This Spinach and Artichoke Stuffed Spaghetti Squash Recipe blends comfort, vivid tastes, and a magnificent presentation.
Consider supple roasted spaghetti squash threads as the ideal vessel for a rich, creamy stuffing brimming with fresh greens, tangy artichokes, gooey cheeses, and delicate garlic.
This recipe expertly blends healthy ingredients with delicious textures, resulting in a robust vegetarian main or satisfying side dish that will quickly become a favorite in your kitchen.
Ingredients You Will Need
These ingredients are simple yet essential for creating the ideal balance of flavors and textures in this Spinach and Artichoke Stuffed Spaghetti Squash Recipe.
Each serves a distinct purpose, ensuring that every bite is both tasty and healthful.
- 2 spaghetti squashes: The foundation of the dish, these create tender, noodle-like strands once roasted, serving as a light yet satisfying base that absorbs the creamy spinach and artichoke filling beautifully.
- 2 tbsp olive oil (divided): Enhances caramelization while roasting, helping the squash develop a golden exterior and subtle richness that deepens the overall flavor.
- 2 cloves garlic: Adds gentle aromatic warmth and savory depth, elevating the creamy filling without overpowering the other ingredients.
- 220 g / 7 cups fresh spinach: Brings a vibrant green freshness and mild earthiness that balances the richness of the cheeses and blends smoothly into the mixture once wilted.
- 400 g / 14 oz canned artichokes (drained and chopped): Provide a soft texture with a slightly tangy bite that contrasts beautifully with the creamy components.
- 250 ml / 1 cup full-fat cream cheese: Forms the creamy foundation of the filling, delivering smoothness, body, and luxurious richness.
- 4 tbsp mayonnaise: Adds subtle tanginess and depth while enhancing the silky texture of the filling and balancing the squash’s natural sweetness.
- 50 ml / ½ cup grated Parmesan cheese (or vegetarian hard cheese): Contributes a salty, nutty umami note that enhances complexity and helps create a lightly golden finish when baked.
- 120 g / 1 cup shredded mozzarella: Melts into a gooey, stretchy layer on top, creating an irresistibly bubbly and appetizing finish.
How To Make Spinach and Artichoke Stuffed Spaghetti Squash
Step 1: Roast the spaghetti squash.
Preheat the oven to 200C/400F, then cut each spaghetti squash lengthwise and scoop out the seeds. Brushing the cut edges with olive oil and sprinkling generously with salt will result in a wonderfully browned surface.
Place the squash halves cut side up on a baking sheet and roast for 40 minutes. This cooking will soften the squash to the point that you can easily rake out tiny strands resembling spaghetti, which will serve as the foundation for your delectable filling.
Step 2: Sauté the spinach and garlic.
While the squash roasts, heat 1 tablespoon olive oil in a large skillet and add the minced garlic. To avoid bitterness, cook until fragrant, which should just take a few seconds.
Add the fresh spinach and stir until it wilts and the liquid evaporates completely. This procedure concentrates the spinach flavor and keeps the filling from becoming watery.
Step 3: Combine artichokes with cream cheese.
Add the chopped artichokes to the pan and cook for approximately a minute, bringing out their mild tanginess. Next, over low heat, slowly whisk in the cream cheese until it melts and combines into a deliciously creamy consistency.
This is where the filling starts to meld together into something deliciously luscious.
Step 4: Mix in mayonnaise and cheeses.
Remove the skillet from the heat and whisk in the mayonnaise, grated Parmesan, and mozzarella cheeses, reserving 2 tablespoons Parmesan for later.
This combination achieves the ideal balance of creaminess, crispness, and meltiness, which will ooze throughout the squash.
Step 5: Stuff and bake the squash.
Divide the contents evenly among the four cooked squash halves, stuffing each generously. Sprinkle the remaining Parmesan over the top for an added hint of savory crust.
Return the stuffed squash to the oven and bake for 20-25 minutes, until the filling bubbles and turns brown around the edges. This last bake not only combines the flavors, but also provides a nice texture contrast.
How to Serve Spinach and Artichoke Stuffed Spaghetti Squash
Garnishes
Sprinkle freshly chopped parsley or basil over your plate to add a fresh, herbal touch that balances the richness. A lemon zest or a small drizzle of extra virgin olive oil can help enhance the tastes, adding an exquisite finish to your dish.
Side Dishes
Pair this Spinach and Artichoke Stuffed Spaghetti Squash Recipe with crisp, uncomplicated salads like arugula with cherry tomatoes or a tart cucumber salad. For a more substantial meal, roasted sweet potatoes or garlic bread complement the creamy smoothness with crunch or sweetness.
Creative ways to present
If you want a more formal presentation, scoop out the contents and arrange it in individual ramekins before baking until bubbling. Another interesting idea is to make mini portions by halving smaller squash kinds, which are ideal for one-on-one servings for small dinners or parties.
Make Ahead and Storage
Storing leftovers.
Keep any leftover Spinach and Artichoke Stuffed Spaghetti Squash Recipe in an airtight container in the fridge. It keeps for up to 3-4 days, making it an ideal alternative for meal prep or eating the next day without losing flavor or texture.
Freezing
If you want to keep some for later, freeze the stuffed squash in sealed freezer-safe containers. It’s ideal to portion before freezing for easy thawing, and it should keep well for up to two months. Just remember to let it thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in a preheated oven at 180C/350F for 15-20 minutes, or until warmed through and the cheese has melted again. To preserve the squash’s texture and crisp topping, avoid microwaving whenever feasible.
FAQs
Can I use fresh artichokes rather than canned?
Absolutely! Fresh artichokes can provide a delicious texture and flavor, but they take more preparation time for washing and cooking.
Make careful to simmer or boil them until tender before chopping and incorporating into the dish.
Is this recipe appropriate for a vegan diet?
This Spinach and Artichoke Stuffed Spaghetti Squash Recipe is not vegan owing to the cheeses and mayonnaise, but you can make it vegan by substituting vegan cream cheese, vegan mayonnaise, and plant-based cheeses for a wonderful dairy-free option.
Can I make this recipe ahead of time?
Yes! You may roast the squash and make the filling the day ahead, then assemble and bake right before serving. This saves time without sacrificing flavor.
What happens if I don’t have cream cheese on hand?
For a lighter feel, use ricotta instead of cream cheese, or in a pinch, blend Greek yogurt with cornstarch to simulate the creamy smoothness.
How hot is this dish?
This dish is gentle and creamy, with no underlying spiciness. If you want to add some heat, simply add a pinch of red pepper flakes or a dab of hot sauce.
Final Thoughts
I highly recommend this Spinach and Artichoke Stuffed Spaghetti Squash Recipe to anyone searching for a savory, healthful, and visually appealing meal. It’s an excellent way to transform ordinary items into something memorable, whether you’re cooking for your family or entertaining guests.
Give it a shot—once you do, it will certainly become a favorite dish in your collection.