Spinach and Artichoke Stuffed Spaghetti Squash Recipe

Introduction

This Spinach and Artichoke Stuffed Spaghetti Squash is a delicious, healthy twist on a classic dip. Roasted spaghetti squash halves are filled with a creamy mixture of spinach, artichokes, and cheese, then baked until bubbly and golden. It’s a great vegetarian main or hearty side dish.

Ingredients

• 2 spaghetti squashes
• 2 tbsp olive oil (divided)
• 2 cloves garlic
• 220 g / 7 cups fresh spinach
• 400 g / 14 oz canned artichokes (drained and chopped)
• 250 ml / 1 cup cream cheese (full fat)
• 4 tbsp mayonnaise
• 50 ml / 1/2 cup grated Parmesan cheese (or vegetarian hard cheese)
• 120 g / 1 cup mozzarella (grated)

Instructions

1. Step 1: Preheat the oven to 200°C (400°F). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut surfaces with 1 tablespoon of olive oil and season with salt. Place the squash halves cut side up on a baking sheet and roast for 40 minutes.
2. Step 2: While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pan. Add the minced garlic and cook briefly for a few seconds until fragrant. Add the spinach and stir until wilted and all moisture has evaporated.
3. Step 3: Add the drained, chopped artichokes to the pan and sauté for one minute. Lower the heat and stir in the cream cheese, allowing it to melt while stirring gently.
4. Step 4: Remove the pan from heat. Stir in the mayonnaise, grated Parmesan cheese (reserve 2 tablespoons for topping), and mozzarella until well combined.
5. Step 5: Divide the creamy mixture evenly among the 4 roasted squash halves. Sprinkle the reserved Parmesan cheese on top. Return to the oven and bake for 20–25 minutes, or until the filling is bubbly and golden on top.

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes or smoked paprika to the filling mixture.
• Use fresh artichokes if available, but be sure to cook them thoroughly before adding.
• To make it vegan, substitute cream cheese and mayonnaise with plant-based alternatives and use vegan cheese.
• Serve with crusty bread or a side salad for a complete meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 180°C (350°F) until warmed through to maintain a crispy top. Avoid microwaving to keep the texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish in advance?

Yes, you can assemble the squash halves with the filling and refrigerate them for up to one day before baking. Bake as directed when ready to serve.

What can I use instead of spaghetti squash?

Butternut squash or acorn squash can be used as alternative vessels, but cooking times may vary slightly. Alternatively, use hollowed-out bell peppers for smaller portions.

Spinach and Artichoke Stuffed Spaghetti Squash Recipe

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★★★★★

4.6 from 122 reviews

A delicious and creamy Spinach and Artichoke Stuffed Spaghetti Squash recipe perfect for a comforting and healthy meal. Roasted spaghetti squash halves are filled with a savory mixture of sautéed spinach, artichokes, cream cheese, mayonnaise, and melty cheeses, then baked until bubbly and golden.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Spaghetti Squash

• 2 spaghetti squashes
• 2 tbsp olive oil (divided)
• Salt, to taste

Filling

• 2 cloves garlic, minced
• 220 g (7 cups) fresh spinach
• 400 g (14 oz) canned artichokes, drained and chopped
• 250 ml (1 cup) full-fat cream cheese
• 4 tbsp mayonnaise
• 50 ml (1/2 cup) grated Parmesan cheese, divided
• 120 g (1 cup) grated mozzarella cheese

Instructions

1. Roast the Squash: Preheat your oven to 200°C (400°F). Cut each spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut surfaces with 1 tablespoon of olive oil and season with salt. Place the halves cut side up on a baking sheet and roast for 40 minutes, until tender.
2. Sauté the Spinach and Garlic: While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Add the minced garlic and cook for a few seconds until fragrant. Add the fresh spinach and cook, stirring, until wilted and excess liquid has evaporated.
3. Add Artichokes and Cream Cheese: Stir in the drained and chopped artichokes and sauté for 1 minute. Lower the heat and add the cream cheese, stirring until it melts and combines into a creamy mixture.
4. Mix in Remaining Ingredients: Remove the pan from heat and stir in mayonnaise, grated Parmesan cheese (reserve 2 tablespoons for topping), and grated mozzarella until fully combined.
5. Fill and Bake: Evenly divide the creamy filling among the 4 roasted spaghetti squash halves. Sprinkle the remaining 2 tablespoons of Parmesan cheese over the top. Return to the oven and bake for 20–25 minutes, or until the filling is bubbly and golden on top.

Notes

• You can substitute mayonnaise with Greek yogurt for a lighter option.
• For a vegetarian version, ensure your Parmesan cheese is vegetarian-friendly or use a vegetarian hard cheese.
• Cook the squash until tender but not mushy for best texture.
• Feel free to add red pepper flakes for a slight kick.
• Leftovers store well refrigerated for up to 3 days and reheat in the oven.

Keywords: spinach, artichoke, stuffed spaghetti squash, creamy, baked, vegetarian, healthy dinner