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Spinach and Artichoke Stuffed Spaghetti Squash Recipe Awaits!

Paul
A delicious and healthy recipe for Spinach and Artichoke Stuffed Spaghetti Squash, perfect for a nutritious meal.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 4 servings
Calories 320 kcal

Ingredients
  

  • 1 medium spaghetti squash about 3-4 pounds
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup fresh spinach chopped
  • 1 can 14 ounces artichoke hearts, drained and chopped
  • 1 cup cream cheese softened
  • 1/2 cup sour cream
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes optional

Instructions
 

  • Preheat the oven to 400°F.
  • Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  • Brush the insides with olive oil and sprinkle with salt and pepper.
  • Place the squash cut-side down on a baking sheet and roast for 30-40 minutes, until tender.
  • In a large bowl, combine the chopped spinach, artichoke hearts, cream cheese, sour cream, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, and red pepper flakes. Mix until well combined.
  • Once the squash is cooked, let it cool for a few minutes. Use a fork to scrape the flesh into spaghetti-like strands, leaving a small border around the edges.
  • Mix the strands with the filling mixture until well combined. Spoon the mixture back into the squash halves.
  • Return the stuffed squash to the oven and bake for an additional 15-20 minutes, until the filling is heated through and the top is slightly golden.
  • Let it cool for a few minutes before serving.

Notes

  • For a lighter version, substitute Greek yogurt for sour cream and use low-fat cream cheese.
  • Add cooked chicken or turkey for extra protein and heartiness.
Keyword healthy recipe, Spinach and Artichoke Stuffed Spaghetti Squash, Vegetarian Dish