Spinach and Artichoke Stuffed Spaghetti Squash
Ingredients
Scale
- 2 spaghetti squashes
- 2 tbsp olive oil (divided)
- 2 cloves garlic
- 220 g / 7 cups fresh spinach
- 400 g / 14 oz canned artichokes (drained and chopped)
- 250 ml / 1 cup cream cheese (full fat)
- 4 tbsp mayonnaise
- 50 ml / 1/2 cup grated Parmesan cheese (or vegetarian hard cheese)
- 120 g / 1 cup mozzarella (grated)
Instructions
- Preheat the oven to 200C/400F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the surface with 1 tbsp 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 tbsp 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 Parmesan cheese (keep 2 tbsp behind) and mozzarella.
- Evenly divide the mixture among 4 squash halves, sprinkle with the remaining Parmesan cheese and bake in the oven for 20-25 minutes or until the filling is bubbly and golden on top.