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
- 1/2 cup grated Parmesan cheese
- 1/2 cup mozzarella cheese, shredded (plus extra for topping)
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon olive oil, for brushing and sautéing
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the cut sides with olive oil and season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet and roast for 30–40 minutes, until the flesh pulls away into strands with a fork.
- While the squash roasts, heat a skillet over medium heat and add a drizzle of olive oil.
- Sauté the minced garlic for 30 seconds, then add the chopped spinach and cook until wilted. Remove from heat and let cool slightly.
- In a bowl, stir together the cream cheese, Parmesan, mozzarella, chopped artichoke hearts, cooked spinach, and a pinch of salt and pepper until well combined.
- Use a fork to scrape the roasted squash into strands, leaving some strands in the shell to hold the filling.
- Spoon the spinach-artichoke mixture into each squash half, pressing gently to fill.
- Top with a little extra shredded mozzarella and return to the oven for 8–10 minutes, until hot and bubbly and the cheese is melted.
- Remove from oven, let rest 5 minutes, then serve straight from the shells.
Notes
Roast the squash cut-side down to trap steam and speed cooking. Softer, room-temperature cream cheese helps bind the mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
- Diet: Gluten Free