Easy High-Protein Spinach and Artichoke Stuffed Spaghetti Squash: A Cozy Weeknight Win

This Easy High Protein Spinach and Artichoke Stuffed Spaghetti Squash recipe is perfect for anyone looking to enjoy a nutritious and satisfying meal. The juicy artichokes and spinach blend beautifully with the creamy cheeses, all nestled inside the naturally sweet spaghetti squash. It’s not only a healthy dish, but it’s also simple to prepare and full of flavor!

Why make this recipe

This recipe is an ideal choice for a hearty yet healthy meal. The combination of high-protein cottage cheese and nutrient-rich spinach makes it a filling option for lunch or dinner. Plus, stuffing the spaghetti squash not only adds visual appeal but also makes for an easy, self-contained dish that’s perfect for meal prep or entertaining.

Ingredients

• 1 medium spaghetti squash
• 1 cup fresh spinach, chopped
• 1 can artichoke hearts, drained and chopped
• 1 cup cottage cheese or ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Olive oil

How to make it

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside with olive oil and season with salt and pepper. Place the halves cut side down on a baking sheet and roast for about 30-40 minutes until tender.
2. In a medium bowl, combine the chopped spinach, artichoke hearts, cottage cheese (or ricotta), mozzarella, Parmesan, minced garlic, salt, and pepper. Mix well.
3. Once the spaghetti squash is done, use a fork to scrape the flesh into strands. Mix the strands with the spinach and artichoke filling.
4. Fill each spaghetti squash half with the mixture and pack it down gently.
5. Return the stuffed squash to the oven for an additional 15-20 minutes until the top is golden and bubbly.
6. Remove from the oven and let cool slightly before serving. Enjoy your healthy, high-protein meal!

How to serve it

To serve, place each stuffed spaghetti squash half on a plate. You can garnish with a sprinkle of extra Parmesan or a dash of red pepper flakes for added flavor. Pair with a light salad or steamed vegetables for a complete meal.

How to store it

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the stuffed squash halves. Just make sure to wrap them tightly in plastic wrap or aluminum foil before placing them in a freezer-safe bag. They can stay fresh for about 2-3 months.

Helpful tips

• To quickly cook the spaghetti squash, you can use the microwave. Place it in a microwave-safe dish with a bit of water, cover, and microwave for 10-12 minutes.
• Ensure not to overcook the garlic when sautéing; it should be fragrant but not browned.
• Feel free to adjust the seasonings according to your taste preferences.

Optional variations

• You can substitute the cottage cheese for Greek yogurt or a vegan cheese alternative to cater to dietary restrictions.
• If you like a bit of heat, add some crushed red pepper flakes or diced jalapeños to the filling.
• Swap the artichoke hearts for sun-dried tomatoes for a different flavor profile.

Frequently asked questions

Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just make sure to thaw it and drain any excess moisture before adding it to the filling.

How can I tell if my spaghetti squash is ripe?
Look for a squash that is firm and free of soft spots. It should have a vibrant yellow color and feel heavy for its size.

Is this dish gluten-free?
Yes, this recipe is gluten-free since all the ingredients used are gluten-free. Always check the labels on your cheese and cottage/ricotta to ensure they meet your dietary requirements.

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