Description

Spinach and Artichoke Stuffed Spaghetti Squash is a healthy yet indulgent dish that combines roasted spaghetti squash with a creamy and savory spinach and artichoke filling. This lighter alternative to traditional spinach and artichoke dip offers a satisfying combination of textures and flavors.

Ingredients

2 medium spaghetti squash

1 tablespoon olive oil

3 cloves garlic, minced

1 (14 oz) can artichoke hearts, drained and chopped

4 cups fresh spinach, chopped

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

1 tablespoon fresh basil, chopped (optional, for garnish)

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Instructions

Preheat the oven to 400°F (200°C).
Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper.
Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes, or until the flesh is tender and can be easily shredded with a fork.
While the squash is roasting, heat a large skillet over medium heat. Add a little olive oil and sauté the garlic for 1-2 minutes, until fragrant.
Add the chopped artichokes and spinach to the skillet, cooking until the spinach wilts and the mixture is heated through, about 3-4 minutes.
Remove the skillet from heat and stir in the ricotta, Parmesan, and mozzarella cheeses. Season with salt, pepper, and red pepper flakes (if using).
Once the spaghetti squash is roasted, use a fork to scrape the flesh into strands.
Mix the spaghetti squash strands with the spinach and artichoke filling until well combined.
Spoon the mixture back into the squash halves and top with a little more shredded mozzarella cheese.
Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Garnish with fresh basil before serving.

Notes

For a vegan version, substitute the ricotta, Parmesan, and mozzarella cheeses with your favorite plant-based alternatives.

If you’d like to add more protein, grilled chicken or shrimp can be added to the filling mixture.

For a spicier kick, increase the amount of red pepper flakes or add a diced jalapeño.

This dish is naturally gluten-free, making it suitable for a gluten-free diet.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Main Dish
Method: Roasting, Sautéing
Cuisine: American

Nutrition

Serving Size: 1 stuffed squash half
Calories: 220
Sugar: 4g
Sodium: 380mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 4g
Protein: 9g
Cholesterol: 35mg