Description
A delightful and nutritious twist on traditional spinach and artichoke dip, this stuffed spaghetti squash is creamy, flavorful, and perfect for any meal.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 cup fresh spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- Olive oil, for drizzling
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the spaghetti squash by cutting it in half lengthwise and removing seeds.
- Drizzle the inside with olive oil, then sprinkle with salt and pepper.
- Place the squash halves cut side down on a baking sheet and bake for 40-45 minutes.
- Heat a skillet over medium heat, then add minced garlic and sauté for 1 minute.
- Add the chopped spinach and artichoke hearts, cooking until the spinach is wilted.
- Mix the cream cheese, sour cream, mozzarella cheese, Parmesan cheese, sautéed spinach and artichoke mixture, Italian seasoning, salt, and pepper until smooth.
- Stuff the squash halves with the spinach and artichoke filling.
- Return the stuffed squash to the oven for an additional 15-20 minutes, until cheese is melted and bubbly.
- Serve warm, garnished with extra Italian seasoning if desired.
Notes
For a vegan version, substitute cream cheese and sour cream with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg