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