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Creamy Spinach Artichoke Stuffed Spaghetti Squash

spinach artichoke stuffed spaghetti squash - featured image
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A comforting and nourishing dish featuring tender spaghetti squash stuffed with a creamy spinach artichoke filling, topped with bubbling cheese.

Ingredients

Scale
  • 2 medium spaghetti squash, halved and seeds removed
  • Olive oil, for roasting
  • Salt and pepper, to season
  • 4 cups fresh spinach, chopped (or frozen spinach, thawed and drained)
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 3 cloves garlic, minced
  • 8 oz cream cheese, softened
  • 1/2 cup Greek yogurt (or sour cream)
  • 1/2 cup Parmesan cheese, grated (plus extra for topping)
  • 1 cup shredded mozzarella
  • Red pepper flakes, optional

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Drizzle the spaghetti squash halves with olive oil and season generously with salt and pepper. Place them cut-side down on the baking sheet and roast for 40-50 minutes, or until the squash is tender and pulls apart easily with a fork.
  3. While the squash is roasting, heat a large skillet over medium heat. Add a drizzle of olive oil, then sauté the minced garlic until fragrant (about 1 minute).
  4. Add the chopped spinach and artichoke hearts to the skillet. Cook until the spinach is wilted and the mixture is heated through, about 5 minutes. Remove from heat.
  5. In a mixing bowl, combine the cream cheese, Greek yogurt, Parmesan cheese, and a pinch of red pepper flakes. Stir until smooth and creamy.
  6. Add the spinach and artichoke mixture to the bowl and mix until fully incorporated.
  7. Once the squash is done roasting, flip them over and use a fork to gently loosen the strands. Leave the squash in the shells—these will act as your serving boats.
  8. Spoon the spinach artichoke mixture into each squash half, spreading it evenly. Sprinkle shredded mozzarella on top.
  9. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  10. Remove from the oven and let cool slightly before serving.

Notes

[‘Cutting spaghetti squash can be tricky; use a sharp knife and cut slowly. Microwave for 2 minutes if too tough.’, ‘For extra caramelization, drizzle honey or maple syrup before roasting.’, ‘If using frozen spinach, squeeze out excess water to prevent a soggy filling.’, ‘Broil the squash for 1-2 minutes after baking for a golden-brown topping.’, ‘Prep the filling ahead of time and store in the fridge for convenience.’]

Nutrition

Keywords: spaghetti squash, spinach artichoke, stuffed squash, healthy comfort food, gluten-free, vegetarian

Find it online: https://bitematrix.com/creamy-spinach-artichoke-stuffed-spaghetti-squash-recipe/