Go Back
–+ servings
Spinach and Artichoke Stuffed Spaghetti Squash

Spinach and Artichoke Stuffed Spaghetti Squash Bliss

A low-carb vegetarian delight, this Spinach and Artichoke Stuffed Spaghetti Squash is the perfect cozy dish for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 5 minutes
Total Time 1 hour 25 minutes
Servings: 4 halves
Course: Lunch
Cuisine: Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 medium Spaghetti Squash Sweet base for the filling
  • 2 tablespoons Olive Oil For brushing and sautéing
For the Filling
  • 2 cloves Garlic Fresh minced for best flavor
  • 4 cups Fresh Spinach
  • 1 can Canned Artichokes Drained and chopped
  • 8 ounces Cream Cheese Creamy consistency
  • 1/2 cup Mayonnaise Or Greek yogurt for lighter option
  • 1/2 cup Grated Parmesan Cheese For rich flavor
  • 1 cup Mozzarella Can substitute with vegan mozzarella
Optional Toppings
  • 1/4 cup Additional Parmesan For extra cheesy crust

Equipment

  • Oven
  • Skillet
  • baking sheet
  • Sharp knife
  • Spoon
  • fork
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (400°F).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush with olive oil and season with salt. Roast for about 40 minutes.
  3. Heat olive oil in a skillet over medium heat. Sauté minced garlic for about 1 minute, then add spinach and cook until wilted.
  4. Stir in drained artichokes, then add cream cheese, stirring until melted. Mix in mayonnaise, Parmesan, and mozzarella until combined.
  5. Scrape spaghetti squash flesh into strands and fill with the creamy mixture. Pack it in well.
  6. Sprinkle additional Parmesan on top and bake for another 20-25 minutes until bubbly and golden brown.

Nutrition

Serving: 1halfCalories: 300kcalCarbohydrates: 12gProtein: 10gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 2500IUVitamin C: 20mgCalcium: 300mgIron: 3mg

Notes

Ensure spinach is wilted and drained to avoid soggy filling. Let the dish cool for a few minutes before serving.

Tried this recipe?

Let us know how it was!