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Spinach Artichoke Stuffed Spaghetti Squash

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 450
A delicious low-carb dish combining roasted spaghetti squash with a creamy spinach and artichoke filling, topped with melted cheese.

Ingredients

Vegetables and Fruits

  • 1 medium spaghetti squash
  • 1 cup fresh spinach, chopped
  • 1 can (14 oz) artichoke hearts, drained and chopped

Dairy

  • 1 1/2 cups cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated

Spices and Oils

  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • to taste salt and pepper salt and pepper
  • 1 tablespoon olive oil

For garnish

  • as needed fresh parsley, chopped

Instructions 

  • Preheat oven to 400°F (200°C). Slice squash, scoop seeds, drizzle with oil, season with salt and pepper, and roast 30-40 mins.
  • Mix chopped spinach, artichokes, cream cheese, sour cream, half the mozzarella, Parmesan, garlic, oregano, salt, and pepper.
  • Scrape flesh of squash into strings, combine with filling, and stuff back into squash halves.
  • Top with remaining mozzarella, bake 15-20 mins until bubbly, then garnish with parsley.

Notes

Ensure squash is fully cooked for easy scraping and stuffing.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Artichoke, Spaghetti Squash, Spinach