Creamy Spinach and Artichoke Stuffed Spaghetti Squash Recipe

Spinach and artichoke redefine humble spaghetti squash into a culinary marvel that promises to revolutionize your dinner routine.

Creamy textures and vibrant green hues mingle within tender vegetable strands, creating a sensational meal that defies traditional expectations.

Nutritional powerhouses collide in this unexpected dish, offering a delightful alternative to standard pasta preparations.

Bold flavors dance across your palate, challenging preconceived notions about healthy eating and comfort food.

Rich, indulgent ingredients merge seamlessly with light, wholesome vegetables for a balanced dining experience that satisfies multiple cravings.

Mediterranean-inspired seasonings elevate this recipe from simple side dish to star of the dinner table.

Complex yet approachable, this recipe welcomes home cooks of all skill levels into a world of delicious possibilities.

Spinach and Artichoke Stuffed Spaghetti Squash That’s Creamy and Hearty

• Savor Creamy Comfort: Dive into a luxurious dish that combines the velvety texture of melted cheeses with tender spaghetti squash strands, creating a comforting meal that feels indulgent yet wholesome.
• Transform Vegetable Magic: Discover how a humble spaghetti squash transforms into a showstopping main course, turning simple ingredients into a restaurant-worthy meal that impresses without complex cooking techniques.
• Quick and Nutritious Delight: Enjoy a nutrient-packed dinner that comes together in under an hour, blending spinach and artichokes into a cheesy filling that makes eating vegetables a pure pleasure for both kids and adults.
• Low-Carb Crowd-Pleaser: Relish a gluten-free and low-carb alternative to traditional pasta dishes that doesn't compromise on flavor, offering a satisfying meal that feels like a treat while supporting healthier eating habits.

Ingredients That Make This Vegetarian Squash Filling

• Spaghetti Squash: A mild, stringy vegetable that creates perfect pasta-like strands and serves as a low-carb base for the dish, best when firm and heavy for its size.

• Olive Oil: Provides moisture and helps roast the squash, choose extra virgin for best flavor.
• Salt: Enhances overall flavor and helps season the squash.

• Spinach, Artichokes: Fresh vegetables that add nutritional value and earthy flavors, spinach should be bright green and crisp.

• Cream Cheese: Creates a rich, creamy base for the filling, room temperature works best.
• Parmesan Cheese: Adds sharp, salty notes and helps create a golden top, freshly grated recommended.
• Mozzarella Cheese: Provides melty texture and stretchy consistency.

• Mayonnaise: Helps bind the filling and adds subtle tanginess, choose full-fat version.
• Garlic: Introduces aromatic depth to the filling, fresh cloves preferred over pre-minced.

How to Prep and Stuff Spaghetti Squash the Easy Way

Step 1: Prepare the Oven

Warm up your oven to a toasty 400°F (200°C).

Step 2: Slice and Clean Squash

• Grab your spaghetti squash
• Slice it carefully down the middle lengthwise
• Scoop out all the seeds using a spoon
• Drizzle olive oil over the inside
• Sprinkle with salt

Step 3: Roast the Squash

Place squash cut-side up on a baking sheet

Slide into the preheated oven

Roast for 40 minutes until tender

Check softness by easily scraping with a fork

Step 4: Create Delicious Filling

Heat olive oil in a large skillet

Add garlic and cook briefly

• Fresh spinach
• Chopped artichokes
• Cream cheese
• Mayonnaise
• Parmesan cheese
• Mozzarella

Sauté spinach until wilted

Stir in remaining ingredients

Mix until smooth and creamy

Step 5: Combine and Stuff

Scrape squash into spaghetti-like strands

Distribute filling evenly into squash shells

Sprinkle extra Parmesan on top

Step 6: Final Bake

Return stuffed squash to oven

Bake 20-25 minutes

Watch for golden bubbly top

Step 7: Serve and Enjoy

Pull out your beautiful creation

Serve immediately while hot and creamy

Savor every delicious bite!

Tips for Achieving a Creamy, Cheesy Filling

• Roast Perfectly: Pierce the squash with a fork before roasting to help steam escape and prevent potential splitting during cooking.
• Create Strands Easily: Use a clean kitchen towel to hold the hot squash while scraping strands with a fork to protect your hands from heat.
• Drain Thoroughly: Pat spinach and artichokes dry to prevent excess moisture from making the filling watery and losing the creamy texture.
• Customize Cheese Blend: Experiment with different cheese combinations like adding gouda or using a blend of Italian cheeses for extra depth of flavor.
• Prevent Soggy Bottom: Let the stuffed squash rest for 5 minutes after baking to allow the filling to set and maintain a crispy top layer.

Storing and Reheating Leftovers for Maximum Freshness

• Refrigerate: Place leftover stuffed spaghetti squash in an airtight container and store in the refrigerator for up to 3-4 days.
• Reheat in Oven: Preheat oven to 175°C (350°F), cover squash with aluminum foil to prevent drying, and warm for 15-20 minutes until heated through.
• Microwave Option: Transfer a portion to a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals, stirring between each to ensure even warming.

What Complements Spinach and Artichoke Squash Meals

• Savor Crisp White Wine Pairing: A chilled Sauvignon Blanc perfectly complements the creamy, tangy flavors of the spinach and artichoke stuffed squash, cutting through the richness with its bright, zesty notes.
• Crunch Mediterranean Salad Side: Prepare a light Greek salad with cucumber, tomatoes, red onion, and feta cheese to balance the creamy squash, adding freshness and a delightful textural contrast.
• Elevate with Herb-Crusted Chicken: Serve alongside a simple herb-crusted chicken breast to transform this vegetarian dish into a hearty, protein-packed meal that feels sophisticated and satisfying.
• Match Rustic Bread Accompaniment: Serve warm, crusty sourdough or garlic bread to soak up the creamy filling, providing a delicious vehicle for enjoying every last bit of the cheesy squash mixture.

Variations for Fans of Cheesy Veggie Dinners

• Mediterranean Magic: Transform the dish by adding sun-dried tomatoes, crumbled feta cheese, and a sprinkle of dried oregano for a Greek-inspired flavor profile.
• Protein Power: Incorporate cooked shredded chicken or crispy pancetta to boost the protein content and add extra savory depth to the stuffed squash.
• Spicy Southwest Sensation: Mix in diced green chilies, ground cumin, and top with pepper jack cheese to create a zesty southwestern-style version of the recipe.
• Veggie Lover's Dream: Expand the vegetable mix by adding roasted red peppers, sautéed mushrooms, and a handful of chopped kale for additional nutrients and texture.

Spinach and Artichoke Stuffed Spaghetti Squash Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 34 reviews

• Total Time: 1 hour 15 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Spinach and artichoke stuffed spaghetti squash delivers Mediterranean comfort with a healthy twist. Creamy cheese and tender vegetables meld perfectly inside roasted squash strands, creating a delightful meal packed with nutrition and flavor.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 spaghetti squashes
• 220 g / 7 cups fresh spinach
• 400 g / 14 ounces canned artichokes (drained and chopped)

Dairy and Creamy Ingredients:

• 250 ml / 1 cup cream cheese (full fat)
• 120 g / 1 cup mozzarella (grated)
• 50 ml / 0.5 cup grated Parmesan cheese (or vegetarian hard cheese)
• 4 tablespoons mayonnaise

Seasoning and Cooking Ingredients:

• 2 tablespoons olive oil (divided)
• 2 cloves garlic (minced)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven by heating it to a robust 200°C (400°F), creating an ideal roasting environment for the spaghetti squash.
2. Transform the whole spaghetti squash by slicing it lengthwise, then meticulously remove the inner seeds using a spoon.
3. Massage the exposed squash surfaces with olive oil, then generously season with salt to enhance natural flavors.
4. Position the squash halves cut-side up on a baking sheet, ensuring even heat distribution during roasting.
5. Allow the squash to roast for approximately 40 minutes, monitoring until the flesh becomes tender and easily separates into spaghetti-like strands.
6. While the squash transforms in the oven, initiate the filling preparation by warming olive oil in a large skillet over medium heat.
7. Introduce minced garlic to the pan, letting its aromatic essence permeate the oil for a brief moment.
8. Incorporate fresh spinach into the skillet, gently wilting the leaves until moisture completely evaporates.
9. Add chopped artichokes to the spinach mixture, sautéing briefly to meld the flavors.
10. Fold in cream cheese, allowing it to melt smoothly over low heat, creating a luxurious base for the filling.
11. Blend mayonnaise, most of the Parmesan cheese, and mozzarella into the creamy mixture, reserving some Parmesan for garnishing.
12. Once the squash has cooled slightly, delicately separate the flesh into spaghetti-like strands using a fork, maintaining the squash shells.
13. Distribute the spinach and artichoke filling evenly among the squash halves, ensuring each receives an equal portion of the creamy mixture.
14. Sprinkle the reserved Parmesan cheese atop each stuffed squash half, adding a final layer of flavor and texture.
15. Return the stuffed squash to the oven, baking for 20-25 minutes until the filling becomes effervescent and develops a golden-brown crust.
16. Remove from the oven and allow to rest momentarily before serving this decadent, vegetable-forward dish warm and inviting.

Notes

• Perfectly roast spaghetti squash by cutting lengthwise and brushing with olive oil to ensure tender, easy-to-scrape strands.
• Create a rich, creamy filling by wilting spinach and sautéing artichokes before blending with melted cream cheese and multiple cheeses.
• Maximize flavor by cooking garlic briefly and allowing spinach to release excess moisture before combining with other ingredients.
• Save squash shells as natural serving vessels, scraping flesh into strands and then restuffing for a beautiful presentation.
• Achieve golden, bubbly topping by sprinkling reserved Parmesan cheese and baking the stuffed squash until edges are crispy and appealing.
• Serve immediately while the cheese is melted and the dish maintains its warm, comforting texture for the best dining experience.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 400
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 4 g
• Protein: 12 g
• Cholesterol: 50 mg