Spinach Artichoke Stuffed Spaghetti Squash
There’s a certain magic to transforming a humble vegetable into a truly decadent and satisfying meal. That’s exactly what we’re doing today with this Spinach Artichoke Stuffed Spaghetti Squash. It takes all the creamy, tangy, and utterly delicious flavours of a classic spinach and artichoke dip and turns them into a hearty main course. The inspiration for this dish came from a cheesy baked pasta I had at a small trattoria in Florence, but I wanted to create a lighter, vegetable-forward version for weeknight dinners back home.
What we’ve ended up with is something special. The spaghetti squash bakes until tender, and its strands become the perfect vessel for a rich, cheesy filling made with sautéed spinach, chunky artichoke hearts, and a trio of cheeses. It’s a veggie dinner that feels indulgent without being heavy, and the textures are just wonderful – the soft squash strands mingling with the gloriously melty, golden-brown cheese topping. It’s the kind of meal that feels like a treat, but it’s packed with goodness.
This recipe is ideal when you want a substantial low-carb meal that doesn’t compromise on flavour. It’s also a fantastic way to get more vegetables onto the table in a way that everyone seems to love. Whether you’re cooking for yourself, your family, or serving it as a standout vegetarian main for guests, this stuffed spaghetti squash recipe is one you’ll return to again and again.
Recipe Overview
This recipe brings together the subtle sweetness of baked spaghetti squash with a rich, savoury filling inspired by spinach artichoke dip. The squash is roasted until perfectly tender, then filled with a creamy mixture of spinach, artichokes, garlic, cream cheese, and Parmesan before a final bake to melt the mozzarella on top. I’ve tested this a few times, and I found that adding a tiny pinch of nutmeg to the filling really elevates the creamy flavours and adds a lovely warmth.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Spinach Artichoke Stuffed Spaghetti Squash
- Genuine Flavour: The flavour is deeply satisfying. You get the earthy notes from the spinach, a bright tang from the artichoke hearts, savoury depth from garlic and Parmesan, all brought together by a luscious, creamy cheese sauce nestled in the naturally sweet squash strands.
- Mostly Hands-Off Cooking: While the total time is over an hour, most of that is the squash baking in the oven. The active preparation time is only around 15 minutes.
- Flexible Recipe: This is a great base recipe to adapt. You can stir in some pre-cooked shredded chicken for extra protein or add a pinch of chilli flakes for a bit of a kick. It’s also lovely with a different cheese blend; Gruyère works beautifully for a nuttier taste.
- Great for Weeknight Dinners: It works beautifully for a cosy weeknight veggie dinner when you’re craving something comforting. It feels substantial enough to be a meal on its own, perhaps with a simple side salad. It’s a bit like our Stuffed Bell Peppers with Turkey Recipe, but with a completely different flavour profile.
- Family Tested: This recipe always gets compliments in my house. My wife, who is always looking for interesting new low-carb meals, requests this one often. It’s a brilliant way to enjoy a familiar flavour in a new, healthier format.
Ingredients You’ll Need
For the creamiest, most flavourful filling, I recommend using full-fat cheeses. I particularly like using Philadelphia full-fat cream cheese as it gives a silky texture that lower-fat versions can’t quite match. All measurements are provided below.
- 1 large spaghetti squash (around 1.5kg)
- 1 tbsp olive oil
- 1 tsp salt, divided
- ½ tsp black pepper, divided
- 2 cloves garlic, minced
- 150g fresh spinach
- 225g full-fat cream cheese, softened to room temperature
- 400g tin of artichoke hearts in water, drained and roughly chopped
- 50g grated Parmesan cheese
- A pinch of nutmeg
- 75g shredded mozzarella cheese
- Fresh parsley, chopped, for garnish (optional)
Marcus’s Tip: Make sure your cream cheese is properly softened. If it’s too cold, it won’t mix smoothly into the filling, and you’ll end up with little clumps. I just leave it on the counter for about an hour before I start cooking.
How to Make Spinach Artichoke Stuffed Spaghetti Squash
The process is straightforward. We’ll start by roasting the squash until it’s tender, and while that’s in the oven, we can prepare the delicious spinach and artichoke filling. Then it’s just a matter of combining everything and baking it until bubbly and golden.
- Prepare the Squash: Preheat your oven to 200°C (180°C fan). Carefully slice the spaghetti squash in half lengthwise from stem to tail. I find that microwaving the whole squash for 3-4 minutes makes it much easier and safer to cut. Scoop out the seeds and stringy pulp with a spoon.
- Roast the Squash: Brush the cut sides of the squash with olive oil and season generously with half of the salt and pepper. Place the halves cut-side down on a baking tray lined with parchment paper. Roast for 40-50 minutes, or until the flesh is tender enough to be easily pierced with a fork.
- Create the “Spaghetti”: Once cooked, remove the squash from the oven and let it cool for a few minutes until you can handle it. Using a fork, gently scrape the flesh from the inside of the squash, creating long, spaghetti-like strands. Leave about a 1cm border of flesh around the skin to create a sturdy “bowl.” Place the scraped-out strands into a large mixing bowl.
- Prepare the Filling Base: While the squash is roasting, you can make the filling. In a large frying pan over a medium heat, wilt the fresh spinach with the minced garlic. This should only take 2-3 minutes. Transfer the spinach mixture to a colander and press down firmly with the back of a spoon to squeeze out as much excess liquid as possible. This step is crucial for a thick filling!
- Mix the Filling: In the large bowl with the squash strands, add the softened cream cheese, drained and chopped artichoke hearts, grated Parmesan, the squeezed spinach-garlic mixture, the remaining salt and pepper, and a pinch of nutmeg. Stir everything together until well combined and creamy.
- Stuff and Bake Again: Spoon the spinach artichoke mixture evenly back into the two hollowed-out squash halves. Sprinkle the shredded mozzarella cheese over the top of each half.
- Final Bake: Place the stuffed squash halves back on the baking tray and return to the oven. Bake for another 15-20 minutes, or until the filling is heated through and the cheese on top is melted, bubbly, and starting to turn golden brown.
- Serve: Let the stuffed squash rest for a few minutes before serving. Garnish with fresh chopped parsley if you like. You can serve each half as a generous portion.
Tips From My Kitchen
- Getting the Squash Right: Don’t overbake the squash during the first roast. You want it tender, but not mushy. It should hold its shape well enough to act as a bowl for the filling. Test it with a fork at the 40-minute mark.
- The Secret to a Creamy Filling: I learned that squeezing every last drop of water from both the cooked spinach and the tinned artichokes is the absolute key to a thick, creamy filling. Any excess water will make your filling thin and watery after baking.
- Storage: Leftovers will keep well in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (160°C fan) for 15-20 minutes or in the microwave until hot. I don’t recommend freezing the assembled dish as the texture of the squash can become watery upon thawing.
– **Make-Ahead:** You can roast the spaghetti squash and prepare the filling up to 2 days in advance. Store them in separate airtight containers in the refrigerator. When you’re ready to eat, simply stuff the squash, top with mozzarella, and bake as directed in step 7, adding 5-10 minutes to the baking time to ensure it’s heated all the way through.
Equipment You’ll Need
- A large, sharp chef’s knife
- A spoon for scooping seeds
- A large baking tray
- Parchment paper
- A large mixing bowl
- A fork
- A large frying pan
Delicious Variations to Try
One of the best things about this recipe is how easily you can adapt it to your own tastes or what you have in the kitchen. Here are a few ideas we’ve enjoyed:
- Add Some Heat: For a spicy kick, add ½ teaspoon of red chilli flakes to the filling mixture along with the other seasonings.
- Add a Protein Boost: Stir in 200g of cooked, shredded chicken, crumbled cooked bacon, or even some sautéed mushrooms to make the meal even more substantial. It turns it into a dish similar in spirit to our Creamy Chicken And Rice Recipe.
- Dairy-Free Option: You can experiment with dairy-free cream cheese and mozzarella alternatives. To replace the Parmesan, try using a tablespoon or two of nutritional yeast for a cheesy, savoury flavour.
What to Serve With Spinach Artichoke Stuffed Spaghetti Squash
This dish is quite complete on its own, but a few simple sides can round out the meal beautifully.
- A Simple Green Salad: A crisp salad with a sharp lemon vinaigrette is a perfect companion. The acidity cuts through the richness of the cheesy filling and provides a fresh contrast.
- Crusty Bread: For those not following a low-carb diet, a slice of warm, crusty sourdough or garlic bread is wonderful for scooping up any extra filling.
- Wine Pairing: A dry, crisp white wine like a Sauvignon Blanc or a Pinot Grigio pairs wonderfully, as its acidity complements the creamy sauce without overpowering it.
Frequently Asked Questions
Spinach Artichoke Stuffed Spaghetti Squash
Ingredients
Method
- Prepare the Squash: Preheat your oven to 200°C (180°C fan). Carefully slice the spaghetti squash in half lengthwise from stem to tail. I find that microwaving the whole squash for 3-4 minutes makes it much easier and safer to cut. Scoop out the seeds and stringy pulp with a spoon.
- Roast the Squash: Brush the cut sides of the squash with olive oil and season generously with half of the salt and pepper. Place the halves cut-side down on a baking tray lined with parchment paper. Roast for 40-50 minutes, or until the flesh is tender enough to be easily pierced with a fork.
- Create the "Spaghetti": Once cooked, remove the squash from the oven and let it cool for a few minutes until you can handle it. Using a fork, gently scrape the flesh from the inside of the squash, creating long, spaghetti-like strands. Leave about a 1cm border of flesh around the skin to create a sturdy "bowl." Place the scraped-out strands into a large mixing bowl.
- Prepare the Filling Base: While the squash is roasting, you can make the filling. In a large frying pan over a medium heat, wilt the fresh spinach with the minced garlic. This should only take 2-3 minutes. Transfer the spinach mixture to a colander and press down firmly with the back of a spoon to squeeze out as much excess liquid as possible. This step is crucial for a thick filling!
- Mix the Filling: In the large bowl with the squash strands, add the softened cream cheese, drained and chopped artichoke hearts, grated Parmesan, the squeezed spinach-garlic mixture, the remaining salt and pepper, and a pinch of nutmeg. Stir everything together until well combined and creamy.
- Stuff and Bake Again: Spoon the spinach artichoke mixture evenly back into the two hollowed-out squash halves. Sprinkle the shredded mozzarella cheese over the top of each half.
- Final Bake: Place the stuffed squash halves back on the baking tray and return to the oven. Bake for another 15-20 minutes, or until the filling is heated through and the cheese on top is melted, bubbly, and starting to turn golden brown.
- Serve: Let the stuffed squash rest for a few minutes before serving. Garnish with fresh chopped parsley if you like. You can serve each half as a generous portion.
Notes
I really hope you give this Spinach Artichoke Stuffed Spaghetti Squash a go. It’s a wonderfully satisfying and flavourful way to enjoy your vegetables and has become a real staple in my kitchen. If you’re looking for a dessert to follow it up, might I suggest these lovely Lemon Crumb Bars? Let me know how you get on in the comments below – I love hearing about your creations!
Happy cooking,
Marcus
