Easy Spinach and Artichoke Stuffed Spaghetti Squash Recipe

Name: Easy Spinach and Artichoke Stuffed Spaghetti Squash Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 medium-sized spaghetti squash (about 2 pounds); 2 cups fresh spinach (or frozen spinach, thawed and squeezed); 1 cup canned or jarred artichoke hearts, drained and chopped; 4 ounces cream cheese, softened; 1/4 cup sour cream (or Greek yogurt); 1/4 cup freshly grated Parmesan cheese; 2 cloves garlic, minced; 2 tablespoons olive oil; Salt and pepper to taste; Optional: crushed red pepper flakes or shredded mozzarella

Posted on November 12, 2025

spinach and artichoke stuffed spaghetti squash - featured image

Introduction

The irresistible aroma of roasted spaghetti squash wafting through the kitchen is enough to make anyone’s mouth water. This comforting spinach and artichoke stuffed spaghetti squash recipe is the perfect balance of creamy, cheesy goodness and light, wholesome ingredients. It’s one of those dishes you can whip up when you want something indulgent but still packed with veggies. Plus, it’s naturally gluten-free, making it a crowd-pleaser for family dinners or even as a dish to impress your guests.

I first made this recipe on a chilly evening when I was craving the flavors of spinach and artichoke dip but wanted something a little more substantial. That’s when spaghetti squash came to the rescue! With its tender, noodle-like strands and mild flavor, spaghetti squash perfectly complements the creamy spinach and artichoke filling. It was an instant hit at my house, and now it’s a staple in my dinner rotation.

If you’re looking to switch things up from traditional pasta dishes, this recipe delivers the same comfort but with a boost of nutrients. Trust me, once you try it, you’ll be adding this stuffed spaghetti squash to your regular meal planning. Let’s dive in!

Why You’ll Love This Recipe

Quick and Easy: Ready in under 60 minutes, this recipe is surprisingly simple despite its elegant presentation.
Wholesome Ingredients: Packed with spinach, artichokes, and spaghetti squash, this dish is a healthy yet satisfying option.
Perfect for Any Occasion: Whether you’re hosting a dinner party or simply craving comfort food, this recipe works beautifully.
Customizable: You can easily adapt this dish to suit your dietary preferences or spice it up with your favorite flavors.
Unbelievably Delicious: The creamy, cheesy spinach and artichoke filling is so good, you’ll want to eat it straight from the bowl!

What sets this recipe apart is how it combines the rich, indulgent flavors of spinach and artichoke dip with the natural sweetness of roasted spaghetti squash. Plus, it’s versatile enough to be a main course or a side dish, and it’s a great way to sneak in more vegetables without sacrificing flavor. Once you take your first bite, you’ll understand why this dish is always a hit.

What Ingredients You Will Need

This recipe uses simple, accessible ingredients to create a dish that’s comforting, flavorful, and nutritious. Most of these items are pantry staples or easy-to-find produce.

Spaghetti Squash: Look for medium-sized squash (about 2 pounds) for the perfect portion size.
Spinach: Fresh spinach works best, but frozen spinach can be used if you’re short on time (just thaw and squeeze out excess water).
Artichoke Hearts: Canned or jarred artichoke hearts, drained and chopped.
Cream Cheese: Softened for easy mixing; you can use light cream cheese for a healthier option.
Sour Cream: Adds tangy creaminess to the filling; Greek yogurt can be substituted for a lighter touch.
Parmesan Cheese: Freshly grated for the best flavor.
Garlic: Minced fresh garlic for a bold, aromatic flavor.
Olive Oil: For roasting the spaghetti squash and sautéing the spinach.
Salt and Pepper: To taste, for seasoning both the squash and the filling.
Optional Add-Ins: Crushed red pepper flakes for a kick or shredded mozzarella for extra cheesiness.

Feel free to personalize this recipe by swapping ingredients based on your preferences. For example, you can use kale instead of spinach or add a sprinkle of your favorite herbs for extra flavor.

Equipment Needed

Sharp Knife: For cutting the spaghetti squash in half.
Large Spoon: To scoop out the seeds and fibers from the squash.
Baking Sheet: A sturdy sheet for roasting the squash.
Skillet: For sautéing the spinach and garlic.
Mixing Bowl: To combine the creamy filling.
Fork: Essential for fluffing the spaghetti squash strands.

If you don’t have a skillet, a non-stick pan works perfectly well. For the baking sheet, line it with parchment paper for easy cleanup. Also, if cutting spaghetti squash feels tricky, microwave it for a minute or two to soften the skin before slicing.

Preparation Method

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 cut sides with olive oil and sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes, or until the flesh is tender and easily fluffed with a fork.
Sauté the Spinach: While the squash is roasting, heat a skillet over medium heat and add a drizzle of olive oil. Add the minced garlic and sauté for about 30 seconds, until fragrant. Toss in the spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
Make the Creamy Filling: In a mixing bowl, combine the softened cream cheese, sour cream, grated Parmesan, and chopped artichoke hearts. Stir until smooth and creamy. Fold in the sautéed spinach and season with salt and pepper to taste.
Stuff the Squash: Once the spaghetti squash is roasted, flip the halves over and use a fork to fluff up the strands. Divide the creamy spinach and artichoke mixture evenly between the two halves, spreading it over the fluffed squash.
Bake Again: Return the stuffed squash to the oven and bake for another 15 minutes, until the filling is hot and bubbly. For a golden top, broil for 2-3 minutes at the end.
Serve: Let the squash cool for a few minutes before serving. Garnish with extra Parmesan or your favorite herbs if desired.

This recipe serves two generously as a main dish or four as a side dish. The creamy filling pairs perfectly with the tender spaghetti squash strands, creating a dish that’s as satisfying as it is healthy.

Cooking Tips & Techniques

Cut Carefully: Spaghetti squash can be tough to slice. Use a sharp knife and stabilize the squash on a cutting board.
Don’t Over-Roast: Check the squash at 35 minutes—it should be tender but not mushy.
Season Generously: Don’t skimp on salt and pepper for both the squash and filling to enhance the flavors.
Add Texture: Sprinkle breadcrumbs or crushed nuts on top before the final bake for a crunchy topping.
Batch Prep: Make the filling ahead of time and store it in the fridge for up to 2 days.

These tips will help you achieve the perfect stuffed spaghetti squash every time. Trust me, I’ve learned the hard way that a sharp knife is your best friend when cutting squash!

Variations & Adaptations

Low-Carb Option: Skip the Parmesan and use nutritional yeast instead for a dairy-free, keto-friendly twist.
Seasonal Additions: In the fall, add roasted butternut squash cubes to the filling for extra sweetness.
Protein Boost: Stir in cooked shredded chicken or crumbled bacon for a heartier dish.
Vegan Adaptation: Use dairy-free cream cheese and coconut yogurt instead of sour cream.

One personal variation I love is adding sun-dried tomatoes to the filling for a tangy burst of flavor. It pairs beautifully with the creamy spinach and artichoke mixture!

Serving & Storage Suggestions

Serve this dish warm, straight from the oven. It’s perfect as a main course with a crisp green salad or as a side dish alongside grilled chicken or fish. A glass of chilled white wine or sparkling water complements the flavors beautifully.

To store leftovers, let the squash cool completely and transfer it to an airtight container. Refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave until warm. While you can freeze it, the texture of the squash may soften upon thawing, so fresh is best!

Nutritional Information & Benefits

This comforting spinach and artichoke stuffed spaghetti squash is surprisingly nutritious:

Calories: Approximately 250 per serving
Protein: Packed with vitamins and minerals from spinach and artichokes.
Benefits: High in fiber, low in carbs, and naturally gluten-free.

Thanks to spinach and artichokes, this dish is a powerhouse of antioxidants, vitamin C, and potassium. It’s a satisfying way to indulge while still nourishing your body!

Conclusion

If you’re looking for a recipe that’s both delicious and wholesome, this spinach and artichoke stuffed spaghetti squash is the one for you. It’s the kind of dish that feels like a warm hug—perfect for cozy nights or celebrations with loved ones.

Try it out, and let me know how it turns out for you. I’d love to hear your thoughts, variations, or even see pictures of your creations. Don’t forget to share it with your friends and family—it’s too good to keep to yourself!

FAQs

Can I use frozen spinach instead of fresh?

Yes! Just make sure to thaw and squeeze out any excess water before adding it to the filling.

What’s the best way to cut spaghetti squash?

Use a sharp knife and cut it lengthwise. If the skin is too tough, microwave the squash for a minute or two to soften it.

Can I make this recipe vegan?

Absolutely! Substitute dairy-free cream cheese and coconut yogurt in place of the cream cheese and sour cream.

How do I know when the spaghetti squash is done roasting?

It’s ready when the flesh is tender and easily separates into noodle-like strands when fluffed with a fork.

Can I add protein to this dish?

Definitely! Shredded chicken, crumbled bacon, or even cooked ground turkey would be great additions to the filling.

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