Spinach and Artichoke Stuffed Spaghetti Squash
A delightful dish combining the flavors of spinach and artichoke with tender spaghetti squash, perfect for family dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 medium spaghetti squash
- 2 cups fresh spinach
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the spaghetti squash by cutting it in half lengthwise and scooping out the seeds. Drizzle with olive oil, season with salt and pepper, and roast cut-side down on a baking sheet for 30-40 minutes until tender.
- Sauté the garlic in a large skillet with olive oil until fragrant, about 1 minute.
- Cook the spinach in the skillet until wilted, about 2-3 minutes. Stir in the artichokes, ricotta, and Parmesan cheese. Season with salt and pepper.
- Scrape the cooked spaghetti squash with a fork to create strands.
- Combine the squash strands with the spinach-artichoke mixture.
- Stuff the squash halves with the mixture and top with shredded mozzarella.
- Bake for an additional 10-15 minutes until heated through and the cheese is melted.
- Serve warm and enjoy!
Notes
Adjust seasoning to taste and consider mixing in other vegetables for variety.