Creamy Spinach Artichoke Stuffed Spaghetti Squash

Spaghetti squash is a ingredient people buy with good intentions and then ignore. This recipe is a reason to actually use it. The squash roasts until tender, then gets loaded with a spinach and artichoke filling built on cream cheese, Greek yogurt, and two kinds of melted cheese. Hot from the oven, it’s filling and satisfying without being heavy. No pasta, no meat, nothing complicated. Cut the squash, roast it, make the filling, combine. No shortcuts.

How to Make Creamy Spinach Artichoke Stuffed Spaghetti Squash

Roasting the squash

Face down in a dish with water is the move. Steam builds up underneath and cooks the squash faster and more evenly than dry heat. 45 to 60 minutes at 400°F depending on size. Fork tender means a fork goes in without any resistance.

Drain the artichokes and spinach

Marinated artichoke hearts carry a lot of oil. Drain them well before mixing into the filling or it will be greasy. Same goes for frozen spinach; thaw it completely and squeeze out the excess water before it goes into the bowl.

Building the filling

Mix the cream cheese and Greek yogurt together first until smooth, then fold in everything else. If you add the cheeses and vegetables to cold, stiff cream cheese it won’t mix evenly. Season aggressively; the squash itself is mild and needs the filling to carry the flavor.

Creamy Spinach Artichoke Stuffed Spaghetti Squash

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• Author: Julie Andrews
• Total Time: 80 minutes
• Yield: Serves 2
• Diet: Vegetarian, Omnivore

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Description

Spaghetti squash halves are loaded with a creamy spinach and artichoke filling, then baked to bubbly perfection. A comforting vegetarian main course.

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Ingredients

Units USM Scale 1x2x3x

• 1 medium (4 lbs (1814 g)) spaghetti squash
• 2 tsp olive oil
• 0.5 - 0.75 tsp coarse salt
• 6 oz (170 g) plain Greek yogurt
• 4 oz (113 g) cream cheese
• 1 cup (237 ml) bagged frozen spinach
• 12 oz (340 g) jar marinated artichoke hearts
• 0.5 cup (118 ml) shredded Parmesan
• 1.5 cups (355 ml) shredded mozzarella cheese
• 3-4 cloves garlic
• 0.25 - 0.5 tsp ground black pepper
• Pinch crushed red pepper flakes
• 2 Tbsp chopped flat-leaf Italian parsley

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Instructions

1. Preheat oven to 400°F (204°C).
2. Place spaghetti squash halves face down in a casserole dish. Pour about an inch of water into the bottom of the casserole dish. Bake for 45-60 minutes, until squash is fork tender.
3. Remove squash from the oven and allow to slightly cool. Drain remaining water from the casserole dish and flip squash over so the inside is facing up. Shred the spaghetti squash using a fork.
4. Drizzle with olive oil and sprinkle with about ¼ teaspoon salt onto both halves.
5. In a bowl, mix together Greek yogurt, cream cheese, spinach, artichoke hearts, Parmesan, ½ cup mozzarella, garlic, remaining ¼ – ½ teaspoon salt, ground black pepper and red pepper flakes (if using).
6. Spoon mixture into the spaghetti squash halves. Top with remaining mozzarella cheese.
7. Bake for 10 minutes, then broil on low for 3-5 minutes, until cheese is melted and bubbly.
8. Top with chopped parsley.

Notes

• For easier shredding, let the cooked squash cool slightly before using a fork.
• If you don’t have Greek yogurt, substitute sour cream or crème fraîche for a similar creamy texture.
• Store leftover stuffed squash in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 stuffed squash half
• Calories: 450
• Sugar: 5
• Sodium: 600
• Fat: 25
• Saturated Fat: 12
• Unsaturated Fat: 10
• Carbohydrates: 50
• Fiber: 5
• Protein: 15
• Cholesterol: 40

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