Go Back
–+ servings
Spinach and Artichoke Stuffed Spaghetti Squash

Delicious Spinach and Artichoke Stuffed Spaghetti Squash Delight

This Spinach and Artichoke Stuffed Spaghetti Squash is a comforting, low-carb, vegetarian dish perfect for any table.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 medium Spaghetti Squash acts as the base
For the Filling
  • 1 tablespoon Olive Oil used for brushing and sautéing
  • 2 cloves Garlic minced for easy incorporation
  • 2 cups Fresh Spinach use fresh for best texture
  • 1 can Canned Artichokes drained and chopped
  • 8 ounces Cream Cheese full-fat recommended
  • 1/4 cup Mayonnaise can substitute with Greek yogurt
  • 1/2 cup Parmesan Cheese keep some aside for topping
  • 1/2 cup Mozzarella Cheese grated for easy mixing

Equipment

  • oven
  • large skillet
  • baking sheet
  • sharp knife
  • spoon

Method
 

Instructions
  1. Preheat your oven to 200°C (400°F).
  2. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt. Place cut side up on a baking sheet and roast for about 40 minutes.
  3. Heat olive oil in a large skillet. Add minced garlic and sauté for about 30 seconds until fragrant. Add fresh spinach and stir until wilted, about 2-3 minutes.
  4. Stir in chopped artichokes and cook for another minute. Gradually mix in cream cheese until melted and combined.
  5. Remove from heat and incorporate mayonnaise, grated Parmesan, and mozzarella cheese until evenly combined. Reserve some Parmesan for topping.
  6. Carefully spoon the filling into each half of the squash and top with reserved Parmesan. Bake for an additional 20-25 minutes until bubbly and golden brown.
  7. Let cool for a few minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 45mgSodium: 600mgPotassium: 500mgFiber: 6gSugar: 4gVitamin A: 12000IUVitamin C: 30mgCalcium: 400mgIron: 3mg

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven for best texture.

Tried this recipe?

Let us know how it was!