Description
Spinach and Artichoke Stuffed Spaghetti Squash
This dish brings together the best of autumn flavors with the comforting blend of spinach and artichoke. Inspired by the classic spinach and artichoke dip, this stuffed spaghetti squash makes for a hearty vegetarian main dish or a creative side. The spaghetti squash, once roasted, turns into pasta-like strands, providing a unique and healthy base for the creamy, savory filling.
2 spaghetti squashes
2 tbsp olive oil, divided
2 cloves garlic
220g fresh spinach
400g canned artichokes, drained and chopped
250ml cream cheese
4 tbsp mayonnaise
50ml Parmesan cheese, grated
120g mozzarella, grated
Directions:
1. Preheat oven to 200C/400F. Cut squash, scoop seeds, brush with oil, and roast for 40 mins.
2. Cook garlic in oil, add spinach until wilted. Add artichokes, then cream cheese.
3. Stir in mayo, Parmesan, and mozzarella. Stuff squash halves and bake for 20-25 mins.
Prep Time: 10 mins
Kcal: 620
