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.
Ingredients
Scale
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
Instructions
- 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.
- Elevate the squash by generously massaging olive oil across the inner surfaces, sprinkling a delicate layer of salt and pepper to enhance natural flavors.
- 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.
- Meanwhile, awaken aromatics in a skillet by sautéing diced onions until translucent, then introducing minced garlic to infuse a fragrant base.
- Incorporate artichoke hearts and verdant spinach, stirring until leaves collapse and integrate seamlessly with the emerging filling.
- Craft a luxurious cream mixture by blending cream cheese, sour cream, Parmesan, and mozzarella, creating a velvety sauce punctuated with bright lemon juice.
- Liberate spaghetti squash strands using a fork, gently separating them while maintaining the shell’s structural integrity.
- Fold the creamy spinach-artichoke blend through the squash strands, ensuring every strand becomes enrobed in the rich mixture.
- Crown the stuffed squash with a final layer of mozzarella, then return to the oven for a final 12-15 minute transformation.
- 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