Description
Satisfying spinach and artichoke stuffed spaghetti squash combines Mediterranean flavors with comforting textures. Green vegetables and creamy cheese create a wholesome meal you’ll savor with each delightful forkful.
Ingredients
Scale
- 2 spaghetti squashes
- 7 cups / 220 g fresh spinach
- 14 oz / 400 g canned artichokes (drained and chopped)
- 1 cup / 250 ml cream cheese (full fat)
- 1 cup / 120 g mozzarella (grated)
- 0.5 cup / 50 ml grated Parmesan cheese (or vegetarian hard cheese)
- 4 tbsps mayonnaise
- 2 tbsps olive oil (divided)
- 2 cloves garlic (minced)
Instructions
- Oven Preparation: Ignite the oven to a searing 200°C (400°F), establishing a perfect roasting atmosphere for the spaghetti squash.
- Squash Transformation: Slice the spaghetti squash lengthwise and excavate the inner seeds with a spoon, creating clean vessel-like halves.
- Initial Seasoning: Lavish the squash surfaces with olive oil and sprinkle salt, infusing fundamental flavor profiles into the vegetable’s natural essence.
- Roasting Phase: Position squash halves cut-side up on a baking sheet, allowing uniform heat penetration to tenderize the flesh for approximately 40 minutes until strands separate effortlessly.
- Filling Creation: While squash roasts, heat olive oil in a skillet and introduce minced garlic, then gently wilt spinach and sauté artichokes until moisture dissipates completely.
- Creamy Integration: Fold cream cheese into the vegetable mixture, melting smoothly over low heat, then incorporate mayonnaise, Parmesan, and mozzarella to develop a rich, cohesive filling.
- Squash Stranding: After cooling slightly, delicately fork the roasted squash flesh into spaghetti-like strands, maintaining the original shell structure.
- Filling Distribution: Generously spread the spinach-artichoke mixture across each squash half, ensuring comprehensive coverage and flavor balance.
- Final Baking: Sprinkle reserved Parmesan over stuffed halves and return to the oven for 20-25 minutes, allowing the top to transform into a golden, bubbling crust.
- Serving Presentation: Extract from oven, let rest momentarily, and serve warm, presenting a luxurious, vegetable-centered culinary creation.
Notes
- Squash Selection Tip: Choose firm, heavy spaghetti squash with vibrant, uniform color to ensure maximum flavor and texture.
- Oil Coating Technique: Generously coat squash interior with olive oil to prevent drying and enhance caramelization during roasting.
- Moisture Management: Completely evaporate spinach moisture to prevent watery filling and maintain creamy consistency.
- Cheese Melting Hack: Use low heat when incorporating cheeses to prevent separation and achieve smooth, velvety texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 360
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 70 mg