Sweet spaghetti squash stuffed with deliciously savoury spinach and artichoke filling. A spectacular way to make this seasonal vegetable.
Make this a complete meal by pairing with Quinoa Salad!
When autumn starts to kick in with shorter days and colder temperatures, it’s a signal to me that we are well and truly into squash season. And what a great time of year it is!
All varieties of squash can work amazingly well as the base for a main course. I end up preparing it is many ways – I love it roasted! – but stuffed squash is truly fantastic!
This recipe was developed when I purchased some spaghetti squash at the same time that I was feeling nostalgic for classic spinach and artichoke dip. Seemed like fun combo!
Happily, they worked together fantastically well. I hope you enjoy it as much as me!
There are a number of types of squash that get grouped together under the name of spaghetti squash. They can come in a few different colours and shapes, but they can be cooked in the same way.
If you cut open a spaghetti squash when raw, the flesh is solid and similar to other types. It’s when cooked that spaghetti squash gets its name. It breaks up into long ribbons that come out like the pasta it is named for.
The taste is naturally sweet without being overwhelming, similar to other squash varieties. And because of the remarkable strings, it can be a brilliant substitute for pasta
Spinach and artichoke stuffing
I knew that spaghetti squash would be great with any number of stuffings, but I’ve been looking for an excuse to use spinach and artichoke dip in a new way. It’s commonly used with bread, but it’s just too good to not find new ways to eat it.
The dip can be prepared while the squash are roasting to save time. Heat up a tablespoon of olive oil in a pan, then minced garlic and the spinach. Stir until it has wilted.
Now add the artichokes, giving then a minute to sauté, and then the cream cheese and let it melt in over low heat. Don’t forget to keep stirring.
The pan can be removed from heat then add the mayonnaise, hard cheese and mozzarella. Make sure to keep some of the grated hard cheese to sprinkle over the squash.
The stuffing is now good to go and can be split between the squash halves to finish baking.
Recipe tips and tricks
- This recipe uses three types of cheese. Make sure that you purchase vegetarian or vegan versions to be sure no animal rennet has been used.
- It is easy to make this recipe into two portions if you don’t mind leftover stuffing. The spinach and artichoke mixture can be stored in an airtight container in a fridge for several days. It can be used stuffed in squash or as a fantastic dip.
- To make meal prep quicker it is possible to roast the spaghetti squash a couple of days in advance. Store it in an airtight container and store in the fridge until ready to use.
- 2 spaghetti squashes
- 2 tablespoon olive oil, divided
- 2 cloves garlic
- 220g/8oz fresh spinach
- 400g/14 oz canned artichokes, drained and chopped
- 250ml/1 cup cream cheese, full fat
- 4 tablespoon mayonnaise
- 50ml/½ cup grated hard vegetarian cheese
- 120g/1 cup grated mozzarella
- Preheat the oven to 200C/400F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the surface with 1 tablespoon of olive oil, season with salt. Place on a baking sheet the cut side up and roast in the preheated oven for 40 minutes.
- Meanwhile heat 1 tablespoon of the olive oil in a large pan and add the minced garlic, cook briefly for a few seconds, then add the spinach and stir until it’s wilted and the liquid has evaporated.
- Add the drained and chopped artichokes and sauté for a minute, then bring in the cream cheese and let it melt over low heat while stirring.
- Take off the heat and stir in the mayonnaise, grated hard cheese (keep 2 tablespoon behind) and mozzarella.
- Evenly divide the mixture among 4 squash halves, sprinkle with the remaining hard cheese and bake in the oven for 20-25 minutes or until the filling is bubbly and golden on top.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 761Total Fat: 55gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 117mgSodium: 836mgCarbohydrates: 50gFiber: 14gSugar: 16gProtein: 25g
Nutritional information is calculated using third-party services and is only a guideline. There may be some variations based on product brands and cooking methods. If you are on a restricted diet, it is recommended that you supplement this info with your own research.