Prepare to revolutionize your dinner routine with a mouthwatering dish that combines the creamy indulgence of spinach artichoke dip with the light, nutritious magic of spaghetti squash. This game-changing recipe transforms an ordinary vegetable into a show-stopping meal that will make you forget all about traditional pasta. Whether you're a health-conscious foodie or simply looking to impress your dinner guests, this Spinach Artichoke Stuffed Spaghetti Squash is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 1 cup fresh spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup cream cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and discard or save for roasting.
- Drizzle the inside of the squash halves with olive oil and sprinkle with salt and pepper. Place cut-side down on the prepared baking sheet.
- Roast the squash for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.
- While the squash is roasting, prepare the filling. In a mixing bowl, combine chopped spinach, drained and chopped artichoke hearts, cream cheese, Parmesan cheese, garlic powder, salt, and pepper. Mix thoroughly until well combined.
- Once the squash is cooked, remove from the oven and let cool for 5 minutes. Using a fork, gently scrape the inside of the squash to create spaghetti-like strands.
- Divide the spinach artichoke mixture evenly between the two squash halves, spreading it over the squash strands.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes, or until the filling is heated through and slightly golden on top.
- Remove from the oven and let cool for 2-3 minutes before serving. Garnish with additional Parmesan cheese or fresh herbs if desired.
Tips
- Choose the Right Squash: Look for a spaghetti squash that feels heavy for its size with a firm, uniform color and no soft spots.
- Roasting Perfection: Make sure to place the squash cut-side down when roasting to help it cook evenly and develop a slightly caramelized surface.
- Moisture Management: After roasting, let the squash cool slightly before scraping to prevent burning your hands and to ensure the best "spaghetti" texture.
- Cheese Tip: For an extra golden and crispy top, switch your oven to broil for the last 2-3 minutes of cooking, watching carefully to prevent burning.
- Make-Ahead Magic: You can prepare the stuffing mixture and roast the squash in advance, making assembly quick and easy on busy nights.
- Customization: Feel free to add cooked chicken, crispy bacon, or swap cheeses to make this recipe your own personal masterpiece.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 15g
Protein: 12g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 65mg
