Description
A delicious twist on classic comfort food, this dish combines creamy cheese and savory vegetables in a spaghetti squash shell.
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 sour cream
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle each half with olive oil and sprinkle with salt and pepper. Place cut side down on a baking sheet and roast for about 30-40 minutes, or until tender.
- Meanwhile, heat a drizzle of olive oil in a skillet over medium heat. Add the minced garlic and sauté for one minute. Toss in the spinach and artichokes, cooking until the spinach wilts.
- In a bowl, mix the wilted spinach and artichokes with the cream cheese, sour cream, mozzarella, and Parmesan. Blend until smooth and everything is well combined.
- Once the squash is ready, use a fork to scrape the insides into strands. Combine the squash strands with your creamy filling mixture.
- Spoon the filling back into the squash halves, packing it in generously.
- Return to the oven and bake for an additional 15 minutes or until the filling is bubbling and heated through.
- Serve warm and dig into your delicious stuffed spaghetti squash!
Notes
This dish can be customized with different ingredients like diced tomatoes or Greek yogurt instead of sour cream.
- Prep Time: 15 minutes
- Cook Time: 45 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