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Spinach & Artichoke Stuffed Spaghetti Squash

🌿 Description

This Spinach & Artichoke Stuffed Spaghetti Squash is a comforting, flavorful dish that transforms a simple seasonal vegetable into a stunning main course. Naturally sweet spaghetti squash is roasted until tender, then filled with a rich, creamy spinach and artichoke mixture that’s savory, cheesy, and incredibly satisfying.

It’s the perfect cozy meal for fall and winter—light enough to feel wholesome, yet indulgent enough to impress at the dinner table.

⏱️ Recipe Info

  • Prep Time: 10 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 20 minutes
  • Servings: 4
  • Category: Main Course
  • Cuisine: Comfort / American-Inspired
  • Difficulty: Easy–Moderate

❤️ Why You’ll Love This Recipe

  • Comforting & creamy: Like spinach artichoke dip in a healthy form
  • Naturally low-carb: A great alternative to pasta dishes
  • Perfect for fall: Uses seasonal squash at its best
  • Versatile: Works as a main dish or a hearty side

🛒 Ingredients

  • 2 spaghetti squashes
  • 2 tbsp olive oil (divided)
  • 2 cloves garlic, minced
  • 220 g fresh spinach
  • 400 g canned artichokes, drained and chopped
  • 1 cup (250 ml) cream cheese
  • 4 tbsp mayonnaise
  • 1/2 cup grated Parmesan cheese (plus extra for topping)
  • 1 cup mozzarella cheese, grated
  • Salt, to taste

👩‍🍳 Instructions

🔥 Roast the Squash

  1. Preheat oven to 200°C (400°F).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Brush with 1 tbsp olive oil and season with salt.
  4. Place cut-side up on a baking sheet.
  5. Roast for 40 minutes, until tender.

🥬 Prepare the Filling

  1. Heat remaining olive oil in a large pan over medium heat.
  2. Add garlic and cook briefly until fragrant.
  3. Add spinach and cook until wilted and excess moisture evaporates.

🧀 Make the Creamy Mixture

  1. Stir in chopped artichokes and cook for 1 minute.
  2. Add cream cheese and cook over low heat until melted.
  3. Remove from heat and mix in mayonnaise, Parmesan (reserve some), and mozzarella.

🧁 Assemble & Bake

  1. Divide the filling evenly among the roasted squash halves.
  2. Sprinkle with remaining Parmesan cheese.
  3. Bake for 20–25 minutes, until bubbly and golden on top.

💡 Tips

  • Use a sharp knife when cutting squash—it’s very firm
  • Roast squash ahead of time for quicker prep
  • Freshly grated cheese melts better than pre-shredded

🔄 Variations

  • Use butternut or acorn squash instead of spaghetti squash
  • Add mushrooms or sun-dried tomatoes for extra flavor
  • Make it lighter by reducing cream cheese or using a substitute

❓ FAQs

Can I make this ahead of time?
Yes! Prepare the filling and roast the squash in advance, then assemble and bake when ready.

How do I store leftovers?
Store in the fridge for up to 3–4 days in an airtight container.

Can I freeze it?
Yes, freeze for up to 3 months. Thaw before reheating.

🍽️ Serving Suggestions

  • Serve as a vegetarian main dish with a fresh salad
  • Pair with grilled meat or short ribs for a hearty meal
  • Add crusty bread for a complete dinner