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–+ servings

Spinach and Artichoke Stuffed Spaghetti Squash

A healthy and delicious dish featuring roasted spaghetti squash filled with a creamy spinach and artichoke mixture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: main dish, vegetarian
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Spaghetti Squash
  • 1 medium spaghetti squash halved lengthwise and seeds removed
Filling
  • 2 cups fresh spinach chopped
  • 1 cup artichoke hearts canned or frozen, drained and chopped
  • 1 cup cream cheese softened
  • 1/2 cup sour cream
  • 1/2 cup parmesan cheese grated
  • 1/2 cup mozzarella cheese shredded
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional

Method
 

Prepare the Spaghetti Squash
  1. Preheat the oven to 400°F (200°C).
  2. Place the halved spaghetti squash cut-side down on a baking sheet.
  3. Roast in the oven for 30-35 minutes, or until the flesh is tender.
Make the Filling
  1. In a mixing bowl, combine the chopped spinach, artichoke hearts, cream cheese, sour cream, parmesan cheese, mozzarella cheese, minced garlic, salt, black pepper, and red pepper flakes.
  2. Mix until well combined.
Stuff the Squash
  1. Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands.
  2. Mix the spaghetti squash strands with the filling mixture.
  3. Spoon the filling back into the squash halves.
Bake the Stuffed Squash
  1. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until the filling is heated through and slightly golden.
  2. Remove from the oven and let cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 18gProtein: 12gFat: 24gSaturated Fat: 12gFiber: 5gSugar: 3g

Notes

This dish can be made ahead of time and reheated before serving. You can also add cooked chicken or other vegetables to the filling for added protein and flavor.

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