Spinach and Artichoke Stuffed Spaghetti Squash

Spinach and Artichoke Stuffed Spaghetti Squash is a delightful dish that brings a healthy twist to your dinner table. This recipe features sweet spaghetti squash filled with a creamy, savory spinach and artichoke mixture. Perfect for family gatherings or cozy nights in, this dish stands out with its comforting flavors and vibrant presentation.

Why You’ll Love This Recipe

• Flavorful Filling: The combination of spinach and artichokes creates a rich, satisfying taste that enhances the sweetness of the squash.
• Healthy Choice: Packed with nutrients, this dish is low in carbs and high in fiber—perfect for those seeking a nutritious meal.
• Easy to Prepare: With simple steps and minimal prep time, you can whip this up even on busy weeknights.
• Versatile Dish: Ideal as a main course or side dish, it pairs well with various proteins like chicken or turkey.
• Make Ahead Option: You can prepare the filling in advance and stuff the squash just before baking, making it great for meal prep.

Tools and Preparation

Preparation is key to enjoying this delicious dish. Having the right tools will make your cooking experience smoother and more enjoyable.

Essential Tools and Equipment

• Baking sheet
• Chef’s knife
• Large pan
• Spoon for scooping

Importance of Each Tool

• Baking sheet: Essential for roasting the spaghetti squash evenly, ensuring it cooks properly.
• Chef’s knife: A good chef’s knife allows for precise cutting of squash and chopping of vegetables, making prep easier.
• Large pan: This is perfect for sautéing the garlic, spinach, and artichokes together seamlessly.

Ingredients

Sweet spaghetti squash stuffed with savoury spinach and artichoke filling.

For the Squash

• 2 spaghetti squashes
• 2 tbsp olive oil (divided)

For the Filling

• 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)

How to Make Spinach and Artichoke Stuffed Spaghetti Squash

Step 1: Preheat the Oven

Preheat the oven to 200C/400F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the surface with 1 tbsp of olive oil, season with salt. Place on a baking sheet cut side up and roast in the preheated oven for about 40 minutes.

Step 2: Sauté Garlic and Spinach

While the squash roasts, heat 1 tbsp of olive oil in a large pan over medium heat. Add minced garlic and cook briefly until fragrant—about 30 seconds. Then add fresh spinach, stirring until wilted and any liquid evaporates.

Step 3: Mix in Artichokes and Cream Cheese

Add drained, chopped artichokes to the pan. Sauté for another minute before adding cream cheese. Stir over low heat until melted and combined smoothly.

Step 4: Combine Remaining Ingredients

Remove from heat. Stir in mayonnaise, grated Parmesan cheese (reserve 2 tbsp), and mozzarella until well mixed together.

Step 5: Stuff the Squash

Evenly divide the filling mixture among the roasted spaghetti squash halves. Sprinkle with remaining Parmesan cheese. Return to oven to bake for another 20-25 minutes or until filling is bubbly and golden on top.

Enjoy your Spinach and Artichoke Stuffed Spaghetti Squash as a delicious dinner option!

How to Serve Spinach and Artichoke Stuffed Spaghetti Squash

Serving Spinach and Artichoke Stuffed Spaghetti Squash is a delightful way to impress your guests or enjoy a cozy meal at home. The creamy filling pairs beautifully with various accompaniments, enhancing the overall dining experience.

Pair with a Fresh Salad

• A crisp green salad with a light vinaigrette adds freshness to the rich flavors of the stuffed squash.

Serve with Garlic Bread

• Warm, toasted garlic bread provides a crunchy complement to the soft texture of the spaghetti squash.

Accompany with Roasted Vegetables

• A medley of seasonal roasted vegetables brings color and nutrition to your plate, balancing the meal.

Add a Side of Quinoa

• Fluffy quinoa serves as a healthy grain option, adding protein and fiber to your meal while soaking up any extra filling.

Offer a Creamy Dip

• A side of hummus or tzatziki can be great for dipping leftover squash or veggies, enhancing flavor diversity.

Garnish with Fresh Herbs

• Fresh herbs like basil or parsley sprinkled on top can elevate presentation and add an aromatic touch to each serving.

How to Perfect Spinach and Artichoke Stuffed Spaghetti Squash

Perfecting your Spinach and Artichoke Stuffed Spaghetti Squash will elevate this dish to new heights. Follow these tips for an amazing outcome.

• Choose ripe squashes: Look for firm, unblemished spaghetti squashes that feel heavy for their size. This ensures optimal sweetness and texture.

• Season well: Don’t skimp on seasonings! A little salt, pepper, and even some red pepper flakes can enhance flavor significantly.

• Keep it creamy: Ensure your cream cheese is at room temperature before mixing. This allows for easier blending into the filling.

• Don’t rush roasting: Make sure you roast the squash until it’s tender. This step is crucial for achieving the perfect texture.

• Experiment with cheeses: Feel free to mix different cheeses in the filling for varied flavors—try adding feta or goat cheese for a tangy twist.

• Check doneness: Bake until golden brown on top; this indicates that the filling is bubbly and ready to serve.

Best Side Dishes for Spinach and Artichoke Stuffed Spaghetti Squash

Complementing your Spinach and Artichoke Stuffed Spaghetti Squash with sides can create a satisfying meal. Here are some delicious options:

1. Garlic Roasted Potatoes: Crispy on the outside and fluffy on the inside, these potatoes add heartiness to your plate.

2. Steamed Asparagus: Lightly steamed asparagus provides crunch and vibrant color, making it an elegant pairing.

3. Mediterranean Couscous: Flavored with olives, cherry tomatoes, and herbs, this dish offers a refreshing contrast to the rich stuffing.

4. Zucchini Noodles: A light alternative that adds more vegetables while keeping the meal low-calorie and nutritious.

5. Cauliflower Rice: An excellent low-carb option that absorbs flavors well, serving as a great base for any sauce or dip.

6. Balsamic Glazed Brussels Sprouts: The sweet-tangy glaze enhances these sprouts’ natural bitterness, making them irresistible alongside squash.

7. Simple Cucumber Salad: Cool cucumbers dressed in vinegar offer a refreshing bite that balances out the creamy stuffing nicely.

8. Carrot Sticks with Hummus: Crunchy carrot sticks paired with hummus provide a fun finger-food aspect that’s perfect as an appetizer or side.

Common Mistakes to Avoid

Avoiding common mistakes can elevate your cooking experience. Here are some key errors to watch for while making Spinach and Artichoke Stuffed Spaghetti Squash.

• Skipping the Roasting Step: Not roasting the spaghetti squash enough can lead to a watery filling. Ensure you roast it until tender, allowing the flavors to develop.

• Overcooking the Spinach: Cooking spinach too long can make it mushy and lose nutrients. Sauté just until wilted to maintain its vibrant color and texture.

• Not Draining the Artichokes: Failing to drain canned artichokes thoroughly can add extra moisture to your filling. Always drain and pat them dry before using.

• Using Cold Cream Cheese: Adding cold cream cheese can create lumps in your mixture. Soften it at room temperature or warm it slightly before mixing.

• Ignoring Seasoning: Underseasoning can lead to bland flavors in your dish. Taste as you go, adjusting with salt and pepper as needed.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keep in the fridge for up to 3-4 days.

Freezing Spinach and Artichoke Stuffed Spaghetti Squash

• Use freezer-safe containers or bags.
• Can be frozen for up to 2-3 months; ensure it’s fully cooled before freezing.

Reheating Spinach and Artichoke Stuffed Spaghetti Squash

• Oven: Preheat to 175°C (350°F) and bake for about 15-20 minutes until heated through.
• Microwave: Place on a microwave-safe plate, cover loosely, and heat for 2-3 minutes or until warm.
• Stovetop: Heat on medium-low in a skillet, stirring occasionally until warmed throughout.

Frequently Asked Questions

Here are some common inquiries about making Spinach and Artichoke Stuffed Spaghetti Squash.

How do I know when my spaghetti squash is done roasting?

The squash should be tender when pierced with a fork. The flesh should easily pull apart into strands, indicating it’s ready for stuffing.

Can I make Spinach and Artichoke Stuffed Spaghetti Squash ahead of time?

Yes! You can prepare the filling in advance and stuff the squash just before baking. This saves time on busy days.

What can I use instead of cream cheese in this recipe?

You may substitute with vegan cream cheese or a cashew-based alternative for a dairy-free option while maintaining creaminess.

How do I store leftovers of Spinach and Artichoke Stuffed Spaghetti Squash?

Store leftovers in an airtight container in the refrigerator for up to four days or freeze them for longer storage.

Final Thoughts

Spinach and Artichoke Stuffed Spaghetti Squash offers a delightful combination of flavors that makes it perfect for dinner. It’s versatile enough that you can customize it by adding different cheeses or vegetables based on your preferences. We encourage you to try this delicious recipe!