Spinach Artichoke Stuffed Spaghetti Squash
A healthy and flavorful Spinach Artichoke Stuffed Spaghetti Squash recipe, featuring roasted spaghetti squash filled with a creamy spinach and artichoke mixture. This low-carb, gluten-free dish is perfect as a main or a side.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 cups fresh spinach (roughly chopped)
- 1 cup artichoke hearts (canned or frozen, drained and chopped)
- 1/2 cup cream cheese (softened)
- 1/4 cup Greek yogurt (or sour cream)
- 1/2 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 2 cloves garlic (minced)
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon fresh parsley (chopped, for garnish)
Instructions
- Prepare the spaghetti squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with salt and pepper. Place the halves cut-side down on a baking sheet and roast for 30-40 minutes, or until the squash is tender and easily shreds with a fork. Let it cool slightly.
- Make the spinach-artichoke filling: While the squash is roasting, heat a large pan over medium heat. Add the chopped spinach and cook for 1-2 minutes until wilted. Add the garlic and cook for another 30 seconds until fragrant. Remove from heat and set aside to cool.
- Prepare the filling: In a large bowl, combine the wilted spinach, chopped artichokes, cream cheese, Greek yogurt, Parmesan cheese, mozzarella cheese, and red pepper flakes (if using). Stir until well combined and creamy.
- Stuff the spaghetti squash: Once the spaghetti squash is cool enough to handle, use a fork to gently shred the flesh into spaghetti-like strands. Place the shredded squash in a large bowl and mix with the spinach-artichoke filling. Stuff the mixture back into the hollowed-out squash halves.
- Bake: Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes, until the filling is heated through and the cheese is melted.
- Serve: Garnish with fresh parsley and serve warm.
Notes
- You can make this recipe ahead of time and refrigerate it, then bake it just before serving.
- For a dairy-free version, use a dairy-free cream cheese and non-dairy yogurt.
- If you prefer, you can add a sprinkle of extra Parmesan or mozzarella cheese on top before the final bake.
