Spinach Artichoke Stuffed Squash (Print Version)
# Ingredients:
01 -
2 spaghetti squashes
02 -
2 tbsp olive oil, divided
03 -
2 cloves garlic, minced
04 -
220 g (7 cups) fresh spinach
05 -
400 g (14 oz) canned artichokes, drained and chopped
06 -
250 ml (1 cup) full-fat cream cheese
07 -
4 tbsp mayonnaise
08 -
50 ml (1/2 cup) grated Parmesan cheese or vegetarian hard cheese
09 -
120 g (1 cup) mozzarella, grated
# Instructions:
01 -
Preheat the oven to 200°C/400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut surfaces with 1 tbsp of olive oil and season with salt. Place on a baking sheet cut side up and roast in the preheated oven for 40 minutes.
02 -
Heat the remaining 1 tbsp of olive oil in a large pan. Add the minced garlic and cook briefly for a few seconds until fragrant. Add the spinach and stir until completely wilted and any liquid has evaporated.
03 -
Add the drained and chopped artichokes to the pan and sauté for a minute. Add the cream cheese and let it melt over low heat while stirring continuously to create a smooth mixture.
04 -
Remove the pan from heat and stir in the mayonnaise, grated Parmesan cheese (reserving 2 tbsp for topping), and mozzarella until well combined.
05 -
Once the squash is roasted, evenly divide the spinach-artichoke mixture among the 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.