Description
This Spinach Artichoke Stuffed Squash is a creamy, cozy, and low-carb dish featuring roasted spaghetti squash filled with a rich blend of spinach, artichokes, cream cheese, and melted cheeses. It offers the perfect comforting meal that’s both flavorful and nutritious, ideal for a wholesome dinner or special occasion.
Ingredients
Scale
For the Squash
- 1 medium Spaghetti Squash
- 1 tbsp Olive Oil
- Salt, to taste
For the Filling
- 1 tbsp Olive Oil
- 2 cloves Garlic, minced
- 2 cups Fresh Spinach
- 1 can Canned Artichokes, drained and chopped
- 4 oz Cream Cheese
- 2 tbsp Mayonnaise
- 1/2 cup Parmesan Cheese
- 1/2 cup Mozzarella Cheese
- 1/4 cup Additional Parmesan Cheese (for topping)
Instructions
- Preheat the Oven: Set your oven to 200°C (400°F) to prepare it for roasting the spaghetti squash.
- Prepare the Squash: Carefully cut the spaghetti squash in half lengthwise and scoop out all seeds. Brush the cut sides generously with olive oil and season with salt to taste.
- Roast the Squash: Place the squash halves cut side down on a baking sheet and roast in the oven for about 40 minutes, or until the flesh is tender and easily shreddable with a fork.
- Cook the Spinach and Garlic: While the squash roasts, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the fresh spinach and sauté for 3-4 minutes until it is just wilted.
- Add Artichokes: Mix the chopped canned artichokes into the skillet with the spinach and garlic. Sauté together for about 1 minute to combine the flavors.
- Make the Filling: Lower the heat and add the cream cheese to the skillet, stirring continuously until melted and smooth. Then mix in the mayonnaise, Parmesan cheese, and mozzarella until everything is well combined and creamy.
- Stuff the Squash: Using a fork, shred the roasted spaghetti squash flesh lightly to create strands. Scoop the cheesy spinach-artichoke filling into the squash halves, pressing it in gently. Sprinkle the reserved 1/4 cup Parmesan cheese evenly on top of each filled squash.
- Bake Again: Return the stuffed squash halves to the oven and bake for an additional 20-25 minutes, or until the cheese topping is bubbly and golden brown.
- Serve: Remove from the oven and allow to cool slightly before serving. Enjoy this creamy, comforting Spinach Artichoke Stuffed Squash warm as a satisfying meal.
Notes
- You can substitute kale or frozen spinach (thawed) for the fresh spinach.
- Ricotta cheese can be used instead of cream cheese for a lighter texture.
- Greek yogurt is a healthier alternative to mayonnaise in the filling.
- For a dairy-free version, omit mozzarella and use nutritional yeast in place of Parmesan.
- Make sure to scoop out all seeds from the spaghetti squash to ensure the best texture.
- Adjust seasoning with salt and pepper as desired before stuffing.
