Description
A delightful explosion of flavors combining creamy artichokes and earthy spinach inside a tender spaghetti squash.
Ingredients
- 1 medium spaghetti squash
- 2 cups fresh spinach, chopped
- 1 can artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/2 cup mozzarella cheese, shredded
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside with olive oil and season with salt and pepper.
- Place the squash cut-side down on a baking sheet and roast for about 30-40 minutes, or until the flesh is tender.
- In a skillet, heat some olive oil over medium heat and sauté the garlic until fragrant. Add the chopped spinach and artichoke hearts, cooking until the spinach wilts.
- In a bowl, combine the cream cheese, Parmesan cheese, mozzarella cheese, and the sautéed spinach and artichoke mixture. Mix until well combined.
- Once the spaghetti squash is roasted, flip it over and use a fork to scrape the flesh into strands. Mix it into the filling, then spoon the filling back into the squash halves.
- Top with additional mozzarella cheese if desired.
- Return to the oven and bake for an additional 15-20 minutes until heated through and the cheese is bubbly.
- Serve warm and enjoy your delicious stuffed spaghetti squash!
Notes
Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American