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Spinach and Artichoke Stuffed Spaghetti Squash

Spinach and Artichoke Stuffed Spaghetti Squash Delight

A delicious and nutritious vegetarian option, this Spinach and Artichoke Stuffed Spaghetti Squash is a low-carb delight that bursts with flavor.
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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 A nutritious base that sweetens beautifully when roasted.
  • 1 tablespoon Olive Oil Adds richness for roasting; substitute with avocado oil if desired.
For the Filling
  • 3 cloves Garlic Fresh garlic enhances flavor more than powder.
  • 220 g Fresh Spinach Can be substituted with kale, adjusting cooking time accordingly.
  • 400 g Canned Artichokes Ensure they are well-drained to avoid excess moisture.
  • 250 ml Cream Cheese A dairy-free alternative works for a vegan variation.
  • 4 tablespoons Mayonnaise Can be replaced with Greek yogurt for a lighter option.
  • 50 ml Grated Parmesan Cheese Substitute with nutritional yeast for a vegan option.
  • 120 g Mozzarella Vegan mozzarella can be used for a dairy-free dish.

Equipment

  • Oven
  • baking sheet
  • skillet
  • spoon
  • knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (400°F) for roasting the squash.
  2. Cut the spaghetti squash in half lengthwise, scoop out the seeds, brush with olive oil, sprinkle with salt and roast for 40 minutes.
  3. Heat olive oil in a skillet, sauté garlic, then add fresh spinach until wilted, followed by artichokes and cook for 1 minute.
  4. Reduce heat, mix in cream cheese, fold in mayonnaise, reserved Parmesan, and mozzarella until well combined.
  5. Fill the roasted squash halves with the creamy filling and sprinkle with reserved Parmesan cheese.
  6. Bake stuffed squash for an additional 20-25 minutes, until filling is bubbly and golden brown.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 15gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 50mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 1500IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3-4 days. Freeze individual portions for up to 2 months. Reheat in the oven or microwave, adding olive oil to maintain creaminess.

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