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Stuffed Spaghetti Squash with Spinach & Artichoke

Seriously, I think I can live on squash until next summer. It’s so versatile, delicious, and filling. This spaghetti squash is stuffed with spinach sautéed with onions and garlic to which I add chopped artichoke hearts and a bit of three cheeses: cream cheese, cheddar and parmesan. Sort of like an artichoke/spinach dip mixed in with roasted squash. All I can say is…I’m in love!

Serve it as a main course or as a side or snack. I ate this for dinner with naan chips and I was stuffed too!

Expect to see lots of squash recipes from me, especially stuffed ones! Hmmmm….I think I’ll try a Mexican version next time.

Ingredients

1 small/medium spaghetti squash – cut in half; seeds and sticky strings removed

8 oz. (227 g) baby spinach

8 oz. of artichoke hearts – roughly chopped

2 tablespoons or so (28g) – cream cheese

2 tablespoons or so parmesan cheese

2 tablespoons or so cheddar cheese – shredded

3 tablespoons olive oil – or enough to lightly cover the bottom of a medium skillet

2 pats butter (optional)

1/4 onion – roughly chopped

1 medium garlic – finely chopped

Chopped red bell pepper for garnish

 

Instruction

Slice squash in half lengthwise and remove seeds and sticky strings.

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Drizzle with olive oil, bake at 375 F for about 45 minutes or until the inside is tender and can easily be removed with a fork. Using a fork, remove the squash so you’re left with only the skin.

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In the meantime, place a median/large skillet over medium heat. Add oil to to the pan and heat until hot but not smoking. Add the onions and  sauté until softened (about 4 minutes or so). Add garlic and cook for about 30 seconds until it begins to color. Add spinach and cook until it begins to wilt (about 1 minute or so). Turn off the heat and add the artichokes, the squash and the cheese (except the cheddar) the butter and stir.

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Add the contents of the pan to the squash shells and top with the cheddar cheese and garnish with the red pepper.

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Return to the oven for about 10 minutes or just until the filling is hot and the cheese has melted. Serve with chips or slices of bread. I used naan chips.

 

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One Comment
  1. […] from this Italian gal comes my take on a classic American dip to bring you this Spinach & Artichoke Stuffed Spaghetti Squash that has me dreaming about when I can make it and eat it […]

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