Description
A creamy, cheesy, and comforting low-carb dish that transforms spaghetti squash into a delicious vegetarian main course. Stuffed with spinach, artichokes, and three cheeses, this baked meal is both healthy and indulgent.
Ingredients
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2 medium spaghetti squashes, halved and seeded
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2 tbsp olive oil, divided
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2 cloves garlic, minced
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7 cups fresh spinach (or 1 cup frozen, thawed and drained)
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14 oz canned artichoke hearts, drained and chopped
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1 cup cream cheese, full fat
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4 tbsp mayonnaise
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½ cup grated Parmesan cheese, divided
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1 cup shredded mozzarella cheese
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Salt and pepper, to taste
Instructions
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Roast the Squash
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Preheat oven to 400°F (200°C).
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Cut squash in half, remove seeds, brush with 1 tbsp olive oil, and roast cut-side up for 40–45 minutes until tender.
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Prepare the Filling
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In a skillet, heat 1 tbsp olive oil and sauté garlic.
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Add spinach until wilted; stir in artichokes.
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Add cream cheese and stir until melted. Remove from heat.
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Mix in mayonnaise, mozzarella, and half the Parmesan.
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Stuff and Bake
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Use a fork to loosen squash strands.
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Fill each half with spinach-artichoke mixture.
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Top with remaining Parmesan.
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Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden.
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Notes
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Shortcut: Use frozen spinach to save time—just drain well.
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Vegan swap: Use plant-based cream cheese and dairy-free cheese.
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Add crunch: Top with breadcrumbs or panko before final bake.
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Prep ahead: Roast squash and prep filling up to 2 days in advance.
- Prep Time: 15 minutes
- Cook Time: 65 minutes (40 + 25 minutes)
- Category: Main Course
- Method: Roasting, Baking
- Cuisine: American
Nutrition
- Calories: 620 kcal
- Sugar: 18 g
- Sodium: 1003 mg
- Fat: 42 g
- Saturated Fat: 19 g
- Carbohydrates: 49 g
- Fiber: 10 g
- Protein: 19 g