Sweet and savory, Spinach and Artichoke Stuffed Spaghetti Squash is a delightful dish that combines wholesome ingredients for a satisfying meal. This recipe is perfect for various occasions, whether you’re hosting a dinner party or looking for a healthy weeknight option. The unique blend of flavors and textures makes it a standout choice, ensuring everyone will love every bite.
Why You’ll Love This Recipe
- Easy to Prepare: With simple ingredients and straightforward steps, you can whip up this dish in no time.
- Flavorful and Satisfying: The combination of creamy cheese, fresh spinach, and artichokes creates a deliciously rich filling.
- Healthy Alternative: This recipe is lower in carbs compared to traditional pasta dishes while still being filling.
- Versatile for Any Meal: Serve it as a main dish or as a side; it pairs well with various proteins and salads.
- Vegetarian-Friendly: A great option for vegetarians, allowing them to enjoy hearty flavors without meat.
Tools and Preparation
To make the preparation process smooth, having the right tools on hand is essential. These tools will help you create the best Spinach and Artichoke Stuffed Spaghetti Squash.
Essential Tools and Equipment
- Baking sheet
- Knife
- Large pan
- Mixing bowl
- Measuring cups and spoons
Importance of Each Tool
- Baking sheet: Ensures even cooking of the spaghetti squash while roasting.
- Large pan: Perfect for sautéing veggies and combining your creamy filling without spilling.
- Mixing bowl: Helps in easily combining all the filling ingredients before stuffing the squash.
Ingredients
Sweet spaghetti squash stuffed with savory spinach and artichoke filling.
For the Stuffed Spaghetti Squash
- 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)
For Garnish
- 2 tablespoons fresh parsley, finely chopped
How to Make Spinach and Artichoke Stuffed Spaghetti Squash
Step 1: Preheat the Oven
Preheat your oven to 200C/400F. Cut each spaghetti squash in half lengthwise. Scoop out all seeds using a spoon. Brush each half with 1 tablespoon of olive oil, season with salt, then place them on a baking sheet cut side up. Roast in the preheated oven for about 40 minutes until tender.
Step 2: Sauté Garlic and Spinach
While the squash is roasting, heat remaining 1 tablespoon of olive oil in a large pan over medium heat. Add minced garlic and cook briefly for just a few seconds until fragrant. Next, add fresh spinach to the pan. Stir continuously until wilted and most liquid has evaporated.
Step 3: Combine Filling Ingredients
Add drained and chopped artichokes to the pan with spinach. Sauté for an additional minute before adding cream cheese. Let it melt over low heat while stirring until fully combined.
Step 4: Mix in Remaining Ingredients
Once off the heat, stir in mayonnaise, grated Parmesan cheese (reserve 2 tablespoons), and mozzarella until everything is well mixed together.
Step 5: Stuff Squash Halves
Evenly divide the creamy spinach and artichoke mixture among the roasted squash halves. Sprinkle with remaining Parmesan cheese on top. Return stuffed squash to the oven and bake for an additional 20-25 minutes or until filling is bubbly and golden brown on top.
Enjoy your delicious Spinach and Artichoke Stuffed Spaghetti Squash!
How to Serve Spinach and Artichoke Stuffed Spaghetti Squash
Spinach and Artichoke Stuffed Spaghetti Squash is a delicious and versatile dish that can be served in various ways. Whether you’re hosting a dinner party or enjoying a cozy family meal, these serving suggestions will elevate your dining experience.
Individual Bowls
- Serve each half of the stuffed spaghetti squash in individual bowls for a rustic presentation. Add a sprinkle of fresh herbs for color.
Garnish with Fresh Herbs
- Top the dish with freshly chopped parsley or basil to enhance the flavor and add a burst of freshness. This simple touch makes it visually appealing as well.
Pair with Garlic Bread
- Serve alongside warm garlic bread to complement the creamy filling. The crunchiness of the bread balances the soft texture of the squash.
Accompany with Salad
- A light mixed greens salad adds freshness to your meal. Toss in some cherry tomatoes, cucumbers, and a lemon vinaigrette for a crisp contrast.
Drizzle with Hot Sauce
- For those who enjoy a bit of heat, offer hot sauce on the side. A few drops can enhance the richness of the spinach and artichoke filling.
How to Perfect Spinach and Artichoke Stuffed Spaghetti Squash
To achieve the best results with your Spinach and Artichoke Stuffed Spaghetti Squash, consider these helpful tips:
- Use Fresh Ingredients – Fresh spinach and high-quality artichokes make a significant difference in flavor. Avoid canned spinach for optimal taste.
- Don’t Overcook – Be careful not to overcook the spaghetti squash when roasting. It should be tender but still hold its shape for stuffing.
- Customize Your Cheese – Feel free to experiment with different cheeses like feta or goat cheese for unique flavors that suit your palate.
- Add Protein – For added nutrition, consider mixing in cooked chicken or turkey into the filling. This can turn it into a heartier meal option.
Best Side Dishes for Spinach and Artichoke Stuffed Spaghetti Squash
When planning your meal, pairing side dishes with Spinach and Artichoke Stuffed Spaghetti Squash can enhance flavors and provide balance. Here are some excellent options:
- Roasted Vegetables – A mix of seasonal vegetables like carrots, zucchini, and bell peppers roasted until caramelized pairs well with this dish.
- Cauliflower Rice – Lightly seasoned cauliflower rice adds a low-carb option that complements the rich flavors of the stuffed squash.
- Creamy Coleslaw – A tangy coleslaw brings crunch and acidity, cutting through the creaminess of the spinach and artichoke filling.
- Quinoa Salad – A refreshing quinoa salad with diced cucumbers, tomatoes, and lemon dressing offers a nutritious side that’s both filling and tasty.
- Grilled Asparagus – Slightly charred asparagus drizzled with olive oil provides an elegant touch to your plate while adding vibrant color.
- Baked Sweet Potatoes – The sweetness of baked sweet potatoes contrasts beautifully with savory fillings, making them an excellent side dish choice.
Common Mistakes to Avoid
Avoiding common mistakes can enhance the flavor and texture of your Spinach and Artichoke Stuffed Spaghetti Squash. Here are some pitfalls to watch out for:
- Not Preheating the Oven: Skipping this step can lead to uneven cooking. Always preheat your oven to ensure the squash roasts perfectly.
- Choosing Unripe Squash: Using unripe spaghetti squash can result in a bland dish. Look for squashes that are firm and have a deep yellow color.
- Overcooking the Filling: Cooking the spinach and artichokes too long can make them mushy. Sauté just until the spinach wilts and then remove from heat.
- Skipping Seasoning: Forgetting to season the filling can leave your dish tasting flat. Always add salt and pepper to enhance flavors.
- Not Letting It Cool Before Serving: Cutting right into it when it’s hot can make serving messy. Allow it to cool for a few minutes for easier handling.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- It will last up to 3-4 days in the fridge.
Freezing Spinach and Artichoke Stuffed Spaghetti Squash
- Wrap each half tightly in plastic wrap or aluminum foil.
- Freeze for up to 2 months for best quality.
Reheating Spinach and Artichoke Stuffed Spaghetti Squash
- Oven: Preheat your oven to 180°C/350°F, cover with foil, and heat for about 20-25 minutes until warmed through.
- Microwave: Place on a microwave-safe plate, cover, and heat on medium power for 3-5 minutes, checking occasionally.
- Stovetop: Heat in a skillet over medium-low, stirring occasionally until warmed through, about 10 minutes.
Frequently Asked Questions
Can I use frozen spinach for Spinach and Artichoke Stuffed Spaghetti Squash?
Yes, you can use frozen spinach. Just make sure to thaw it completely and drain any excess water before adding it to the filling.
What is the best way to cut spaghetti squash?
Cutting spaghetti squash lengthwise is ideal. Use a sharp knife and be cautious as it can be tough.
How do I know when my spaghetti squash is done roasting?
The squash is done when it’s tender and easily pierced with a fork. The flesh should also pull away into strands easily.
Can I customize the filling of my Spinach and Artichoke Stuffed Spaghetti Squash?
Absolutely! Feel free to add other ingredients like cooked chicken or different cheeses based on your preferences.
What dishes pair well with Spinach and Artichoke Stuffed Spaghetti Squash?
This dish pairs well with a fresh salad or garlic bread for a complete meal experience.
Final Thoughts
Spinach and Artichoke Stuffed Spaghetti Squash is not only delicious but also versatile. You can customize it with various fillings or toppings based on your taste preferences. Give this recipe a try; it’s perfect for dinner or meal prep!
Spinach and Artichoke Stuffed Spaghetti Squash
Spinach and Artichoke Stuffed Spaghetti Squash is a deliciously unique dish that combines the wholesome goodness of spaghetti squash with a rich, creamy filling of spinach and artichokes. Perfect for any occasion—whether a cozy family dinner or an elegant gathering—this dish is sure to impress with its sweet and savory flavors. The low-carb aspect makes it an excellent alternative to traditional pasta dishes, allowing everyone to enjoy a satisfying meal without the guilt. Easy to prepare, this recipe is both vegetarian-friendly and versatile enough to serve as a main or side dish.
- Total Time: 1 hour 20 minutes
- Yield: Serves 4
Ingredients
- 2 spaghetti squashes
- 2 tbsp olive oil
- 220 g fresh spinach
- 400 g canned artichokes
- 250 ml cream cheese
- 4 tbsp mayonnaise
- 50 ml grated Parmesan cheese
- 120 g mozzarella cheese
Instructions
- Preheat your oven to 200C/400F. Halve the spaghetti squashes lengthwise, remove seeds, brush with olive oil, season with salt, and roast on a baking sheet for about 40 minutes until tender.
- While roasting, heat remaining olive oil in a large pan over medium heat. Add minced garlic, sauté briefly, then add spinach until wilted.
- Stir in chopped artichokes and sauté for another minute before adding cream cheese. Mix until melted.
- Remove from heat and fold in mayonnaise, Parmesan (reserve some), and mozzarella until fully combined.
- Stuff the roasted squash halves with the filling, top with remaining Parmesan, and return to the oven for an additional 20-25 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed half (approximately 300g)
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 60mg
Keywords: Use fresh ingredients for optimal flavor. Don’t overcook the squash; it should hold its shape. Customize your filling by adding proteins like chicken or different cheeses.
