Cozy Spinach and Artichoke Stuffed Spaghetti Squash Recipe

Hearty spaghetti squash with a delightful spinach and artichoke twist promises a mouthwatering meal that breaks traditional dinner routines.

Mediterranean flavors dance through this innovative dish, creating a symphony of textures and tastes.

Creamy cheese and tender vegetables nestle into golden strands of roasted squash, making each bite a delectable experience.

We stumbled upon this recipe during a lazy weekend cooking experiment, and it quickly became a household favorite.

The magic happens when simple ingredients combine in unexpected ways, turning an ordinary vegetable into something extraordinary.

Comfort meets nutrition in this clever squash preparation that will surprise even the most skeptical vegetable eaters.

Grab a fork and let the culinary adventure begin!

Why Spinach and Artichoke Stuffed Spaghetti Squash Is a Crowd Favorite

• Transform traditional pasta dishes into a nutritious powerhouse by using spaghetti squash, cutting calories while maintaining incredible flavor and satisfaction.
• Prepare this delicious meal in just under an hour, with minimal hands-on cooking time, making it perfect for busy families craving a gourmet-style dinner without extensive kitchen work.
• Easily adapt the recipe by adding protein like shredded chicken or crispy bacon, or make it vegetarian-friendly with additional vegetables, ensuring everyone's dietary preferences are met with delightful results.
• Pack a single dish with multiple nutrients from spinach, artichokes, and cheese, creating a balanced meal that feels indulgent while delivering essential vitamins and minerals for the whole family.

Ingredients for Spinach and Artichoke Stuffed Spaghetti Squash

Main Ingredients:

• Spaghetti Squash: A versatile, low-carb vegetable with pasta-like strands that serves as the perfect healthy base for this dish.
• Spinach: A nutrient-dense leafy green that adds color, flavor, and soft texture to the filling.
• Artichoke Hearts: Tender and slightly tangy vegetable that brings a rich, unique flavor to the stuffing.
• Onion: Provides a sweet and aromatic foundation for the filling.
• Garlic: Adds deep, pungent flavor that enhances the overall taste of the dish.

• Cream Cheese: Creates a smooth and creamy base for the filling, helping to bind ingredients together.
• Sour Cream: Adds richness and tangy flavor to the mixture.
• Parmesan Cheese: Contributes a sharp, salty taste and helps thicken the filling.
• Mozzarella Cheese: Provides a classic melty and stretchy cheese topping.

• Olive Oil: Helps roast the squash and sauté vegetables with a smooth, rich flavor.
• Lemon Juice: Adds brightness and helps balance the richness of the cheese.
• Salt and Pepper: Essential seasonings to enhance the overall taste of the dish.
• Red Pepper Flakes: Optional ingredient for those who enjoy a spicy kick.

How to Prepare Spinach and Artichoke Stuffed Spaghetti Squash at Home

Step 1: Prepare the Squash

Preheat oven to 400F. Slice spaghetti squash in half lengthwise. Drizzle with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet. Roast for 35-40 minutes until tender and easily shredded.

Step 2: Create Flavorful Filling

• Diced onion
• Minced garlic
• Chopped artichoke hearts
• Fresh spinach

Cook until vegetables are soft and spinach wilts, about 3-4 minutes.

Step 3: Blend Creamy Cheese Mixture

• Cream cheese
• Sour cream
• Parmesan cheese
• Mozzarella cheese
• Lemon juice

Mix until smooth and completely combined. Season with salt, pepper, and optional red pepper flakes.

Step 4: Transform Squash into Cheesy Boats

Use a fork to gently separate squash strands inside the shells. Fold the spinach and artichoke mixture into the squash strands. Sprinkle additional mozzarella cheese on top.

Step 5: Final Bake and Melt

Return squash boats to oven. Bake 10-15 minutes until cheese becomes golden and bubbly.

Step 6: Serve and Enjoy

Remove from oven. Let cool briefly. Garnish with fresh herbs or extra Parmesan. Serve immediately and savor the delicious flavors.

Cooking Tips for Spinach and Artichoke Stuffed Spaghetti Squash

• Roast Squash Perfectly: Ensure even cooking by placing squash cut-side down, which helps caramelize the surface and prevent drying out.
• Cheese Melting Magic: Use room temperature cream cheese for smoother blending and prevent lumpy texture in your creamy mixture.
• Customize Protein Power: Add cooked chicken, shredded crab, or crispy bacon bits to transform this vegetarian dish into a hearty protein-packed meal.
• Dairy-Free Adaptation: Swap cream cheese and sour cream with cashew cream or dairy-free alternatives to make the recipe vegan-friendly and lactose-intolerant compatible.
• Fresh Herb Boost: Sprinkle chopped fresh basil, parsley, or chives right before serving to elevate the dish's flavor and add a vibrant, fresh touch.

Reheating Spinach and Artichoke Stuffed Spaghetti Squash With Ease

• Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Separate the filling from the squash shell to maintain texture.
• Reheat individual portions for 1-2 minutes, stirring halfway through to distribute heat evenly. Add a splash of water to prevent drying out.
• Warm stuffed squash in a preheated 350F oven for 10-15 minutes, covering with foil to prevent cheese from burning. Remove foil for the last 5 minutes to crisp the top.

What Complements Spinach and Artichoke Stuffed Spaghetti Squash

• Select a zesty Sauvignon Blanc or Pinot Grigio that cuts through the creamy, rich cheese and complements the earthy spinach and artichoke flavors. Its bright acidity balances the dish's heaviness.
• Prepare a side of toasted, buttery garlic bread to soak up the delicious cheesy sauce and add a crunchy texture contrast to the soft spaghetti squash strands.
• Create a light, peppery arugula salad dressed with lemon vinaigrette to provide a refreshing counterpoint to the rich, creamy stuffed squash. The salad's zesty notes will cleanse the palate between bites.
• Choose an unoaked Chardonnay with subtle citrus undertones that harmonizes with the lemon juice in the recipe and enhances the dish's creamy, tangy profile.

Spinach and Artichoke Stuffed Spaghetti Squash Variations You’ll Enjoy

• Low-Carb Keto Version: Replace spaghetti squash with zucchini noodles or cauliflower rice for a lower-carb alternative. Use full-fat cream cheese and skip any starchy ingredients.
• Dairy-Free Adaptation: Substitute cream cheese with cashew cream or dairy-free cream cheese. Use nutritional yeast instead of Parmesan and coconut cream in place of sour cream.
• Vegetarian Protein Boost: Add white beans or chickpeas to increase protein content. Incorporate plant-based crumbles or tofu for additional texture and nutritional value.
• Vegan Option: Use plant-based cheese alternatives, swap cream cheese with silken tofu blended with nutritional yeast, and replace mozzarella with vegan cheese shreds.

Spinach And Artichoke Stuffed Spaghetti Squash Recipe

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4.7 from 30 reviews

• Total Time: 1 hour 5 minutes
• Yield: 4 1x

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Description

Creamy spinach and artichoke stuffed spaghetti squash delivers comfort and nutrition in one delightful dish. Hearty Mediterranean flavors meld perfectly, offering a wholesome meal that satisfies without compromise.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 medium spaghetti squash, halved and seeded
• 5 ounces (140 grams) fresh spinach
• 1 can (14 ounces) artichoke hearts, drained and chopped

Dairy and Cheese Ingredients:

• 4 ounces (115 grams) cream cheese, softened
• ½ cup (120 milliliters) sour cream or Greek yogurt
• ½ cup (50 grams) grated Parmesan cheese
• 1 cup (100 grams) shredded mozzarella cheese, divided

Seasoning and Flavor Enhancers:

• 3 tablespoons olive oil, divided
• Salt and pepper, to taste
• 1 small onion, diced
• 3 garlic cloves, minced
• ½ teaspoon red pepper flakes (optional)
• Juice of 1 lemon

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Instructions

1. Transform spaghetti squash into culinary art by thoroughly washing and halving the vegetable with a sharp knife, creating two symmetrical vessels for the upcoming flavor journey.
2. Elevate the squash by generously massaging olive oil across the inner surfaces, sprinkling a delicate layer of salt and pepper to enhance natural flavors.
3. Position squash halves face-down on a rimmed baking sheet, allowing the oven’s radiant heat at 400F to gently tenderize the vegetable for 35-40 minutes until strands easily separate.
4. Meanwhile, awaken aromatics in a skillet by sautéing diced onions until translucent, then introducing minced garlic to infuse a fragrant base.
5. Incorporate artichoke hearts and verdant spinach, stirring until leaves collapse and integrate seamlessly with the emerging filling.
6. Craft a luxurious cream mixture by blending cream cheese, sour cream, Parmesan, and mozzarella, creating a velvety sauce punctuated with bright lemon juice.
7. Liberate spaghetti squash strands using a fork, gently separating them while maintaining the shell’s structural integrity.
8. Fold the creamy spinach-artichoke blend through the squash strands, ensuring every strand becomes enrobed in the rich mixture.
9. Crown the stuffed squash with a final layer of mozzarella, then return to the oven for a final 12-15 minute transformation.
10. Extract the golden, bubbling creation, allowing momentary rest before serving this vibrant, comforting dish garnished with optional fresh herbs.

Notes

• Roast squash precisely to achieve perfectly tender strands that separate easily and absorb flavors beautifully.
• Drain excess moisture from spinach and artichokes to prevent watery filling and maintain the creamy texture.
• Customize cheese blend by experimenting with different varieties like fontina or goat cheese for unique flavor profiles.
• Adapt recipe for dietary needs by using dairy-free cream cheese and vegan mozzarella for plant-based version.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 360
• Sugar: 3g
• Sodium: 650mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 14g
• Cholesterol: 60mg