Spinach and Artichoke Stuffed Spaghetti Squash

Sweet and savory, Spinach and Artichoke Stuffed Spaghetti Squash is a delightful dish that combines healthy ingredients with bold flavors. This recipe is perfect for dinner parties, family meals, or a cozy night in. The unique aspect of this dish lies in its use of spaghetti squash as a wholesome vessel to carry a rich, creamy filling, making it suitable for various dietary preferences. It’s not just a meal; it’s an experience that will impress anyone who tries it!

Why You’ll Love This Recipe

• Delicious Flavor Combination: The blend of creamy cheese, garlic, spinach, and artichokes creates a mouthwatering taste that everyone will love.
• Healthy Alternative: Using spaghetti squash instead of pasta offers a low-carb option without sacrificing satisfaction.
• Easy Preparation: With straightforward steps and minimal prep time, this recipe is perfect for busy weeknights.
• Versatile Dish: Great as a main course or as a side dish for larger gatherings; it’s adaptable to suit your needs.
• Impressive Presentation: The vibrant colors of the filling against the golden squash make for an eye-catching dish.

Tools and Preparation

Before diving into the recipe, gather your tools to ensure a smooth cooking experience.

Essential Tools and Equipment

• Baking sheet
• Sharp knife
• Large pan
• Spoon for scooping seeds
• Mixing bowl

Importance of Each Tool

• Baking sheet: Essential for roasting the spaghetti squash evenly while allowing excess moisture to escape.
• Sharp knife: Ensures safe and easy cutting through the tough skin of the spaghetti squash.
• Large pan: Provides ample space for sautéing the garlic and spinach efficiently.

Ingredients

To prepare this delicious Spinach and Artichoke Stuffed Spaghetti Squash, gather the following ingredients:

For the Spaghetti 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

How to Make Spinach and Artichoke Stuffed Spaghetti Squash

Step 1: Preheat the Oven

Preheat your oven to 200C/400F. Cut each spaghetti squash in half lengthwise and scoop out the seeds. Brush the surface with 1 tablespoon of olive oil and season with salt. Place cut-side up on a baking sheet.

Step 2: Roast the Squash

Roast the squash in the preheated oven for about 40 minutes until tender.

Step 3: Prepare the Filling

In a large pan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic:
1. Cook briefly for about 30 seconds until fragrant.
2. Add fresh spinach and stir until wilted.
3. Ensure all liquid has evaporated.

Step 4: Mix Ingredients

Add drained artichokes to the pan:
1. Sauté for an additional minute.
2. Stir in cream cheese until melted over low heat while mixing well.

Step 5: Combine with Cheese

Remove from heat:
1. Stir in mayonnaise, grated Parmesan (save 2 tablespoons), and mozzarella until well combined.

Step 6: Stuff and Bake

Evenly divide the mixture among four squash halves:
1. Sprinkle remaining Parmesan on top.
2. Bake again in the oven for another 20-25 minutes until bubbly and golden.

Enjoy your flavorful Spinach and Artichoke Stuffed Spaghetti Squash!

How to Serve Spinach and Artichoke Stuffed Spaghetti Squash

Serving Spinach and Artichoke Stuffed Spaghetti Squash is a delightful experience that can be tailored to various occasions. Here are some creative ways to enjoy this dish.

Casual Dinner

• Serve with Garlic Bread: Pair with warm garlic bread for a comforting meal.
• Accompany with Salad: A fresh green salad adds a crispy texture that complements the dish.

Family Gathering

• Buffet Style: Offer the stuffed squash alongside other dishes for a potluck feel.
• Individual Servings: Present each half in its own dish for easy serving and beautiful presentation.

Special Occasions

• Garnish with Fresh Herbs: Add a sprinkle of parsley or basil on top for an elegant touch.
• Pair with Wine: A light white wine can enhance the flavors of the spinach and artichoke filling.

How to Perfect Spinach and Artichoke Stuffed Spaghetti Squash

Perfecting your Spinach and Artichoke Stuffed Spaghetti Squash can elevate your cooking game. Here are some tips to ensure delicious results every time.

• Use Fresh Ingredients: Fresh spinach and high-quality artichokes make a significant difference in flavor.
• Don’t Overcook the Squash: Roasting it just until tender keeps the texture perfect.
• Adjust Seasoning: Taste the filling before stuffing to ensure it’s well-seasoned and flavorful.
• Experiment with Cheese: Try different cheeses like feta or goat cheese for unique flavor profiles.

Best Side Dishes for Spinach and Artichoke Stuffed Spaghetti Squash

Choosing the right side dishes can enhance your meal. Here are some great options to pair with your stuffed spaghetti squash.

1. Roasted Vegetables: Colorful, seasoned veggies add depth and nutrition to your plate.
2. Quinoa Salad: A light quinoa salad brings a nutty flavor that balances the richness of the squash.
3. Steamed Asparagus: Tender asparagus spears offer a fresh and crunchy contrast.
4. Crispy Brussels Sprouts: Sweet and savory, these sprouts provide delightful crunchiness.
5. Coleslaw: A tangy slaw adds brightness and cuts through the creamy filling.
6. Garlic Mashed Potatoes: Creamy mashed potatoes complement the stuffed squash perfectly, making it a hearty meal.

Common Mistakes to Avoid

When making Spinach and Artichoke Stuffed Spaghetti Squash, it’s easy to overlook some details. Here are common mistakes and how to avoid them:

• Skipping the roasting step – Roasting the spaghetti squash enhances its flavor and texture. Make sure to roast it until tender for the best results.
• Not draining artichokes properly – Excess liquid can make the filling too runny. Always drain and chop artichokes thoroughly before adding them to the mixture.
• Using low-fat cream cheese – Low-fat options may not melt as well or provide the same creamy texture. Stick to full-fat cream cheese for optimal results.
• Overfilling squash halves – While it’s tempting to pile on the filling, overfilling can lead to a messy bake. Leave a little space at the top of each half.
• Neglecting seasoning – Spinach and artichokes need seasoning to shine. Don’t forget to add salt and pepper during preparation for balanced flavors.
• Not letting leftovers cool before storing – Storing hot food can cause condensation in containers, leading to sogginess. Allow leftovers to cool completely before refrigerating or freezing.

Refrigerator Storage

• Store in airtight containers for up to 3-4 days.
• Let it cool completely before sealing.
• Label containers with date for easy tracking.

Freezing Spinach and Artichoke Stuffed Spaghetti Squash

• Freeze portions in airtight freezer bags or containers.
• Use within 3 months for best quality.
• Label with contents and date for reference.

Reheating Spinach and Artichoke Stuffed Spaghetti Squash

• Oven – Preheat oven to 180C/350F, cover with foil, and bake for about 20 minutes until heated through.
• Microwave – Place on a microwave-safe plate, cover with a damp paper towel, and heat in 1-minute intervals until warm.
• Stovetop – Heat a non-stick skillet over medium heat, add a splash of water, cover, and steam until warm throughout.

Frequently Asked Questions

Can I use frozen spinach for Spinach and Artichoke Stuffed Spaghetti Squash?

Yes, you can use frozen spinach. Just ensure it’s fully thawed and drained before incorporating it into the filling.

How do I know when spaghetti squash is done roasting?

The spaghetti squash is done when you can easily pierce it with a fork and the flesh is tender enough to scrape into strands.

What can I substitute for cream cheese in this recipe?

You can use ricotta cheese or a dairy-free cream cheese alternative if you prefer. Adjust consistency as needed by adding a bit of milk or broth.

Can I customize the filling of Spinach and Artichoke Stuffed Spaghetti Squash?

Absolutely! Feel free to add other vegetables or proteins like chicken or bacon for added flavor and nutrition.

How should I serve Spinach and Artichoke Stuffed Spaghetti Squash?

This dish is perfect as a main course but can also be served as a side dish alongside grilled meats or salads.

Final Thoughts

Spinach and Artichoke Stuffed Spaghetti Squash is not only delicious but also versatile. You can customize it with your favorite ingredients while enjoying its healthy benefits. Give this recipe a try; it’s sure to impress your family at dinner!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Spinach and Artichoke Stuffed Spaghetti Squash

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

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Description

Indulge in the delightful fusion of flavors with Spinach and Artichoke Stuffed Spaghetti Squash, a nourishing dish that transforms healthy ingredients into a satisfying meal. This recipe artfully combines creamy cheese, vibrant spinach, and tender artichokes stuffed within the unique spaghetti squash shell. Perfect for dinner parties or cozy family dinners, this dish not only impresses with its taste but also with its beautiful presentation. With simple preparation steps and versatile serving options, you can enjoy this hearty yet low-carb alternative to pasta any night of the week.

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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
• 250 ml cream cheese
• 4 tbsp mayonnaise
• 50 ml grated Parmesan cheese
• 120 g mozzarella cheese

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Instructions

1. Preheat oven to 200C/400F. Halve squashes lengthwise, scoop out seeds, brush with olive oil, and season with salt.
2. Roast in the oven for about 40 minutes until tender.
3. Sauté minced garlic in a large pan with olive oil for about 30 seconds. Add spinach and cook until wilted.
4. Mix in drained artichokes and sauté for one minute. Stir in cream cheese until melted.
5. Remove from heat and combine with mayonnaise, grated Parmesan (reserve some), and mozzarella.
6. Stuff the mixture into squash halves, sprinkle remaining Parmesan on top, and bake for an additional 20-25 minutes until golden and bubbly.

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

Nutrition

• Serving Size: 1 serving
• Calories: 368
• Sugar: 3g
• Sodium: 645mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 7g
• Protein: 15g
• Cholesterol: 56mg