 200C/400F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the surface with 1 tbsp of olive oil, season with salt. Place on a baking sheet cut side up and roast in the preheated oven for 40 minutes.

Step 2: Sauté Garlic and Spinach

Meanwhile, heat 1 tbsp of olive oil in a large pan over medium heat. Add minced garlic, cooking briefly for a few seconds until fragrant. Add fresh spinach to the pan, stirring until wilted and liquid has evaporated.

Step 3: Add Artichokes and Cream Cheese

Add the drained and chopped artichokes to the pan and sauté for about one minute. Then introduce cream cheese into the mixture. Allow it to melt over low heat while stirring continuously until well combined.

Step 4: Combine Additional Ingredients

Remove from heat. Stir in mayonnaise, grated Parmesan cheese (reserve 2 tbsp), and mozzarella until evenly mixed.

Step 5: Stuff Squash Halves

Evenly divide the creamy mixture among four squash halves. Sprinkle with reserved Parmesan cheese before placing back in the oven.

Step 6: Bake Until Golden

Bake in the oven for an additional 20-25 minutes or until filling is bubbly and golden on top. Enjoy your delicious Spinach and Artichoke Stuffed Spaghetti Squash!

How to Serve Spinach and Artichoke Stuffed Spaghetti Squash

Serving your Spinach and Artichoke Stuffed Spaghetti Squash can elevate the dining experience. Here are some creative ways to present this delicious dish.

Individual Portions

• Serve each stuffed squash half on individual plates for a personalized touch. This makes it easy for guests to enjoy their meal without sharing.

Garnish with Fresh Herbs

• Top each serving with fresh herbs like parsley or basil for added flavor and a pop of color. This simple addition enhances both presentation and taste.

Pair with a Side Salad

• A light side salad complements the rich flavors of the stuffed squash. Consider a mixed greens salad with a tangy vinaigrette to balance the dish.

Accompany with Garlic Bread

• Serve alongside some warm garlic bread for a satisfying crunch. The buttery, garlicky flavor pairs beautifully with the creamy filling.

How to Perfect Spinach and Artichoke Stuffed Spaghetti Squash

Getting your Spinach and Artichoke Stuffed Spaghetti Squash just right is essential for a delightful meal. Here are some tips to ensure success.

• Choose Ripe Squash: Select spaghetti squashes that feel heavy for their size and have a firm skin. This indicates ripeness and ensures better texture.

• Adjust Seasoning: Taste the filling before stuffing the squash. You can add more salt, pepper, or even spices according to your preference.

• Bake Until Golden: Watch the baking time closely; an extra few minutes can make the topping golden brown and delicious.

• Rest Before Serving: Let the stuffed squash rest for about 5 minutes after baking. This allows the flavors to meld together beautifully.

Best Side Dishes for Spinach and Artichoke Stuffed Spaghetti Squash

Choosing side dishes to accompany your Spinach and Artichoke Stuffed Spaghetti Squash can enhance your meal. Here are some great options to consider:

1. Garlic Roasted Vegetables: Toss seasonal vegetables like zucchini, bell peppers, and carrots in olive oil, garlic, and herbs, then roast until tender.

2. Quinoa Salad: A refreshing quinoa salad with cucumber, cherry tomatoes, and lemon dressing adds lightness to your meal while providing protein.

3. Crispy Brussels Sprouts: Roasted Brussels sprouts seasoned with balsamic vinegar offer a crunchy texture that pairs well with the creamy filling of the squash.

4. Coleslaw: A tangy coleslaw made from cabbage and carrots provides a crunchy contrast that brightens up your plate.

5. Herbed Couscous: Fluffy couscous tossed with fresh herbs like mint or parsley serves as a light side that complements the richness of the squash.

6. Caprese Salad: Fresh mozzarella, ripe tomatoes, and basil drizzled with balsamic reduction create a refreshing accompaniment that balances flavors nicely.

7. Stuffed Bell Peppers: Colorful bell peppers filled with rice, beans, or veggies add another layer of flavor while being visually appealing on the table.

8. Roasted Sweet Potatoes: Sweet potatoes roasted with cinnamon provide a sweet contrast that pairs wonderfully with savory dishes like stuffed squash.

Common Mistakes to Avoid

Many home cooks face challenges when preparing Spinach and Artichoke Stuffed Spaghetti Squash. Here are some common mistakes to steer clear of:

• Skipping the roasting step – Failing to roast the spaghetti squash properly can result in a watery texture. Always roast until it’s tender for the best flavor and consistency.

• Not draining artichokes – Using canned artichokes without draining can lead to excessive moisture in the filling. Be sure to drain and chop them well before adding.

• Overcooking the filling – Cooking the spinach and artichoke mixture too long can make it mushy. Sauté just until the spinach wilts, preserving texture.

• Ignoring seasoning – Neglecting to season with salt or pepper may leave your dish bland. Taste as you go and adjust seasoning to enhance flavors.

• Not saving cheese for topping – Forgetting to reserve some Parmesan for sprinkling on top will miss out on that delicious golden crust. Always set aside a bit for finishing touches.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Use within 3-4 days for best quality.

Freezing Spinach and Artichoke Stuffed Spaghetti Squash

• Wrap individual servings tightly in plastic wrap or foil.
• Freeze for up to 2 months.

Reheating Spinach and Artichoke Stuffed Spaghetti Squash

• Oven – Preheat to 180°C (350°F) and bake covered for about 15-20 minutes until heated through.
• Microwave – Use a microwave-safe dish, cover, and heat on medium power in 1-minute intervals until warm.
• Stovetop – Place in a skillet over low heat, cover, and stir occasionally until hot throughout.

Frequently Asked Questions

Here are some common questions about making Spinach and Artichoke Stuffed Spaghetti Squash.

Can I use frozen spinach?

Yes, you can use frozen spinach! Just make sure to thaw it well and drain excess water before adding it to the filling.

How can I customize my Spinach and Artichoke Stuffed Spaghetti Squash?

Feel free to add other vegetables like bell peppers or mushrooms for added flavor. You can also experiment with different cheeses based on your taste.

What should I serve with Spinach and Artichoke Stuffed Spaghetti Squash?

This dish pairs well with a crisp salad or garlic bread. It makes a complete meal that is satisfying yet light.

How do I know when my spaghetti squash is done roasting?

The squash should be fork-tender when finished roasting. You should be able to easily scrape out the strands with a fork.

Final Thoughts

Spinach and Artichoke Stuffed Spaghetti Squash is not only delicious but also versatile. This recipe invites customization based on your preferences, making it a fun dish for any occasion. Try it today and discover how satisfying healthy eating can be!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Spinach and Artichoke Stuffed Spaghetti Squash

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• Author: Lucille
• Total Time: 1 hour 20 minutes
• Yield: Serves 4

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Description

Indulge in the delightful flavors of Spinach and Artichoke Stuffed Spaghetti Squash, a dish that perfectly marries healthiness with taste. This recipe features spaghetti squash, tender and sweet, filled with a creamy mixture of fresh spinach and chopped artichokes, all brought together with rich cream cheese and melty mozzarella. It’s an ideal choice for dinner gatherings, potlucks, or a cozy night in. The vibrant presentation makes it a showstopper on any table, while its nutritional profile ensures you can enjoy it guilt-free. Easy to prepare and versatile enough to serve as a main course or side dish, this stuffed squash is sure to impress your family and friends.

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Ingredients

Scale 1x2x3x

• 2 spaghetti squashes
• 2 tbsp olive oil
• 2 cloves garlic
• 220 g fresh spinach (7 cups)
• 400 g canned artichokes (drained and chopped)
• 250 ml cream cheese (1 cup)
• 4 tbsp mayonnaise
• 50 ml grated Parmesan cheese (1/2 cup)
• 120 g mozzarella cheese (1 cup)

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Instructions

1. Preheat your oven to 200°C (400°F). Cut the spaghetti squashes in half lengthwise and scoop out the seeds. Brush each half with 1 tbsp olive oil and season with salt. Place cut side up on a baking sheet and roast for about 40 minutes until tender.
2. In a large pan over medium heat, add the remaining olive oil and minced garlic. Cook briefly until fragrant before adding the spinach. Stir until wilted and liquid evaporates.
3. Add the drained artichokes to the pan and sauté for one minute. Next, mix in cream cheese until melted and smooth.
4. Remove from heat; stir in mayonnaise, Parmesan cheese (reserving some for topping), and mozzarella until well combined.
5. Stuff each squash half with the creamy filling, sprinkle with reserved Parmesan, and return to the oven for an additional 20-25 minutes or until golden.

• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 3g
• Sodium: 470mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 12g
• Cholesterol: 45mg