Description
Spinach Artichoke Stuffed Squash is a creamy, cozy, and low-carb dish featuring roasted spaghetti squash filled with a luscious mixture of sautéed spinach, tangy artichokes, and a blend of creamy cheeses. This comforting recipe combines bold flavors with a wonderful cheesy crust, perfect for a wholesome and satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 medium Spaghetti Squash
- 1 tbsp Olive Oil
- 2 cloves Garlic, minced
- 2 cups Fresh Spinach
- 1 can (about 14 oz) Canned Artichokes, chopped
- 4 oz Cream Cheese
- 2 tbsp Mayonnaise
- 1/2 cup Parmesan Cheese
- 1/2 cup Mozzarella Cheese
- 1/4 cup Additional Parmesan Cheese (for topping)
- Salt, to taste
Instructions
- Preheat Oven: Set your oven to 200°C (400°F) to prepare for roasting the squash.
- Prepare the Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season with salt to enhance flavor.
- Roast the Squash: Place the squash halves cut side down on a baking sheet and roast for 40 minutes or until the flesh is tender and can be shredded easily with a fork.
- Sauté Aromatics and Spinach: Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add fresh spinach and sauté until just wilted, approximately 3-4 minutes.
- Add Artichokes: Stir in the chopped artichokes and cook for another minute to combine the flavors.
- Create Creamy Filling: Reduce heat to low and add the cream cheese to the skillet, stirring until melted. Mix in mayonnaise, Parmesan, and mozzarella cheeses until the mixture is smooth and creamy.
- Fill the Squash: Use a fork to shred the roasted squash flesh into strands. Fold the squash strands into the creamy filling mixture, then spoon the mixture back evenly into the squash halves, pressing slightly to fit all the filling.
- Add Topping and Bake: Sprinkle the reserved additional Parmesan cheese on top of the filled squash halves. Bake in the oven for an additional 20-25 minutes until the tops are bubbly and golden brown.
- Cool and Serve: Remove from the oven and let cool slightly before serving. Enjoy this comforting Spinach Artichoke Stuffed Squash warm.
Notes
- You can substitute kale or frozen spinach if fresh spinach is unavailable.
- Ricotta cheese can be used instead of cream cheese for a lighter filling.
- Greek yogurt is a healthier alternative to mayonnaise in the filling.
- For a vegan version, replace cheeses with nutritional yeast and dairy-free cream cheese.
- Be careful not to overcook the squash to maintain the perfect al dente texture that mimics pasta.
