Spinach Artichoke Stuffed Spaghetti Squash

Why You’ll Love Spinach and Artichoke Stuffed Spaghetti Squash Recipe

This Spinach and Artichoke Stuffed Spaghetti Squash is the perfect balance of comfort and health. The creamy spinach and artichoke filling is packed with flavor but lightened up by the spaghetti squash, making it a great low-carb alternative to pasta. It’s also incredibly versatile, so it works well as a main dish or a side. Whether you’re looking for a vegetarian meal or just want to enjoy a different way to use spaghetti squash, this recipe is sure to become a favorite in your rotation.

Ingredients

• 1 medium spaghetti squash

• 1 tablespoon olive oil

• Salt and pepper to taste

• 1 tablespoon butter

• 2 cloves garlic, minced

• 1/2 cup chopped onion

• 1 cup frozen spinach, thawed and drained

• 1/2 cup artichoke hearts, chopped (canned or frozen)

• 1/2 cup cream cheese, softened

• 1/4 cup grated Parmesan cheese

• 1/2 cup shredded mozzarella cheese

• 1/4 cup sour cream or Greek yogurt (optional for extra creaminess)

• 1 tablespoon fresh lemon juice

• Fresh parsley for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 400°F (200°C).

2. Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper. Place the halves cut-side down on a baking sheet lined with parchment paper.

3. Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily shreds with a fork. Once done, remove from the oven and set aside to cool slightly.

4. While the squash is roasting, heat the butter in a large skillet over medium heat. Add the garlic and onion, cooking until softened, about 3-4 minutes.

5. Add the spinach and artichoke hearts to the skillet and cook for an additional 2-3 minutes until heated through.

6. Lower the heat and stir in the cream cheese, Parmesan, mozzarella, and sour cream (if using). Stir until the cheese is melted and the mixture is smooth and creamy. Add lemon juice, and season with salt and pepper to taste.

7. Once the squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands. Place the strands into the skillet with the spinach and artichoke mixture. Stir to combine.

8. Spoon the mixture back into the squash shells, pressing it down gently. Return the stuffed squash halves to the baking sheet.

9. Bake for an additional 10-15 minutes until the top is golden and bubbly.

10. Garnish with fresh parsley and serve warm.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 50 minutes

• Total Time: 1 hour

Variations

• Vegan Version: Use dairy-free cream cheese, vegan mozzarella, and a plant-based sour cream or Greek yogurt alternative for a fully vegan dish.

• Add Protein: For a heartier meal, add cooked chicken, turkey, or even bacon to the spinach and artichoke filling.

• Extra Veggies: Add mushrooms, bell peppers, or zucchini to the filling for extra texture and flavor.

• Gluten-Free: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Storage/Reheating

• Storage: Store any leftover stuffed spaghetti squash in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through. You can also microwave individual portions for 2-3 minutes.

FAQs

1. Can I use fresh spinach instead of frozen spinach?

Yes, you can use fresh spinach. Simply sauté it in the skillet until wilted and then proceed with the recipe as directed.

2. Can I make this recipe ahead of time?

Yes, you can prepare the stuffed spaghetti squash up to the point of baking and store it in the refrigerator. When ready to serve, bake it as instructed for about 15 minutes.

3. Can I substitute sour cream with something else?

Yes, Greek yogurt works well as a substitute for sour cream. You can also use more cream cheese for extra creaminess.

4. How do I know when the spaghetti squash is fully cooked?

The squash is fully cooked when the flesh can easily be scraped into spaghetti-like strands with a fork. If it’s still firm, continue roasting for another 10 minutes.

5. Can I freeze the stuffed spaghetti squash?

Yes, you can freeze the stuffed squash after baking. Wrap each half tightly in plastic wrap and aluminum foil before freezing. Reheat in the oven when ready to eat.

6. Can I use a different type of squash?

While spaghetti squash works best for this recipe, you can try using other winter squash varieties, such as butternut or acorn squash, though the texture will be different.

7. Can I add more cheese?

Yes, feel free to add more cheese to the filling if you prefer a cheesier texture. You could even add a sprinkle of cheese on top before the final bake.

8. Can I use canned artichokes?

Yes, canned artichokes work perfectly for this recipe. Just be sure to drain and chop them before adding them to the filling.

9. How do I reheat the leftovers?

Reheat the stuffed spaghetti squash in the oven or microwave. The oven method will help maintain the crispy edges, while the microwave is quicker.

10. Can I make this dish without cheese?

Yes, you can make a dairy-free version by omitting the cheese and using a non-dairy substitute like nutritional yeast for a cheesy flavor.

Conclusion

Spinach Artichoke Stuffed Spaghetti Squash is a light, flavorful, and filling meal that’s perfect for any occasion. The rich, creamy spinach and artichoke filling pairs beautifully with the naturally sweet and tender squash, making it a great option for a healthier take on comfort food. This recipe is customizable, making it easy to suit different dietary preferences. Whether you’re looking for a vegetarian meal or just a tasty way to enjoy spaghetti squash, this dish is sure to be a hit!

Spinach Artichoke Stuffed Spaghetti Squash

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A healthy and flavorful Spinach Artichoke Stuffed Spaghetti Squash recipe, featuring roasted spaghetti squash filled with a creamy spinach and artichoke mixture. This low-carb, gluten-free dish is perfect as a main or a side.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: Serves 4
• Category: Main Course
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 cups fresh spinach (roughly chopped)
• 1 cup artichoke hearts (canned or frozen, drained and chopped)
• 1/2 cup cream cheese (softened)
• 1/4 cup Greek yogurt (or sour cream)
• 1/2 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 2 cloves garlic (minced)
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon fresh parsley (chopped, for garnish)

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Instructions

• Prepare the spaghetti squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with salt and pepper. Place the halves cut-side down on a baking sheet and roast for 30-40 minutes, or until the squash is tender and easily shreds with a fork. Let it cool slightly.
• Make the spinach-artichoke filling: While the squash is roasting, heat a large pan over medium heat. Add the chopped spinach and cook for 1-2 minutes until wilted. Add the garlic and cook for another 30 seconds until fragrant. Remove from heat and set aside to cool.
• Prepare the filling: In a large bowl, combine the wilted spinach, chopped artichokes, cream cheese, Greek yogurt, Parmesan cheese, mozzarella cheese, and red pepper flakes (if using). Stir until well combined and creamy.
• Stuff the spaghetti squash: Once the spaghetti squash is cool enough to handle, use a fork to gently shred the flesh into spaghetti-like strands. Place the shredded squash in a large bowl and mix with the spinach-artichoke filling. Stuff the mixture back into the hollowed-out squash halves.
• Bake: Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes, until the filling is heated through and the cheese is melted.
• Serve: Garnish with fresh parsley and serve warm.

Notes

• You can make this recipe ahead of time and refrigerate it, then bake it just before serving.
• For a dairy-free version, use a dairy-free cream cheese and non-dairy yogurt.
• If you prefer, you can add a sprinkle of extra Parmesan or mozzarella cheese on top before the final bake.