Imagine a dish that combines the creamy, indulgent flavors of spinach and artichoke dip with the light, nutritious strands of spaghetti squash - this recipe is about to become your new obsession! Perfect for those seeking a healthier alternative to traditional pasta dishes, this mouthwatering creation transforms a simple squash into a restaurant-worthy meal that will have your taste buds dancing and your body thanking you. Get ready to impress your family and friends with a recipe that's as nutritious as it is delicious!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 1 cup spinach, chopped
- 1 cup artichoke hearts, chopped
- 1 cup cream cheese
- 1/2 cup sour cream
- 1 cup mozzarella cheese, shredded
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and discard or save for roasting.
- Drizzle the inside of the squash halves with olive oil and season with salt and pepper. Place cut-side down on the prepared baking sheet.
- Roast the squash for 35-40 minutes, or until the flesh is tender and easily separates into spaghetti-like strands when scraped with a fork.
- While the squash is roasting, prepare the filling. In a mixing bowl, combine cream cheese, sour cream, chopped spinach, and chopped artichoke hearts.
- Mix in half of the mozzarella and Parmesan cheese. Season the mixture with salt and pepper to taste.
- Once the squash is cooked, remove from the oven and carefully flip the halves cut-side up.
- Use a fork to gently separate the squash strands, creating a nest-like texture.
- Divide the spinach and artichoke mixture evenly between the two squash halves.
- Sprinkle the remaining mozzarella and Parmesan cheese on top of each stuffed squash half.
- Return to the oven and broil for 3-5 minutes, or until the cheese is melted and slightly golden.
- Remove from the oven and let cool for 5 minutes before serving.
- Garnish with fresh herbs like parsley or chives if desired, and serve hot.
Tips
- Choose a ripe spaghetti squash: Look for a squash with a firm, even color and no soft spots.
- To make cutting easier, microwave the squash for 2-3 minutes to soften it slightly before slicing.
- For extra flavor, roast the squash cut-side down to help caramelize the edges.
- Don't skip the broiling step - it creates a golden, crispy cheese topping that takes the dish to the next level.
- If you want a protein boost, add cooked chicken or crispy bacon to the filling.
- Use fresh artichoke hearts if possible, but high-quality jarred or canned hearts work well too.
- For a lighter version, substitute Greek yogurt for some of the cream cheese and sour cream.
- Leftover stuffed squash can be stored in the refrigerator and reheated in the oven to maintain its crispy texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 18g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 90mg
