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.

A stuffed roasted squash half sits on a white plate, filled with layers of melted, bubbly cheese that is golden brown in spots. Inside the squash, there are soft, green spinach leaves mixed with creamy textured cheese and chunks of artichoke hearts, giving a varied look of light yellow, cream, and dark green colors. The squash’s skin is a warm orange-brown, slightly ruffled around the edges from baking. The plate with the stuffed squash rests on a white marbled surface, showcasing a cozy and hearty baked dish. photo taken with an iphone --ar 4:5 --v 7

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

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.
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.
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.
Step 4: Remove the pan from heat. Stir in the mayonnaise, grated Parmesan cheese (reserve 2 tablespoons for topping), and mozzarella until well combined.
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

The image shows a cooked spaghetti squash half filled with creamy pasta. The bottom layer is soft yellow spaghetti squash strands with a slightly fibrous texture. On top, there is a thick layer of white creamy sauce mixed with dark green spinach leaves and melted cheese that has a golden-brown crust in spots. A fork lifts some pasta strands mixed with sauce and spinach, creating a stringy, melted texture. There is another squash half slightly blurred in the foreground. The squash shells have a light yellow-orange skin with a smooth surface. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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.