Description
This delicious spinach and artichoke stuffed spaghetti squash is a perfect vegetarian fall dish. Filled with creamy spinach and artichokes, it’s one of the best stuffed squash recipes vegetarian lovers will enjoy. Try this spaghetti squash with spinach for a comforting dinner full of flavor.
Ingredients
Scale
- 2 spaghetti squashes
- 2 tbsp olive oil divided
- 2 cloves garlic
- 220 g / 7 cups fresh spinach
- 400 g / 14 oz canned artichokes drained and chopped
- 250 ml / 1 cup cream cheese full fat
- 4 tbsp mayonnaise
- 50 ml / 1/2 cup grated Parmesan cheese or vegetarian hard cheese
- 120 g / 1 cup mozzarella grated
Instructions
- Preheat oven to 400°F (200°C). Cut spaghetti squashes in half lengthwise and scoop out seeds. Brush cut sides with 1 tbsp olive oil and place cut side down on baking sheet.
- Bake squash for 40-50 minutes until tender.
- While squash roasts, heat remaining olive oil in a pan over medium heat. Add garlic and sauté until fragrant. Add fresh spinach and cook until wilted.
- Remove pan from heat and stir in chopped artichokes, cream cheese, mayonnaise, Parmesan cheese, and half of the mozzarella.
- Once squash is done, use a fork to scrape spaghetti strands into the spinach mixture and combine well.
- Stuff the squash halves with the filling and sprinkle remaining mozzarella on top.
- Return to oven and bake for an additional 15-20 minutes until cheese is melted and bubbly.
- Remove from oven and let cool slightly before serving.
Notes
- For a vegan version, substitute cream cheese and mayonnaise with plant-based alternatives and use vegan cheese
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/4 squash
- Calories: 620kcal
- Sugar: 18g
- Sodium: 1003mg
- Fat: 42g
- Saturated Fat: 19g
- Unsaturated Fat: 19g
- Trans Fat: 0.01g
- Carbohydrates: 49g
- Fiber: 10g
- Protein: 19g
- Cholesterol: 91mg