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Spinach Artichoke Stuffed Squash

Spinach Artichoke Stuffed Squash: A Creamy, Cozy Delight

Spinach Artichoke Stuffed Squash is a creamy, low-carb delight perfect for cozy nights, combining roasted squash with a savory filling.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 4 squash halves
Course: Dinner
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 medium Spaghetti Squash The star of this dish; it mimics pasta while keeping the meal low-carb.
  • 1 tbsp Olive Oil Adds moisture and flavor; can be swapped with avocado oil for a different taste.
For the Filling
  • 2 cloves Garlic Fresh garlic enhances flavor; use garlic powder in a pinch for convenience.
  • 2 cups Fresh Spinach Boosts nutrition and color; kale or thawed frozen spinach are great alternatives.
  • 1 can Canned Artichokes Provides a tangy and savory kick; fresh artichokes can be used when in season.
  • 4 oz Cream Cheese Introduces creaminess to the filling; ricotta can lighten the dish if preferred.
  • 2 tbsp Mayonnaise Adds to the creamy filling; Greek yogurt makes a healthier substitute.
  • 1/2 cup Parmesan Cheese Offers depth of flavor and creates a wonderful crust; nutritional yeast is a good vegan option.
  • 1/2 cup Mozzarella Cheese Melts beautifully, giving a gooey texture; consider omitting it for a dairy-free version.
For Topping
  • 1/4 cup Additional Parmesan Cheese Reserve some for sprinkling on top before baking for an extra cheesy finish.

Equipment

  • Oven
  • large skillet
  • Baking Sheet
  • Spoon
  • knife

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 200°C (400°F).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush cut sides with olive oil and season with salt. Roast for 40 minutes or until tender.
  3. In a skillet, heat olive oil, add minced garlic, and cook until fragrant. Stir in fresh spinach and cook until just wilted (3-4 minutes).
  4. Add chopped artichokes to the skillet, sauté for another minute.
  5. Introduce the cream cheese, stir until melted, and mix in mayonnaise, Parmesan, and mozzarella.
  6. Scoop the filling into the roasted squash halves, pressing slightly to fit. Sprinkle reserved Parmesan on top.
  7. Bake for an additional 20-25 minutes until tops are bubbly and golden brown.
  8. Allow to cool slightly before serving. Enjoy your Spinach Artichoke Stuffed Squash!

Nutrition

Serving: 1squash halfCalories: 320kcalCarbohydrates: 18gProtein: 12gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 700mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 1800IUVitamin C: 25mgCalcium: 300mgIron: 2mg

Notes

Perfect for cozy gatherings or as a satisfying weeknight dinner.

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