If you’re looking for a cozy, comforting dinner that feels indulgent while still being packed with vegetables, this Spinach and Artichoke Stuffed Spaghetti Squash is exactly what you need.
Tender roasted spaghetti squash is filled with a rich, creamy spinach and artichoke mixture loaded with garlic, cream cheese, parmesan, and melty mozzarella. The result is warm, cheesy, savory comfort food with a deliciously wholesome twist.
This recipe combines everything people love about classic spinach artichoke dip with naturally sweet roasted squash for a meal that’s satisfying, comforting, and surprisingly easy to make.
Whether you serve it as a vegetarian main course, a hearty side dish, or a low-carb dinner option, this stuffed spaghetti squash is guaranteed to impress.
Why You’ll Love This Stuffed Spaghetti Squash
Creamy & Comforting
The cheesy spinach artichoke filling is rich, savory, and incredibly satisfying.
Naturally Low-Carb
Spaghetti squash makes a lighter alternative to pasta while still feeling hearty.
Packed with Flavor
Garlic, parmesan, mozzarella, spinach, and artichokes create an irresistible filling.
Great for Meal Prep
The squash can be roasted ahead of time for easy assembly later.
Vegetarian-Friendly
Perfect as a meatless main dish or side.
Beautiful Presentation
Stuffed squash boats always look impressive on the dinner table.
What Is Spaghetti Squash?
Spaghetti Squash is a type of winter squash that transforms into spaghetti-like strands when cooked.
Unlike other squash varieties, the flesh naturally separates into tender ribbons after roasting, making it a popular low-carb alternative to pasta.
It has a mildly sweet flavor that pairs beautifully with creamy, savory fillings like spinach and artichoke.
Ingredients You’ll Need
Spaghetti Squash
The naturally sweet and tender base of the recipe.
Spinach
Adds freshness, color, and nutrition.
Artichokes
Bring savory depth and classic spinach dip flavor.
Cream Cheese
Creates the rich and creamy filling.
Mozzarella
Adds gooey melted texture.
Parmesan Cheese
Provides salty, nutty flavor.
Garlic
Adds warmth and aromatic flavor.
Mayonnaise
Helps create extra creamy texture.
Why This Recipe Works So Well
This dish combines contrasting textures and flavors perfectly:
- Sweet roasted squash
- Creamy cheesy filling
- Savory garlic
- Tender spinach
- Slightly tangy artichokes
The spaghetti squash acts like a built-in serving bowl while soaking up all the rich spinach artichoke flavors.
It’s comfort food that still feels balanced and wholesome.
How to Make Spinach and Artichoke Stuffed Spaghetti Squash
This recipe comes together in two simple parts:
- Roast the squash
- Prepare the creamy filling
Step 1: Roast the Spaghetti Squash
Preheat your oven to 400°F.
Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
Brush the cut sides with olive oil and season with salt.
Place on a baking sheet cut-side up and roast for about 40 minutes until tender.
Step 2: Cook the Spinach
While the squash roasts, heat olive oil in a large skillet.
Add minced garlic and cook briefly until fragrant.
Add spinach and cook until wilted and most of the liquid has evaporated.
Step 3: Add the Artichokes
Stir in the chopped artichokes and sauté for another minute.
Step 4: Make the Creamy Filling
Reduce the heat and stir in the cream cheese.
Once melted, remove from heat and add:
- Mayonnaise
- Parmesan cheese
- Mozzarella cheese
Mix until creamy and fully combined.
Step 5: Stuff the Squash
Divide the filling evenly between the roasted squash halves.
Sprinkle extra parmesan cheese on top.
Step 6: Bake Again
Return the stuffed squash to the oven and bake for 20–25 minutes until hot, bubbly, and golden brown.
Tips for the Best Stuffed Spaghetti Squash
Use a Sharp Knife
Spaghetti squash can be very hard to cut safely.
Roast Cut-Side Up
This helps caramelize the squash slightly for better flavor.
Don’t Overcook the Squash
You want tender strands, not mushy squash.
Shred Your Own Cheese
Freshly grated cheese melts much better than pre-shredded cheese.
Drain the Artichokes Well
Too much moisture can water down the filling.
Delicious Variations
Add Protein
Mix in:
- Shredded chicken
- Italian sausage
- Crispy bacon
Make It Spicy
Add:
- Red pepper flakes
- Jalapeños
- Hot sauce
Add More Vegetables
Try:
- Mushrooms
- Kale
- Sun-dried tomatoes
Make It Extra Cheesy
Add:
- Gruyère
- Fontina
- White cheddar
What to Serve with Stuffed Spaghetti Squash
This dish pairs beautifully with:
- Green salads
- Roasted vegetables
- Garlic bread
- Grilled steak
- Short ribs
- Chicken dishes
It’s versatile enough for both weeknight dinners and holiday meals.
Storage & Reheating
Refrigerator
Store leftovers in an airtight container for 3–4 days.
Freezer
Freeze for up to 3 months.
Reheating
Oven
Bake at 350°F for 15–20 minutes.
Microwave
Heat in short intervals until warmed through.
Frequently Asked Questions
Can I use another squash?
Yes! Butternut squash or acorn squash work beautifully too.
Can I make it ahead?
Absolutely. Roast the squash ahead of time and refrigerate until ready to stuff and bake.
Is spaghetti squash healthy?
Yes — it’s naturally lower in carbs and packed with fiber and nutrients.
Can I freeze leftovers?
Yes, this dish freezes very well.
Can I make it vegetarian?
It already is vegetarian as written.
Why Everyone Loves This Recipe
This stuffed spaghetti squash has everything:
- Creamy spinach artichoke flavor
- Cozy roasted squash
- Gooey melted cheese
- Rich garlic flavor
- Beautiful presentation
It tastes indulgent and comforting while still being packed with vegetables and wholesome ingredients.
It’s the perfect cozy dinner for fall and winter.
More Squash Recipes You’ll Love
- Butternut Squash Risotto
- Roasted Squash Pasta
- Butternut Squash Curry
- Spaghetti Squash Bolognese
Spinach and Artichoke Stuffed Spaghetti Squash Recipe Card
Ingredients
- 2 spaghetti squashes
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 7 cups fresh spinach
- 14 oz canned artichokes, drained and chopped
- 1 cup cream cheese
- 4 tablespoons mayonnaise
- ½ cup grated parmesan cheese
- 1 cup mozzarella cheese, grated
Instructions
- Preheat oven to 400°F.
- Cut squash in half and remove seeds.
- Brush with olive oil and roast for 40 minutes.
- Sauté garlic and spinach until wilted.
- Add artichokes and cook briefly.
- Stir in cream cheese until melted.
- Remove from heat and mix in mayonnaise, parmesan, and mozzarella.
- Fill roasted squash halves with mixture.
- Sprinkle extra parmesan on top.
- Bake 20–25 minutes until bubbly and golden.