Description

This Spinach Artichoke Stuffed Squash is a creamy and cozy dish that transforms spaghetti squash into a delicious low-carb pasta alternative. Roasted spaghetti squash halves are filled with a savory mix of sautéed spinach, artichokes, cream cheese, mayonnaise, and melted cheeses, then baked until bubbly and golden, making a perfect comforting meal that’s both nutritious and flavorful.

Ingredients

Scale

Main Ingredients

1 medium Spaghetti Squash
1 tbsp Olive Oil
2 cloves Garlic, minced
2 cups Fresh Spinach
1 can (about 14 oz) Canned Artichokes, chopped
4 oz Cream Cheese
2 tbsp Mayonnaise
1/2 cup Parmesan Cheese
1/2 cup Mozzarella Cheese
1/4 cup Additional Parmesan Cheese (for topping)

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Instructions

Preheat the oven: Set your oven to 200°C (400°F) to prepare it for roasting the squash.
Prepare the squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides generously with olive oil and season with salt to enhance flavor.
Roast the squash: Place the squash halves cut side down on a baking sheet and roast for 40 minutes or until the flesh is tender and can be easily shredded with a fork.
Sauté garlic and spinach: While the squash roasts, heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add fresh spinach and sauté until wilted, around 3-4 minutes.
Add artichokes: Stir in the chopped canned artichokes, cooking for another minute to combine flavors.
Mix in cheeses and mayo: Lower the heat and add cream cheese to the skillet, stirring until melted and well incorporated. Then mix in mayonnaise, Parmesan cheese, and mozzarella cheese, stirring until the mixture is creamy and smooth.
Stuff the squash: Once the squash is cool enough to handle, use a fork to shred the flesh slightly, then scoop the creamy filling into the squash halves, pressing gently to fit all the filling.
Add topping and bake: Sprinkle the reserved Parmesan cheese evenly over the stuffed squash halves. Bake them in the oven for an additional 20-25 minutes until the tops are bubbly and golden brown.
Serve: Allow the stuffed squash to cool slightly before serving. Enjoy this creamy, healthy, and comforting dish!

Notes

For a lower fat option, substitute mayonnaise with Greek yogurt and use part-skim mozzarella or omit it.
Fresh artichokes can be used instead of canned when in season but require additional prep time.
To keep it vegan, replace cream cheese with a vegan spread, use nutritional yeast instead of Parmesan, and omit mozzarella or use vegan cheese.
Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.