Vikalinka · by Julia Frey of Vikalinka★ 4.7 (10)
Spinach and Artichoke Stuffed Spaghetti Squash
NUTRITION · PER SERVING80M COOK
CAL 36%·PRO 34%
CARBS 67G38% OF CAL
17G FIBER23G SUGAR26G OTHER
FAT 47G59% OF CAL
18G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted spaghetti squash halves filled with a creamy spinach, artichoke, and cheese filling. A vegetarian main that balances sweet squash with savory, cheesy filling.
mainamerican🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 spaghetti squashes
- 2 tbsp olive oil (divided)
- 2 cloves garlic
- 220 g / 7 cups fresh spinach
- 400 g / 14 oz canned artichokes (drained and chopped)
- 250 ml / 1 cup cream cheese (full fat)
- 4 tbsp mayonnaise
- 50 ml / 1/2 cup grated Parmesan cheese (or vegetarian hard cheese)
- 120 g / 1 cup mozzarella (grated)
At a glance
PER SERVING · TIME 80M
CAL 36%·PRO 34%
CARBS 67G38% OF CAL
17G FIBER23G SUGAR26G OTHER
FAT 47G59% OF CAL
18G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 10m
- Sodium
- 714mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1451mg
- Calcium
- 360mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 714MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.