Name: Spinach and Artichoke Stuffed Spaghetti Squash
Total time: PT-479443H50M52S
Ingredients: 1 large spaghetti squash: The base of the dish, spaghetti squash transforms into tender, noodle-like strands when roasted, providing a low-carb alternative to pasta.; 2 tablespoons olive oil: Used to coat the squash before roasting, adding richness and helping to achieve a perfectly tender texture.; Salt and pepper, to taste: Essential for seasoning both the squash and the filling, ensuring that every bite is flavorful.; 1 tablespoon butter: Adds a layer of richness to the sautéed vegetables, enhancing their natural flavors.; 3 cloves garlic, minced: Garlic infuses the dish with a fragrant, savory flavor that pairs perfectly with spinach and artichokes.; 1 small onion, chopped: Provides a sweet, aromatic base for the filling, balancing the richness of the cheese.; 4 cups fresh spinach, chopped: A nutrient-dense green that adds color, flavor, and a healthy boost to the dish.; 1 can (14 oz) artichoke hearts, drained and chopped: Artichokes bring a slightly tangy, earthy flavor that complements the creamy filling.; 1/2 cup cream cheese: Contributes to the creamy texture of the filling, making it rich and indulgent.; 1/2 cup sour cream: Adds a slight tanginess that brightens the flavors and complements the richness of the cheese.; 1/2 cup grated Parmesan cheese: Provides a salty, nutty flavor that enhances the overall taste of the dish.; 1 cup shredded mozzarella cheese: Topped on the stuffed squash for a melty, gooey finish that’s hard to resist.; Fresh parsley, chopped (for garnish): Adds a pop of color and a fresh, herbal note that lightens the dish.

Ingredients

Scale

1 large spaghetti squash: The base of the dish, spaghetti squash transforms into tender, noodle-like strands when roasted, providing a low-carb alternative to pasta.
2 tablespoons olive oil: Used to coat the squash before roasting, adding richness and helping to achieve a perfectly tender texture.
Salt and pepper, to taste: Essential for seasoning both the squash and the filling, ensuring that every bite is flavorful.
1 tablespoon butter: Adds a layer of richness to the sautéed vegetables, enhancing their natural flavors.
3 cloves garlic, minced: Garlic infuses the dish with a fragrant, savory flavor that pairs perfectly with spinach and artichokes.
1 small onion, chopped: Provides a sweet, aromatic base for the filling, balancing the richness of the cheese.
4 cups fresh spinach, chopped: A nutrient-dense green that adds color, flavor, and a healthy boost to the dish.
1 can (14 oz) artichoke hearts, drained and chopped: Artichokes bring a slightly tangy, earthy flavor that complements the creamy filling.
1/2 cup cream cheese: Contributes to the creamy texture of the filling, making it rich and indulgent.
1/2 cup sour cream: Adds a slight tanginess that brightens the flavors and complements the richness of the cheese.
1/2 cup grated Parmesan cheese: Provides a salty, nutty flavor that enhances the overall taste of the dish.
1 cup shredded mozzarella cheese: Topped on the stuffed squash for a melty, gooey finish that’s hard to resist.
Fresh parsley, chopped (for garnish): Adds a pop of color and a fresh, herbal note that lightens the dish.

Instructions

1. Preheat the Oven:

Set your oven to 400°F (200°C). This temperature is ideal for roasting the spaghetti squash until tender, allowing the strands to easily separate into “spaghetti.”

2. Prepare the Squash:

Cut the spaghetti squash in half lengthwise and scoop out the seeds using a spoon. Removing the seeds ensures a cleaner, more uniform squash base for stuffing.
Drizzle the inside of each half with olive oil and season with salt and pepper. The olive oil helps the squash roast evenly, while the seasoning enhances its natural flavor.
Place the squash halves cut side down on a baking sheet lined with parchment paper. This setup helps the squash cook evenly and prevents it from sticking to the pan.
Roast for 40-45 minutes, or until the squash is tender when pierced with a fork. The roasting time may vary slightly depending on the size of your squash.

3. Make the Filling:

While the squash is roasting, heat the butter in a large skillet over medium heat. The butter adds a rich flavor to the sautéed vegetables.
Add the chopped onion and minced garlic, cooking until softened and fragrant. This forms the aromatic base of the filling.
Add the chopped spinach and artichokes to the skillet, cooking until the spinach is wilted and the artichokes are heated through. The vegetables should be well combined and evenly cooked.

4. Add the Creaminess:

Stir in the cream cheese, sour cream, and Parmesan cheese, mixing until everything is well combined and creamy. The mixture should be smooth and fully integrated, with the cheeses melted into the vegetables.
Season with salt and pepper to taste. This final seasoning ensures that the filling is perfectly balanced and flavorful.

5. Stuff the Squash:

Once the squash is done roasting, use a fork to scrape the inside, creating “spaghetti” strands. Leave the strands inside the squash, as they will serve as the base for the filling.
Mix the strands gently with the spinach and artichoke filling, ensuring that the filling is evenly distributed throughout the squash.
Top with shredded mozzarella cheese for a melty, golden finish.

6. Broil:

Place the stuffed squash halves back in the oven under the broiler for 2-3 minutes, or until the cheese is melted and bubbly with a golden brown top. Keep a close eye on the squash to prevent the cheese from burning.

7. Serve & Enjoy:

Garnish with fresh parsley before serving. The parsley adds a fresh, bright contrast to the rich, cheesy filling.
Serve hot and enjoy this creamy, cheesy, and satisfying meal right out of the squash shell. Each bite combines the tender spaghetti squash with the rich spinach and artichoke filling, creating a dish that’s both hearty and healthy. 🍽️