Print

Easy Spinach and Artichoke Stuffed Spaghetti Squash Recipe

spinach and artichoke stuffed spaghetti squash - featured image
Print Recipe

This comforting spinach and artichoke stuffed spaghetti squash recipe combines creamy, cheesy goodness with light, wholesome ingredients. Perfect for family dinners or impressing guests, it’s naturally gluten-free and packed with veggies.

Ingredients

Scale
  • 1 medium-sized spaghetti squash (about 2 pounds)
  • 2 cups fresh spinach (or frozen spinach, thawed and squeezed)
  • 1 cup canned or jarred artichoke hearts, drained and chopped
  • 4 ounces cream cheese, softened
  • 1/4 cup sour cream (or Greek yogurt)
  • 1/4 cup freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: crushed red pepper flakes or shredded mozzarella

Instructions

  1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes, or until the flesh is tender and easily fluffed with a fork.
  2. While the squash is roasting, heat a skillet over medium heat and add a drizzle of olive oil. Add the minced garlic and sauté for about 30 seconds, until fragrant. Toss in the spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
  3. In a mixing bowl, combine the softened cream cheese, sour cream, grated Parmesan, and chopped artichoke hearts. Stir until smooth and creamy. Fold in the sautéed spinach and season with salt and pepper to taste.
  4. Once the spaghetti squash is roasted, flip the halves over and use a fork to fluff up the strands. Divide the creamy spinach and artichoke mixture evenly between the two halves, spreading it over the fluffed squash.
  5. Return the stuffed squash to the oven and bake for another 15 minutes, until the filling is hot and bubbly. For a golden top, broil for 2-3 minutes at the end.
  6. Let the squash cool for a few minutes before serving. Garnish with extra Parmesan or your favorite herbs if desired.

Notes

[‘Microwave the squash for a minute or two to soften the skin before slicing if needed.’, ‘Sprinkle breadcrumbs or crushed nuts on top before the final bake for added texture.’, ‘Make the filling ahead of time and store it in the fridge for up to 2 days.’]

Nutrition

Keywords: spinach, artichoke, spaghetti squash, gluten-free, healthy, vegetarian, comfort food

Find it online: https://cooltastes.com/easy-spinach-and-artichoke-stuffed-spaghetti-squash-recipe/