As I sliced into the tender spaghetti squash, a warm, nutty aroma filled my kitchen, putting a comforting spin on my lunch hour. This Spinach and Artichoke Stuffed Spaghetti Squash is more than just a feast for the senses; it’s a hearty vegetarian delight that turns a humble vegetable into a satisfying main dish or side. With its low-carb profile and creamy, savory filling of sautéed spinach, artichokes, and cheesy goodness, you’ll find it’s an ideal way to enjoy wholesome flavors without the fuss. Plus, it’s incredibly easy to whip up, making it perfect for busy weeknights or special gatherings. So, are you ready to impress your taste buds? Let’s dive into this wonderful recipe!

Why is This Recipe So Amazing?

Unique Flavor Fusion: This dish harmoniously combines the earthy flavors of spinach and the tangy notes of artichokes, resulting in a filling that’s anything but ordinary.
Low-Carb Wonder: By using spaghetti squash as a base, you get all the comfort of pasta without the carbs, making it perfect for those following a low-carb lifestyle.
Quick & Easy: With straightforward steps and minimal prep time, you’ll have a delicious meal on the table in no time!
Versatile Satisfaction: Serve it as a stand-alone entrée or pair it with a fresh side salad to enhance your dining experience—just like with my Cheese Breakfast Casserole for a complete setup!
Crowd-Pleaser: Whether you’re hosting friends or treating your family, this impressive dish is sure to win smiles all around.

Spinach and Artichoke Stuffed Spaghetti Squash Ingredients

For the Squash
• Spaghetti Squash – This versatile vegetable acts as the perfect low-carb base for your stuffing.
• Olive Oil – A rich enhancer for roasting; feel free to swap with avocado oil if preferred.

For the Filling
• Garlic – Fresh and aromatic, it elevates the flavor of the dish; don’t skimp on this essential ingredient!
• Fresh Spinach (220g / 7 cups) – The main star of the filling, delivering essential nutrients; can be swapped with kale if desired.
• Canned Artichokes (400g / 14 oz) – Adds unique texture and tangy flavor; fresh artichokes are a great alternative if available.
• Cream Cheese (250ml / 1 cup) – Creates that creamy, luscious base in the filling; consider substituting with sour cream for a different twist.
• Mayonnaise (4 tbsp) – Helps achieve an extra level of creaminess; Greek yogurt is a healthier option here.
• Parmesan Cheese (50ml / ½ cup) – Delivers umami depth; use a vegetarian hard cheese if needed for your diet.
• Mozzarella Cheese (120g / 1 cup) – Infuses a melty, gooey texture into the filling; opt for vegan cheese for a dairy-free version.

For the Topping
• Reserved Parmesan – Sprinkle on top to enhance the golden crust and finish your Spinach and Artichoke Stuffed Spaghetti Squash.

Step‑by‑Step Instructions for Spinach and Artichoke Stuffed Spaghetti Squash

Step 1: Preheat and Prepare the Squash
Preheat your oven to 200°C (400°F). Halve the spaghetti squash lengthwise and scoop out the seeds using a spoon. Brush the cut sides with 1 tablespoon of olive oil, then season liberally with salt. Place the squash halves cut-side up on a baking sheet and roast for approximately 40 minutes, or until the squash is tender and easily pierced with a fork.

Step 2: Sauté the Spinach
While the squash roasts, heat 1 tablespoon of olive oil in a frying pan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Toss in the fresh spinach, stirring until wilted and any moisture has evaporated, which should take about 3-4 minutes. This step not only infuses flavor but also draws out the spinach’s moisture to keep your filling creamy and perfect.

Step 3: Incorporate Artichokes and Cream Cheese
After wilted, stir in the drained canned artichokes and continue sautéing for another minute. Lower the heat slightly, then add the cream cheese, mixing well until it melts into a creamy mixture. The warmth of your sautéed vegetables will help achieve that smooth consistency, ensuring your Spinach and Artichoke Stuffed Spaghetti Squash filling is rich and satisfying.

Step 4: Mix in Remaining Ingredients
Remove the pan from the heat and stir in the mayonnaise, Parmesan cheese (saving some for the topping), and mozzarella until everything is well combined. The warmth should help melt the cheeses just a bit more, creating that luscious filling that will crown your roasted spaghetti squash halves beautifully.

Step 5: Fill and Bake the Squash
Carefully spoon the creamy filling into each roasted squash half, mounding it generously. Sprinkle the reserved Parmesan cheese on top of the filling for added flavor and a lovely golden crust. Return the stuffed squash to the oven and bake for an additional 20-25 minutes, or until the tops are bubbly and slightly browned.

Step 6: Serve and Enjoy
Once your Spinach and Artichoke Stuffed Spaghetti Squash is golden and bubbly, remove it from the oven. Allow it to cool for a few minutes before serving. The delightful aroma will beckon family and friends to the table, ready for a cozy and satisfying meal that celebrates fresh ingredients and comforting flavors.

What to Serve with Spinach and Artichoke Stuffed Spaghetti Squash

A delightful meal is just around the corner when you pair this comforting dish with fresh, complementary sides.

Garlic Bread: The crispy, buttery texture of garlic bread is perfect for soaking up any creamy filling that might escape your squash.
Mixed Green Salad: A light, refreshing salad with a tangy vinaigrette balances the richness of the stuffed spaghetti squash, offering a satisfying crunch. Toss in some cherry tomatoes and cucumbers for added freshness!
Roasted Vegetables: A medley of roasted seasonal vegetables adds a colorful splash and a smoky depth to your plate, enhancing the earthiness of the squash.
Quinoa Pilaf: Fluffy quinoa infused with herbs makes for a wholesome base that complements the creaminess of your squash, enriching your meal with texture and flavor.
Steamed Asparagus: A touch of lightly steamed asparagus brings a delightful bite and a vibrant green touch, beautifully balancing the dish’s creaminess.
White Wine: A chilled glass of crisp white wine, like Sauvignon Blanc, enhances the flavors of the squash and brings a refreshing element to your meal.
Lemon Sorbet: For dessert, this light and zesty sorbet provides a refreshing finish, cleansing the palate after a savory dish.
Homemade Cheesecake: Treat your guests to a rich, creamy cheesecake; the sweetness serves as a delightful contrast to the savory flavors of the main dish.

Expert Tips for Spinach and Artichoke Stuffed Spaghetti Squash

Perfect Roasting: Ensure your spaghetti squash is fork-tender but not mushy. Check it at the 30-minute mark to avoid overcooking.
Ingredient Prep: Always sauté spinach until excess moisture evaporates. This prevents a soggy filling in your Spinach and Artichoke Stuffed Spaghetti Squash.
Creamy Consistency: Mix filling ingredients off the heat. This helps maintain a creamy texture without overcooking the cheeses.
Flavor Boost: For an extra zing, add a squeeze of lemon juice to the filling before baking. It brightens the flavors beautifully!
Storage Savvy: If you have leftovers, store them in an airtight container for up to 3-4 days. Reheat in the oven for the best results!

Spinach and Artichoke Stuffed Spaghetti Squash Variations

Feel free to play around with these ideas to make this dish uniquely yours and delightful on every occasion.

Protein-Packed: Add cooked chicken or sausage to the filling for a hearty boost. This twist not only enhances flavor but elevates the dish to a complete meal.
Cheese Lovers: Experiment with goat cheese or feta for a tangy spin. These cheese choices will introduce new flavor profiles, making each bite tantalizingly different.
Herb Infusion: Mix in fresh herbs like thyme or basil for an aromatic twist. It’s a wonderful way to brighten the dish and elevate its gourmet appeal.
Spicy Kick: Toss in some red pepper flakes or diced jalapeños for added heat. Perfect for those who crave a little fire in their meals!
Nutty Crunch: Add toasted pine nuts or walnuts for wonderful texture and flavor contrast. Their crunch pairs beautifully with the creamy filling, enhancing every bite.
Dairy-Free Delight: Swap all dairy products with almond or cashew cream for a vegan version. This simple change will keep the recipe lush while catering to dietary needs.
Mediterranean Vibe: Integrate sun-dried tomatoes and olives into the mix for a Mediterranean flair. Inspired by summer flavors, they bring a savory brightness to the dish.
Flavorful Filling: For a smoky essence, mix in some smoked paprika or a dash of liquid smoke while preparing the filling. This deepens flavor without adding extra complexity to the recipe.

If you love trying creative twists, make sure to check out my recipes for Stuffed Shrimp Savory or a warm Stuffed Seafood Bread that also highlight fresh ingredients and delightful flavors!

Make Ahead Options

These Spinach and Artichoke Stuffed Spaghetti Squash are ideal for meal prep, making busy weeknights a breeze! You can prepare the filling up to 3 days in advance. Simply follow the steps for sautéing the spinach and mixing in the artichokes and cheeses, then store it in an airtight container in the fridge. Roast the spaghetti squash right before serving; it can also be cut and prepped earlier (up to 24 hours) and stored, cut-side down, in the refrigerator to maintain moisture. When you’re ready to serve, fill the squash with the prepared mixture and bake as directed, yielding a deliciously creamy dish that tastes just as fresh!

How to Store and Freeze Spinach and Artichoke Stuffed Spaghetti Squash

Fridge: Store leftover stuffed spaghetti squash in an airtight container for up to 3-4 days. Allow it to cool completely before sealing to maintain freshness.

Freezer: To freeze, wrap individual portions tightly in plastic wrap, then place in an airtight container or freezer bag. It will stay good for up to 3 months.

Reheating: For best results, reheat in the oven at 180°C (350°F) for 15-20 minutes or until heated through. This helps to preserve the creamy texture of your filling.

Thawing: When ready to enjoy, thaw in the fridge overnight before reheating for an even and delicious warm meal!

Spinach and Artichoke Stuffed Spaghetti Squash Recipe FAQs

How do I choose the best spaghetti squash?
Absolutely! When selecting spaghetti squash, look for ones that feel heavy for their size and have a smooth, firm skin. They should be free of soft spots or blemishes. A golden-yellow hue is ideal, and a dull skin often indicates ripeness. If you notice dark spots all over the surface, that might signal overripeness, so opt for a squash that is just bright and vibrant!

How should I store leftovers of this dish?
You’ll want to store any leftover Spinach and Artichoke Stuffed Spaghetti Squash in an airtight container in the fridge, where it’ll stay fresh for 3-4 days. Before sealing, let it cool completely to preserve its flavors and texture. This way, you can savor your delicious creation again without fuss!

Can I freeze the stuffed spaghetti squash, and if so, how?
Yes, very! To freeze your Spinach and Artichoke Stuffed Spaghetti Squash, wrap individual portions in plastic wrap tightly, ensuring no air is trapped. Then, place them into an airtight container or a freezer bag. This method allows for easy separation and keeps it fresh for up to 3 months! When you’re ready to enjoy it, thaw it in the fridge overnight before reheating to ensure even warmth.

What can I do if the filling turns out too watery?
If your filling is too watery, it’s generally due to excess moisture from the spinach. To remedy this, try to ensure it’s properly sautéed until all moisture has evaporated—this usually takes about 3-4 minutes. If you’re already baked and find it wet, consider mixing in some breadcrumbs or finely chopped nuts to help absorb the extra liquid. This will thicken your filling while adding a delightful texture!

Is this recipe suitable for vegans?
Absolutely! You can easily modify this Spinach and Artichoke Stuffed Spaghetti Squash to be vegan-friendly. Substitute the cream cheese and mozzarella with vegan cheese alternatives, and replace mayonnaise with a vegan version or cashew cream. For a lighter touch, opt for silken tofu blended until smooth. It’s a fantastic way to enjoy all the flavors while sticking to your dietary preferences!