Introduction
Spinach and Artichoke Stuffed Spaghetti Squash is a healthy and delicious dish that brings together the creamy, cheesy goodness of classic spinach and artichoke dip with the light, nutritious base of spaghetti squash. This dish is perfect for those looking for a comforting yet wholesome meal, offering a low-carb alternative to pasta while still packing plenty of flavor.
Why You’ll Love This Dish
- Nutritious & Low-Carb: A great alternative to traditional pasta dishes.
- Creamy & Flavorful: The richness of spinach and artichoke dip meets the light texture of spaghetti squash.
- Easy to Make: Simple ingredients and a hassle-free cooking process.
- Perfect for Any Occasion: Ideal for weeknight dinners or as a side dish for gatherings.
Origin of the Dish
While spaghetti squash itself originates from North and Central America, the idea of stuffing it with spinach and artichoke filling comes from the popular spinach and artichoke dip that gained fame in American cuisine. This dish creatively combines a well-loved appetizer with a healthier vegetable base.
Ingredients
For the Spaghetti Squash:
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Filling:
- 1 tablespoon butter
- 3 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1/2 cup canned or jarred artichoke hearts, chopped
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream or Greek yogurt
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish:
- 2 tablespoons fresh parsley, chopped
- Extra Parmesan cheese for topping
Method of Preparation
Step 1: Prepare the Spaghetti Squash
- Preheat oven to 400°F (200°C).
- Slice the spaghetti squash in half lengthwise and remove the seeds.
- Brush the inside with olive oil, then season with salt and black pepper.
- Place cut-side down on a baking sheet and bake for 35-40 minutes, until tender.
- Once cooked, use a fork to shred the squash into spaghetti-like strands but keep them inside the shells.
Step 2: Make the Filling
- In a skillet, melt butter over medium heat.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in chopped spinach and artichokes, cooking until wilted.
- Add red pepper flakes (if using), cream cheese, sour cream, salt, and black pepper.
- Stir until creamy and combined.
- Remove from heat and mix in mozzarella and Parmesan cheese.
Step 3: Stuff the Squash
- Divide the creamy spinach and artichoke mixture between the two squash halves.
- Spread evenly and top with additional mozzarella and Parmesan cheese.
Step 4: Bake & Serve
- Return the stuffed squash halves to the oven and bake at 400°F (200°C) for 10-15 minutes until the cheese is melted and bubbly.
- Remove from oven and garnish with fresh parsley and extra Parmesan.
- Serve hot and enjoy!
Cooking Tips & Mistakes to Avoid
Cooking Tips:
- Roast squash face-down to retain moisture and cook evenly.
- Use fresh spinach and artichokes for the best texture and flavor.
- Add extra cheese for a richer, creamier filling.
Mistakes to Avoid:
- Overcooking the squash: It can become too mushy and lose its spaghetti-like texture.
- Skipping the seasoning: Salt and pepper enhance the flavors.
- Not draining artichokes properly: Excess moisture can make the filling watery.
Health Benefits of Ingredients
- Spaghetti Squash: Low in calories and high in fiber.
- Spinach: Rich in vitamins A, C, and iron.
- Artichokes: High in antioxidants and support digestion.
- Garlic: Boosts the immune system and has anti-inflammatory properties.
Serving Tips
- Serve as a main dish or a side with grilled chicken or fish.
- Pair with a light salad for a complete meal.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Interesting Facts About Spinach and Artichoke Stuffed Spaghetti Squash
- Spaghetti squash is often used as a pasta substitute due to its stringy texture.
- Spinach and artichoke dip originated as a popular American appetizer in the mid-20th century.
- Artichokes were considered a delicacy in ancient Rome and were prized for their medicinal properties.
Summarized Recipe
Ingredients: Spaghetti squash, olive oil, spinach, artichokes, garlic, cream cheese, sour cream, mozzarella, Parmesan, salt, black pepper, red pepper flakes (optional).
Steps:
- Roast spaghetti squash in the oven until tender.
- Cook garlic, spinach, and artichokes in a skillet.
- Mix in cream cheese, sour cream, and seasonings.
- Stuff the squash with the filling and top with cheese.
- Bake until bubbly, garnish, and serve.
Enjoy this Spinach and Artichoke Stuffed Spaghetti Squash—a creamy, satisfying, and healthy dish perfect for any occasion!
