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.
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
Instructions
1. Prepare the Spaghetti Squash
- Preheat the oven to 400°F (200°C).
- Halve the squash lengthwise and remove seeds.
- Brush with olive oil, season with salt and pepper.
- Roast cut-side down for 30-40 minutes until tender.
2. Make the Filling
- Heat olive oil in a skillet over medium heat.
- Sauté onion until translucent, about 5 minutes.
- Add garlic; cook 1 minute until fragrant.
- Stir in spinach until wilted.
- Add artichokes and cook 2 more minutes.
- Reduce heat; mix in cream cheese, Parmesan, lemon juice, garlic powder, salt, and pepper.
3. Assemble and Bake
- Use a fork to scrape squash into strands.
- Toss squash strands with the filling.
- Spoon mixture into squash shells; top with mozzarella.
- Bake 15-20 minutes until cheese is melted and bubbly.
4. Serve
- Let cool slightly before serving.
- 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
