Oh, let me tell you about my latest kitchen adventure: Spinach and Artichoke Stuffed Spaghetti Squash! I fell head over heels for this dish the first time I tried it. There’s just something so comforting about the way the creamy filling mingles with the subtly sweet, roasted spaghetti squash. It’s like a warm hug from the inside out! And let’s be real, who doesn’t love a pasta alternative that still delivers all the cheesy, gooey goodness we crave?
Every time I make this, I remember those cozy evenings at home with friends, gathered around the table, diving into this divine dish. It always seems to provoke a round of compliments, with everyone asking for the recipe. And the best part? It feels indulgent while being a healthy take on a classic favorite. Read on to discover how to whip this up in your very own kitchen!
What’s in Spinach and Artichoke Stuffed Spaghetti Squash?
Spaghetti Squash: This versatile squash acts as the perfect replacement for pasta! When roasted, it strands beautifully and has a slightly sweet flavor that complements savory fillings perfectly.
Fresh Spinach: I love using fresh spinach in this dish, but if you’re in a pinch, frozen spinach works just as well! It’s packed with nutrients and adds a beautiful green color to the filling.
Artichoke Hearts: These tender morsels not only add a unique flavor, but they are also a great source of antioxidants. Just make sure to chop them finely for an even texture!
Ricotta Cheese: Creamy and rich, ricotta helps create that luscious texture we’re after in our filling. Plus, it adds a wonderful mild flavor.
Cream Cheese: Softened cream cheese contributes to the overall creaminess of the dish. Seriously, who can resist that creamy cheesy goodness?
Mozzarella Cheese: We’re going to use this not only in the filling but also to create that deliciously gooey top layer. Stretchy, melty goodness awaits!
Parmesan Cheese: A dash of this adds savory depth, plus we can’t resist a little sprinkle on top for that golden finish!
Garlic and Onion Powder: These aromatics are essential for flavoring the filling, bringing everything together in perfect harmony.
Olive Oil: A drizzle of this helps roast the squash and sauté the garlic to perfection!
Salt, Pepper, and Optional Red Pepper Flakes: To taste! Because let’s be honest, seasoning is everything!
Is Spinach and Artichoke Stuffed Spaghetti Squash Good for You?
When you’re diving into a plate of Spinach and Artichoke Stuffed Spaghetti Squash, you’re treating yourself to a nutritious meal.
The spaghetti squash is a fantastic low-carb option compared to traditional pasta and is high in fiber, making it a great choice for digestion. Adding the spinach packs in vitamins and minerals, especially Vitamin K and iron.
Now, let’s talk about the artichoke hearts—they’re loaded with antioxidants and can contribute to heart health. The ricotta, cream cheese, and mozzarella give you that creamy comfort while also providing protein; however, remember that they are higher in fat, so moderation is key if you’re watching your intake.
Overall, this dish is a wonderful way to indulge without going overboard. Just keep in mind the portion sizes; it’s easy to go back for seconds when it’s this delicious!
Ingredients List
– 1 medium spaghetti squash
– 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
– 1 can (14 oz) artichoke hearts, drained and chopped
– 1 cup ricotta cheese
– 1/2 cup cream cheese, softened
– 1 cup mozzarella cheese, shredded (plus extra for topping)
– 1/4 cup grated Parmesan cheese (plus extra for topping)
– 2 cloves garlic, minced
– 1 tsp onion powder
– 1 tsp garlic powder
– Salt and pepper to taste
– 2 tbsp olive oil
– Optional: red pepper flakes for heat
This recipe serves about 4 people, depending on how hungry everyone is!
How to Make Spinach and Artichoke Stuffed Spaghetti Squash?
1. Preheat your oven to 400°F (200°C).
2. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
3. Roast in the preheated oven for about 30-40 minutes or until the squash is tender and can be easily scraped with a fork. Once done, set aside to cool slightly.
4. In a skillet over medium heat, add a little olive oil and sauté the minced garlic for about 1 minute until fragrant. Add the chopped spinach and cook until wilted (if using fresh spinach) or heated through (if using frozen). Remove from heat.
5. In a large mixing bowl, combine the ricotta cheese, cream cheese, mozzarella cheese, Parmesan cheese, sautéed spinach, chopped artichoke hearts, onion powder, garlic powder, and season with salt, pepper, and optional red pepper flakes. Mix well until combined.
6. Scrape the insides of the roasted spaghetti squash with a fork to create “noodles.” Add approximately half of the squash strands into the cheese filling mixture and mix to combine.
7. Spoon the spinach and artichoke mixture back into the hollowed-out spaghetti squash halves, packing it in evenly. Top with additional mozzarella and Parmesan cheese.
8. Return to the oven and bake for an additional 15-20 minutes, or until the tops are golden and bubbly.
9. Allow to cool for a few minutes before serving.
Garnish Your Dish
This dish is all about the cheese and flavor, but don’t forget the finishing touches! Consider sprinkling fresh basil or parsley on top for a pop of color and zest. If you love a bit of heat, a sprinkle of red pepper flakes right before serving adds that extra zing.
So there you have it! This Spinach and Artichoke Stuffed Spaghetti Squash is an easy dish that delivers on flavor and health. Give it a try, and I promise it will become a new favorite at your dinner table. I can’t wait for you to try it, and I’d love to hear how it turns out for you! Happy cooking, friends!
