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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
