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Spinach and Artichoke Stuffed Spaghetti Squash

Spinach and Artichoke Stuffed Spaghetti Squash: Comfort in a Bowl

Try this Spinach and Artichoke Stuffed Spaghetti Squash, a low-carb, vegetarian dish that combines comfort and nutrition in a delicious way.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Casseroles
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 medium Spaghetti Squash Provides a sweet, nutty base with a pasta-like texture
  • 1 tablespoon Olive Oil Use extra virgin for enhanced flavor
For the Filling
  • 2 cloves Garlic Fresh garlic adds depth; garlic powder can be used
  • 4 cups Fresh Spinach Can be substituted with kale or Swiss chard
  • 1 can Canned Artichokes Drained; frozen artichokes can be used
  • 8 ounces Cream Cheese Opt for vegan cream cheese to keep it dairy-free
  • 1/2 cup Mayonnaise Greek yogurt is a healthier alternative
  • 1/2 cup Parmesan Cheese Look for vegetarian hard cheese if needed
  • 1 cup Mozzarella Cheese Vegan mozzarella can be substituted

Equipment

  • Oven
  • Baking sheet
  • Skillet
  • Parchment paper
  • spoon

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 200°C (400°F).
  2. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle each half with olive oil and season with salt. Place cut side up on a baking sheet and roast for about 40 minutes.
  3. Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds. Stir in spinach and cook until wilted, about 2-3 minutes, ensuring excess moisture evaporates.
  4. Remove skillet from heat, fold in drained artichokes, then add cream cheese, stirring until melted. Mix in mayonnaise, Parmesan cheese, and half of the mozzarella.
  5. Fill each roasted spaghetti squash half with the creamy mixture. Sprinkle remaining mozzarella and Parmesan cheese on top.
  6. Return the stuffed squash to the oven and bake for an additional 20-25 minutes until filling is bubbly and cheese is golden brown.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 12gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 45mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 1500IUVitamin C: 35mgCalcium: 400mgIron: 3mg

Notes

Best served fresh. Leftovers should be stored in an airtight container and can be reheated in the oven or microwave.

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