Description
Delight in Spinach and Artichoke Stuffed Spaghetti Squash filled with creamy goodness! Try this flavorful recipe today for an easy dinner option!
Ingredients
Scale
- 2 spaghetti squashes
- 2 tbsp olive oil
- 2 cloves garlic
- 7 cups fresh spinach
- 14 oz canned artichokes (drained and chopped)
- 1 cup cream cheese
- 4 tbsp mayonnaise
- 1/2 cup grated Parmesan cheese (or vegetarian hard cheese)
- 1 cup mozzarella cheese (grated)
Instructions
- Preheat your oven to 200C/400F. Halve each spaghetti squash lengthwise, scoop out seeds, brush with olive oil, season with salt, and roast cut-side up on a baking sheet for about 40 minutes.
- In a large pan over medium heat, warm 1 tbsp olive oil. Sauté minced garlic for 30 seconds, then add spinach until wilted.
- Stir in drained artichokes and sauté for another minute. Lower heat, add cream cheese, and stir until melted.
- Remove from heat; mix in mayonnaise, grated Parmesan (reserve some), and mozzarella.
- Stuff the roasted squash halves with the mixture, sprinkle with reserved Parmesan, and bake for an additional 20-25 minutes until golden brown.
Nutrition
- Serving Size: 1 stuffed squash half (275g)
- Calories: 415
- Sugar: 4g
- Sodium: 560mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 56mg