Artichoke Stuffed Spaghetti Squash Recipe

Introduction

This Artichoke Stuffed Spaghetti Squash is a comforting and flavorful vegetarian dish that transforms spaghetti squash into a cheesy, creamy masterpiece. It’s perfect as a hearty main or an impressive side for any dinner.

Ingredients

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

Instructions

1. Step 1: Preheat the oven to 200°C (400°F). Cut each spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut surfaces with 1 tablespoon of olive oil and season with salt. Place the halves cut side up on a baking sheet and roast for 40 minutes.
2. Step 2: While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pan. 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.
3. Step 3: Stir in the drained and chopped artichokes and sauté for about one minute. Then add the cream cheese and let it melt gently over low heat while stirring.
4. Step 4: Remove the pan from heat. Stir in the mayonnaise, most of the grated Parmesan cheese (reserve 2 tablespoons for topping), and the grated mozzarella until well combined.
5. Step 5: Divide the creamy mixture evenly among the 4 roasted spaghetti squash halves. Sprinkle the remaining Parmesan cheese on top. Return the stuffed squash to the oven and bake for an additional 20-25 minutes, until the filling is bubbly and golden.

Tips & Variations

• For a vegan version, substitute cream cheese and mayonnaise with plant-based alternatives and use nutritional yeast instead of Parmesan.
• If fresh spinach is not available, frozen spinach (thawed and drained) works well.
• Add a pinch of red pepper flakes for a bit of heat and extra flavor.
• Serve with a squeeze of fresh lemon juice to brighten the dish.

Storage

Store leftover stuffed spaghetti squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven until warmed through to retain the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can prepare the filling in advance and store it separately. Assemble the squash halves just before baking for best results.

What can I use instead of mayonnaise?

You can substitute mayonnaise with Greek yogurt or sour cream for a tangier flavor and lighter option.

Artichoke Stuffed Spaghetti Squash Recipe

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★★★★★

4.4 from 126 reviews

• Author: lina
• Total Time: 80 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delicious and creamy Artichoke Stuffed Spaghetti Squash recipe that combines tender roasted spaghetti squash with a rich filling of spinach, artichokes, cream cheese, mayonnaise, and cheeses. This flavorful baked dish is perfect as a comforting vegetarian main or side.

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Ingredients

Scale 1x2x3x

Spaghetti Squash

• 2 spaghetti squashes
• 2 tbsp olive oil (divided)
• Salt, to season

Filling

• 2 cloves garlic, minced
• 220 g / 7 cups fresh spinach
• 400 g / 14 oz canned artichokes, drained and chopped
• 250 ml / 1 cup full-fat cream cheese
• 4 tbsp mayonnaise
• 50 ml / 1/2 cup grated Parmesan cheese (reserve 2 tbsp for topping)
• 120 g / 1 cup mozzarella, grated

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Instructions

1. Preheat and Roast Squash: Preheat the oven to 200C/400F. Cut the spaghetti squashes lengthwise and scoop out the seeds. Brush each cut side with 1 tablespoon of olive oil and season with salt. Place them cut side up on a baking sheet and roast for 40 minutes until the flesh is tender.
2. Sauté Spinach and Garlic: While the squash roasts, heat 1 tablespoon of olive oil in a large pan over medium heat. Add minced garlic and cook briefly for a few seconds until fragrant. Add the fresh spinach and sauté, stirring frequently, until wilted and all liquid has evaporated.
3. Add Artichokes and Melt Cream Cheese: Add the drained and chopped artichokes to the pan and sauté for about 1 minute. Reduce heat to low and stir in the cream cheese, allowing it to melt evenly into the mixture while stirring gently.
4. Combine Remaining Ingredients: Remove the pan from heat. Stir in mayonnaise, grated Parmesan cheese (except the reserved 2 tablespoons), and grated mozzarella until fully combined into a creamy filling.
5. Stuff and Bake: Evenly distribute the creamy artichoke and spinach filling among the 4 roasted spaghetti squash halves. Sprinkle the reserved 2 tablespoons of Parmesan cheese over the top. Return to the oven and bake for an additional 20–25 minutes or until the filling is bubbly and golden brown on top.

Notes

• For best results, choose medium-sized spaghetti squashes to ensure even cooking and stuffing.
• Use full-fat cream cheese for richness, but light cream cheese can be used for a lower fat version.
• Make sure to drain the artichokes thoroughly to prevent excess moisture in the filling.
• This dish can be prepared ahead by roasting the squash and making the filling, then assembling and baking just before serving.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

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

Keywords: spaghetti squash, stuffed squash, artichoke recipe, spinach, creamy filling, vegetarian, baked squash, easy dinner, low carb