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Spinach and Artichoke Stuffed Spaghetti Squash

Spinach and Artichoke Stuffed Spaghetti Squash: A Healthy Delight

This Spinach and Artichoke Stuffed Spaghetti Squash is a healthy, low-carb dish brimming with flavor and nutrients.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 squash halves
Course: Dinner
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 whole Spaghetti Squash
  • 2 tbsp Olive Oil Can substitute with vegetable oil if preferred.
For the Filling
  • 2 cloves Garlic Minced
  • 220 g Fresh Spinach Can use frozen spinach in a pinch.
  • 400 g Canned Artichokes Ensure these are drained and chopped.
  • 250 ml Cream Cheese Consider low-fat for a lighter option.
  • 4 tbsp Mayonnaise Can swap with Greek yogurt.
  • 50 ml Grated Parmesan Cheese Nutritional yeast can serve as a vegan substitute.
  • 120 g Grated Mozzarella Dairy-free cheese can be used as a replacement.

Equipment

  • Baking Sheet
  • large pan
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 200°C (400°F).
    Spinach and Artichoke Stuffed Spaghetti Squash
  2. Cut the spaghetti squash in half lengthwise, scoop out the seeds, brush with olive oil, season with salt, and roast for about 40 minutes on a parchment-lined baking sheet until tender.
    Spinach and Artichoke Stuffed Spaghetti Squash
  3. In a large pan, heat olive oil, add minced garlic and sauté for 30 seconds. Add spinach and stir until wilted, about 2-3 minutes.
    Spinach and Artichoke Stuffed Spaghetti Squash
  4. Fold in chopped artichokes, then add cream cheese, stirring until melted and combined. Remove from heat and mix in mayonnaise, Parmesan, and mozzarella.
    Spinach and Artichoke Stuffed Spaghetti Squash
  5. Scoop the filling into the roasted squash halves, mound generously, and sprinkle remaining Parmesan on top.
    Spinach and Artichoke Stuffed Spaghetti Squash
  6. Return stuffed squashes to oven and bake for 20-25 minutes until cheese is bubbly and golden brown.
    Spinach and Artichoke Stuffed Spaghetti Squash

Nutrition

Serving: 1squash halfCalories: 320kcalCarbohydrates: 25gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 2800IUVitamin C: 25mgCalcium: 300mgIron: 2mg

Notes

Ensure the spinach is wilted to avoid a watery filling. Allow the roasted squash to cool slightly before stuffing for ease of handling. Watch cheese closely during baking.

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