Golden, roasty, bubbling with cheesy tops Spinach and Artichoke Stuffed Spaghetti Squash tastes like a hug on a plate. This cozy recipe’s been making the rounds on Pinterest and TikTok (hello, creamy swirl close-ups). It’s beginner-friendly, takes just a bit of scooping and stuffing, and turns out so comforting you’ll want leftovers but good luck with that.
This one’s a mash-up of creamy spinach dip and your favorite roasted veggie. It’s built on shredded veggie “noodles,” canned artichokes, and a splash of milk pantry magic in action. If you’re hunting for hearty Spaghetti Squash With Spinach or crave those nostalgic Stuffed Squash Recipes Vegetarian folks grew up on, you’re home. Full details in the blog!
I grew up around squash, picked fresh from the backyard and roasted until sweet and steamy. These days I test every version myself, so no guesswork for you. And this recipe? It’s got a little flavor twist that brings the whole thing together. You’ll see.
Why You’ll Love This Recipe
Cozy + nostalgic: Feels just like indulging in a warm spinach artichoke dip but transformed into a hearty meal.
Beginner-friendly: Simple steps and pantry-friendly ingredients make this doable for any home cook.
Health meets indulgence: Naturally gluten-free, packed with veggies, and seriously satisfying with those cheesy, creamy flavors.
Perfect for fall: Spaghetti squash is in season, making this one of the best fall spaghetti squash recipes to try this year.
Key Ingredients Breakdown
Every ingredient in this spinach and artichoke stuffed spaghetti squash pulls its weight. Here’s what makes this dish shine:
Spaghetti squash: Naturally sweet and shreds into tender strands that soak up all the creamy goodness.
Spinach and artichokes: The classic, dynamic duo bringing earthy flavors and a vibrant green pop to your plate.
Cream cheese + mayonnaise: Ultra-creamy with just enough tang to balance the sweetness of the squash.
Cheese trio: Parmesan for nutty flavor, mozzarella for that epic gooeyness, and some extra richness all around.
Ingredient
Amount
Possible Swap
Spaghetti squash
2 whole
Butternut squash (roasted)
Spinach
7 cups
Kale (chopped, sautéed first)
Canned artichokes
14 oz, chopped
Frozen artichoke hearts (thawed)
Mozzarella
1 cup, grated
Provolone or Monterey Jack
Step-by-Step: Making Spinach & Artichoke Stuffed Spaghetti Squash
This spinach and artichoke stuffed spaghetti squash comes together with just a few simple steps:
Preheat the oven to 400°F. Slice your spaghetti squash in half lengthwise, scoop out the seeds, and drizzle the flesh with olive oil. Season with a little salt and pepper.
Place the squash cut-side down on a baking sheet. Roast for about 40-50 minutes, or until tender.
Meanwhile, heat 1 tablespoon of olive oil in a skillet. Sauté the garlic until fragrant, then wilt the spinach in batches. Stir in the chopped artichokes, cream cheese, mayonnaise, and Parmesan until everything is creamy and combined.
When the squash is fork-tender, use a fork to gently shred the flesh into “noodles” right inside the shell. Divide the spinach-artichoke mixture between the squash halves and sprinkle mozzarella over the top.
Broil for 5-10 minutes, or until the tops are bubbly and golden. Serve hot and enjoy!
Step
Estimated Time
Prepping the squash
5 minutes
Roasting the squash
40-50 minutes
Preparing the filling
10 minutes
Broiling
5-10 minutes
Serving and Storing Tips
Once you dig into this spaghetti squash with spinach, you’ll see why there’s rarely leftoversbut just in case, here’s what to do:
Serving: Pair with a light green salad or some crusty bread to complete the meal. It’s also a showstopper for potlucks or fall gatherings.
Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in 30-second bursts.
Freezing: Not ideal since the creamy filling can separate, but you can freeze cooled portions (wrapped tightly) for up to a month.
Storage Method
Timeframe
Reheating Suggestion
Refrigerator
Up to 3 days
350°F oven or microwave
Freezer
1 month
Thaw overnight, then reheat as above
Pro Tips and Variations
Mix it up to make this recipe work for your taste buds or pantry:
Swap greens: Try kale for a sturdier texture in place of spinach.
Add some spice: Sprinkle a pinch of crushed red pepper into the filling for a gentle kick.
Low-dairy option: Use dairy-free cream cheese and mozzarella for a lighter, lactose-friendly version.
Get creative and use these spaghetti squash recipe ideas to make it your own!
Expert Says: The Nutritional Value of Spinach and Artichoke Stuffed Spaghetti Squash
Spinach and artichoke stuffed spaghetti squash is a clever way to boost vegetable intake while enjoying creamy, satisfying flavors. The fiber-rich squash serves as a low-carb alternative to pasta, and combined with nutrient-dense spinach and artichokes, it creates a balanced, nutrient-packed dish that supports digestive health and provides antioxidants.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
Discovering the Best Spinach and Artichoke Stuffed Spaghetti Squash
This spinach and artichoke stuffed spaghetti squash recipe took several rounds to perfectearly attempts were a bit too soggy or overly cheesy. Through a few happy kitchen experiments and tasting sessions, I found the right balance of creamy and light, making this dish a family favorite that feels nourishing and satisfying every time.
FAQs ( SPINACH AND ARTICHOKE STUFFED SPAGHETTI SQUASH )
What is Spinach and Artichoke Stuffed Spaghetti Squash?
Spinach and Artichoke Stuffed Spaghetti Squash is a delicious and healthy twist on the classic dip, using roasted spaghetti squash halves filled with a creamy mixture of spinach, artichokes, cheese, and seasonings. This recipe is a perfect low-carb, vegetarian-friendly option that combines the natural spaghetti-like texture of the squash with the rich flavors of the stuffing. It is one of the best fall spaghetti squash recipes that adds a nutritious and comforting meal to your table.
How do you cook spaghetti squash for this recipe?
To prepare the spaghetti squash, slice it in half lengthwise and scoop out the seeds. Roast the halves cut side down on a baking sheet at 400°F for about 40 minutes or until the flesh is tender and easily shredded with a fork. This roasting method brings out the natural sweetness and creates the perfect texture to stuff with the spinach and artichoke mixture. Once cooked, use a fork to scrape the strands and mix with your chosen filling.
Can I make Spinach and Artichoke Stuffed Spaghetti Squash ahead of time?
Yes! You can prepare the filling and roast the spaghetti squash halves in advance. Store them separately in airtight containers in the refrigerator for up to two days. When ready to serve, fill the squash with the spinach and artichoke mix and bake until heated through and golden on top. This approach makes it a convenient option for busy weeknights or entertaining guests.
Is this recipe vegetarian or can it be made vegan?
This recipe is vegetarian by default since it features cheese and no meat, making it perfect for those following a vegetarian diet. To make it vegan, you can substitute dairy cheese with vegan cheese alternatives and use plant-based cream or cashew cream in place of dairy cream. This makes it a great example of stuffed squash recipes vegetarian and vegan eaters will love.
What are some side dishes that pair well with this recipe?
Spinach and Artichoke Stuffed Spaghetti Squash pairs wonderfully with light and fresh sides like mixed green salads, roasted vegetables such as Brussels sprouts or asparagus, or a simple garlic bread. For a heartier meal, consider serving it alongside quinoa or a warm grain salad. These options complement the creamy and savory flavors of the stuffed squash without overpowering them.
Conclusion
The Spinach and Artichoke Stuffed Spaghetti Squash is a cozy, effortless meal that comes together in under an hourand delivers layers of creamy, savory goodness. You’ll love how tender the squash strands soak up the cheesy spinach and artichoke filling, making it a perfect balance of comfort and wholesome flavors.
For a twist, swap spinach for kale or add a pinch of red pepper flakes to wake up the filling. Store leftovers in the fridge and reheat gently to keep that creamy texture intactlittle tips like these turned up in farmers’ markets inspired me to make this recipe both approachable and fresh. It’s one of those fall spaghetti squash recipes you’ll return to again and again.
I’d love to see how your spaghetti squash with spinach turns outfeel free to share photos or your own twists! Did you grow up with a similar stuffed squash dish? Pass this cozy recipe along to friends and family; it’s sure to become a new favorite in your kitchen rotation.
Yesica Andrews
Spinach and Artichoke Stuffed Spaghetti Squash: Delicious Recipe
Enjoy a delightful blend of flavors with this spinach and artichoke stuffed spaghetti squash. Perfect as a comforting fall spaghetti squash recipe, it combines tender spaghetti squash with a creamy spinach and artichoke filling. A wonderful choice for stuffed squash recipes vegetarian and those looking for spaghetti squash with 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
Method
Preheat the oven to 400°F (200°C).
Cut the spaghetti squashes in half lengthwise and scoop out the seeds.
Brush the inside of each half with 1 tbsp olive oil and place cut-side down on a baking sheet.
Roast for about 40-45 minutes until the flesh is tender and easily shredded.
While the squash cooks, heat the remaining olive oil in a pan over medium heat.
Add minced garlic and sauté until fragrant, about 1 minute.
Add fresh spinach and cook until wilted.
Remove from heat and stir in chopped artichokes, cream cheese, mayonnaise, and Parmesan cheese until well combined.
When the squash is cool enough to handle, use a fork to scrape out the flesh into strands, leaving the skins intact.
Combine the spaghetti squash strands with the spinach and artichoke mixture.
Spoon the filling back into the squash shells and top with grated mozzarella.
Return the stuffed squash halves to the oven and bake for an additional 15-20 minutes until the cheese is melted and bubbly.
Serve warm and enjoy.
Notes
For a lighter version, substitute cream cheese and mayonnaise with Greek yogurt. Leftovers can be refrigerated for up to 3 days and reheated in the oven.
