Spinach and Artichoke Stuffed Spaghetti Squash

Sweet spaghetti squash stuffed with savoury spinach and artichoke filling. This Spinach and Artichoke Stuffed Spaghetti Squash recipe is a delightful dish that suits various occasions, from casual dinners to festive gatherings. Its unique combination of flavors and textures elevates the humble squash into a satisfying meal that everyone will enjoy.

Why You’ll Love This Recipe

• Delicious Flavor: The creamy filling of spinach and artichokes melds perfectly with the natural sweetness of the squash.
• Healthy Option: Packed with nutrients, this dish offers a healthy alternative to traditional stuffed pasta options.
• Easy to Prepare: With simple steps, this recipe is beginner-friendly and perfect for busy weeknights.
• Versatile Meal: Serve it as a main dish or a side; it pairs well with various proteins and salads.
• Make-Ahead Friendly: Prepare the filling ahead of time, making it easy to pop in the oven when you’re ready to eat.

Tools and Preparation

Before you start cooking, gather your tools. Having everything ready will make the process smooth.

Essential Tools and Equipment

• Baking sheet
• Large pan
• Knife
• Spoon for scooping
• Mixing bowl

Importance of Each Tool

• Baking sheet: Essential for roasting the spaghetti squash evenly in the oven.
• Large pan: Necessary for sautéing the garlic, spinach, and artichokes together without crowding.
• Knife: A sharp knife makes cutting through the spaghetti squash easier and safer.
• Mixing bowl: Ideal for combining all the filling ingredients thoroughly.

Ingredients

For the Spaghetti Squash

• 2 spaghetti squashes

For the Filling

• 2 tbsp olive oil (divided)
• 2 cloves garlic
• 220 g / 7 cups fresh spinach
• 400 g / 14 oz canned artichokes (drained and chopped)
• 250 ml / 1 cup cream cheese (full fat)
• 4 tbsp mayonnaise
• 50 ml / 1/2 cup grated Parmesan cheese (or vegetarian hard cheese)
• 120 g / 1 cup mozzarella (grated)

How to Make Spinach and Artichoke Stuffed Spaghetti Squash

Step 1: Preheat the Oven

Preheat your oven to 200C/400F. Cut each spaghetti squash in half lengthwise. Scoop out the seeds using a spoon. Brush each half with 1 tablespoon of olive oil and season lightly with salt. Place them cut side up on a baking sheet. Roast in the preheated oven for about 40 minutes until tender.

Step 2: Sauté Garlic and Spinach

While the squash is roasting, heat 1 tablespoon of olive oil in a large pan over medium heat.
* Add minced garlic to the pan.
* Cook briefly for about 30 seconds until fragrant.
* Add fresh spinach gradually, stirring until wilted. Allow any excess liquid to evaporate.

Step 3: Combine Filling Ingredients

Once the spinach has wilted:
* Add drained and chopped artichokes to the pan.
* Sauté for an additional minute.
* Lower heat, then add cream cheese, stirring until melted and combined.

Step 4: Mix in Remaining Ingredients

Remove from heat:
* Stir in mayonnaise, grated Parmesan cheese (reserve about 2 tablespoons), and mozzarella until well combined.

Step 5: Fill Squash Halves

Carefully divide the creamy mixture evenly among the roasted spaghetti squash halves. Sprinkle remaining Parmesan cheese on top of each filled half.

Step 6: Final Bake

Return to oven:
Bake for another 20-25 minutes or until filling is bubbly and golden brown on top.

Now you’re ready to serve your delicious Spinach and Artichoke Stuffed Spaghetti Squash! Enjoy every bite!

How to Serve Spinach and Artichoke Stuffed Spaghetti Squash

Serving your Spinach and Artichoke Stuffed Spaghetti Squash can elevate your dining experience. Here are some delightful ways to enjoy this dish:

With a Fresh Salad

• A crisp garden salad with mixed greens, cherry tomatoes, and a light vinaigrette complements the rich flavors of the stuffed squash.

Paired with Garlic Bread

• Serve slices of warm garlic bread on the side for a crunchy contrast that enhances the creamy filling.

As Part of a Buffet Spread

• This dish makes a great centerpiece for a buffet, allowing guests to serve themselves alongside other favorite dishes.

Topped with Fresh Herbs

• Garnishing with fresh basil or parsley adds a burst of color and freshness to each serving.

How to Perfect Spinach and Artichoke Stuffed Spaghetti Squash

To ensure your Spinach and Artichoke Stuffed Spaghetti Squash turns out perfectly every time, consider these helpful tips:

• Choose ripe squash: Select spaghetti squashes that are firm and free from blemishes for the best flavor and texture.
• Don’t rush the roasting: Allowing the squash to roast fully will enhance its natural sweetness and create the perfect base for stuffing.
• Use fresh spinach: Fresh spinach wilts down beautifully and provides a vibrant color compared to frozen varieties.
• Experiment with cheeses: Adding different cheeses like feta or goat cheese can give your filling a unique twist.
• Adjust seasoning as needed: Taste the filling before baking and adjust salt, pepper, or spices according to your preference.

Best Side Dishes for Spinach and Artichoke Stuffed Spaghetti Squash

Pairing side dishes with your Spinach and Artichoke Stuffed Spaghetti Squash can round out your meal. Here are some excellent options:

1. Roasted Vegetables: A mix of seasonal vegetables roasted until caramelized adds depth to your plate.
2. Quinoa Salad: A refreshing quinoa salad with cucumber, bell peppers, and lemon dressing offers a healthy grain option.
3. Steamed Broccoli: Lightly steamed broccoli is simple yet nutritious, providing a nice crunch alongside the creamy squash.
4. Cauliflower Rice: Serving cauliflower rice seasoned with herbs is a low-carb alternative that matches well with the dish.
5. Crispy Brussels Sprouts: Roasted Brussels sprouts bring an earthy flavor that pairs beautifully with the savory stuffing.
6. Grilled Asparagus: Lightly grilled asparagus drizzled with olive oil enhances the meal’s sophistication while adding vibrant color.

Common Mistakes to Avoid

Making Spinach and Artichoke Stuffed Spaghetti Squash can be a delightful experience, but it’s easy to make mistakes. Here are some common pitfalls to watch for:

• Overcooking the squash – Cooking the spaghetti squash for too long can make it mushy. Roast just until fork-tender for the best texture.
• Ignoring seasoning – Failing to season your filling adequately can lead to bland flavors. Don’t forget to taste and adjust the seasonings before stuffing.
• Skipping the moisture removal – Not allowing the spinach to wilt and removing excess moisture can make your filling watery. Always cook spinach until all liquid evaporates.
• Using low-quality cheese – Using subpar cheese may affect the creaminess of your filling. Opt for fresh, high-quality cheeses for better flavor and texture.
• Not preheating the oven – Baking in a non-preheated oven can lead to uneven cooking. Always preheat for consistent results.
• Rushing the cooling time – Cutting into the stuffed squash too soon can cause it to fall apart. Let it cool slightly before serving.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• They will last for up to 3 days in the refrigerator.

Freezing Spinach and Artichoke Stuffed Spaghetti Squash

• Wrap each half tightly in plastic wrap or use a freezer-safe container.
• It can be frozen for up to 3 months.

Reheating Spinach and Artichoke Stuffed Spaghetti Squash

• Oven – Preheat to 180C/350F, place in a baking dish covered with foil, and heat for about 20 minutes.
• Microwave – Place in a microwave-safe dish, cover, and heat on medium power for 2-3 minutes or until warm throughout.
• Stovetop – Heat in a skillet over medium heat, adding a splash of broth if necessary to prevent sticking; cover until heated through.

Frequently Asked Questions

Here are some common questions about making Spinach and Artichoke Stuffed Spaghetti Squash.

Can I use frozen spinach?

Yes! Frozen spinach is convenient; just make sure to thaw and drain it well before using.

How do I know when my spaghetti squash is done roasting?

The squash is done when it’s fork-tender and easily pulls away from the skin in strands.

What can I substitute for cream cheese?

You can use a plant-based cream cheese alternative or cottage cheese blended until smooth.

Can I add other vegetables?

Absolutely! Feel free to include bell peppers, mushrooms, or zucchini for added flavor and nutrition.

How do I prepare spaghetti squash?

Cut it in half lengthwise, scoop out seeds, brush with oil, season, and roast until tender.

Final Thoughts

This Spinach and Artichoke Stuffed Spaghetti Squash offers a deliciously creamy filling within sweet strands of squash. Its versatility allows for various customization options like adding more vegetables or changing up cheeses. Give this recipe a try; it’s sure to impress!