Spinach and Artichoke Stuffed Spaghetti Squash

Let’s take a moment to appreciate the wonders of spaghetti squash. This amazing vegetable transforms into tender, noodle-like strands when roasted, making it the perfect vessel for a variety of fillings. Today, I’m sharing a recipe that combines the creamy goodness of spinach and artichoke dip with the wholesome comfort of spaghetti squash. Picture this: a warm, roasted squash filled with a rich and cheesy spinach and artichoke mixture, baked to bubbly perfection. It’s a low-carb, nutrient-packed meal that doesn’t skimp on flavor.

What makes this dish so special is the combination of flavors and textures. The spaghetti squash is tender and slightly sweet, providing the perfect balance to the savory, creamy filling. The artichokes add a tangy note, while the spinach brings in a touch of earthiness, all held together by a creamy, cheesy sauce. It’s everything you love about spinach and artichoke dip, but in a healthier, more filling form.

This recipe is perfect for a cozy dinner at home or a show-stopping side dish at your next gathering. It’s also incredibly easy to prepare. With a little time in the oven, you’ll have a satisfying, comforting meal that’s packed with veggies and flavor. Let’s dive into the details!

Recipe Summary:
This Spinach and Artichoke Stuffed Spaghetti Squash is a delightful low-carb meal that’s bursting with flavor. The combination of creamy spinach and tangy artichokes, all tucked into tender strands of spaghetti squash, makes for a dish that’s as comforting as it is nutritious. It’s an easy, satisfying option for dinner or a hearty side.

Exciting Story:
The first time I made this Spinach and Artichoke Stuffed Spaghetti Squash, it was one of those chilly evenings when all you want is something warm and comforting. My husband had been craving spinach and artichoke dip for weeks, but I wanted to serve something a bit more substantial. That’s when I thought, why not combine the two? The result was nothing short of magical. As we sat down to dinner, the aroma of the roasted squash and the creamy, cheesy filling filled the kitchen, making us both instantly hungry. After the first bite, he looked at me with wide eyes and said, “This might be my new favorite way to eat squash!” Now, it’s a dish we turn to whenever we want something comforting yet light, and it never fails to impress.

Why This Spinach and Artichoke Stuffed Spaghetti Squash?

Selling Points:

• Nutrient-Packed: This dish is loaded with vegetables, making it a healthy option that doesn’t skimp on flavor.
• Low-Carb Comfort Food: You get the creamy, cheesy goodness of spinach and artichoke dip without the carbs of traditional pasta or bread.
• Versatile: Serve it as a main dish for a light dinner or as a side dish at a larger meal.
• Simple and Satisfying: Easy to prepare with a rich, indulgent flavor that makes it feel like a treat.

How to Make Spinach and Artichoke Stuffed Spaghetti Squash:

Preheat your oven to 400°F (200°C). Carefully 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 about 35-40 minutes, or until the flesh is tender and easily shredded with a fork.

While the squash is roasting, prepare the filling. In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute, until fragrant.

Add the drained spinach and chopped artichokes to the skillet, stirring to combine. Cook for a few minutes until everything is heated through. Lower the heat and stir in the cream cheese, sour cream (or Greek yogurt), Parmesan cheese, and mozzarella cheese. Season with crushed red pepper flakes, garlic powder, and onion powder. Stir until the cheeses are fully melted and the mixture is creamy and well combined. Remove from heat.

Once the spaghetti squash is done roasting, use a fork to scrape the flesh into spaghetti-like strands, leaving them inside the squash shells. Divide the spinach and artichoke mixture evenly between the squash halves, spreading it over the shredded squash.

Place the stuffed squash halves back in the oven and bake for an additional 10-15 minutes, or until the filling is hot and bubbly. If you like, you can turn on the broiler for the last few minutes to brown the top slightly.

Garnish with fresh parsley before serving.

Tips:

• Scoop Carefully: Be gentle when scraping out the spaghetti squash strands to avoid tearing the shell.
• Creamier Texture: For an even creamier filling, add a little more sour cream or cream cheese.
• Extra Flavor: Sprinkle some additional Parmesan or mozzarella cheese on top before the final bake for a cheesier crust.

Substitutions and Variations:

• Keto-Friendly: Use full-fat cream cheese and sour cream for a richer, keto-friendly version.
• Add Protein: Mix in some cooked chicken, bacon, or sausage to the filling for added protein.
• Dairy-Free: Substitute the cream cheese and sour cream with dairy-free alternatives, and use nutritional yeast instead of Parmesan.

Make a Healthier Version:

• Lower Fat: Use low-fat cream cheese and Greek yogurt instead of sour cream for a lighter filling.
• More Veggies: Add some sautéed mushrooms, bell peppers, or zucchini to the filling for even more nutrients.
• Gluten-Free: The recipe is naturally gluten-free, just ensure your cheese and dairy products are as well.

Closing:
And there you have it—a delightful, healthy, and creamy Spinach and Artichoke Stuffed Spaghetti Squash that’s sure to satisfy. Whether you’re looking for a comforting meal that’s easy on the carbs or a unique side dish, this recipe has you covered. Don’t forget to share your thoughts and check out our other delicious recipes for more inspiration!

Frequently Asked Questions:

1. Can I prepare this dish in advance?
   Yes, you can prepare the filling and roast the squash ahead of time. Assemble and bake just before serving.
2. How do I store leftovers?
   Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
3. Can I use fresh spinach instead of frozen?
   Absolutely! Just sauté the fresh spinach until wilted before adding it to the filling.
4. What can I serve with this dish?
   Serve it with a simple green salad, garlic bread, or grilled chicken for a complete meal.
5. Is this recipe gluten-free?
   Yes, this recipe is naturally gluten-free. Just make sure your cheese and dairy products are gluten-free as well.
6. Can I make this dish vegan?
   Yes, substitute the dairy products with vegan alternatives and use nutritional yeast in place of the Parmesan.