This stuffed spaghetti squash blends tender, stringy squash with a warm, creamy spinach and artichoke filling. The texture is a mix of soft roasted strands and gooey cheese, with bright bites from artichokes and a gentle garlic kick. It’s special because it feels like a treat but stays light and veggie-forward.
Top reasons to make it: it’s low-carb without skimping on flavor, it uses simple pantry and fridge staples, and it doubles as a great meal-prep dish. If you like squash mains, try this butternut squash orzo salad for another weeknight winner.
Why You’ll Love This Recipe
- Ready in about 45 minutes with mostly hands-off roasting
- Made with simple ingredients you likely have on hand
- Great for serving family or for easy reheatable lunches
- Naturally gluten-free and easy to adapt to vegan
Ingredients
- 1 medium spaghetti squash
- 2 cups fresh spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/2 cup mozzarella cheese, shredded (plus extra for topping)
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon olive oil, for brushing and sautéing
Step-by-Step Instructions of Spinach and Artichoke Stuffed Spaghetti Squash
- Preheat the oven to 400°F (200°C).
- Slice the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the cut sides with olive oil and season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet and roast for 30–40 minutes, until the flesh pulls away into strands with a fork.
- While the squash roasts, heat a skillet over medium heat and add a drizzle of olive oil.
- Sauté the minced garlic for 30 seconds, then add the chopped spinach and cook until wilted. Remove from heat and let cool slightly.
- In a bowl, stir together the cream cheese, Parmesan, mozzarella, chopped artichoke hearts, cooked spinach, and a pinch of salt and pepper until well combined.
- Use a fork to scrape the roasted squash into strands, leaving some strands in the shell to hold the filling.
- Spoon the spinach-artichoke mixture into each squash half, pressing gently to fill.
- Top with a little extra shredded mozzarella and return to the oven for 8–10 minutes, until hot and bubbly and the cheese is melted.
- Remove from oven, let rest 5 minutes, then serve straight from the shells.
Tips for Success
- Roast the squash cut-side down to trap steam and speed cooking.
- Soften the cream cheese to room temperature for easier mixing and a smoother filling.
- Drain the artichokes well so the filling doesn’t become watery.
- Use a fork to test squash doneness it should pull into long strands easily.
Substitutions & Variations of Spinach and Artichoke Stuffed Spaghetti Squash
To Make It Vegan/Gluten-Free:
- Vegan: Use a dairy-free cream cheese and vegan mozzarella; nutritional yeast can boost that cheesy flavor.
- Gluten-free: This recipe is naturally gluten-free just double-check labels on any processed cheeses.
Variations:
- Add cooked shredded chicken or white beans for extra protein.
- Stir in a spoonful of pesto for herbal brightness.
- Top with breadcrumbs and broil briefly for a crunchy finish.
Storage Instructions of Spinach and Artichoke Stuffed Spaghetti Squash
Refrigerator: Store leftover stuffed squash in an airtight container for up to 4 days. Reheat in the oven or microwave until warm.
Freezer: Freeze the filling separately in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before stuffing and reheating in the oven.
Make-Ahead: Roast the squash and prepare the filling a day ahead. Assemble and bake just before serving for best texture.
Frequently Asked Questions (FAQ) of Spinach and Artichoke Stuffed Spaghetti Squash
Can I cook the squash in the microwave to save time?
Yes poke the squash and microwave whole for 8–10 minutes, then halve and scoop. Roasting gives better flavor, but microwave works in a pinch.
How do I keep the filling from being watery?
Make sure to drain and squeeze excess liquid from the artichokes and wilted spinach. Softer, room-temperature cream cheese also helps bind the mixture.
Can I make smaller portions for one person?
Absolutely use half a squash per serving or roast a small squash. The filling scales down easily.
Final Thoughts
Spinach and Artichoke Stuffed Spaghetti Squash is a cozy, smart weeknight option that feels special without fuss. It pairs creamy, garlicky filling with the light, stringy squash for a meal that’s both satisfying and simple. Try it this week, then come back and tell me how it turned out leave a comment and a star rating so others can cook with confidence.
Print
Spinach and Artichoke Stuffed Spaghetti Squash
A cozy dinner option that blends roasted spaghetti squash with a creamy spinach and artichoke filling, perfect for busy weeknights.
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- 1 medium spaghetti squash
- 2 cups fresh spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/2 cup mozzarella cheese, shredded (plus extra for topping)
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon olive oil, for brushing and sautéing
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the cut sides with olive oil and season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet and roast for 30–40 minutes, until the flesh pulls away into strands with a fork.
- While the squash roasts, heat a skillet over medium heat and add a drizzle of olive oil.
- Sauté the minced garlic for 30 seconds, then add the chopped spinach and cook until wilted. Remove from heat and let cool slightly.
- In a bowl, stir together the cream cheese, Parmesan, mozzarella, chopped artichoke hearts, cooked spinach, and a pinch of salt and pepper until well combined.
- Use a fork to scrape the roasted squash into strands, leaving some strands in the shell to hold the filling.
- Spoon the spinach-artichoke mixture into each squash half, pressing gently to fill.
- Top with a little extra shredded mozzarella and return to the oven for 8–10 minutes, until hot and bubbly and the cheese is melted.
- Remove from oven, let rest 5 minutes, then serve straight from the shells.
Notes
Roast the squash cut-side down to trap steam and speed cooking. Softer, room-temperature cream cheese helps bind the mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
- Diet: Gluten Free