If you’re craving a comforting dish that’s both hearty and packed with vibrant flavors, then this Spinach and Artichoke Stuffed Spaghetti Squash Recipe is exactly what you need. It transforms the humble spaghetti squash into a creamy, cheesy masterpiece filled with tender spinach and tangy artichokes. Each bite delivers a wonderfully satisfying texture and a lush combination of flavors that will have you coming back for seconds. This recipe is not only delicious but also a fun way to enjoy a veggie-packed meal that feels indulgent without being heavy.
Ingredients You’ll Need
This recipe calls for simple yet essential ingredients that bring together richness, creaminess, and bright notes. Each element plays a unique role—olive oil adds a silky base, garlic infuses warmth, and the cheeses melt into an irresistible gooey layer, while spinach and artichokes provide fresh and slightly tangy bursts of flavor.
- 2 spaghetti squashes: The star veggie that turns into tender strands perfect for stuffing and soaking up all the delicious filling.
- 2 tbsp olive oil: Adds richness and helps soften the squash, plus a lovely flavor boost when brushing the halves.
- 2 cloves garlic: A small but mighty addition that awakens the filling with savory aroma.
- 220 g fresh spinach: Adds vibrant color and tender leafy texture that balances the richness of the cheese.
- 400 g canned artichokes: Their subtle tang and buttery texture elevate the stuffing’s depth and interest.
- 250 ml cream cheese: Creates a creamy, luscious base that binds the ingredients together perfectly.
- 4 tbsp mayonnaise: Adds extra silkiness and helps keep the filling moist and luscious.
- 50 ml grated Parmesan cheese: Gives a nutty, salty punch and melts to create that irresistible golden crust.
- 120 g mozzarella cheese: Known for its wonderful melting properties, it ensures each bite is gooey and dreamy.
How to Make Spinach and Artichoke Stuffed Spaghetti Squash Recipe
Step 1: Prepare and Roast the Squash
Start by preheating your oven to 200C/400F to get things nice and hot. Carefully halve the spaghetti squashes lengthwise, then scoop out all the seeds and strings from the centers. Brush each half with olive oil and sprinkle lightly with salt to enhance the natural sweetness of the squash. This initial roasting step softens the squash strands so they can perfectly cradle the flavorful filling.
Step 2: Roast the Squash Until Tender
Place the squash halves cut-side down on a baking tray and roast them in the oven for around 40 minutes. You want the flesh to be tender enough that you can easily shred it with a fork later. This deep cooking enhances the squash’s nutty undertones and gives it a delightful texture for stuffing.
Step 3: Sauté Garlic and Wilt Spinach
While the squash roasts, mince the garlic finely and sauté it in a large pan with a splash of olive oil for about 30 seconds until fragrant. Then toss in the fresh spinach and cook just until it wilts down. This quick sauté keeps the spinach bright and tender, seasoning it with the garlic’s aromatic warmth enhances its natural flavors.
Step 4: Add Artichokes and Cream Cheese
Drain your canned artichokes well before adding them to the spinach mixture. Sauté everything together for about a minute so the flavors meld nicely. Then stir in the cream cheese, letting it melt slowly into a smooth, creamy base that holds all your veggies together perfectly.
Step 5: Combine with Mayonnaise and Cheeses
Remove the pan from heat, then stir in the mayonnaise and grated Parmesan cheese, reserving a little Parmesan for topping. Fold in the mozzarella cheese as well, which will melt beautifully in the oven to give you that indulgent gooey texture that makes stuffed squash irresistible.
Step 6: Stuff and Bake to Golden Perfection
Once the squash is cool enough to handle, gently shred the flesh with a fork to create those classic spaghetti-like strands. Fold this tender squash into your creamy vegetable and cheese mixture. Then stuff the squash halves generously with this filling, sprinkle the reserved Parmesan on top, and return to the oven. Bake for an additional 20 to 25 minutes until the tops are bubbling and a gorgeous golden crust has formed, signaling your masterpiece is ready.
How to Serve Spinach and Artichoke Stuffed Spaghetti Squash Recipe
Garnishes
To elevate your Spinach and Artichoke Stuffed Spaghetti Squash Recipe presentation, consider topping it with freshly chopped parsley or basil for a pop of bright color and fresh flavor. A light drizzle of extra virgin olive oil or a sprinkle of crushed red pepper flakes can add layers of sophistication and a mild kick.
Side Dishes
This hearty dish pairs beautifully with a crisp green salad dressed in lemon vinaigrette to provide refreshing contrast. Alternatively, serving it alongside some roasted cherry tomatoes or garlic bread makes for a perfectly balanced meal with complementary textures and flavors.
Creative Ways to Present
If you want to impress guests, try serving the stuffed spaghetti squash in individual squash bowls, making each portion feel personal and rustic. You can also scoop the filling into small ramekins for a fun appetizer twist, or even sprinkle some toasted pine nuts on top for an unexpected crunch.
Make Ahead and Storage
Storing Leftovers
Leftover Spinach and Artichoke Stuffed Spaghetti Squash Recipe reheats wonderfully and can be stored in an airtight container in the refrigerator for up to 3 days. Keep the squash halves whole if possible to preserve moisture and prevent drying out.
Freezing
This dish freezes well if you want to enjoy it later. Wrap individual portions tightly in plastic wrap and place them in freezer-safe containers. It’s best eaten within 2 months for optimal flavor and texture retention.
Reheating
To reheat, thaw frozen portions overnight in the fridge and warm in an oven at 180C/350F until heated through and bubbling again. Alternatively, gently microwave on medium power, checking frequently to avoid overheating or drying out your cheesy filling.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! If fresh spinach isn’t available, frozen spinach works just fine. Be sure to thaw and squeeze out excess moisture before sautéing to avoid a watery filling.
What can I substitute for cream cheese?
You can substitute cream cheese with ricotta or mascarpone for a similar creamy texture. Just keep in mind these alternatives might slightly change the flavor profile.
Is this recipe gluten-free?
Yes! Since the main ingredients are naturally gluten-free, this Spinach and Artichoke Stuffed Spaghetti Squash Recipe is perfect for anyone avoiding gluten.
Can I make this recipe vegan?
To make a vegan version, swap the cream cheese and mayonnaise for vegan alternatives and use vegan mozzarella and Parmesan substitutes. The dish will still be deliciously creamy and satisfying.
How do I know when the spaghetti squash is done roasting?
The squash is cooked when you can easily pierce the flesh with a fork and shred it into spaghetti-like strands. It should feel tender but not mushy.
Final Thoughts
This Spinach and Artichoke Stuffed Spaghetti Squash Recipe is one of those dishes that feels like a warm, comforting hug on a plate. Whether you’re cooking for family, friends, or just treating yourself, it brings together simple ingredients in a way that’s both nourishing and utterly delicious. I hope you enjoy making and sharing this recipe as much as I do—dive in and savor every cheesy, veggie-stuffed bite!
Print
Spinach and Artichoke Stuffed Spaghetti Squash Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Spinach and Artichoke Stuffed Spaghetti Squash recipe is a delicious and healthy twist on the classic creamy dip, transformed into a hearty vegetarian main dish. Roasted spaghetti squash halves are filled with a creamy mixture of sautéed spinach, artichokes, and cheeses, then baked until golden and bubbling, making it perfect for a comforting yet nutritious meal.
Ingredients
Spaghetti Squash
- 2 spaghetti squashes
- 2 tbsp olive oil
- Salt, to taste
Filling
- 2 cloves garlic, minced
- 220 g fresh spinach
- 400 g canned artichokes, drained and chopped
- 250 ml cream cheese
- 4 tbsp mayonnaise
- 50 ml grated Parmesan cheese (plus extra for topping)
- 120 g mozzarella cheese
Instructions
- Preheat and Prepare Squash: Preheat your oven to 200°C (400°F). Halve the spaghetti squashes lengthwise and scoop out the seeds. Brush the flesh with olive oil and season with salt to taste.
- Roast Squash: Place the squash halves cut side down on a baking sheet and roast in the oven for about 40 minutes, or until the flesh is tender and easily shredded with a fork.
- Sauté Garlic and Spinach: While the squash roasts, heat olive oil in a large pan over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the fresh spinach and cook, stirring occasionally, until wilted.
- Add Artichokes and Cream Cheese: Stir in the drained and chopped artichokes and sauté for one minute. Then add the cream cheese and stir continuously until the cheese melts and incorporates into the mixture.
- Combine Filling Ingredients: Remove the pan from heat. Mix in the mayonnaise, grated Parmesan cheese (reserving some for topping), and mozzarella cheese until well combined.
- Stuff and Bake Squash: Use a fork to shred the roasted spaghetti squash flesh slightly. Spoon the creamy spinach and artichoke mixture into each squash half. Sprinkle the reserved Parmesan cheese evenly on top, then bake for an additional 20 to 25 minutes until the filling is golden and bubbly.
Notes
- You can prepare the filling a day ahead and stuff the squash right before the final bake to save time.
- For a lighter version, substitute mayonnaise with Greek yogurt or reduce the amount of cheeses.
- If you prefer a spicier dip, add red pepper flakes when sautéing the garlic.
- The recipe serves 4 as a main dish, but can serve more as a side.
