Description
Spinach and Artichoke Stuffed Spaghetti Squash
This dish brings together the best of autumn flavors with the comforting blend of spinach and artichoke. Inspired by the classic spinach and artichoke dip, this stuffed spaghetti squash makes for a hearty vegetarian main dish or a creative side. The spaghetti squash, once roasted, turns into pasta-like strands, providing a unique and healthy base for the creamy, savory filling.
2 spaghetti squashes
2 tbsp olive oil, divided
2 cloves garlic
220g fresh spinach
400g canned artichokes, drained and chopped
250ml cream cheese
4 tbsp mayonnaise
50ml Parmesan cheese, grated
120g mozzarella, grated
Directions:
1. Preheat oven to 200C/400F. Cut squash, scoop seeds, brush with oil, and roast for 40 mins.
2. Cook garlic in oil, add spinach until wilted. Add artichokes, then cream cheese.
3. Stir in mayo, Parmesan, and mozzarella. Stuff squash halves and bake for 20-25 mins.
Prep Time: 10 mins
Kcal: 620
Step-by-Step Guide
1. Prepare the Squash: Preheat oven to 200°C/400°F. Carefully cut each spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and stringy pulp. Brush the cut sides generously with 1 tablespoon of olive oil and season with salt and pepper. Place cut-side down on a baking sheet lined with parchment paper. Roast for 40 minutes, or until the flesh is tender and easily shreds with a fork.
2. Make the Filling: While the squash roasts, heat the remaining olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the fresh spinach in batches, stirring until completely wilted. Add the chopped artichoke hearts and cook for another 2-3 minutes. Reduce heat to low and stir in the cream cheese until melted and combined.
3. Combine & Stuff: Remove the skillet from heat. Stir in the mayonnaise, grated Parmesan, and half of the grated mozzarella. Once the squash is done, use a fork to scrape the flesh into strands, creating a “bowl.” Gently mix some of the strands into the filling for stability. Divide the filling evenly among the four squash halves, packing it in. Top with the remaining mozzarella.
4. Final Bake: Return the stuffed squash halves to the oven for 20-25 minutes, until the filling is bubbly and the cheese on top is golden brown. Let cool for 5 minutes before serving.
Serving Suggestions
This dish is incredibly versatile. Serve one half as a satisfying vegetarian main course alongside a crisp green salad with a light vinaigrette. For a heartier meal, pair it with grilled chicken or salmon. As a side dish, it’s perfect for holiday dinners or potlucks—simply cut each half into smaller portions. Garnish with fresh chopped parsley, a sprinkle of red pepper flakes, or extra Parmesan cheese.
How-to Summary
Roast halved spaghetti squash. Sauté garlic, spinach, and artichokes. Mix with cream cheese, mayo, Parmesan, and mozzarella. Scrape squash, combine some strands with the filling, stuff the shells, top with more cheese, and bake until golden and bubbly.
Frequently Asked Questions
Can I make this ahead of time? Yes. Roast the squash and prepare the filling separately. Store them in the fridge for up to 2 days. Assemble and bake just before serving, adding a few extra minutes to the bake time.
How do I store and reheat leftovers? Store leftovers in an airtight container for 3-4 days. Reheat in the oven at 180°C/350°F for best texture, or microwave individual portions until hot.
Can I use frozen spinach? Absolutely. Use about 280g of frozen chopped spinach, thoroughly thawed and squeezed completely dry to remove excess water.
Is there a lighter alternative to cream cheese and mayo? For a lighter version, substitute with full-fat Greek yogurt or a light ricotta cheese. The texture will be less rich but still creamy.
My squash is very hard to cut. Any tips? Pierce the whole squash several times with a knife and microwave it for 3-4 minutes to soften the skin slightly. Let it cool before cutting.
Common Mistakes to Avoid
- Not Drying the Veggies: Ensure artichokes are well-drained and spinach is thoroughly wilted with no excess liquid. Watery ingredients will make the filling runny.
- Overfilling the Shells: Pack the filling firmly but avoid mounding it too high, as it can spill over and burn during the final bake.
- Skipping the Pre-Roast: Roasting the squash cut-side down is crucial for caramelization and achieving the perfect strand-like texture. Don’t rush this step.
- Using Cold Dairy: Let cream cheese sit at room temperature briefly before adding to the skillet for smoother, easier mixing.
Conclusion
This Spinach and Artichoke Stuffed Spaghetti Squash is a brilliant fusion of a beloved party dip and a wholesome vegetable. It transforms simple ingredients into a visually impressive and deeply satisfying meal that caters to both comfort food cravings and healthier eating goals. With its creamy, savory filling and unique edible bowl, it’s sure to become a seasonal favorite. Follow the detailed guide and tips above to ensure perfect results every time.