Spinach and Artichoke Stuffed Spaghetti Squash
This dish features roasted spaghetti squash filled with a creamy mixture of spinach, artichokes, and cheeses, creating a delicious and healthy main course.
Ingredients
- 1 medium spaghetti squash
- 1 cup fresh spinach finely chopped
- 1 can 14 oz artichoke hearts, drained and roughly chopped
- 1 cup cream cheese softened to room temperature
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic finely minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes optional
- 1 tablespoon olive oil
- fresh parsley finely chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the inside with olive oil and season with salt and black pepper.
- Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes.
- In a bowl, combine spinach, artichokes, cream cheese, mozzarella, Parmesan, garlic, salt, black pepper, and red pepper flakes.
- Once roasted, scrape the squash insides to create strands and mix with the filling.
- Spoon the filling back into the squash halves and pack it evenly.
- Bake for another 15-20 minutes until heated through and slightly golden.
- Sprinkle with parsley before serving.
Notes
For a cheesier finish, sprinkle additional cheese on top before the final bake.