Spinach and Artichoke Stuffed Spaghetti Squash

Looking for a nutritious yet indulgent meal? Try our Spinach and Artichoke Stuffed Spaghetti Squash recipe! This dish combines the rich flavors of creamy spinach and artichoke dip with the unique texture of spaghetti squash for a healthy, low-carb alternative to traditional pasta dishes. Perfect for those seeking a satisfying meal without sacrificing taste or nutrition.

Ingredients

• 1 large spaghetti squash
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup fresh spinach, chopped
• 1 cup artichoke hearts, chopped (canned or frozen)
• 1/2 cup Greek yogurt
• 1/2 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• Salt and pepper to taste

Instructions

Prepare the Spaghetti Squash

1. Preheat Oven: Set your oven to 400°F (200°C).
2. Cut the Squash: Carefully slice the spaghetti squash in half lengthwise. Scoop out the seeds and discard them.
3. Season and Roast: Drizzle the inside of the squash with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast for about 40 minutes, or until the flesh is tender and easily shredded with a fork.

Make the Spinach and Artichoke Filling

1. Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant.
2. Add Spinach and Artichokes: Stir in the spinach and artichoke hearts. Cook until the spinach is wilted and the mixture is heated through.
3. Mix in Yogurt and Cheese: Reduce the heat to low and stir in Greek yogurt, Parmesan cheese, mozzarella cheese, oregano, and basil. Season with salt and pepper to taste. Cook until the cheeses are melted and the mixture is creamy.

Stuff the Spaghetti Squash

1. Shred the Squash: Once the squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands.
2. Combine: Gently mix the squash strands with the spinach and artichoke filling. Adjust seasoning as needed.
3. Return to Oven: Spoon the mixture back into the squash halves. Sprinkle with additional Parmesan cheese if desired.
4. Bake: Return to the oven for about 10 minutes, or until the top is golden and bubbly.

Serve and Enjoy

Let the stuffed squash cool slightly before serving. Enjoy this dish as a main course or a hearty side. It’s a fantastic way to incorporate more vegetables into your diet while indulging in comforting, creamy flavors.

Health Benefits

This Spinach and Artichoke Stuffed Spaghetti Squash is not only delicious but also packed with health benefits:

• Low-Carb: Spaghetti squash is a great substitute for traditional pasta, providing a lower-carb option.
• Rich in Nutrients: Spinach and artichokes are both excellent sources of vitamins and minerals, including fiber, iron, and antioxidants.
• Protein Boost: Greek yogurt and cheese add a good amount of protein to help keep you full and satisfied.

Why You’ll Love This Recipe

• Versatile: This dish works well for various dietary needs, including low-carb, gluten-free, and vegetarian diets.
• Satisfying: It delivers the creamy, comforting flavors you crave without the extra calories and carbs.
• Easy to Make: With straightforward steps and readily available ingredients, this recipe is perfect for a busy weeknight dinner or a special occasion.

Serving and Storage Tips for Spinach and Artichoke Stuffed Spaghetti Squash

Serving Tips

1. Presentation: Serve the stuffed squash halves directly from the oven for a rustic and attractive presentation. You can also cut the squash into wedges for easier serving.
2. Garnish: Top with additional freshly grated Parmesan cheese, a sprinkle of fresh basil or parsley, or a drizzle of a light balsamic glaze to enhance the flavor and appearance.
3. Accompaniments: Pair with a side salad or some crusty bread for a well-rounded meal. A simple green salad or a light vinaigrette can complement the rich, creamy filling of the squash.
4. Serving Size: Each half of the squash makes a generous serving. Depending on the size of the squash and the appetites of your guests, one half could be served as a main course or shared as a side dish.

Storage Tips

1. Refrigeration: Allow any leftovers to cool to room temperature before transferring them to an airtight container. Store in the refrigerator for up to 4 days.
2. Freezing: While you can freeze the stuffed squash, it’s best to do so before baking. To freeze, assemble the stuffed squash but do not bake it. Wrap each half tightly in plastic wrap and then foil. Store in the freezer for up to 3 months. When ready to cook, thaw overnight in the refrigerator and bake as directed.
3. Reheating: To reheat, place the stuffed squash halves on a baking sheet and cover with foil. Bake in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. You can also reheat individual portions in the microwave, though the texture might be slightly different.
4. Avoid Over-Storing: For the best texture and flavor, try to consume the leftovers within a few days. Repeated reheating can make the squash a bit mushy and less enjoyable.

By following these serving and storage tips, you can ensure that your Spinach and Artichoke Stuffed Spaghetti Squash remains delicious and convenient for future meals.

1. Can I use a different type of squash for this recipe?

Yes, you can use other types of squash if you prefer, though the texture and cooking time might vary. Acorn squash or butternut squash can be good alternatives, but they have a different texture compared to spaghetti squash. If using a different squash, be sure to adjust the cooking times accordingly.

2. Can I make this dish ahead of time?

Absolutely! You can prepare the stuffed squash up to a day in advance. Assemble the squash halves with the filling but do not bake them. Cover and refrigerate. When ready to cook, bake as directed, adding a few extra minutes to ensure everything is heated through.

3. Can I freeze leftovers of this dish?

Yes, you can freeze leftovers of the stuffed squash. To do so, allow it to cool completely, then transfer it to an airtight container or wrap it tightly in foil. Freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven until warmed through.

4. Can I make this recipe vegetarian or vegan?

Yes, you can make this recipe vegetarian by omitting the cheese or using a vegetarian cheese alternative. For a vegan version, use dairy-free cheese and replace Greek yogurt with a vegan yogurt or a creamy plant-based alternative. Adjust seasoning and ingredients as needed to suit your taste preferences.

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