This tasty dish features spaghetti squash, stuffed with a creamy blend of spinach and artichokes. It’s a fun twist on dinner that’s satisfying and light!
Making this dish feels like you’re playing chef! I love how the squash becomes the bowl. Plus, leftovers are great for lunch the next day—if there are any left! 😄
Key Ingredients & Substitutions
Spaghetti Squash: This is the star! You can also use acorn squash for a similar taste and texture. If you’re not a fan of squash, consider using bell peppers as an alternative vessel for the filling.
Frozen Spinach: I recommend using frozen spinach that’s thawed and drained well. If fresh is available, you can use around 6 ounces of wilted fresh spinach. Just be mindful of moisture!
Artichoke Hearts: Marinated artichokes add flavor, but canned artichokes work too. If you want to skip artichokes altogether, try using roasted red peppers for a different twist.
Cheese: Cream cheese, sour cream, and Parmesan create a creamy filling, but you can substitute Greek yogurt for sour cream if you prefer a tangy kick. Adjust the cheese based on your taste—adding more mozzarella or a bit of feta is delicious!
How Do You Roast Spaghetti Squash Perfectly?
The key to a perfect roasted spaghetti squash is to cook it long enough until the flesh becomes fork-tender for easy shredding. Follow these steps for the best results:
- Preheat your oven to 400°F (200°C) for even cooking.
- Cut the squash in half and scoop out the seeds carefully; this allows the heat to penetrate evenly.
- Place the squash cut side down on a parchment-lined baking sheet—this helps to steam the squash for tenderness.
- Cook it for the recommended time, but check its tenderness with a fork. You want it to shred easily!
This method ensures you’ll get the best texture for a cozy and delicious filling!
Easy Spinach Artichoke Stuffed Spaghetti Squash
Ingredients You’ll Need:
- 1 medium spaghetti squash (about 2-3 pounds)
- 2 tablespoons olive oil
- 1 cup frozen chopped spinach, thawed and drained
- 1 cup marinated artichoke hearts, drained and chopped
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and approximately 1 hour to cook. You’ll spend 35-45 minutes roasting the spaghetti squash and another 15-20 minutes baking the stuffed squash. A little bit of time for a lot of flavor!
Step-by-Step Instructions:
1. Prepping the Spaghetti Squash:
First, you’ll want to preheat your oven to 400°F (200°C). Then, carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. This will create a cozy little bowl for your stuffing.
2. Getting It Ready for Roasting:
Drizzle the inside of each squash half with olive oil and season with salt and pepper. Place them cut side down on a baking sheet lined with parchment paper. This will help them steam a little, making them nice and tender while they roast in the oven.
3. Roasting the Squash:
Let the squash roast for about 35-45 minutes. You’ll know it’s done when the flesh shreds easily with a fork into spaghetti-like strands. Keep an eye on it—you want it tender but not mushy!
4. Making the Delicious Filling:
While the squash is roasting, it’s time to prepare the filling. In a large bowl, mix together softened cream cheese, sour cream, grated Parmesan cheese, 1/2 cup of mozzarella, minced garlic, onion powder, thawed spinach, and chopped artichoke hearts. Stir well until everything is combined and creamy.
5. Shredding the Squash:
Once the squash is done roasting, carefully flip the halves over. Using a fork, shred the inside flesh while leaving about a half-inch border to help the squash hold its shape as you load it up with the filling.
6. Combining the Ingredients:
Next, take those shredded strands of squash and fold them into the creamy spinach and artichoke mixture until everything is nicely combined. Give it a taste and adjust the seasoning with salt and pepper as you like!
7. Stuffing the Squash:
Spoon the delicious filling back into the squash halves, smoothing the tops so they look lovely. Then, sprinkle the remaining 1/2 cup of mozzarella cheese on top of the filling for an extra cheesy goodness.
8. Final Baking:
Put the stuffed squash halves back on the baking sheet and return them to the oven, baking at 400°F (200°C) for another 15-20 minutes. You’re looking for melted and bubbly cheese with a nice golden brown top!
9. Serve and Enjoy:
When the cheese is perfectly melted, remove the stuffed squash from the oven and let them cool for a few minutes before serving. Enjoy every creamy, cheesy bite of your Easy Spinach Artichoke Stuffed Spaghetti Squash!
FAQ for Easy Spinach Artichoke Stuffed Spaghetti Squash
Can I Use Fresh Spinach Instead of Frozen?
Yes, you can use fresh spinach! About 6 ounces of fresh spinach should do the trick. Just sauté it briefly until wilted before adding it to the filling mixture to avoid excess moisture.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it in the microwave or in the oven at 350°F (175°C) until heated through. Cover it with foil to keep the cheese from over-browning.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prep the spaghetti squash and the filling in advance. Roast the squash, make the filling, and then combine them just before baking. This can save you time on busy days!
What Are Some Good Substitutions for Cheese?
If you want to make this dish dairy-free, consider using cashew cream or a dairy-free cream cheese alternative. Nutritional yeast can also be sprinkled in for a cheesy flavor without the dairy!
