Spinach and Artichoke Stuffed Spaghetti Squash

Looking for a cozy, cheesy, and veggie-packed meal? This Spinach and Artichoke Stuffed Spaghetti Squash is everything you love about classic spinach-artichoke dip — but made into a hearty, low-carb dinner! It’s creamy, flavorful, and satisfying, perfect for healthy weeknight meals or an impressive side dish.

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Why You’ll Love This Recipe
Healthy Comfort Food – Rich, creamy, and loaded with veggies.
Low-Carb and Gluten-Free – A lighter take on a classic favorite.
Easy to Make – Simple ingredients and straightforward prep.
Family-Friendly – Even picky eaters will enjoy it!
Great for Meal Prep – Make ahead and reheat for quick lunches or dinners.

Ingredients You’ll Need

For the Squash:

• 2 medium spaghetti squash, halved lengthwise and seeds removed
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper

For the Filling:

• 2 tbsp olive oil
• 2 cloves garlic, minced
• 4 cups baby spinach
• 1 cup canned or jarred artichoke hearts, drained and chopped
• 4 oz cream cheese, softened
• ½ cup sour cream or Greek yogurt
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese (plus extra for topping)
• ½ tsp onion powder
• ¼ tsp crushed red pepper flakes (optional)

Optional Garnishes:

• Chopped fresh parsley
• Extra Parmesan cheese

Tools You’ll Need

• Baking sheet
• Parchment paper
• Large skillet
• Mixing bowl
• Fork (for shredding squash)

Step-by-Step Instructions

Step 1: Roast the Spaghetti Squash
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Brush the inside of each squash half with olive oil and season with salt and pepper.
Place squash halves cut-side down on the baking sheet.
Roast for 35-40 minutes, or until the flesh is tender and easily shredded with a fork.

Step 2: Make the Filling
While the squash roasts, heat olive oil in a large skillet over medium heat.
Add the minced garlic and cook for about 30 seconds until fragrant.
Add the spinach and cook until wilted, about 2 minutes.
Stir in the chopped artichokes and cook for another 1-2 minutes.
Remove from heat and set aside.

In a mixing bowl, combine cream cheese, sour cream, Parmesan, mozzarella, onion powder, and crushed red pepper flakes if using.
Stir in the cooked spinach and artichokes until fully mixed.

Step 3: Assemble the Stuffed Squash
When the squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands, leaving it inside the shells.
Add a spoonful of the spinach-artichoke filling to each squash half and gently mix it with the spaghetti squash strands.
Top each half with extra mozzarella cheese.

Step 4: Bake Again
Return the stuffed squash to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.

Step 5: Garnish and Serve
Sprinkle with chopped parsley and extra Parmesan before serving.
Enjoy hot!

Tips for Perfect Spinach and Artichoke Stuffed Spaghetti Squash
Don’t Overcook the Squash – Roast until tender but still slightly firm so it holds its shape when stuffed.
Use Fresh Spinach – Baby spinach wilts quickly and blends well into the filling.
Mix Gently – Lightly toss the squash strands with the filling to keep the “spaghetti” texture.
Customize the Cheese – Try using Gruyère or fontina for extra richness.
Add Protein – Mix in cooked chicken, turkey, or tofu for a complete meal.

Serving Suggestions
Side Salad – A crisp green salad with a vinaigrette dressing balances the creamy filling.
Garlic Bread – For a cozy, comforting meal.
Roasted Vegetables – Add even more veggies with roasted asparagus, broccoli, or carrots.
Light Soup – Serve with a light broth-based soup for a cozy dinner.

How to Store & Reheat

Storing:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating:

• Oven: Reheat at 350°F (175°C) for 10-15 minutes until warmed through.
• Microwave: Reheat in 1-minute intervals, stirring occasionally.

Frequently Asked Questions

1. Can I make this ahead of time?
   Yes! Roast the squash and prepare the filling ahead, then assemble and bake just before serving.
2. Can I use frozen spinach?
   Absolutely! Thaw and squeeze out excess moisture before using.
3. Is this dish keto-friendly?
   Yes! It’s naturally low in carbs and high in healthy fats.
4. Can I use different squash?
   Yes, butternut squash works too, though it will be slightly sweeter and softer.
5. How do I make it dairy-free?
   Use dairy-free cream cheese, sour cream, and shredded cheese alternatives.

Final Thoughts
This Spinach and Artichoke Stuffed Spaghetti Squash is creamy, flavorful, and surprisingly easy to make. It’s a wholesome twist on a classic dip that’s hearty enough for a main dish but light enough to leave you feeling great. Perfect for busy weeknights or when you’re craving cozy comfort food with a healthy spin!

Give it a try and let us know how you loved it! Don’t forget to leave a comment and tag your delicious creations on Pinterest or Instagram.

Preparation Time: 15 minutes
Cooking Time: 50 minutes
Cuisine: American

Nutritional Information (Per Serving, serves 4):
Calories: 290 | Protein: 11g | Carbohydrates: 16g | Fat: 22g | Fiber: 4g | Sodium: 380mg

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