If you’re craving a dish that’s as comforting as it is unique, the Spinach and Artichoke Stuffed Spaghetti Squash is an absolute game-changer. This vibrant, creamy filling packed with tender spinach, tangy artichokes, and gooey cheese nestled inside naturally stringy roasted spaghetti squash makes for a delightful meal that’s both satisfying and surprisingly wholesome. It’s a beautiful way to turn veggies into the star of your table while enjoying that indulgent spinach and artichoke dip flavor everyone loves. Trust me, once you try this recipe, it will become a favorite in your kitchen too.

Spinach and Artichoke Stuffed Spaghetti Squash Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for simple, wholesome ingredients that each add a special touch of flavor and texture, bringing the Spinach and Artichoke Stuffed Spaghetti Squash to life. From the earthy sweetness of roasted squash to the creamy richness of cheeses and the fresh zing of spinach and artichokes, every component is carefully chosen to make this dish utterly irresistible.

2 spaghetti squashes: The perfect low-carb base with tender strands that mimic pasta texture wonderfully.
2 tbsp olive oil (divided): Adds richness and helps caramelize the squash and sauté the garlic and spinach.
2 cloves garlic: Infuses the filling with aromatic warmth and depth.
220 g / 7 cups fresh spinach: Wilted down, it offers vibrant color and earthy freshness to the filling.
400 g / 14 oz canned artichokes (drained and chopped): Brings a subtle tang and slight nuttiness that perfectly balances the creamy cheese.
250 ml / 1 cup cream cheese (full fat): The silky base that binds everything together creating luscious creaminess.
4 tbsp mayonnaise: Enhances moisture and adds a slight tang for a more dynamic flavor.
50 ml / 1/2 cup grated Parmesan cheese (or vegetarian hard cheese): Offers sharp umami notes with a sprinkle on top for a golden crust.
120 g / 1 cup mozzarella (grated): Melts into gooey goodness that makes every bite indulgent and cozy.

How to Make Spinach and Artichoke Stuffed Spaghetti Squash

Step 1: Roast the Spaghetti Squash

Start by preheating your oven to 200°C (400°F). Carefully slice each spaghetti squash in half lengthwise and scoop out the seeds to make room for that bubbling filling soon to come. Brush the cut surface with 1 tablespoon of olive oil and season it lightly with salt—this helps the surface caramelize and brings out the squash’s natural sweetness. Place the halves cut side up on a baking sheet and roast for about 40 minutes until tender. You’ll know they’re ready when you can easily shred their flesh with a fork into spaghetti-like strands.

Step 2: Sauté the Garlic and Spinach

While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Toss in the minced garlic and cook briefly just until fragrant, which only takes a few seconds—avoid browning the garlic to keep its vibrant flavor. Immediately add the fresh spinach and stir it until fully wilted and most of the liquid has evaporated. This step intensifies the spinach’s flavor and prevents your filling from becoming watery.

Step 3: Add Artichokes and Cream Cheese

Toss in your chopped artichokes to the pan and sauté for another minute, letting their tangy notes warm through. Lower the heat and gently stir in the cream cheese. Allow the cream cheese to melt slowly while stirring continuously; this forms a beautiful smooth base that will tie all the flavors together.

Step 4: Mix in Mayonnaise and Cheeses

Take your pan off the heat and stir in the mayonnaise for extra creamy richness that balances the sharpness of the cheeses. Then add most of the Parmesan cheese, saving about 2 tablespoons for topping, along with the mozzarella. Give it a good mix to combine everything into a luscious, cheesy filling that’s soft, savory, and packed with flavor.

Step 5: Stuff and Bake

Now it’s time for the fun part: Divide the spinach and artichoke mixture evenly into your roasted squash halves, mounding it nicely. Sprinkle the reserved Parmesan cheese over each one to develop that irresistible golden crust. Pop them back into the oven for 20 to 25 minutes or until the filling is bubbling and beautifully browned on top. This final bake melds all the flavors and textures into one glorious dish.

How to Serve Spinach and Artichoke Stuffed Spaghetti Squash

Garnishes

To make your Spinach and Artichoke Stuffed Spaghetti Squash truly pop on the plate, consider a sprinkle of freshly chopped parsley or basil to introduce a burst of freshness and vibrant color. A dash of cracked black pepper or a light drizzle of extra virgin olive oil just before serving adds a pleasing finishing touch that wakes up the flavors even more.

Side Dishes

This dish stands tall on its own but pairs beautifully with crisp, refreshing salads like a lemony arugula salad or a crunchy cucumber-tomato mix. For a heartier meal, roasted potatoes or warm garlic bread complement the creamy filling perfectly, creating a balanced and satisfying dinner that warms you from the inside out.

Creative Ways to Present

If you want to impress your guests or add a special touch, serve each squash half on a rustic wooden board or colorful platter so the golden filling shines bright. For gatherings, you can scoop the filling separately into small ramekins for dip-style serving alongside toasted baguette slices, turning it into a fun, interactive appetizer inspired by the beloved spinach and artichoke dip flavors.

Make Ahead and Storage

Storing Leftovers

Spinach and Artichoke Stuffed Spaghetti Squash keeps wonderfully in the fridge. Simply transfer any leftovers to an airtight container and chill for up to 3 days. This makes it an excellent make-ahead option for busy weeknights or to enjoy as a quick lunch that still feels fresh and flavorful.

Freezing

If you’d like to store it longer, you can freeze individual portions by wrapping them tightly in plastic wrap and placing them in freezer-safe bags or containers. It’s best enjoyed within 2 months for optimal taste and texture. Just keep in mind that the texture of roasted squash might soften a bit after freezing but the overall flavor remains delightful.

Reheating

To reheat, thaw frozen portion overnight in the fridge or simply warm refrigerated leftovers in the oven at 175°C (350°F) for about 15-20 minutes until hot and bubbly again. Microwaving works too for a quick fix, but the oven method helps maintain a lovely slightly crisp top and even heating.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach, but make sure to thaw and squeeze out all excess water before cooking to avoid a watery filling. Fresh spinach, however, offers a brighter flavor and better texture in this recipe.

What can I substitute for cream cheese if dairy-free?

For a dairy-free option, try using a plant-based cream cheese alternative or blend soaked cashews for a creamy texture. Adjust the seasoning accordingly to keep that rich, smooth consistency.

Is it possible to make this recipe vegan?

Absolutely! Swap the cream cheese, mayonnaise, and cheeses for vegan versions and use olive oil or a plant-based spread for sautéing. The spinach and artichokes still shine through, making a delicious vegan Spinach and Artichoke Stuffed Spaghetti Squash.

How do I know when the spaghetti squash is perfectly roasted?

The squash is done when the flesh is tender enough to shred easily with a fork into spaghetti-like strands. It should no longer be hard or crunchy but soft and moist without being mushy.

Can I prepare the filling in advance?

Yes! You can prepare the filling mixture a day ahead and keep it refrigerated. When you’re ready, simply stuff the roasted squash halves and bake as instructed. This saves you time on busy days.

Final Thoughts

There’s something truly special about the Spinach and Artichoke Stuffed Spaghetti Squash that makes it feel like a cozy hug on a plate. It’s a dish that combines vibrant vegetables with creamy, cheesy goodness in a way that never gets old. Whether you’re cooking for family, friends, or treating yourself, this recipe is sure to bring smiles and satisfaction. Give it a try, and I guarantee it will become one of your go-to recipes for wholesome comfort food!