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Spinach and Artichoke Stuffed Spaghetti Squash Bliss Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This delicious Spinach and Artichoke Stuffed Spaghetti Squash is a comforting and healthy vegetarian dish featuring tender roasted spaghetti squash filled with a creamy blend of spinach, artichokes, cream cheese, sour cream, and cheeses, seasoned with garlic and spices. Perfect as a light main course or a satisfying side, this baked recipe offers a wonderful combination of textures and flavors with a golden, bubbly top.

Ingredients

Scale

Squash

  • 1 medium Spaghetti Squash (3-4 pounds)
  • 2 tablespoons Olive Oil (or avocado oil)
  • 1 teaspoon Salt (to taste)
  • 1 teaspoon Black Pepper (to taste)

Filling

  • 6 ounces Fresh Spinach (or kale)
  • 1 can Artichoke Hearts (canned or frozen, drained and chopped)
  • 8 ounces Cream Cheese (or low-fat cream cheese/Greek yogurt)
  • 1/2 cup Sour Cream (or Greek yogurt)
  • 1 cup Mozzarella Cheese (or dairy-free cheese)
  • 1/4 cup Parmesan Cheese (omit for dairy-free or substitute nutritional yeast)
  • 1 teaspoon Garlic Powder (or fresh garlic)
  • 1 teaspoon Onion Powder (optional)
  • 1/4 teaspoon Red Pepper Flakes (to taste)

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F to prepare for roasting the spaghetti squash.
  2. Prepare the Squash: Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds thoroughly to create cavities for stuffing.
  3. Season and Roast Squash: Brush the insides of the squash halves with olive oil and sprinkle evenly with salt and black pepper. Place the squash halves cut-side down on a baking sheet and roast in the oven for 30-40 minutes until the flesh is tender when pierced with a fork.
  4. Make the Filling: While the squash roasts, combine the spinach, chopped artichoke hearts, cream cheese, sour cream, mozzarella cheese, Parmesan cheese (if using), garlic powder, onion powder, and red pepper flakes in a mixing bowl. Stir well to create a creamy mixture.
  5. Scoop Squash Strands: Once the squash is roasted and cool enough to handle, use a fork to scrape the flesh, which will separate into spaghetti-like strands.
  6. Mix Squash and Filling: Add the scraped spaghetti squash strands to the filling mixture and stir until the ingredients are thoroughly combined.
  7. Stuff the Squash: Spoon the filling mixture evenly back into the hollowed squash halves, packing it in gently but fully.
  8. Bake the Stuffed Squash: Return the stuffed squash halves to the oven and bake for an additional 15-20 minutes until the tops are golden and bubbly.
  9. Serve: Remove from the oven and allow the stuffed squash to cool for a few minutes before serving warm.

Notes

  • You can substitute kale for spinach if desired.
  • To make this recipe dairy-free, use dairy-free cheeses and omit Parmesan or replace with nutritional yeast.
  • For a bolder garlic flavor, use fresh minced garlic instead of garlic powder.
  • Adjust red pepper flakes according to your heat preference.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

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Find it online: https://a-tale-of-two.com/spinach-and-artichoke-stuffed-spaghetti-squash-bliss-recipe/