Spinach and Artichoke Stuffed Spaghetti Squash Recipe
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4.7 from 14 reviews
Delicious Spinach and Artichoke Stuffed Spaghetti Squash is a creamy, cheesy dish combining roasted spaghetti squash halves filled with a flavorful blend of sautéed spinach, artichokes, cream cheese, and mozzarella. This comforting recipe is perfect as a satisfying vegetarian main course.
Total Time:1 hour 20 minutes
Yield:4 servings
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 of olive oil and season with salt. Place the halves cut side up on a baking sheet and roast for 40 minutes.
Sauté Garlic and Spinach: While the squash roasts, heat 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 until wilted and most of the liquid has evaporated.
Add Artichokes and Cream Cheese: Stir in the drained and chopped artichokes, sauté for 1 minute, then lower the heat and add cream cheese. Stir continuously until the cheese melts and combines smoothly with the mixture.
Mix in Remaining Ingredients: Remove the pan from heat. Stir in the mayonnaise, grated Parmesan cheese (reserve 2 tbsp for topping), and mozzarella until combined evenly.
Stuff the Squash: Evenly divide the spinach-artichoke mixture among the 4 roasted spaghetti squash halves. Sprinkle the reserved Parmesan cheese on top of each filled half.
Bake Until Golden: Return the stuffed squash halves to the oven and bake for 25 minutes until the filling is bubbly and golden on top.
Notes
Use full-fat cream cheese for the best creamy texture.
Drain artichokes well to avoid a watery filling.
You can substitute mayonnaise with Greek yogurt for a lighter option.
For additional flavor, sprinkle some crushed red pepper flakes into the filling.
Leftovers can be refrigerated for up to 3 days and reheated in the oven.
