This creamy spinach and artichoke stuffed spaghetti squash is a fun and healthy way to enjoy your veggies. The squash becomes a cozy bowl filled with cheesy goodness!
Plus, who doesn’t love a dish that lets you eat the container? I could munch on this all day long! Get ready for a tasty twist on a classic favorite!
Key Ingredients & Substitutions
Spaghetti Squash: This is the star of the dish! When cooked, it has a lovely texture that mimics pasta. If you can’t find spaghetti squash, consider zucchini as an alternative. Just be careful as it cooks faster!
Spinach: Frozen spinach is a great time-saver, just make sure to thaw and drain it well. You can also use fresh spinach. Sauté it briefly until wilted before adding it to the mix.
Artichoke Hearts: Canned artichokes work nicely here. If you’re feeling adventurous, fresh artichokes are a wonderful choice, although they require more prep. A mix of olives can also add a unique flavor!
Cream Cheese: I love using cream cheese for its creamy texture, but you can substitute it with ricotta or a dairy-free cream cheese for a lighter option.
Sour Cream or Greek Yogurt: Either will add creaminess to the stuffing. I often use Greek yogurt for a healthier option with extra protein. It’s a great swap!
How Do You Roast Spaghetti Squash Perfectly?
Roasting is key to achieving tender strands of squash that you can fluff with a fork. Follow these steps:
- Cut the squash lengthwise. This allows the heat to penetrate evenly.
- Scoop out the seeds. This step is essential for keeping the squash from becoming too watery.
- Drizzle with olive oil, then season with salt and pepper. This adds flavor and helps caramelize the outside.
- Roast cut-side down. This creates steam and cooks the flesh perfectly. Don’t forget the parchment paper to prevent sticking!
- Let it cool before scraping. This makes it easier to handle and maintains its shape for stuffing.
With these tips, you’ll have beautifully roasted spaghetti squash ready for your delicious stuffing! Enjoy cooking!
Creamy Spinach and Artichoke Stuffed Spaghetti Squash
Ingredients You’ll Need:
For the Stuffed Squash:
- 1 medium spaghetti squash (about 3-4 pounds)
- 1 cup frozen chopped spinach, thawed and drained
- 1 cup canned artichoke hearts, drained and chopped
- 4 oz cream cheese, softened
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- 2 cloves garlic, minced
- 1/4 cup chopped green onions or shallots
- 1 tbsp olive oil
- Salt and pepper, to taste
- Optional: pinch of red pepper flakes or a squeeze of lemon juice for brightness
How Much Time Will You Need?
This delicious recipe requires about 15 minutes of prep time and 50-60 minutes of cooking time. You’ll spend time roasting the squash, mixing the creamy filling, and baking until bubbly and golden. The result? A delectable meal that tastes as good as it looks!
Step-by-Step Instructions:
1. Prepping the Squash:
Start by preheating your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Be careful with your knife and watch your fingers!
2. Seasoning the Squash:
Drizzle some olive oil on the cut sides of the squash and sprinkle with salt and pepper. This gives it flavor and helps it roast well.
3. Roasting the Squash:
Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the oven for 35-45 minutes, or until the flesh is tender and can be easily shredded with a fork.
4. Making the Filling:
While the squash is baking, grab a bowl and combine the softened cream cheese, sour cream (or Greek yogurt), grated Parmesan, 3/4 cup of the mozzarella, minced garlic, chopped green onions, drained spinach, and chopped artichokes. Mix everything together thoroughly and season to taste with salt, pepper, and optional red pepper flakes or lemon juice.
5. Fluffing the Squash:
Once the squash is out of the oven and cool enough to handle, flip it over and use a fork to scrape out the spaghetti squash strands, leaving a small border of squash flesh intact to hold its shape. It’s like making spaghetti, but for this recipe!
6. Stuffing the Squash:
Take some of the scraped squash strands and mix them into your creamy filling. Then, spoon the mixture evenly back into the two squash halves, packing it in lightly.
7. Topping with Cheese:
Sprinkle the remaining mozzarella cheese over the top of each stuffed squash half for that delicious cheesy crust.
8. Baking the Stuffed Squash:
Lower the oven temperature to 375°F (190°C) and return the stuffed squash halves to the oven. Bake for about 15 minutes, or until the cheese is melted and bubbly, creating a beautiful golden crust.
9. Cooling and Serving:
Once done, remove the squash from the oven and let it cool for a few minutes. Serve warm, and enjoy your cheesy, veggie-packed creation!
Dig in and savor the flavors of this hearty dish! It’s a delightful way to get your veggies in while enjoying something scrumptious.
FAQ for Creamy Spinach and Artichoke Stuffed Spaghetti Squash
Can I Use a Different Type of Squash?
Yes! While spaghetti squash is best for this recipe due to its unique texture, you can use zucchini or butternut squash. Just keep in mind that cooking times may vary, especially with zucchini, which cooks faster.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in the microwave or warm gently in the oven until heated through. You can add a splash of cream or broth to refresh the filling if it seems dry.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the filling a day in advance and keep it covered in the fridge. Roast the squash the night before, then stuff and bake it the next day for fresh, warm servings!
What Can I Substitute for Cream Cheese?
If you’re looking for alternatives, ricotta cheese or dairy-free cream cheese work well. For a lighter option, use Greek yogurt or mascarpone for a creamy texture without loads of calories.
