Description

This dish features tender spaghetti squash halves, roasted until their strands are easily separated, then filled with a creamy, savory mixture. The stuffing combines earthy spinach and tangy artichoke hearts, bound together with a blend of rich cream cheese, sour cream, and melted mozzarella and Parmesan cheeses. Baked until golden and bubbly, it offers a harmonious balance of soft textures and robust flavors, making for a comforting and satisfying meal.

Ingredients

* 1 medium spaghetti squash (about 2-3 pounds)
* 1 tablespoon olive oil, plus more for squash
* 1/2 cup chopped yellow onion
* 2 cloves garlic, minced
* 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
* 1 (14-ounce) can artichoke hearts, drained and chopped
* 4 ounces cream cheese, softened
* 1/2 cup sour cream or plain Greek yogurt
* 1/2 cup shredded mozzarella cheese, plus more for topping
* 1/4 cup grated Parmesan cheese
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper

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Instructions

Preheat oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with a little olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 35-45 minutes, or until tender when pierced with a fork.
While the squash roasts, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the thawed and squeezed dry spinach and chopped artichoke hearts. Cook for 2-3 minutes, allowing any remaining moisture to evaporate. Remove from heat.
In a large bowl, combine the softened cream cheese, sour cream, 1/2 cup mozzarella, Parmesan cheese, salt, and pepper. Add the spinach and artichoke mixture to the bowl and stir until well combined.
Once the spaghetti squash is roasted, use a fork to gently scrape the strands from the inside of each half, leaving a small border around the edge. Add about half of the spaghetti squash strands to the spinach and artichoke filling mixture and stir to combine.
Spoon the combined filling back into the hollowed-out spaghetti squash halves. Top with additional shredded mozzarella cheese.
Return the stuffed squash halves to the baking sheet and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the filling is heated through. For a golden-brown top, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
Serve hot.

Notes

* To make cutting spaghetti squash easier, pierce it several times with a fork and microwave for 3-5 minutes before cutting.

* For a richer flavor, you can add a pinch of nutmeg to the spinach and artichoke filling.

* Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.

* Consider adding a dash of red pepper flakes to the filling for a subtle hint of heat.

* For added protein, cooked shredded chicken or cannellini beans can be mixed into the filling.

Prep Time: 25 minutes
Cook Time: 60 minutes

Nutrition

Calories: 320
Fat: 18g
Carbohydrates: 25g
Protein: 18g