Zesty Spinach and Artichoke Stuffed Spaghetti Squash Recipe

Comfort meets nutrition in this spinach and artichoke stuffed spaghetti squash that delivers a delightful twist to classic vegetable dishes.

Creamy cheese melts between tender squash strands, creating a mouthwatering harmony of flavors.

Packed with wholesome ingredients, this recipe turns a simple vegetable into a spectacular meal.

The combination of spinach and artichoke adds rich, earthy notes that complement the mild squash perfectly.

Protein-rich and low-carb, this dish satisfies hunger while providing essential nutrients.

Each forkful promises a burst of savory goodness that will have everyone at the table asking for seconds.

You’ll want to bookmark this recipe for your next cozy dinner.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Calories: 280 kcal

Servings: 5

Spinach & Artichoke Squash: What You’ll Need

• Spaghetti Squash: Provides a low-carb pasta alternative with delicate, noodle-like texture, choose firm squash with no soft spots.
• Onion: Adds depth and sweetness to the base, select firm onions without bruising.
• Garlic: Creates aromatic foundation, pick plump cloves with tight, unbroken skin.
• Spinach: Brings vibrant green color and nutrients, choose crisp leaves without wilting.
• Artichoke Hearts: Introduces tangy, earthy flavor, opt for jarred or canned hearts without discoloration.

• Cream Cheese: Generates rich, smooth consistency, select full-fat version for better melting.
• Sour Cream: Adds tanginess and creaminess, choose high-quality brand for best flavor.
• Parmesan Cheese: Delivers sharp, salty notes, use freshly grated for optimal taste.
• Mozzarella Cheese: Creates stretchy, melty texture, select low-moisture variety for better melting.

• Olive Oil: Provides cooking fat and subtle flavor, use extra virgin for best quality.
• Salt: Enhances overall taste, use kosher or sea salt for balanced seasoning.
• Black Pepper: Adds mild heat and complexity, freshly ground preferred.
• Lemon Juice: Brightens flavors and adds acidity, choose fresh over bottled.
• Red Pepper Flakes: Optional heat element, adjust according to spice preference.

Helpful Tools for Stuffed Spaghetti Squash

• Baking Sheet: Essential for roasting spaghetti squash evenly and catching any drips.
• Large Skillet: Perfect for sautéing onions, garlic, and preparing the creamy filling.
• Cutting Board: Needed for chopping onions, artichoke hearts, and spinach.
• Chef's Knife: Sharp knife for precise vegetable cutting.
• Measuring Spoons: Helps accurately measure olive oil, salt, and seasonings.
• Fork: Used for shredding squash strands and mixing ingredients.
• Mixing Spoon or Spatula: Great for stirring and combining filling ingredients.
• Oven Mitts: Protects hands when handling hot baking sheets and squash.

How to Make Spinach-Stuffed Spaghetti Squash

• Warm Up the Oven

Crank your oven to a toasty 400 degrees. This high heat will transform your squash into a golden, tender delight.

• Prepare Spaghetti Squash

Slice the squash in half and drizzle with olive oil. Sprinkle some salt and pepper for extra flavor. Place the halves face-down on a baking sheet, ready to roast.

• Create Veggie

In a skillet, sauté onions until they’re soft and fragrant. Toss in garlic, then add artichoke hearts and spinach. Watch the greens wilt and dance in the pan.

• Blend Creamy Goodness

Lower the heat and mix in cream cheese, sour cream, Parmesan, and mozzarella. Splash some lemon juice for brightness. Stir until everything melts into a luxurious sauce.

• Stuff and Transform

Pull out the roasted squash and fluff its strands with a fork. Fold the creamy veggie mixture into the squash, creating a harmonious blend. Sprinkle extra cheese on top.

• Final Bake and Serve

Pop back in the oven until the cheese turns golden and bubbly. Let it cool slightly, then dive into this comforting, veggie-packed meal.

Creative Twists on This Spaghetti Squash Recipe

• Grate your mozzarella cheese at room temperature for smoother, more even melting that coats every strand perfectly.
• Replace traditional spaghetti squash with zucchini noodles for an even lower-carb version that maintains the creamy, cheesy goodness.
• Add cooked shredded chicken or crispy bacon bits to the filling for extra protein and a delightful crunch that elevates the entire dish.
• Swap cream cheese and mozzarella with cashew cream and nutritional yeast to create a plant-based version that's equally rich and satisfying.

Serve Stuffed Spaghetti Squash with Style

• Party Platter Paradise: Create a vibrant appetizer board with extra stuffed squash halves, surrounding them with crispy garlic toasts, fresh herb sprigs, and extra grated Parmesan for guests to customize their servings.
• Mediterranean Meal Companion: Pair this dish with a light Greek salad featuring cucumber, tomatoes, and feta cheese, or serve alongside grilled chicken seasoned with oregano and lemon for a complete protein-packed meal.
• Wholesome Weeknight Wonder: Transform leftovers into a quick lunch by chopping the stuffed squash and tossing it over mixed greens, adding a drizzle of balsamic vinaigrette for extra zesty flavor.
• Vegetarian Delight Display: Offer this as a stunning centerpiece for vegetarian dinner parties, garnishing with toasted pine nuts and a sprinkle of red pepper flakes to add texture and mild heat.

Storage Tips for This Squash Creation

• Keep leftover stuffed spaghetti squash in airtight containers in the refrigerator for up to 3-4 days, ensuring maximum freshness and flavor retention.
• Wrap individual portions tightly in plastic wrap and aluminum foil, storing them in freezer-safe containers for convenient meals up to 2 months later. Thaw overnight in the refrigerator before reheating.
• Warm refrigerated or thawed portions in the oven at 350F for 15-20 minutes to maintain the squash's texture and prevent sogginess. Microwave as a quick alternative, but expect slightly softer results.
• Store filling and squash separately to maintain crisp textures and prevent moisture buildup. Keep cheese-based mixtures in sealed containers and roasted squash strands in another container for better quality when reassembling.

FAQs

• Can I use frozen spinach instead of fresh?

Yes, thaw and drain frozen spinach completely before adding to the recipe. Squeeze out excess moisture to prevent the dish from becoming watery.

• Is this recipe gluten-free?

Absolutely! Spaghetti squash is naturally gluten-free, making this dish perfect for those avoiding gluten. Just ensure your cheese and other ingredients are also gluten-free.

• How do I know when the spaghetti squash is fully roasted?

The squash is ready when you can easily pierce it with a fork and the strands separate easily when scraped. It should be tender but not mushy.

• Can I make this dish ahead of time?

You can prepare the components in advance. Roast the squash and make the filling separately, then combine and bake just before serving to maintain the best texture and flavor.

Hearty Spinach And Artichoke Stuffed Spaghetti Squash Recipe

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4.8 from 25 reviews

• Total Time: 1 hour 5 minutes
• Yield: 5 1x

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Description

Spinach and Artichoke Stuffed Spaghetti Squash blends Mediterranean flavors with comfort food elegance. Creamy cheese and tender vegetables nestle inside roasted squash strands for a delightful meal you’ll savor.

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Ingredients

Scale 1x2x3x

• 2 medium spaghetti squash, halved and seeded
• 5 oz (140 g) fresh spinach
• 1 can (14 oz) artichoke hearts, drained and chopped
• 4 oz (115 g) cream cheese, softened
• ½ cup (120 ml) sour cream or Greek yogurt
• ½ cup (50 g) grated Parmesan cheese
• 1 cup (100 g) shredded mozzarella cheese, divided
• 3 tbsps olive oil, divided
• 1 small onion, diced
• 3 garlic cloves, minced
• Salt and pepper, to taste
• ½ tsp red pepper flakes (optional)
• Juice of 1 lemon

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Instructions

1. Preparation: Wash spaghetti squash and slice lengthwise with a sharp knife, creating two even halves for the culinary masterpiece.
2. Seasoning: Massage olive oil across inner surfaces, then sprinkle salt and pepper to amplify natural vegetable essence.
3. Roasting: Place squash halves face-down on a rimmed baking sheet, roast at 400°F for 35-40 minutes until strands easily separate with a fork.
4. Filling Creation: Sauté onions until translucent in a skillet, add garlic, then introduce artichoke hearts and spinach, stirring until leaves wilt and blend harmoniously.
5. Cheese Fusion: Whisk cream cheese, sour cream, Parmesan, and mozzarella together, brightening the mixture with a splash of lemon juice to create a creamy sauce.
6. Squash Transformation: Delicately separate squash strands using a fork, maintaining the shell’s structure while preparing for the filling.
7. Combining Elements: Gently incorporate the spinach-artichoke mixture into the squash strands, ensuring complete and luxurious coating.
8. Final Bake: Sprinkle additional mozzarella on top, return to oven for 12-15 minutes until cheese melts and edges turn golden brown.
9. Serving: Remove from oven, let rest briefly, then garnish with optional fresh herbs and serve immediately as a vibrant, comforting dish.

Notes

Select High-Quality Squash: Choose a firm, heavy spaghetti squash with minimal blemishes to ensure the best texture and flavor profile.

Roast Carefully: Avoid overcooking by checking the squash at 35 minutes; perfectly roasted squash should yield tender, easy-to-separate strands without becoming mushy.

Drain Excess Moisture: Pat spinach and artichoke hearts dry before mixing to prevent watery filling that could make the dish soggy and dilute the creamy texture.

Customize Dietary Needs: Swap dairy components with vegan alternatives like cashew cream or nutritional yeast for lactose-free or plant-based versions, maintaining the dish’s rich, comforting essence.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 280
• Sugar: 2 g
• Sodium: 350 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 4 g
• Protein: 10 g
• Cholesterol: 40 mg