Baked Spaghetti Squash with Spinach and Artichoke Filling – A Creamy, Low-Carb Delight
Discover how to make Baked Spaghetti Squash with Spinach and Artichoke Filling – a creamy, low-carb, veggie-packed delight.
Ingredients
Scale
- 2spaghetti squashes
- 2 tbspolive oil, divided
- 2cloves garlic, minced
- 7 cupsfresh spinach (about220g)
- 14 ozcanned artichokes, drained and chopped
- 1 cupfull-fat cream cheese (250g)
- 4 tbspmayonnaise
- ½ cupgrated Parmesan cheese, divided
- 1 cupgrated mozzarella cheese (120g)
Instructions
- Preheat the oven to 400°F. Cut the spaghetti squashes in half lengthwise and scoop out the seeds. Brush each half with 1 tbsp of olive oil, season with salt, and place them cut-side up on a baking sheet. Roast for 40 minutes, or until tender.
- While the squash roasts, heat 1 tbsp olive oil in a large pan over medium heat. Add the minced garlic and cook for a few seconds until fragrant. Add the spinach and stir until it wilts and the moisture has evaporated.
- Stir in the drained and chopped artichokes and cook for an additional minute. Reduce the heat and add the cream cheese, stirring until it melts and combines with the vegetables.
- Remove from heat and stir in the mayonnaise, ½ cup of Parmesan cheese, and mozzarella cheese. Reserve 2 tbsp of Parmesan for later.
- Once the spaghetti squashes are done roasting, carefully scoop out some of the flesh to make space for the filling. Evenly distribute the spinach and artichoke mixture among the squash halves.
- Sprinkle the reserved Parmesan cheese over the top of each filled squash. Return to the oven and bake for 20-25 minutes, or until the filling is hot and bubbly, and the top is golden brown.
- Details:
- This creamy and cheesy stuffed spaghetti squash is a perfect low-carb, flavorful dish. Packed with spinach, artichokes, and melted cheeses, it’s a comforting meal ideal for any occasion.
- Enjoy this healthy, cheesy, and veggie-packed stuffed spaghetti squash that’s sure to please even non-veggie lovers!