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Cheesy Spinach & Artichoke Stuffed Spaghetti Squash Delights!

Cheesy Spinach & Artichoke Stuffed Spaghetti Squash – All the Dip Flavors in a Boat
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A delicious and healthy twist on classic spinach and artichoke dip, served in a roasted spaghetti squash.

Ingredients

Scale
  • 1 medium spaghetti squash
  • 2 cups fresh spinach, chopped
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1 cup cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Drizzle the inside of the squash with olive oil, salt, and pepper.
  4. Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes until tender.
  5. In a large bowl, combine the chopped spinach, artichoke hearts, cream cheese, mozzarella, Parmesan, garlic, salt, pepper, and red pepper flakes.
  6. Once the squash is cooked, use a fork to scrape the insides into strands and mix with the filling.
  7. Stuff the mixture back into the squash halves.
  8. Return to the oven and bake for an additional 15-20 minutes until heated through and golden on top.
  9. Let cool slightly before serving.

Notes

  • For a vegan option, substitute cream cheese and cheese with plant-based alternatives.
  • Feel free to add other vegetables like bell peppers or mushrooms for extra flavor.
  • This dish can be made ahead of time and reheated before serving.

Nutrition

Find it online: https://recipesdays.com/cheesy-spinach-artichoke-stuffed-spaghetti-squash/