This Spinach and Artichoke Stuffed Spaghetti Squash is a fun and tasty dish! The spaghetti squash acts like a bowl, holding creamy spinach and artichoke filling that’s full of flavor.
I love how the squash gets all soft and cozy while the filling is cheesy and delicious. It’s a great way to feel like you are having a treat without the guilt! Yum!
Key Ingredients & Substitutions
Spaghetti Squash: This is the star of the dish, providing a great texture. If you can’t find spaghetti squash, try using butternut squash or zucchini as alternatives, though the texture will differ.
Spinach: Fresh spinach is best for this recipe, but frozen spinach can work too. If using frozen, make sure to thaw and drain excess water. Kale is another option, just chop it finely!
Artichoke Hearts: Canned artichokes are convenient here. If you prefer fresh, you could use fresh artichokes, but they’ll require more prep time. You might also swap them for roasted red peppers for a different flavor.
Cream Cheese & Sour Cream: For a lighter option, you can use Greek yogurt instead of sour cream. You can also try using low-fat cream cheese or Neufchâtel cheese for a healthier mix.
Cheeses: I love mixing mozzarella and Parmesan for creaminess and flavor. If you want a twist, consider using goat cheese or feta for a tangy taste, or a dairy-free cheese for a vegan version.
How Do You Roast Spaghetti Squash Perfectly?
Roasting spaghetti squash may seem tricky, but it’s all about the right approach. The goal is to cook it until tender, resulting in a delightful spaghetti-like texture.
- Preheat your oven to 400°F (200°C).
- Cut the squash in half lengthwise and scoop out the seeds thoroughly.
- Drizzle with olive oil and sprinkle with salt and pepper for added flavor.
- Place the squash cut-side down on a baking sheet lined with parchment paper. This helps with even cooking.
- Roast for 30-40 minutes until you can easily pierce the flesh with a fork. The time might vary depending on size, so keep an eye on it!
Let it cool a bit before scraping the strands out. You want those tasty strands to hold some structure for the filling!
How to Make Spinach and Artichoke Stuffed Spaghetti Squash
Ingredients You’ll Need:
For the Stuffed Squash:
- 1 medium spaghetti squash
- 1 cup fresh spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- Olive oil for drizzling
How Much Time Will You Need?
This delicious recipe takes about 10 minutes to prep and around 1 hour total, including 30-40 minutes for roasting the spaghetti squash and an additional 20-25 minutes for baking the stuffed squash. Easy to follow and totally worth the wait!
Step-by-Step Instructions:
1. Roast the Spaghetti Squash:
First, preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise, and scoop out the seeds. Drizzle the cut sides with a bit of olive oil and season with salt and black pepper. Place the squash cut-side down on a baking sheet and roast in the oven for about 30-40 minutes, or until it’s tender and easily pierced with a fork.
2. Prepare the Filling:
While the squash is roasting, let’s get the filling ready! In a large mixing bowl, combine the chopped spinach, drained artichoke hearts, softened cream cheese, sour cream, half of the shredded mozzarella, Parmesan cheese, minced garlic, onion powder, salt, black pepper, and crushed red pepper flakes if you like a little heat. Mix everything together until well combined and creamy.
3. Scrape and Stuff the Squash:
Once your squash is roasted and cool enough to handle, flip the halves over with the cut side up. Use a fork to gently scrape out some of the strands to create that lovely spaghetti-like texture, but leave some strands intact to hold up the shell. Take those scraped strands and fold them into your filling mixture.
4. Fill and Bake:
Now, spoon the filling back into each half of the spaghetti squash, heaping it up deliciously. Sprinkle the remaining mozzarella cheese over the tops of the stuffed squashes. Place them back into the oven and bake for another 20-25 minutes, or until the cheese is melty and golden brown.
5. Serve and Enjoy:
When the cheese is bubbly and the squash is beautifully golden, take it out of the oven and let it cool for a few minutes. Then, it’s ready to serve! Enjoy this hearty dish as a main meal or a delightful side to share with family and friends!
Can I Use a Different Type of Cheese?
Absolutely! If you prefer, you can substitute the mozzarella or Parmesan with other cheeses like cheddar or gouda. Just keep in mind that different cheeses can alter the flavor profile, so choose ones that complement spinach and artichokes well!
Can I Prepare the Filling in Advance?
Yes! You can prepare the filling up to a day ahead. Store it in an airtight container in the fridge. Just make sure to let it come to room temperature before stuffing it into the roasted spaghetti squash, and adjust baking time if necessary.
What If I Don’t Have Fresh Spinach?
No worries! You can use frozen spinach instead. Just be sure to thaw it completely and squeeze out excess moisture before adding it to the filling mixture to prevent sogginess.
How Do I Store Leftovers?
Store any leftover stuffed spaghetti squash in an airtight container in the fridge for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through, or microwave it in short intervals, checking to avoid overheating.
