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Spinach and Artichoke Stuffed Spaghetti Squash Recipe

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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.

Ingredients

Scale
  • 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)

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!

Find it online: https://savorysplash.com/spinach-and-artichoke-stuffed-spaghetti-squash-recipe/