Description
A delicious and healthy dish featuring spaghetti squash stuffed with a cheesy spinach-artichoke filling.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 cup fresh spinach, chopped
- 1 cup artichoke hearts, chopped
- 1 cup cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- In a mixing bowl, combine the chopped spinach, artichoke hearts, cream cheese, mozzarella cheese, Parmesan cheese, minced garlic, salt, and pepper.
- Once the squash is cooked, use a fork to scrape the flesh into strands and mix it with the cheese mixture.
- Stuff the squash halves with the spinach-artichoke filling.
- Return the stuffed squash to the oven and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
- Let cool slightly before serving.
Notes
- For a spicier kick, add red pepper flakes to the filling.
- This dish can be made ahead of time and reheated before serving.
- Feel free to substitute other cheeses based on your preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed half
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg
Keywords: Cheesy Spinach-Artichoke Stuffed Spaghetti Squash, vegetarian recipe, healthy dish