This Spinach and Artichoke Stuffed Spaghetti Squash is creamy, cheesy, savory, and full of cozy flavor. Sweet roasted spaghetti squash is filled with a rich spinach and artichoke mixture, then baked until bubbly and golden on top.
It is a beautiful way to enjoy seasonal squash and makes a wonderful vegetarian dinner, low-carb meal, or impressive side dish for a special dinner.
Why You’ll Love This Recipe
If you love spinach and artichoke dip, this recipe turns that classic creamy filling into a satisfying meal. Instead of serving it with bread or chips, the cheesy spinach-artichoke mixture is spooned into tender roasted spaghetti squash boats.
The natural sweetness of spaghetti squash balances the savory filling perfectly. The squash strands become soft and noodle-like, while the filling adds richness from cream cheese, mozzarella, Parmesan, garlic, and artichokes.
This recipe is comforting enough for fall and winter dinners, but still fresh thanks to the spinach and artichokes.
What Is Spaghetti Squash?
Spaghetti squash is a winter squash that looks firm and solid when raw, but once cooked, the inside separates into long, pasta-like strands. That is where it gets its name.
The flavor is lightly sweet and mild, making it a great base for savory fillings and sauces. It is often used as a lighter alternative to pasta, especially in low-carb meals.
For this recipe, the squash is roasted first, then filled with a creamy spinach and artichoke mixture and baked again until golden.
Ingredients
- 2 medium spaghetti squashes
- 2 tablespoons olive oil, divided
- Salt and black pepper, to taste
- 2 cloves garlic, minced
- 7 cups fresh spinach
- 1 can artichoke hearts, drained and chopped, about 14 ounces
- 1 cup full-fat cream cheese
- 4 tablespoons mayonnaise
- ½ cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese
Ingredient Notes
Spaghetti Squash
Choose medium spaghetti squashes that feel heavy for their size. The skin should be firm without soft spots.
Spinach
Fresh spinach works best because it wilts quickly and blends beautifully into the creamy filling. Make sure any excess liquid cooks off before adding the cheeses.
Artichokes
Canned artichoke hearts are easy and convenient. Drain them well and chop them before adding them to the filling.
Cream Cheese
Full-fat cream cheese gives the filling the best creamy texture. Let it soften slightly so it melts smoothly into the spinach mixture.
Mayonnaise
A small amount of mayonnaise adds tang and richness, similar to classic spinach artichoke dip.
Parmesan and Mozzarella
Parmesan adds salty, savory flavor, while mozzarella makes the filling melty and bubbly.
For the best melt, shred mozzarella from a block instead of using pre-shredded cheese.
How to Make Spinach and Artichoke Stuffed Spaghetti Squash
Step 1: Roast the Spaghetti Squash
Preheat the oven to 400°F.
Carefully cut each spaghetti squash in half lengthwise. Scoop out the seeds with a spoon.
Brush the cut sides with 1 tablespoon of olive oil and season with salt and black pepper.
Place the squash halves on a baking sheet, cut side up, and roast for about 40 minutes, or until the flesh is tender and can be easily scraped into strands with a fork.
Step 2: Cook the Spinach
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the minced garlic and cook for a few seconds, just until fragrant.
Add the fresh spinach and stir until wilted. Continue cooking until most of the liquid has evaporated.
Step 3: Add the Artichokes
Stir in the drained and chopped artichokes.
Cook for about 1 minute to warm them through and combine them with the spinach and garlic.
Step 4: Make the Creamy Filling
Reduce the heat to low.
Add the cream cheese and stir until melted and smooth.
Remove the skillet from the heat, then stir in the mayonnaise, mozzarella cheese, and most of the Parmesan cheese. Reserve about 2 tablespoons of Parmesan for topping.
Mix until everything is creamy and well combined.
Step 5: Stuff the Squash
Once the spaghetti squash is roasted, gently scrape the inside with a fork to loosen the strands, but keep them inside the squash shells.
Divide the spinach and artichoke filling evenly between the four squash halves.
Sprinkle the tops with the remaining Parmesan cheese.
Step 6: Bake Until Golden
Return the stuffed squash to the oven and bake for 20 to 25 minutes, or until the filling is hot, bubbly, and lightly golden on top.
Serve warm.
Recipe Tips
Use a sharp knife when cutting spaghetti squash. The skin is firm, so place the squash on a stable cutting board and cut carefully.
Do not overcook the spinach. You only need to wilt it and cook off excess liquid so the filling does not become watery.
Drain the artichokes well. Too much liquid can make the filling loose.
Use block mozzarella if possible. Pre-shredded cheese often contains anti-caking ingredients that prevent it from melting as smoothly.
Roast the squash ahead of time if you want to save time. You can roast it 1 to 2 days in advance and keep it in the fridge until ready to fill and bake.
Substitutions and Variations
Use a Different Squash
If you cannot find spaghetti squash, try acorn squash or butternut squash. The texture will be different, but the filling will still taste delicious.
Make It Lighter
Use light cream cheese and reduce the mayonnaise slightly. The filling will be less rich but still creamy.
Add Protein
For a heartier meal, add cooked chicken, turkey, or crispy bacon to the spinach-artichoke filling.
Add Heat
Stir in red pepper flakes, chopped jalapeños, or a little hot sauce for a spicy version.
Make It Vegetarian-Friendly
If needed, use vegetarian Parmesan or another vegetarian hard cheese.
Serving Suggestions
This stuffed spaghetti squash can be served as a main dish or a side dish.
As a vegetarian main, pair it with:
- A simple green salad
- Roasted vegetables
- Garlic bread
- Tomato cucumber salad
- Lentil soup
- White bean salad
As a side dish, serve it with:
- Braised short ribs
- Grilled steak
- Roast chicken
- Baked salmon
- Turkey meatballs
- Garlic butter shrimp
Storage Instructions
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
To reheat, place the stuffed squash in a 350°F oven for 15 to 20 minutes, or until warmed through.
You can also reheat it in the microwave, though the oven gives the best texture.
Freezing Instructions
Stuffed spaghetti squash can be frozen for up to 3 months.
Let it cool completely, wrap tightly, and store in a freezer-safe container.
Thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
Can I make stuffed spaghetti squash ahead of time?
Yes. You can roast the squash and prepare the filling ahead of time. Store them separately in the fridge, then assemble and bake when ready to serve.
Can I use frozen spinach?
Yes. Thaw it first and squeeze out as much liquid as possible before adding it to the filling.
Can I use marinated artichokes?
Yes, but the flavor will be stronger and tangier. Drain them well before using.
How do I know when spaghetti squash is cooked?
The squash is done when the flesh is tender and easily pulls apart into strands with a fork.
Can I make this recipe low-carb?
Yes. Spaghetti squash is naturally lower in carbs than pasta, and the creamy spinach-artichoke filling makes it satisfying without needing noodles or bread.
Recipe Card
Spinach and Artichoke Stuffed Spaghetti Squash
Sweet roasted spaghetti squash filled with creamy spinach and artichoke filling, then baked until bubbly and golden.
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 4
Ingredients
- 2 medium spaghetti squashes
- 2 tablespoons olive oil, divided
- Salt and black pepper, to taste
- 2 cloves garlic, minced
- 7 cups fresh spinach
- 1 can artichoke hearts, drained and chopped, about 14 ounces
- 1 cup full-fat cream cheese
- 4 tablespoons mayonnaise
- ½ cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 400°F.
- Cut the spaghetti squashes in half lengthwise and scoop out the seeds.
- Brush the cut sides with 1 tablespoon olive oil and season with salt and black pepper.
- Place the squash halves on a baking sheet, cut side up, and roast for 40 minutes, or until tender.
- While the squash roasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.
- Add the garlic and cook briefly until fragrant.
- Add the spinach and cook until wilted and most of the liquid has evaporated.
- Stir in the chopped artichokes and cook for 1 minute.
- Add the cream cheese and stir over low heat until melted.
- Remove from heat and stir in the mayonnaise, mozzarella, and most of the Parmesan cheese. Reserve about 2 tablespoons Parmesan for topping.
- Scrape the roasted squash lightly with a fork to loosen the strands.
- Divide the spinach-artichoke filling evenly between the squash halves.
- Sprinkle with the remaining Parmesan cheese.
- Bake for 20 to 25 minutes, or until bubbly and golden on top.
- Serve warm.
Nutrition Estimate
Per serving, approximate:
- Calories: 620
- Carbohydrates: 49g
- Protein: 19g
- Fat: 42g
- Fiber: 10g
- Sugar: 18g
- Sodium: 1003mg
Nutrition may vary depending on ingredient brands and portion size.
Final Thoughts
This Spinach and Artichoke Stuffed Spaghetti Squash is a cozy, creamy, and flavorful way to enjoy squash season. It takes the flavors of classic spinach artichoke dip and turns them into a satisfying meal that feels special but is still simple to make.
Serve it as a vegetarian main dish, a low-carb dinner, or a comforting side for a holiday-style meal.
Pinterest Description
This Spinach and Artichoke Stuffed Spaghetti Squash is creamy, cheesy, savory, and perfect for a cozy fall or winter dinner! Sweet roasted spaghetti squash is filled with a rich spinach artichoke mixture, topped with Parmesan, and baked until bubbly and golden. A delicious vegetarian dinner or low-carb comfort food idea! #SpaghettiSquash #StuffedSquash #SpinachArtichoke #VegetarianDinner #LowCarbRecipes #FallRecipes #HealthyComfortFood #EasyDinnerIdeas #SquashRecipes #CheesyVegetables