Spinach and Artichoke Stuffed Spaghetti Squash Recipe

Introduction

This Spinach and Artichoke Stuffed Spaghetti Squash recipe is a deliciously satisfying way to enjoy a classic flavor combination in a healthy, low-carb package. It’s a perfect vegetarian main dish or a hearty side that feels indulgent yet is packed with nutrients. For another comforting baked dinner, try this Creamy Mushroom Chicken Bake Recipe.

Ingredients

This spinach and artichoke stuffed spaghetti squash recipe combines creamy, savory filling with the sweet, tender strands of roasted squash for a truly satisfying bite.

• 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)

Timing

Prep Time	15 minutes
Cook Time	50 minutes
Total Time	1 hour 5 minutes

Context: This spinach and artichoke stuffed spaghetti squash recipe is about 20% faster than similar recipes, as the squash roasts while you quickly prepare the creamy filling.

Step-by-Step Instructions

Step 1 — Prepare the Squash

Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife. Scoop out the seeds and stringy pulp with a spoon to create a clean cavity for the filling.

Step 2 — Roast the Squash Halves

Drizzle the cut sides of the squash with olive oil and season generously with salt and pepper. Place the halves cut-side down on a parchment-lined baking sheet. Roast for 35–45 minutes, or until the flesh is tender and easily shreds with a fork.

A good doneness cue is when you can gently press the skin and it gives slightly. Let the squash cool for a few minutes until it’s safe to handle.

Step 3 — Shred the Squash “Noodles”

Once cooled, use a fork to scrape the flesh of the squash. It will naturally separate into spaghetti-like strands. Transfer the shredded squash to a bowl, leaving a sturdy border in the shells to create a stable vessel for the stuffing.

Step 4 — Sauté the Aromatics

While the squash roasts, heat a tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Add the chopped spinach and cook until wilted, about 2-3 minutes.

Step 5 — Make the Creamy Filling

Reduce the heat to low. To the skillet with the spinach, add the chopped artichoke hearts, cream cheese, sour cream, grated Parmesan, and half of the shredded mozzarella. Stir until the cheeses melt and the mixture is creamy and well combined.

Fold in the shredded spaghetti squash strands, stirring gently to coat everything in the creamy spinach and artichoke mixture. Season thoroughly with salt, pepper, and a pinch of red pepper flakes if desired.

Step 6 — Stuff and Top the Squash

Divide the creamy filling evenly between the two roasted squash shells, packing it in gently. Sprinkle the remaining mozzarella cheese generously over the top of each stuffed spaghetti squash half.

Step 7 — Bake Until Golden and Bubbly

Return the stuffed squash halves to the oven (still at 400°F) and bake for 15–20 minutes. You’re looking for the cheese to be fully melted and starting to turn golden brown, with the filling bubbling at the edges.

For extra browning, switch the oven to broil for the final 1-2 minutes, watching closely to prevent burning.

Step 8 — Garnish and Serve

Remove the spinach and artichoke stuffed spaghetti squash from the oven. Let it rest for 5 minutes to set. Garnish with fresh chopped parsley or basil before serving directly from the squash shells for a beautiful presentation.

Nutritional Information

Calories	~320
Protein	~18g
Carbohydrates	~24g
Fat	~18g
Fiber	~7g
Sodium	~680mg

This spinach and artichoke stuffed spaghetti squash is rich in vitamins A, C, and K from the vegetables and provides a good source of calcium.

Note: Nutritional values are estimates based on typical ingredients and serving size. Actual results may vary.

Healthier Alternatives

This spinach and artichoke stuffed spaghetti squash is wonderfully adaptable. Here are some simple swaps to tailor it to your dietary needs or flavor preferences.

• Swap Cream Cheese for Greek Yogurt — For a protein boost and tangier flavor, use plain, full-fat Greek yogurt. It creates a lighter, less dense filling.
• Swap Parmesan for Nutritional Yeast — A great dairy-free option that adds a savory, cheesy flavor without the dairy.
• Swap Chicken Broth for Vegetable Broth — An easy way to make this spinach and artichoke stuffed spaghetti squash completely vegetarian.
• Add Chopped Chicken or Shredded Turkey — Mix in cooked, shredded poultry to increase the protein content and make the dish more substantial.
• Swap Artichoke Hearts for Roasted Bell Peppers — Offers a sweeter, smokier note and is a good low-FODMAP alternative.
• Use Almond Flour or Gluten-Free Breadcrumbs — For the topping, these are perfect gluten-free alternatives that still provide a nice crunch.
• Reduce or Omit Salt, Use Fresh Herbs — Rely on garlic powder, black pepper, and fresh herbs like dill or basil for a flavorful, lower-sodium version.
• Add Sun-Dried Tomatoes or Kalamata Olives — For a Mediterranean twist, chop and mix a handful into the filling for a burst of umami and saltiness.

Serving Suggestions

This spinach and artichoke stuffed spaghetti squash is a versatile centerpiece. Here are ideas for pairings, occasions, and presentation to make your meal shine.

• Perfect Pairings: Serve alongside a simple grilled lemon-herb chicken breast or garlic butter shrimp for added protein. For a lighter touch, a crisp arugula salad with a tangy vinaigrette cuts through the richness beautifully.
• Weeknight Winner: This all-in-one dish is a complete, satisfying meal on its own, making it ideal for busy evenings. Pair it with a crusty whole-grain roll to soak up any creamy sauce.
• Elegant Entertaining: For a dinner party, present individual stuffed squash halves. Garnish with extra grated Parmesan, a sprinkle of red pepper flakes, and fresh parsley for a restaurant-worthy look.
• Meal Prep Marvel: The filling and baked squash keep well separately. Assemble halves just before reheating for quick, healthy lunches throughout the week.
• Plating Tips: Use a wide, shallow bowl to cradle the squash half, preventing tipping. Drizzle a little extra-virgin olive oil around the plate and add a final flourish of fresh herbs right before serving.
• Seasonal Twist: In the fall, add a handful of sautéed mushrooms or crumbled sage-infused sausage to the spinach and artichoke filling for a heartier, autumnal version.

Common Mistakes to Avoid

• Mistake: Not properly salting the squash before roasting, leading to bland strands. Fix: Generously season the cut sides with salt and let it sit for 10 minutes to draw out moisture and enhance flavor.
• Mistake: Overcooking the squash until it’s mushy and watery. Fix: Roast just until the flesh is tender enough to shred with a fork, usually 35-45 minutes depending on size.
• Mistake: Using frozen spinach without thoroughly squeezing out all the liquid. Fix: Wring the thawed spinach in a clean kitchen towel until no more water drips to prevent a soggy filling.
• Mistake: Adding the artichokes straight from the jar, making the filling too wet. Fix: Drain canned or jarred artichoke hearts well and give them a rough chop for even distribution.
• Mistake: Skipping the step of toasting the spaghetti squash strands with a fork before stuffing. Fix: Use a fork to fluff and separate the strands in the shell; this creates better texture and helps the filling incorporate.
• Mistake: Using only cream cheese, which can make the filling heavy and one-note. Fix: Blend cream cheese with a lighter option like Greek yogurt or ricotta for a creamy yet balanced spinach and artichoke mixture.
• Mistake: Underseasoning the creamy filling, as the squash and vegetables absorb a lot of salt. Fix: Taste and aggressively season the spinach and artichoke mix with garlic, pepper, and a pinch of nutmeg before baking.
• Mistake: Not getting a golden, bubbly top on the finished dish. Fix: Sprinkle a mix of Parmesan and mozzarella cheese on top and broil for the last 2-3 minutes of baking.
• Mistake: Cutting the squash lengthwise, which creates very long, difficult-to-eat strands. Fix: Cut the spaghetti squash horizontally (around the equator) for shorter, more manageable noodle-like strands.
• Mistake: Rushing the process and stuffing the squash while the filling is cold. Fix: Ensure your spinach and artichoke mixture is warm or at room temperature so the dish heats evenly and quickly in the oven.

Storing Tips

• Fridge: Cool the stuffed spaghetti squash completely, then transfer to an airtight container. It will keep well in the refrigerator for 3-4 days.
• Freezer: For longer storage, freeze the stuffed squash in a freezer-safe container or heavy-duty bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheat: For best results, reheat portions in a covered oven-safe dish at 350°F until the internal temperature reaches 165°F, about 15-20 minutes. You can also microwave in a covered dish, stirring halfway through.

Always ensure your spinach and artichoke stuffed spaghetti squash is reheated to a safe temperature of 165°F to ensure food safety.

Conclusion

This Spinach and Artichoke Stuffed Spaghetti Squash is a satisfying, veggie-packed meal that’s perfect for a cozy dinner. If you love this recipe, try our Loaded Veggie Turkey Meatballs Recipe next. We’d love to hear how yours turned out—leave a comment or rating below, and don’t forget to subscribe for more delicious ideas!

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Spinach and Artichoke Stuffed Spaghetti Squash

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• Author: Olivia Bennett

Ingredients

Scale 1x2x3x

• 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)

Instructions

1. Preheat the oven to 200C/400F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the surface with 1 tbsp of olive oil, season with salt. Place on a baking sheet the cut side up and roast in the preheated oven for 40 minutes.
2. Meanwhile heat 1 tbsp of the olive oil in a large pan and add the minced garlic, cook briefly for a few seconds, then add the spinach and stir until it’s wilted and the liquid has evaporated.
3. Add the drained and chopped artichokes and sauté for a minute, then bring in the cream cheese and let it melt over low heat while stirring.
4. Take off the heat and stir in the mayonnaise, grated Parmesan cheese (keep 2 tbsp behind) and mozzarella.
5. Evenly divide the mixture among 4 squash halves, sprinkle with the remaining Parmesan cheese and bake in the oven for 20-25 minutes or until the filling is bubbly and golden on top.

FAQs

Can I prepare the spinach and artichoke stuffed spaghetti squash ahead of time?

Yes, you can assemble the stuffed spaghetti squash a day in advance. Store it covered in the refrigerator and bake just before serving. This makes it a convenient option for meal prep or entertaining.

What can I use instead of spaghetti squash in this recipe?

For a lower-carb alternative, you can use zucchini boats. For a more traditional pasta, simply toss the spinach and artichoke filling with cooked pasta shells. The core flavors of the spinach and artichoke stuffed spaghetti squash remain delicious.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warmed through. The spinach and artichoke stuffed spaghetti squash reheats well, though the squash may soften slightly.