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SPINACH AND ARTICHOKE STUFFED SPAGHETTI SQUASH

SPINACH AND ARTICHOKE STUFFED SPAGHETTI SQUASH centered hero view, clean and uncluttered
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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

  1. 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.
  2. Bake squash for 40-50 minutes until tender.
  3. 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.
  4. Remove pan from heat and stir in chopped artichokes, cream cheese, mayonnaise, Parmesan cheese, and half of the mozzarella.
  5. Once squash is done, use a fork to scrape spaghetti strands into the spinach mixture and combine well.
  6. Stuff the squash halves with the filling and sprinkle remaining mozzarella on top.
  7. Return to oven and bake for an additional 15-20 minutes until cheese is melted and bubbly.
  8. 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

Nutrition

Find it online: https://www.amgroyal.com/spinach-artichoke-stuffed-spaghetti-squash/