Baked Spaghetti Squash Recipe
This delicious Spaghetti Squash recipe features roasted spaghetti squash halves filled with a creamy mixture of sautéed spinach, artichokes, cream cheese, mayonnaise, and a blend of Parmesan and mozzarella cheeses. Perfect as a comforting vegetarian main dish or a hearty side, it combines wholesome vegetables with rich, melty cheese for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Squash
- 2 spaghetti squashes
- 1 tbsp olive oil (for brushing)
- Salt, to taste
Filling
- 1 tbsp olive oil (for cooking)
- 2 cloves garlic (minced)
- 220 g / 7 cups fresh spinach
- 400 g / 14 oz canned artichokes (drained and chopped)
- 250 ml / 1 cup full fat cream cheese
- 4 tbsp mayonnaise
- 50 ml / 1/2 cup grated Parmesan cheese (divided, keep 2 tbsp aside)
- 120 g / 1 cup grated mozzarella cheese
Instructions
- Roast the Spaghetti Squash: Preheat your oven to 200°C (400°F). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tbsp olive oil and season with salt. Place the squash halves cut side up on a baking sheet and roast in the oven for 40 minutes until tender.
- Sauté Spinach and Garlic: While the squash roasts, heat 1 tbsp olive oil in a large pan over medium heat. Add the minced garlic and cook briefly for a few seconds until fragrant. Add the fresh spinach and stir continuously until it wilts and any excess liquid evaporates.
- Add Artichokes and Cream Cheese: Stir in the drained and chopped artichokes and sauté for one minute. Reduce the heat to low, then add the cream cheese to the pan. Stir gently allowing it to melt and combine smoothly with the other ingredients.
- Incorporate Mayonnaise and Cheeses: Remove the pan from heat. Stir in the mayonnaise, grated Parmesan cheese (reserving 2 tbsp for topping), and grated mozzarella cheese until everything is evenly mixed into a creamy filling.
- Fill and Bake the Squash: Divide the cheese and vegetable mixture evenly among the four roasted squash halves. Sprinkle the remaining Parmesan cheese on top. Return the stuffed squash halves to the oven and bake for an additional 20 to 25 minutes, or until the filling is bubbly and golden brown on top.
Notes
- For easier cleanup, line your baking sheet with parchment paper before roasting the squash.
- You can substitute mayonnaise with Greek yogurt for a lighter filling.
- Feel free to add cooked chicken or sausage for a non-vegetarian variation.
- Make sure to thoroughly dry the spinach after washing to prevent a watery filling.
- Allow the squash to cool slightly before serving, as it will be very hot coming out of the oven.
Keywords: spaghetti squash, vegetarian, creamy spinach artichoke filling, cheese stuffed squash, baked squash recipe
Find it online: https://biteandenjoy.com/baked-spaghetti-squash-recipe/
