First off, thank you so much for stopping by! Whether you’re a seasoned home cook or just dipping your toes into the world of cozy, veggie-packed comfort food, I’m thrilled to share a recipe that’s quickly become one of my all-time favorites. Spinach and Artichoke Stuffed Spaghetti Squash is everything I love in a dish—wholesome, cheesy, and oh-so-satisfying.
This recipe has all the soul-warming vibes of a classic spinach and artichoke dip but transformed into a hearty, nourishing meal that feels as comforting as it is clever. Perfect for chilly nights, dinner parties, or whenever you want to eat something both indulgent and veggie-forward.
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What is Spinach and Artichoke Stuffed Spaghetti Squash?
Spinach and artichoke stuffed spaghetti squash is a flavorful, oven-baked dish where tender strands of roasted squash become the edible “bowl” for a creamy, cheesy mixture of spinach, artichokes, and rich dairy goodness. It’s like your favorite dip got a health-conscious makeover—without skimping on taste!
I promised you versatile, and here’s proof! It’s gluten-free, vegetarian, and low in carbs—but it tastes anything but boring!!
Why You’ll Love This Recipe
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Nutrient-packed: With fiber-rich squash, leafy greens, and antioxidant-rich artichokes, you’re getting a load of goodness in every bite.
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Comfort food vibes: Creamy, cheesy, hot-from-the-oven deliciousness.
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Make-ahead friendly: Perfect for prepping in advance and reheating.
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Kid-friendly: Even picky eaters are on board once they see that melty cheese!
What Does It Taste Like?
Think of the rich and tangy flavor of classic spinach and artichoke dip—with all the creaminess from the cream cheese and mayo, the nuttiness from Parmesan, and the gooey pull of mozzarella. Now imagine that nestled inside roasted spaghetti squash, which adds a slightly sweet and nutty background that just sings when paired with the savory filling. The top gets beautifully golden and bubbly, with just the right amount of crusty cheese goodness. Heaven!
Health Benefits
This dish isn’t just indulgent—it’s smart eating:
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High in fiber from the squash and veggies, supporting digestion.
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Loaded with vitamins like A, C, and K from spinach and squash.
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Good fats from olive oil and cheese help keep you full longer.
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Protein-rich for a plant-forward meal that satisfies.
Ingredients You’ll Need
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2 spaghetti squashes
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2 tbsp olive oil, divided
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2 cloves garlic, minced
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220g (7 cups) fresh spinach
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400g (14 oz) canned artichokes, drained and chopped
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250ml (1 cup) full-fat cream cheese
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4 tbsp mayonnaise
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50ml (½ cup) grated Parmesan cheese, or vegetarian hard cheese
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120g (1 cup) mozzarella, grated
Optional Add-Ins & Substitutions
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Add heat: Stir in a pinch of red chili flakes for a spicy kick.
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Make it vegan: Use plant-based cream cheese, mayo, and cheeses.
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Add protein: Mix in cooked chicken or white beans to the filling.
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Boost flavor: Try adding a teaspoon of Dijon mustard or lemon zest to brighten the flavor.
Tools You’ll Need
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A sharp knife (for cutting squash safely)
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A sturdy spoon (for scooping seeds)
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Baking sheet
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Large skillet or sauté pan
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Mixing spoon or spatula
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Oven
How to Make Spinach and Artichoke Stuffed Spaghetti Squash
Step-by-Step Instructions
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Preheat your oven to 200°C / 400°F.
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Prep the squash: Cut each spaghetti squash in half lengthwise. Scoop out the seeds and brush the cut side with 1 tbsp of olive oil. Season with salt.
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Roast: Place the squash halves cut-side up on a baking sheet and roast for 40 minutes until tender and the edges are slightly caramelized.
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Cook the filling: While the squash roasts, heat the remaining olive oil in a pan. Sauté the garlic for a few seconds until fragrant. Add spinach and cook until wilted and the moisture evaporates.
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Add the artichokes: Toss them in and stir for a minute.
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Make it creamy: Reduce heat to low and add the cream cheese. Stir until melted. Remove from heat and mix in the mayonnaise, Parmesan (save 2 tbsp), and mozzarella.
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Stuff it: When the squash is roasted, use a fork to loosen the strands slightly, keeping them in the shell. Divide the cheesy spinach mixture among the 4 halves.
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Top & bake again: Sprinkle the remaining Parmesan over each half and bake for 20–25 minutes until golden and bubbly.
What to Serve With It
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A crisp green salad with lemon vinaigrette
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Garlic bread or focaccia for soaking up every bit of filling
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Roasted mushrooms or grilled zucchini
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A glass of dry white wine—yum!
Tips for Success
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Don’t overcook the spinach—you want it just wilted, not mushy.
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Drain artichokes well to avoid a watery filling.
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Use a fork to fluff up the spaghetti squash strands before stuffing to help the flavors blend better.
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Broil at the end for a crispier cheese topping.
How to Store Leftovers
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Fridge: Store leftovers in an airtight container for up to 4 days.
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Reheat: Warm in the oven at 180°C / 350°F until hot or microwave in short bursts.
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Freezer-friendly? Not ideal. The filling may become watery when thawed.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Absolutely! Just thaw it completely and squeeze out all the moisture before adding it to the pan. This helps prevent your filling from becoming watery.
Can I prep this ahead of time?
Yes! You can assemble the stuffed squashes up to a day in advance. Cover and refrigerate, then just bake when you’re ready to enjoy a stress-free dinner.
What can I use instead of cream cheese?
Ricotta cheese is a great substitute, offering a lighter texture. For a tangy twist, you can also use thick Greek yogurt—but reduce the heat when adding it so it doesn’t curdle.
Is this recipe freezer-friendly?
Technically yes, but it’s not ideal. The creamy filling can become watery after freezing and reheating. For best results, store it in the fridge and enjoy within a few days.
How do I know when the squash is cooked?
The squash is ready when you can easily pierce it with a fork, and the strands pull apart like noodles. The edges should look golden and slightly caramelized.
Can I add meat to this recipe?
Yes! Shredded rotisserie chicken, crumbled bacon, or cooked sausage all make delicious protein-packed additions to the filling.
What’s the best way to cut spaghetti squash safely?
Microwave the whole squash for 3–5 minutes to soften the skin slightly, then use a sharp chef’s knife to slice it lengthwise. Always cut on a flat, stable surface.
Can I make this dairy-free?
Sure! Swap in your favorite dairy-free cream cheese, mayo, and shredded cheese alternatives. Look for options made with cashews or coconut for a creamy finish.
What type of artichokes should I use?
Canned or jarred artichoke hearts packed in water or brine work perfectly. Just be sure to drain them well and give them a rough chop before cooking.
How do I reheat leftovers?
Reheat in the oven at 180°C / 350°F until warmed through, or microwave on medium power in 30-second intervals. Add a splash of water or broth to keep it moist if needed.
Final Thoughts
There’s something so magical about pulling a bubbling tray of these Spinach and Artichoke Stuffed Spaghetti Squash out of the oven. It’s cozy, impressive, and totally weeknight-doable. Whether you’re feeding a crowd or just treating yourself, this recipe promises comfort, flavor, and a whole lot of happy tummies.
Still hungry for more creamy spinach-and-artichoke goodness? You’re in for a treat! Check out these reader-favorite, flavor-packed recipes:
Share the Love!
If you try this recipe, I’d love to see your version! Tag your photos on Pinterest at @recipesbysylvia or drop a comment below. Your kitchen creations always inspire me and other foodies in our cozy little community.
Nutritional Info (Per Serving Approx.)
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Calories: 620 kcal
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Carbohydrates: 49g
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Protein: 19g
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Fat: 42g (Sat Fat: 19g)
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Fiber: 10g
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Sugar: 18g
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Sodium: 1003mg
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Vitamin A: 6951 IU
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Vitamin C: 30mg
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Calcium: 428mg
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Iron: 9mg
Nutrition information is an estimate and may vary based on ingredients used.
Thanks for reading and happy squash-stuffing! Let me know in the comments if you gave it a try or added your own twist—I’d love to hear from you!
Print
5 Profound Spinach and Artichoke Stuffed Spaghetti Squash Recipes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Creamy, cheesy, and packed with veggies, this Spinach and Artichoke Stuffed Spaghetti Squash is a comforting, low-carb meal that’s anything but boring! Inspired by the classic dip but turned into a hearty, wholesome dinner—perfect for cozy nights in or impressing dinner guests with something special (and secretly healthy!).
Ingredients
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2 spaghetti squashes
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2 tbsp olive oil, divided
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2 cloves garlic, minced
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220g (7 cups) fresh spinach
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400g (14 oz) canned artichokes, drained and chopped
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250ml (1 cup) full-fat cream cheese
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4 tbsp mayonnaise
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50ml (½ cup) grated Parmesan cheese, or vegetarian hard cheese (reserve 2 tbsp)
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120g (1 cup) grated mozzarella cheese
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Salt, to taste
Instructions
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Preheat the oven to 200°C / 400°F.
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Cut the spaghetti squashes in half lengthwise. Scoop out the seeds and brush the cut sides with 1 tbsp olive oil. Season with salt and place cut-side up on a baking sheet. Roast for 40 minutes or until the squash is tender and the edges are lightly golden.
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While the squash roasts, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant.
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Add the fresh spinach and sauté until wilted and all the liquid has evaporated.
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Stir in the chopped artichokes and cook for an additional minute.
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Reduce the heat to low and stir in the cream cheese until melted and creamy. Remove from heat.
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Mix in the mayonnaise, 2 tbsp reserved Parmesan, and mozzarella.
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Fluff the roasted squash with a fork to loosen the strands slightly, then divide the filling evenly between the squash halves.
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Sprinkle the tops with the remaining Parmesan cheese.
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Return to the oven and bake for an additional 20–25 minutes, until the filling is bubbly and golden.
Notes
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You can use frozen spinach—just thaw and squeeze out all the moisture before cooking.
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Want to spice it up? Add a pinch of red pepper flakes or chopped jalapeño to the filling.
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For added protein, stir in shredded rotisserie chicken or cooked white beans.
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This recipe is best fresh, but leftovers reheat beautifully in the oven or microwave.
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Vegetarian? Make sure your Parmesan is labeled vegetarian-friendly!
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Equipment
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Sharp chef’s knife
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Spoon (for scooping seeds)
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Baking sheet
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Large skillet or sauté pan
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Mixing spoon or spatula
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Oven
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- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American-Inspired Comfort Food
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 620 kcal
- Sugar: 18g
- Sodium: 1003mg
- Fat: 42g
- Saturated Fat: 19g
- Unsaturated Fat: 19g (Poly: 5g / Mono: 14g)
- Trans Fat: 0.01g
- Carbohydrates: 49g
- Fiber: 10g
- Protein: 19g
- Cholesterol: 91mg
Keywords: Spinach and artichoke stuffed spaghetti squash, vegetarian squash recipe, low carb comfort food, creamy spinach artichoke dinner