Spinach and Artichoke Stuffed Spaghetti Squash

Okay, so you have to try this. Spinach and artichoke stuffed spaghetti squash is like dipping into your favorite cheesy dip—but it’s dinner.

It’s creamy, cozy, and honestly just so fun to eat right out of the squash. The mix of gooey cheese, tender veggies, and squash noodles makes every bite feel special.

We make this when we want something that feels fancy but is secretly easy. Plus, it’s super filling and packed with veggies, so it’s a win all around.

Let me show you how we make it. You’ll be surprised how simple and satisfying it is. Ready to stuff some squash?

Why You’ll Love This Recipe

• Healthy and Flavorful: Packed with nutritious spinach, artichokes, and spaghetti squash, this dish is a satisfying and guilt-free option that doesn’t skimp on flavor.
• Vegetarian-Friendly: A great option for those following a plant-based diet, this dish provides plenty of protein, fiber, and essential vitamins.
• Quick and Easy: From start to finish, you can have this recipe ready in just 45 minutes—perfect for a busy weeknight.
• Great for Meal Prep: You can easily make extra portions and enjoy them throughout the week. This dish also freezes well, so you can enjoy it at your convenience.
• Low-Carb and Gluten-Free: Spaghetti squash is a great alternative to traditional pasta, making this dish perfect for anyone looking to reduce carbs or avoid gluten.

Required Kitchen Tools

Before you get started, here are the essential tools you’ll need:

• Sharp Knife: A sharp knife will help you safely cut the spaghetti squash in half.
• Baking Sheet: You’ll need a baking sheet for roasting the squash halves.
• Skillet: A skillet to sauté the garlic, spinach, and artichokes before combining with the cheese mixture.
• Mixing Bowls: For mixing the creamy stuffing and the seasonings.
• Spoon or Fork: To scrape out the spaghetti strands from the roasted squash.
• Spatula: To mix and transfer ingredients easily.

Ingredients for Spinach and Artichoke Stuffed Spaghetti Squash

To create this mouthwatering dish, here’s everything you’ll need (exact measurements are included in the recipe card below):

• Spaghetti Squash: The star of the show! When roasted, it naturally creates spaghetti-like strands that are perfect for stuffing.
• Olive Oil (divided): You’ll need olive oil to roast the squash and sauté the filling. Extra virgin olive oil adds flavor and moisture.
• Garlic (cloves, minced): Fresh garlic infuses the filling with a warm, aromatic flavor that complements the spinach and artichokes.
• Fresh Spinach: Adds color, flavor, and plenty of vitamins to the filling. Fresh spinach works best for a slightly crisp texture.
• Canned Artichokes (drained and chopped): The heart of the artichoke is tender and slightly tangy, adding an unexpected depth of flavor to the dish.
• Cream Cheese (full-fat): This provides the creamy base for the stuffing and binds all the ingredients together for a smooth and rich texture.
• Mayonnaise: Adds extra creaminess and helps create a luscious, velvety filling.
• Grated Parmesan Cheese (or vegetarian hard cheese): Parmesan provides a salty, nutty flavor that enhances the overall richness of the dish.
• Mozzarella Cheese (grated): Mozzarella adds a gooey, melty texture that brings the stuffing together beautifully.

Variations for Spinach and Artichoke Stuffed Spaghetti Squash

One of the best things about this recipe is that it’s incredibly versatile! You can customize it in so many ways based on your preferences or what ingredients you have on hand. Here are a few variations to consider:

• Add Herbs: Fresh basil, oregano, or thyme can add a burst of fresh, aromatic flavor to the stuffing.
• Use Ricotta Cheese: Swap out the cream cheese for ricotta for a lighter, slightly sweet filling.
• Add Protein: If you want to make this a heartier dish, you can add cooked chicken, turkey, or even some bacon for a savory touch.
• Make it Vegan: Skip the cream cheese, mayonnaise, and mozzarella, and opt for dairy-free alternatives such as cashew cream or vegan cheese.
• Boost the Veggies: Add some sautéed mushrooms, bell peppers, or onions to the stuffing for more texture and flavor.

Step-by-Step Instructions

1. Roast the Spaghetti Squash

First, we need to prepare the spaghetti squash. Start by preheating your oven to 375°F (190°C). Use a sharp knife to slice the spaghetti squash in half lengthwise. Be careful—spaghetti squash can be tough to cut through, so go slowly.

Scoop out the seeds with a spoon and drizzle the cut sides with a little olive oil. Sprinkle with salt and pepper to season. Place the squash halves cut-side down on a baking sheet and roast in the preheated oven for 30-40 minutes, or until the flesh is tender and easily pierced with a fork. The roasting time may vary depending on the size of your squash, so check for doneness after 30 minutes.

Once the squash is roasted, remove it from the oven and set it aside to cool for a few minutes. Then, use a fork to gently scrape the flesh into spaghetti-like strands. Set the strands aside in a bowl and discard the skin.

2. Prepare the Spinach and Artichoke Filling

While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.

Next, add the fresh spinach to the skillet and cook, stirring frequently, until it wilts down—this will only take about 2-3 minutes. Once the spinach is wilted, add the chopped artichokes and continue cooking for another 1-2 minutes, allowing the artichokes to warm through.

Remove the skillet from the heat and set it aside to cool slightly. In a mixing bowl, combine the cooked spinach and artichokes with the cream cheese, mayonnaise, grated Parmesan, and mozzarella cheese. Stir until well combined. Season with salt, pepper, and any optional herbs or spices.

How to Assemble the Dish

Now that both the squash and filling are ready, it’s time to bring everything together. Scoop the spinach and artichoke mixture into the hollowed-out spaghetti squash halves, pressing it down gently to pack it in. Be generous with the stuffing—you want each squash half to be well-filled.

Return the stuffed squash to the baking sheet and place it back in the oven for another 10-15 minutes, or until the top is golden and bubbly.

Serving and Decoration

How to Serve Spinach and Artichoke Stuffed Spaghetti Squash

This stuffed spaghetti squash is incredibly versatile and can be served in a variety of ways. Whether you want to enjoy it as a light main course or as a side dish, there are endless options to elevate your meal. Here are a few ways to serve it:

• As a Main Dish: Serve this stuffed squash on its own for a delicious, hearty vegetarian dinner. Pair it with a simple green salad or roasted vegetables for a balanced meal.
• As a Side Dish: This stuffed spaghetti squash makes a perfect side dish for grilled chicken, roasted fish, or steak. It complements rich meats beautifully with its creamy filling and light squash base.
• With a Side of Sauce: You can drizzle a little homemade marinara sauce or creamy alfredo over the top of each serving for extra flavor.
• Add a Crunchy Topping: Top the stuffed squash with toasted breadcrumbs or a sprinkle of extra Parmesan cheese for a satisfying crunch and added flavor.

How to Decorate Your Dish

While this dish is already beautifully golden and cheesy, a little extra decoration can take it to the next level:

• Fresh Herbs: Garnish with fresh basil, parsley, or thyme for a pop of color and an aromatic finish.
• Red Pepper Flakes: For an added kick of spice, sprinkle some red pepper flakes on top.
• Extra Cheese: If you love cheese, top the squash with more Parmesan or mozzarella before baking for an extra cheesy, golden crust.
• Drizzle with Balsamic Glaze: For a slightly sweet and tangy contrast, drizzle a little balsamic glaze over the top just before serving.

Storing Spinach and Artichoke Stuffed Spaghetti Squash

If you happen to have leftovers (lucky you!), this dish stores beautifully. Here’s how to keep it fresh:

• Refrigerate: Store the stuffed squash in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to enjoy it again, simply reheat it in the oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Freeze: You can freeze the stuffed squash for longer storage. Wrap the squash tightly in plastic wrap or place it in a freezer-safe container. It will keep for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight and reheat in the oven.
• Meal Prep: This dish is perfect for meal prepping! Prepare it in advance, portion it into individual containers, and enjoy it throughout the week for a healthy, satisfying lunch or dinner.

How to Reheat Spinach and Artichoke Stuffed Spaghetti Squash

There are several ways to reheat this dish, depending on what you have available:

• Oven: The best way to reheat stuffed spaghetti squash is in the oven. Preheat the oven to 350°F (175°C) and bake the stuffed squash for 10-15 minutes or until it’s hot throughout.
• Microwave: If you’re in a rush, you can microwave the stuffed squash. Place it on a microwave-safe plate and cover it with a damp paper towel. Heat on high for 2-3 minutes, checking to ensure it’s heated evenly.
• Skillet: For a crispy bottom, you can also reheat the squash in a skillet over medium heat. Cover the skillet with a lid and cook for 5-7 minutes, or until heated through.

Nutrition Breakdown

This Spinach and Artichoke Stuffed Spaghetti Squash is a delicious and nutrient-dense meal. Here’s a rough estimate of the nutritional information per serving (this may vary based on portion sizes and specific ingredients used):

Nutrient	Amount per Serving
Calories	350-400
Protein	16g
Carbohydrates	15g
Fiber	6g
Sugars	7g
Fat	28g
Saturated Fat	12g
Cholesterol	60mg
Sodium	500mg
Vitamin A	70% of Daily Value
Vitamin C	20% of Daily Value
Calcium	25% of Daily Value
Iron	10% of Daily Value

Final Thoughts

Spinach and Artichoke Stuffed Spaghetti Squash is a showstopper. It combines the comfort of traditional pasta with the freshness and lightness of a vegetable-based alternative. This recipe not only makes a delicious meal, but it’s also a healthy choice that will keep you feeling satisfied without overloading you with calories. Whether you’re serving it to guests, meal prepping for the week, or enjoying a quick family dinner, it will definitely please everyone at the table.

Plus, the best part is how adaptable this recipe is. With endless variations and the ability to add your favorite flavors, this dish offers a fun way to experiment in the kitchen. It’s nutritious, flavorful, and low-carb, making it perfect for various diets, from gluten-free to vegetarian. It’s a dish that’s as delicious as it is versatile.

Frequently Asked Questions (FAQs)

Can I use frozen spinach instead of fresh spinach?

Yes, you can absolutely use frozen spinach. Just be sure to thaw it and squeeze out any excess moisture before adding it to the mixture. This will prevent the stuffing from being too watery.

Can I make this dish ahead of time?

Yes, you can! You can prepare the stuffed squash up to 2 days in advance. Store the filled squash in an airtight container in the fridge and bake it the day you plan to serve it. If you want to freeze it, follow the instructions for freezing, and simply thaw it overnight before reheating.

How do I know when my spaghetti squash is fully cooked?

The squash is done when it’s easy to scrape the flesh with a fork, creating spaghetti-like strands. If it’s difficult to scrape or feels firm, it needs more time in the oven.

Can I make this recipe without cheese?

Yes, if you prefer a dairy-free version, you can substitute the cream cheese, Parmesan, and mozzarella with dairy-free alternatives like cashew cheese or vegan cheese.

Can I add other vegetables to the stuffing?

Absolutely! You can add mushrooms, bell peppers, onions, or even zucchini to the stuffing for additional flavor and texture. Just be sure to sauté them before adding them to the mixture.

Can I make this recipe with a different squash?

While spaghetti squash is ideal for this recipe due to its unique texture, you can use other winter squashes like acorn or butternut. Keep in mind that the texture may vary, and you might need to adjust the cooking time.

More Recipe Ideas You Might Enjoy

If you loved this recipe, here are a few other dishes you might want to try:

• Stuffed Acorn Squash with Quinoa and Cranberries: A hearty, plant-based dish filled with whole grains and sweet cranberries.
• Zucchini Noodles with Pesto and Roasted Vegetables: A low-carb pasta alternative that’s packed with vibrant flavors.
• Cauliflower Mac and Cheese: A creamy, cheesy comfort food that’s made with cauliflower instead of pasta.
• Butternut Squash Risotto: A creamy, satisfying dish that’s perfect for fall and winter evenings.