SPINACH AND ARTICHOKE STUFFED SPAGHETTI SQUASH

 Why You’ll Love This Recipe

• Low-Carb Alternative: Spaghetti squash serves as a nutritious substitute for pasta, reducing carbohydrates without compromising satisfaction.
• Rich and Creamy: The spinach and artichoke filling, enhanced with cream cheese and Parmesan, delivers a luscious, indulgent taste.
• Vegetarian-Friendly: This recipe caters to vegetarian diets while providing ample protein and fiber.
• Versatile Meal Option: Suitable as a main course or a hearty side dish, it pairs well with various proteins or salads.

Ingredients

• 1 medium spaghetti squash (about 4 pounds)
• 2 teaspoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 5 ounces fresh spinach
• 1 cup canned artichoke hearts, drained and chopped
• 3 ounces cream cheese (or 1/3 cup cashew cream for dairy-free option)
• ¼ cup grated Parmesan cheese (omit for dairy-free)
• ½ cup shredded mozzarella cheese (omit for dairy-free)
• Salt and pepper, to taste
• ½ teaspoon garlic powder
• 1 tablespoon lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Spaghetti Squash:
   • Preheat the oven to 400°F (200°C).
   • Carefully cut the spaghetti squash in half lengthwise and remove the seeds.
   • Brush the cut sides with olive oil and season with salt and pepper.
   • Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
2. Prepare the Filling:
   • In a large skillet over medium heat, add 2 teaspoons of olive oil.
   • Sauté the diced onion until translucent, about 5 minutes.
   • Add the minced garlic and cook for an additional minute until fragrant.
   • Stir in the fresh spinach and cook until wilted.
   • Add the chopped artichoke hearts and cook for another 2 minutes.
   • Reduce heat to low and mix in the cream cheese until melted and smooth.
   • Stir in the grated Parmesan cheese, lemon juice, garlic powder, salt, and pepper. Mix until well combined, then remove from heat.
3. Combine and Bake:
   • Once the spaghetti squash is cooked, use a fork to gently scrape the flesh, creating spaghetti-like strands.
   • Transfer the squash strands to the skillet with the spinach and artichoke mixture. Toss to combine evenly.
   • Spoon the mixture back into the empty squash shells.
   • Top with shredded mozzarella cheese.
   • Return the stuffed squash halves to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
4. Serve:
   • Remove from the oven and let cool slightly before serving.
   • Garnish with additional Parmesan cheese or fresh herbs if desired.

Servings and Timing

• Servings: This recipe yields 4 servings.
• Preparation Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour

Variations

• Add Protein: Incorporate cooked chicken, shrimp, or white beans into the filling for added protein.
• Dairy-Free Option: Substitute cream cheese with cashew cream and use dairy-free cheese alternatives.
• Additional Vegetables: Include sautéed mushrooms, bell peppers, or sun-dried tomatoes for extra flavor and nutrition.

Storage/Reheating

• Storage: Allow leftovers to cool completely, then store in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes until warmed through, or microwave on medium power until heated evenly.

FAQs

What is spaghetti squash, and how does it taste?

Spaghetti squash is a type of winter squash that, when cooked, has flesh that separates into strands resembling spaghetti. It has a mildly sweet flavor and a slightly crunchy texture.

Can I prepare this dish in advance?

Yes, you can prepare the filling and roast the squash ahead of time. Store them separately in the refrigerator and assemble just before baking.

Is this recipe suitable for a keto diet?

This recipe is relatively low in carbohydrates, but spaghetti squash does contain some carbs. It’s best to check your daily carb allowance to ensure it fits into your keto plan.

Can I freeze the leftovers?

While it’s possible to freeze leftovers, the texture of the squash may become watery upon thawing. For best results, consume within a few days of preparation.

What can I use as a substitute for artichoke hearts?

SPINACH AND ARTICHOKE STUFFED SPAGHETTI SQUASH

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• Author: Isabella
• Total Time: 1 hour
• Yield: 4 servings
• Diet: Vegetarian

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Description

Spinach and Artichoke Stuffed Spaghetti Squash is a creamy, low-carb vegetarian dish featuring roasted spaghetti squash filled with a rich spinach and artichoke mixture, perfect for healthy weeknight dinners or special occasions.

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Ingredients

• 1 medium spaghetti squash (about 4 pounds)
• 2 tsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 5 oz fresh spinach
• 1 cup canned artichoke hearts, drained and chopped
• 3 oz cream cheese (or 1/3 cup cashew cream for dairy-free option)
• ¼ cup grated Parmesan cheese (omit for dairy-free)
• ½ cup shredded mozzarella cheese (omit for dairy-free)
• Salt and pepper, to taste
• ½ tsp garlic powder
• 1 tbsp lemon juice

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Instructions

1. Prepare the Spaghetti Squash

1. Preheat the oven to 400°F (200°C).
2. Halve the squash lengthwise and remove seeds.
3. Brush with olive oil, season with salt and pepper.
4. Roast cut-side down for 30-40 minutes until tender.

2. Make the Filling

1. Heat olive oil in a skillet over medium heat.
2. Sauté onion until translucent, about 5 minutes.
3. Add garlic; cook 1 minute until fragrant.
4. Stir in spinach until wilted.
5. Add artichokes and cook 2 more minutes.
6. Reduce heat; mix in cream cheese, Parmesan, lemon juice, garlic powder, salt, and pepper.

3. Assemble and Bake

1. Use a fork to scrape squash into strands.
2. Toss squash strands with the filling.
3. Spoon mixture into squash shells; top with mozzarella.
4. Bake 15-20 minutes until cheese is melted and bubbly.

4. Serve

1. Let cool slightly before serving.
2. Garnish with Parmesan or fresh herbs if desired.

Notes

• Dairy-Free Option: Substitute cream cheese and mozzarella with plant-based alternatives.
• Protein Add-Ons: Cooked chicken, shrimp, or white beans pair well with the filling.
• Vegetable Variations: Add mushrooms, sun-dried tomatoes, or bell peppers for extra flavor.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Roasting and Baking
• Cuisine: American