Spinach and Artichoke Stuffed Spaghetti Squash Recipe 🍃🧄

Looking for a hearty, cozy, and veggie-packed dinner option? This Spinach and Artichoke Stuffed Spaghetti Squash is a perfect choice! Imagine tender, roasted spaghetti squash filled with a creamy, cheesy spinach-artichoke mixture—it’s indulgent, comforting, and a nutritious alternative to traditional pasta. This recipe brings all the flavors of classic spinach-artichoke dip into a low-carb, gluten-free dish that’s easy to make and packed with wholesome ingredients.

Why You’ll Love This Recipe

This stuffed spaghetti squash recipe is a true crowd-pleaser. Here’s why:

• Nutritious and Flavorful: Packed with vitamins from spinach and artichokes, and protein from cheese, this meal satisfies both taste and health.
• Low-Carb and Gluten-Free: The spaghetti squash serves as a delicious alternative to pasta, giving you that satisfying, stringy texture with fewer carbs.
• Easy to Make: It’s a straightforward recipe that roasts in the oven, filling your kitchen with wonderful aromas.

Ingredients You’ll Need

• 1 medium spaghetti squash
• 1 cup fresh spinach (or ½ cup frozen spinach, thawed and drained)
• 1 can (14 oz) artichoke hearts, drained and chopped
• ½ cup cream cheese, softened
• ¼ cup sour cream or Greek yogurt
• ½ cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese (divided)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil (for drizzling)

Tools You’ll Need

• Baking sheet
• Sharp knife and spoon (for preparing the squash)
• Mixing bowl
• Fork (to fluff spaghetti squash strands)

Step-by-Step Instructions

Step 1: Prepare the Spaghetti Squash

1. Preheat the Oven: Set your oven to 400°F (200°C).
2. Cut and Season: Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with a bit of olive oil, and sprinkle with salt and pepper.
3. Roast: Place the squash halves cut-side down on a baking sheet. Roast for 30-40 minutes, or until the squash is tender when pierced with a fork.

Step 2: Make the Creamy Filling

1. Combine Ingredients: In a mixing bowl, add the spinach, chopped artichoke hearts, cream cheese, sour cream (or Greek yogurt), Parmesan cheese, half of the mozzarella cheese, minced garlic, oregano, salt, and pepper.
2. Mix: Stir everything together until well combined.

Step 3: Stuff the Squash

1. Create “Spaghetti” Strands: Once the squash is done, flip the halves over. Use a fork to fluff up the insides, creating spaghetti-like strands.
2. Add the Filling: Spoon the spinach and artichoke filling into each squash half, pressing it down lightly to pack it in. Sprinkle the remaining mozzarella cheese on top for a melty, bubbly finish.

Step 4: Bake Again

1. Bake: Place the stuffed squash back in the oven and bake for an additional 15-20 minutes, until the cheese is melted and bubbly.
2. Let Cool: Allow it to cool slightly before serving. Enjoy the creamy, cheesy, veggie-filled deliciousness warm!

Serving Suggestions

• Add Protein: For a heartier meal, try adding cooked chicken or sausage to the filling.
• Pair with Sides: This stuffed spaghetti squash pairs wonderfully with a simple side salad or some crusty bread to soak up the creamy filling.

Tips for the Best Spinach and Artichoke Stuffed Spaghetti Squash

• Customize the Filling: Feel free to add more veggies like mushrooms or bell peppers to the filling for added flavor and texture.
• Use Fresh or Frozen Spinach: Both work well in this recipe! Just remember to drain any excess water from frozen spinach.
• Storage: Leftovers keep well in the fridge for up to 3 days. Simply reheat in the oven at 350°F for about 15 minutes, or microwave until warmed through.

Frequently Asked Questions (FAQ)

Can I make this dish vegan?
Absolutely! Substitute dairy-free cream cheese, vegan Parmesan, and mozzarella-style cheese. Use a plant-based yogurt for the creamy element.

How do I prevent my squash from being watery?
Salt the squash lightly before roasting and avoid overbaking. This keeps it from becoming too soft and watery.

Can I make this ahead of time?
Yes! Roast the squash and prepare the filling up to a day ahead. Store them separately in the fridge, then assemble and bake when ready to serve.

Nutritional Information (approx. per serving)

• Calories: 220
• Carbohydrates: 12g
• Protein: 8g
• Fat: 16g
• Fiber: 3g

With its rich and creamy filling, this Spinach and Artichoke Stuffed Spaghetti Squash is bound to become a favorite in your seasonal recipe collection. It’s comforting, nutritious, and loaded with the flavors of spinach, artichoke, and gooey cheese. Whether it’s for a weeknight meal or a cozy weekend dinner, this dish is a delicious way to embrace fall and winter veggies in style. Enjoy!