Spinach and Artichoke Stuffed Spaghetti Squash
Spinach and artichoke stuffed spaghetti squash is a delightful, healthy dish bursting with creamy flavors. This vibrant recipe features tender spaghetti squash filled with a rich mixture of fresh spinach, tangy artichokes, and melted cheeses. Perfect for family dinners or gatherings, it offers a guilt-free indulgence that will impress everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups fresh spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 4 oz cream cheese, softened
- 1 cup shredded cheese blend (mozzarella and Parmesan)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Halve the spaghetti squash lengthwise and remove seeds.
- Place squash cut-side down on a parchment-lined baking sheet. Bake for 30-40 minutes until tender.
- In a bowl, mix spinach, artichoke hearts, cream cheese, shredded cheese blend, garlic powder, Italian seasoning, salt, and pepper until combined.
- Flip the baked squash cut-side up and fill generously with the spinach-artichoke mixture.
- Return to the oven and bake for an additional 15-20 minutes until golden brown and bubbly.
- Let cool slightly before serving.
Nutrition
- Serving Size: 1 stuffed half of spaghetti squash (about 300g)
- Calories: 285
- Sugar: 3g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg
Keywords: - Feel free to swap regular cheese for dairy-free alternatives or add spices like red pepper flakes for extra heat. - Customize by adding cooked chicken or shrimp for added protein.