Description
Spinach and Artichoke Stuffed Spaghetti Squash blends Mediterranean flavors with comfort food elegance. Creamy cheese and tender vegetables nestle inside roasted squash strands for a delightful meal you’ll savor.
Ingredients
- 2 medium spaghetti squash, halved and seeded
- 5 oz (140 g) fresh spinach
- 1 can (14 oz) artichoke hearts, drained and chopped
- 4 oz (115 g) cream cheese, softened
- ½ cup (120 ml) sour cream or Greek yogurt
- ½ cup (50 g) grated Parmesan cheese
- 1 cup (100 g) shredded mozzarella cheese, divided
- 3 tbsps olive oil, divided
- 1 small onion, diced
- 3 garlic cloves, minced
- Salt and pepper, to taste
- ½ tsp red pepper flakes (optional)
- Juice of 1 lemon
Instructions
- Preparation: Wash spaghetti squash and slice lengthwise with a sharp knife, creating two even halves for the culinary masterpiece.
- Seasoning: Massage olive oil across inner surfaces, then sprinkle salt and pepper to amplify natural vegetable essence.
- Roasting: Place squash halves face-down on a rimmed baking sheet, roast at 400°F for 35-40 minutes until strands easily separate with a fork.
- Filling Creation: Sauté onions until translucent in a skillet, add garlic, then introduce artichoke hearts and spinach, stirring until leaves wilt and blend harmoniously.
- Cheese Fusion: Whisk cream cheese, sour cream, Parmesan, and mozzarella together, brightening the mixture with a splash of lemon juice to create a creamy sauce.
- Squash Transformation: Delicately separate squash strands using a fork, maintaining the shell’s structure while preparing for the filling.
- Combining Elements: Gently incorporate the spinach-artichoke mixture into the squash strands, ensuring complete and luxurious coating.
- Final Bake: Sprinkle additional mozzarella on top, return to oven for 12-15 minutes until cheese melts and edges turn golden brown.
- Serving: Remove from oven, let rest briefly, then garnish with optional fresh herbs and serve immediately as a vibrant, comforting dish.
Notes
Select High-Quality Squash: Choose a firm, heavy spaghetti squash with minimal blemishes to ensure the best texture and flavor profile.
Roast Carefully: Avoid overcooking by checking the squash at 35 minutes; perfectly roasted squash should yield tender, easy-to-separate strands without becoming mushy.
Drain Excess Moisture: Pat spinach and artichoke hearts dry before mixing to prevent watery filling that could make the dish soggy and dilute the creamy texture.
Customize Dietary Needs: Swap dairy components with vegan alternatives like cashew cream or nutritional yeast for lactose-free or plant-based versions, maintaining the dish’s rich, comforting essence.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 280
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 40 mg