Spinach Artichoke Stuffed Spaghetti Squash

Introduction

Spinach Artichoke Stuffed Spaghetti Squash is a delightful dish that brings together the earthy flavors of spinach and artichokes with the unique texture of spaghetti squash. This recipe not only offers a delicious way to enjoy vegetables but also serves as a low-carb alternative to traditional pasta. Perfect for a healthy dinner or as a side dish, this meal is satisfying, flavorful, and packed with nutrients.

Detailed Ingredients with measures

Spaghetti squash – 1 medium-sized
Fresh spinach – 4 cups
Artichoke hearts – 1 can (14 oz), drained and chopped
Cream cheese – 4 oz, softened
Greek yogurt – 1/2 cup
Parmesan cheese – 1/2 cup, grated
Garlic – 2 cloves, minced
Salt – 1/2 teaspoon
Pepper – 1/4 teaspoon
Red pepper flakes – 1/4 teaspoon (optional)
Olive oil – 1 tablespoon

Prep Time

20 minutes

Cook Time, Total Time, Yield

Cook Time: 40 minutes
Total Time: 1 hour
Yield: 4 servings

Detailed Directions and Instructions

Step 1: Prepare the Squash

Start by preheating your oven to 400°F (200°C). Cut a spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with salt and pepper.

Step 2: Roast the Squash

Place the squash halves cut side down on a baking sheet and roast in the preheated oven for 40-45 minutes, or until the flesh is tender when pierced with a fork.

Step 3: Prepare the Filling

While the squash is roasting, in a skillet over medium heat, melt some butter and add minced garlic. Sauté until fragrant. Then, add fresh spinach, stirring until wilted.

Step 4: Mix in Artichokes and Cheese

Chop canned artichoke hearts and add them along with cream cheese, shredded mozzarella, and grated Parmesan to the skillet. Stir until well combined and creamy.

Step 5: Combine Filling with Spaghetti Squash

Once the squash is cooked, use a fork to scrape the flesh into strands. Mix the spaghetti squash strands with the spinach and artichoke filling until evenly coated.

Step 6: Fill the Squash Halves

Spoon the mixture back into the empty squash halves, packing them gently.

Step 7: Top with Cheese and Bake

Sprinkle additional mozzarella and Parmesan cheese on top of the filled squash halves. Return to the oven and bake for another 15-20 minutes, until the cheese is bubbly and golden.

Step 8: Serve

Remove from the oven, let cool for a few minutes, then serve warm.

Notes

Note 1: Squash Selection

Choose a firm and heavy spaghetti squash with a uniform yellow color.

Note 2: Alternative Ingredients

Feel free to use frozen spinach, simply thaw and drain it before adding to the filling.

Note 3: Variations

You can add cooked chicken or sausage for additional protein.

Note 4: Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Note 5: Reheating

Reheat in the microwave or oven until heated through.

Cook techniques

Roasting Spaghetti Squash

Roasting spaghetti squash enhances its natural sweetness and gives it a tender texture, making it an excellent base for stuffing.

Preparing the Filling

Mixing the filling ingredients, including spinach and artichokes, creates a delicious and creamy mixture that pairs perfectly with the spaghetti squash.

Baking the Stuffed Squash

Baking the stuffed spaghetti squash allows all the flavors to meld together while ensuring the filling is heated through and the squash is tender.

FAQ

Can I use fresh spinach instead of frozen?

Yes, fresh spinach can be used; just be sure to sauté it until wilted before combining it with the other filling ingredients.

How do I know when the spaghetti squash is done cooking?

The squash is done when it is tender and can be easily scraped with a fork to create spaghetti-like strands.

Can I prepare this dish in advance?

Yes, you can prepare the filling ahead of time and stuff the squash just before baking for a quicker meal.

What can I substitute for artichokes?

If you do not have artichokes, consider using chopped mushrooms or another vegetable that you enjoy.

Is this dish gluten-free?

Yes, this dish is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.

Conclusion

The Spinach Artichoke Stuffed Spaghetti Squash is a delicious and nutritious dish that seamlessly combines the flavors of creamy spinach and artichoke with the unique texture of spaghetti squash. This recipe is not only a great way to enjoy low-carb eating but also serves as a perfect crowd-pleaser for gatherings, providing a hearty and satisfying meal that everyone can enjoy.

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