Spinach and Artichoke Stuffed Spaghetti Squash

Sweet and savory, Spinach and Artichoke Stuffed Spaghetti Squash is a delightful dish that brings comfort to your dinner table. This recipe combines the natural sweetness of spaghetti squash with a rich filling of spinach and artichokes, making it perfect for any occasion—from family dinners to cozy gatherings. It’s not only delicious but also nutritious, offering a unique way to enjoy veggies!

Why You’ll Love This Recipe

• Easy to Prepare: With simple ingredients and straightforward steps, this dish is perfect for both novice and seasoned cooks.
• Flavorful Filling: The creamy blend of spinach, artichokes, and cheeses creates a satisfying taste experience that everyone will love.
• Versatile Dish: Great as a main course or side dish, this stuffed squash can be served at any meal or occasion.
• Nutritious Choice: Packed with vitamins from spinach and fiber from squash, this recipe adds healthy elements to your diet.
• Impressive Presentation: The vibrant colors and baked golden top make it an eye-catching dish that impresses guests.

Tools and Preparation

To make the Spinach and Artichoke Stuffed Spaghetti Squash, gather your tools beforehand for a smooth cooking process.

Essential Tools and Equipment

• Baking sheet
• Sharp knife
• Large pan
• Mixing spoon
• Measuring cups

Importance of Each Tool

• Baking sheet: Provides an even surface for roasting the squash, ensuring proper cooking.
• Sharp knife: Makes cutting through the spaghetti squash easier and safer.
• Large pan: Necessary for sautéing the spinach and artichokes effectively without overcrowding.

Ingredients

Sweet spaghetti squash stuffed with savory spinach and artichoke filling.

For the Squash

• 2 spaghetti squashes
• 2 tbsp olive oil (divided)

For the Filling

• 2 cloves garlic
• 220 g / 7 cups fresh spinach
• 400 g / 14 oz canned artichokes (drained and chopped)
• 250 ml / 1 cup cream cheese (full fat)
• 4 tbsp mayonnaise
• 50 ml / 1/2 cup grated Parmesan cheese (or vegetarian hard cheese)
• 120 g / 1 cup mozzarella (grated)

For Garnish

• 2 tablespoons fresh parsley, finely chopped

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How to Make Spinach and Artichoke Stuffed Spaghetti Squash

Step 1: Preheat the Oven

Preheat the oven to 200C/400F. Cut each spaghetti squash in half lengthwise. Scoop out the seeds using a spoon. Brush the cut surfaces with 1 tablespoon of olive oil, then season with salt. Place the halves on a baking sheet cut side up.

Step 2: Roast the Squash

Roast in the preheated oven for about 40 minutes until tender. You should be able to easily pierce it with a fork.

Step 3: Sauté Garlic and Spinach

While the squash roasts, heat the remaining tablespoon of olive oil in a large pan over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Then add fresh spinach and stir until it wilts completely.

Step 4: Combine Ingredients

Once wilted, add drained artichokes to the pan. Sauté for one more minute before adding cream cheese. Stir gently over low heat until melted.

Step 5: Mix in Additional Ingredients

Remove from heat and mix in mayonnaise, grated Parmesan cheese (reserve about 2 tablespoons), and mozzarella cheese until well combined.

Step 6: Fill Squash Halves

Evenly divide the creamy filling among all four roasted squash halves. Top each half with remaining Parmesan cheese.

Step 7: Bake Again

Return stuffed squashes to the oven for another 20-25 minutes or until filling is bubbly and golden on top. Enjoy your flavorful creation!

How to Serve Spinach and Artichoke Stuffed Spaghetti Squash

Serving Spinach and Artichoke Stuffed Spaghetti Squash can elevate your dining experience. This dish is not only visually appealing but also bursting with flavor. Here are some great serving suggestions to complement your stuffed spaghetti squash.

With a Fresh Salad

• Mixed Greens: A light mixed greens salad with a vinaigrette can balance the rich flavors of the stuffed squash.
• Caesar Salad: The creaminess of Caesar dressing pairs well with the savory filling, enhancing the overall taste.

As a Main Course

• With Grilled Chicken: Serve alongside grilled chicken for added protein and a satisfying meal.
• With Garlic Bread: Crispy garlic bread can be a delightful accompaniment, perfect for scooping up any extra filling.

For Meal Prep

• In Meal Containers: Portion out leftovers into meal prep containers for easy future lunches or dinners.
• With Quinoa or Rice: Pair with quinoa or rice on the side to create a heartier meal, adding grains for extra nutrition.

How to Perfect Spinach and Artichoke Stuffed Spaghetti Squash

To achieve the best results when making Spinach and Artichoke Stuffed Spaghetti Squash, consider these helpful tips.

• Boldly Season: Don’t be shy with seasoning! Adding salt, pepper, or even red pepper flakes can enhance the flavors significantly.
• Fresh Ingredients Matter: Use fresh spinach instead of frozen; it retains better texture and taste in this dish.
• Cream Cheese Softness: Ensure your cream cheese is at room temperature before mixing to create a smooth filling without lumps.
• Watch Cooking Times: Keep an eye on cooking times; overcooking can cause the squash to become mushy while undercooking might leave it too firm.
• Experiment with Cheeses: Try different cheeses like gouda or feta for varied flavor profiles in your stuffing.
• Add Nuts for Crunch: Incorporate chopped nuts like walnuts or pine nuts into the filling for an added crunch and richness.

Best Side Dishes for Spinach and Artichoke Stuffed Spaghetti Squash

Pairing side dishes with your Spinach and Artichoke Stuffed Spaghetti Squash can enhance your meal. Here are some delicious options that work well together.

1. Garlic Roasted Vegetables: A mix of seasonal vegetables roasted in garlic adds color and nutrition.
2. Creamy Tomato Soup: This classic soup complements the flavors of the stuffed squash beautifully, adding warmth to your plate.
3. Crispy Brussels Sprouts: Roasting Brussels sprouts until crispy provides a delightful contrast in texture.
4. Herbed Couscous: Fluffy couscous seasoned with herbs makes for a light yet flavorful side dish.
5. Coleslaw: A tangy coleslaw adds crunch and freshness that balances the creamy stuffing of the squash.
6. Baked Sweet Potatoes: Their natural sweetness pairs well with savory fillings, creating a delicious combination.

Common Mistakes to Avoid

When preparing Spinach and Artichoke Stuffed Spaghetti Squash, it’s easy to make a few common mistakes. Here are some tips to help you avoid them.

• Overcooking the squash: If you roast the spaghetti squash for too long, it can become mushy. Keep an eye on it and check for doneness around the 40-minute mark.
• Ignoring seasoning: Not seasoning the filling can lead to bland flavors. Make sure to taste as you cook and adjust salt and pepper accordingly.
• Using low-fat cream cheese: Low-fat cream cheese may not melt properly and can affect the texture of your filling. Stick with full-fat cream cheese for the best results.
• Not draining artichokes well: Canned artichokes can hold water, which may make your filling soggy. Be sure to drain and chop them thoroughly before adding them to the mixture.
• Skipping ingredient prep: Failing to prep your ingredients ahead of time can lead to a chaotic cooking experience. Take the time to chop and measure everything before you start cooking.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Consume within 3-4 days for optimal freshness.

Freezing Spinach and Artichoke Stuffed Spaghetti Squash

• Wrap tightly in plastic wrap or place in a freezer-safe container.
• Freeze for up to 2-3 months for best quality.

Reheating Spinach and Artichoke Stuffed Spaghetti Squash

• Oven: Preheat oven to 175°C (350°F) and bake for about 20 minutes until warmed through.
• Microwave: Place in a microwave-safe dish; heat on medium power for 2-3 minutes, stirring halfway through.
• Stovetop: Heat in a skillet over low heat, stirring occasionally until warm.

Frequently Asked Questions

Here are some common questions about preparing Spinach and Artichoke Stuffed Spaghetti Squash.

Can I use frozen spinach?

Yes, frozen spinach works well. Just thaw it completely and drain excess moisture before using it in the recipe.

How do I know when my spaghetti squash is done cooking?

The squash is done when it is tender enough to easily pierce with a fork, usually around 40 minutes of roasting at 200°C (400°F).

Can I customize the filling?

Absolutely! Feel free to add other vegetables like bell peppers or mushrooms, or substitute different cheeses based on your preference.

Is this recipe suitable for meal prep?

Yes, this recipe is excellent for meal prep! You can prepare multiple servings ahead of time and store them in the fridge or freezer.

What sides pair well with Spinach and Artichoke Stuffed Spaghetti Squash?

A light salad or roasted vegetables complement this dish nicely, providing a balance of flavors and textures.

Final Thoughts

Spinach and Artichoke Stuffed Spaghetti Squash is not only delicious but also versatile. You can customize it with your favorite ingredients, making it perfect for any occasion. Give this delightful recipe a try; it’s sure to impress family and friends alike!

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Spinach and Artichoke Stuffed Spaghetti Squash

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• Author: Sofia
• Total Time: 1 hour 15 minutes
• Yield: Serves 4

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Description

Spinach and Artichoke Stuffed Spaghetti Squash is a deliciously satisfying dish that brings together the natural sweetness of spaghetti squash and a creamy, savory filling made from fresh spinach and tender artichokes. This recipe is perfect for any occasion, whether you’re hosting a cozy family dinner or looking for a unique dish to impress guests. Not only does it offer a delightful blend of flavors, but it’s also packed with nutrients, making it a wholesome choice for your table. Easy to prepare and visually appealing, this stuffed squash will quickly become a favorite in your household.

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Ingredients

Scale 1x2x3x

• 2 spaghetti squashes
• 2 tbsp olive oil
• 2 cloves garlic
• 220 g fresh spinach
• 400 g canned artichokes (drained and chopped)
• 250 ml cream cheese (full fat)
• 4 tbsp mayonnaise
• 50 ml grated Parmesan cheese
• 120 g mozzarella cheese (grated)
• Fresh parsley for garnish

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Instructions

1. Preheat oven to 200C (400F). Cut spaghetti squashes in half lengthwise, scoop out seeds, brush with olive oil, season with salt, and place cut side up on a baking sheet.
2. Roast in the oven for about 40 minutes until tender.
3. While the squash roasts, heat remaining olive oil in a large pan over medium heat. Sauté minced garlic for about 30 seconds until fragrant, then add spinach and cook until wilted.
4. Stir in drained artichokes and cook for one minute. Add cream cheese and mix gently until melted.
5. Remove from heat, stir in mayonnaise, Parmesan cheese (reserve some), and mozzarella until combined.
6. Fill each roasted squash half with the mixture and top with reserved Parmesan cheese.
7. Return to the oven for an additional 20-25 minutes until bubbly and golden.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 stuffed squash half (approximately 300g)
• Calories: 350
• Sugar: 3g
• Sodium: 600mg
• Fat: 23g
• Saturated Fat: 10g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 6g
• Protein: 12g
• Cholesterol: 55mg

Keywords: Season generously to enhance flavors. Fresh spinach is preferred for better texture. Experiment with different cheeses like feta or gouda for variety.