Stuffed Spaghetti Squash Delight

This spinach and artichoke stuffed spaghetti squash transforms a humble vegetable into a decadent, restaurant-worthy meal that's surprisingly easy to make at home. The creamy, cheesy filling pairs perfectly with the slightly sweet strands of squash for a satisfying low-carb dinner option your whole family will enjoy.

I first made this recipe when trying to convince my veggie-skeptical partner that spaghetti squash could be delicious. The familiar flavors of spinach artichoke dip won him over instantly, and now it's in our regular dinner rotation during squash season.

Ingredients

• Spaghetti squash: Forms the edible vessel for our filling. Look for squashes that feel heavy for their size with firm, unblemished skin.
• Olive oil: Helps roast the squash to tender perfection and sautés our vegetables.
• Fresh garlic: Provides aromatic flavor. Choose firm bulbs with tight skin for the best taste.
• Fresh spinach: Wilts down dramatically, adding nutrients and color. Buy the pre-washed kind to save time.
• Canned artichokes: Bring tangy flavor. Drain thoroughly and chop coarsely for the best texture.
• Cream cheese: Creates our luscious base. Full-fat works best for ultimate creaminess.
• Mayonnaise: Adds richness and helps bind everything together.
• Parmesan cheese: Provides salty depth. Freshly grated offers superior flavor over pre-packaged.
• Mozzarella: Melts beautifully for that satisfying cheese pull effect we all love.

Step-by-Step Instructions

Prepare the Squash:

Slice each spaghetti squash lengthwise with a sharp knife, being careful as these can be tough to cut. Scoop out the seeds and stringy center with a spoon, just like you would a pumpkin. Brush the cut surfaces generously with olive oil and sprinkle with salt to enhance the natural flavors. Place them cut-side up on a baking sheet to prevent steam from making them soggy. Roast at 400°F for a full 40 minutes until the flesh easily pulls apart into spaghetti-like strands when scraped with a fork.

Create the Filling Base:

While the squash roasts, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for just 30-45 seconds until fragrant but not browned. Garlic burns quickly and becomes bitter, so keep a close eye on it. Add fresh spinach in batches if needed, stirring constantly until it wilts down completely. Continue cooking until any liquid released has evaporated completely to prevent a watery filling.

Build the Creamy Mixture:

Add the drained and chopped artichokes to the spinach mixture and sauté for about a minute to warm them through and integrate flavors. Reduce the heat to low before adding the cream cheese. Stir continuously until it melts completely into a smooth, creamy sauce that coats the vegetables. The low heat prevents the cream cheese from separating or becoming grainy.

Complete the Filling:

Remove the pan from heat and stir in mayonnaise for richness, followed by most of the Parmesan and all of the mozzarella. The residual heat will help melt the cheeses partially, creating a stretchy, luscious filling. Reserve a small amount of Parmesan for topping. Taste and adjust seasoning if needed, remembering the cheeses add saltiness.

Stuff and Bake:

When the squash is tender, remove from oven but keep it heated. Use a fork to gently fluff the interior of each squash half, creating a nest for your filling. Divide the spinach-artichoke mixture evenly between the four squash halves, mounding it slightly. Sprinkle the remaining Parmesan over the tops and return to the oven for 20-25 minutes until golden brown and bubbling around the edges.

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The first time I served this to friends, they couldn't believe the spaghetti-like strands came from a squash and not pasta. What I love most about this dish is how it transforms humble ingredients into something that feels special enough for company but simple enough for a Tuesday night dinner.

Make It Ahead

This dish works beautifully as a meal prep option. You can roast the squash up to three days ahead and keep it refrigerated. The filling can also be made a day in advance and stored separately. When ready to serve, simply reheat the squash in the microwave for a few minutes, fill with the cold mixture, and bake until hot and bubbly. The assembled but unbaked stuffed squash halves can even be frozen for up to a month—just add about 15-20 extra minutes to the baking time when cooking from frozen.

Easy Variations

This recipe welcomes creative adaptations based on what you have on hand. Try adding sautéed mushrooms for an earthy flavor, or mix in some cooked chicken for extra protein. Sun-dried tomatoes add a lovely pop of color and sweet-tart flavor that works well with the creamy filling. For a spicy kick, incorporate a pinch of red pepper flakes or a diced jalapeño into the spinach mixture. You could also swap the spinach for kale or Swiss chard if that's what your garden or refrigerator offers.

Serving Suggestions

This stuffed squash makes for an impressive presentation when served in its own shell. For a complete meal, pair it with a simple green salad dressed with lemon vinaigrette to cut through the richness. If serving for company, consider making smaller portions using delicata squash as an elegant first course. While delicious on its own, you could also serve it alongside a simple protein like roasted chicken or grilled fish for heartier appetites. A crisp white wine like Sauvignon Blanc makes an excellent accompaniment.

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Transforming spaghetti squash into this cheesy, satisfying dish is like a little culinary magic that's healthy and indulgent all at once.

Frequently Asked Questions

→ Can I make this dish ahead of time?

Yes, you can prepare the stuffed squash up to 24 hours ahead. Complete all steps except the final baking, cover with foil, and refrigerate. When ready to serve, add 5-10 minutes to the final baking time.

→ How do I know when the spaghetti squash is done roasting?

The squash is properly roasted when you can easily pierce the flesh with a fork, and the strands separate easily when scraped with a fork. The edges should be slightly browned.

→ Can I make this dairy-free?

Yes, substitute the cream cheese with dairy-free cream cheese, use vegan mayonnaise, and replace the cheeses with dairy-free alternatives that melt well. The texture might be slightly different but still delicious.

→ What can I serve with stuffed spaghetti squash?

This dish works well as a main course paired with a simple green salad or as a side dish alongside grilled protein. For a light meal, it's perfect on its own.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes.

→ Can I freeze the stuffed squash?

Yes, you can freeze the assembled but unbaked stuffed squash halves. Wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, adding 10-15 minutes to the baking time.