Description
Discover how to make a delicious Spinach and Artichoke Stuffed Spaghetti Squash! This recipe is a healthy and flavorful twist on a classic dish.
Ingredients
- – 2 spaghetti squashes (approx. 1 kg)
- – 2 tbsp (30 ml) vegetable oil, divided
- – 2 cloves garlic
- – 220g (7 oz) fresh spinach
- – 400g (14 oz) canned artichokes, drained and chopped
- – 250ml (1 cup) cream cheese, full fat
- – 4 tbsp (60 ml) mayonnaise
- – 50ml (1/2 cup) grated vegetarian hard cheese
- – 120g (4 oz) non-alcoholic mozzarella, grated
Instructions
- Warm the oven to 200C/400F. Slice the spaghetti squashes lengthwise and remove the seeds. Coat the inside with 1 tablespoon of vegetable oil and add salt to taste. Arrange them cut side up on a baking tray and place in the preheated oven for 40 minutes.
- While the squash is baking, warm 1 tablespoon of vegetable oil in a large skillet and add the finely chopped garlic, letting it cook briefly. Introduce the spinach, stirring until it wilts and any moisture evaporates.
- Incorporate the chopped artichokes and sauté for an additional minute, then mix in the cream cheese, allowing it to melt over a low flame while stirring gently.
- Remove from heat and blend in the mayonnaise, grated vegetarian hard cheese (save 2 tablespoons for later), and mozzarella cheese.
- Distribute the prepared mixture evenly into the four squash halves, sprinkle with the remaining vegetarian hard cheese, and return to the oven for 20-25 minutes until the top is bubbling and has a golden hue.
Notes
- Consider using low-fat cream cheese and mayonnaise to lower the calorie and fat content.
- Add diced bell peppers or mushrooms for extra flavor and nutrients.
- Enhance the filling by mixing in cooked quinoa or lentils with the cheese and vegetables.