If you’ve ever loved the warm, creamy comfort of spinach and artichoke dip at a party, imagine turning that same flavor into a wholesome, veggie-packed dinner. That’s exactly what this Spinach and Artichoke Stuffed Spaghetti Squash delivers—comfort meets nutrition in one beautiful, golden-baked squash boat.
This dish transforms a simple squash into a show-stopping main course: roasted strands of spaghetti squash tossed with garlicky spinach, briny artichoke hearts, and a luscious creamy-cheese filling. It’s cozy, indulgent, and surprisingly light. Perfect for weeknights, dinner parties, or meal-prep lunches that reheat like a dream.
Whether you’re looking for a vegetarian main dish, a lower-carb dinner alternative, or just a way to add more veggies into your life, this recipe is a keeper.
Why Spinach and Artichoke Stuffed Spaghetti Squash is So Popular
There’s something magical about combining the irresistible creaminess of spinach artichoke dip with the light sweetness of roasted squash. Each forkful delivers:
- Creaminess from cheese, yogurt, and cream cheese
- Savory depth from garlic and roasted vegetables
- Balanced flavor with artichokes adding tang and spinach bringing freshness
- Wholesome satisfaction with natural fiber and vitamins from squash
It’s not just another baked vegetable—it feels indulgent yet leaves you energized instead of sluggish.
Health Benefits at a Glance
This recipe isn’t only about flavor; it’s also packed with nutritional goodness:
- Spaghetti Squash: Low in calories, rich in vitamin C, B6, and antioxidants, and naturally gluten-free.
- Spinach: A powerhouse of iron, folate, vitamin K, and antioxidants that support bone and heart health.
- Artichokes: Provide fiber, vitamin C, and prebiotics that improve digestion.
- Cheese & Yogurt: Offer protein, calcium, and creaminess. Can easily be swapped for dairy-free versions.
Together, they make a nutrient-dense meal that balances comfort and wellness beautifully.
Ingredients You’ll Need
Here’s a detailed look at what goes into this recipe:
- 1 medium spaghetti squash – the star of the dish, roasted until tender and stringy.
- 1 tablespoon olive oil – for roasting and sautéing.
- 2 cloves garlic, minced – for aromatic depth.
- 2 cups fresh spinach (or 1 cup frozen, thawed & drained) – adds freshness and color.
- 1 can (14 oz) artichoke hearts, drained and chopped – brings briny tang.
- ½ cup plain Greek yogurt or sour cream – for creaminess without heaviness.
- 4 oz cream cheese, softened – silky smooth texture.
- 1 cup shredded mozzarella cheese – melty goodness.
- ¼ cup grated Parmesan cheese – sharpness and richness.
- Salt & pepper – balance of flavor.
- Optional: red pepper flakes or lemon zest – for brightness and a little kick.
Tools You’ll Need
- Sharp knife (for slicing squash safely)
- Spoon (to scoop out seeds)
- Baking sheet (for roasting)
- Skillet or sauté pan (for the filling)
- Mixing bowl (to combine creamy mixture)
- Fork (to fluff squash strands)
- Oven mitts (essential when handling hot squash boats)
Step-by-Step Instructions
1. Roast the Squash
- Preheat your oven to 400°F (205°C).
- Slice squash lengthwise, scoop out seeds, and brush cut sides with olive oil.
- Place cut-side down on a baking sheet. Roast for 35–40 minutes, until tender.
2. Prepare the Filling
- Heat olive oil in a skillet. Sauté garlic until fragrant.
- Add spinach, cooking until wilted.
- Stir in chopped artichokes, cook for 2–3 minutes.
3. Create the Creamy Base
- Off heat, stir in cream cheese, Greek yogurt, half of the mozzarella, and seasoning.
- Mix until smooth and creamy.
4. Combine with Squash
- Once squash is slightly cooled, use a fork to shred into strands.
- Gently toss with the creamy spinach-artichoke mixture.
5. Stuff & Bake Again
- Spoon mixture back into the squash shells.
- Top with remaining mozzarella and Parmesan.
- Bake for 10–15 minutes until bubbly and golden.
Flavor Variations & Substitutions
This recipe is incredibly flexible. Here are some ideas to make it your own:
- Protein Boost: Add shredded rotisserie chicken, turkey, or chickpeas.
- Leafy Greens Swap: Try kale, Swiss chard, or collard greens instead of spinach.
- Cheese Choices: Use cheddar, Gruyère, or goat cheese for different flavor notes.
- Vegan Version: Use dairy-free cream cheese, yogurt, and cheese.
- Spice It Up: Add jalapeños or red pepper flakes for heat.
- Crunch Factor: Sprinkle gluten-free breadcrumbs, crushed walnuts, or almonds on top.
What to Serve With It
This stuffed squash can be the main star, but it pairs beautifully with:
- Grilled or roasted protein (like chicken or fish)
- Fresh green salad with lemon vinaigrette
- Crusty garlic bread for dipping into the cheesy filling
- Light soup as a starter (like tomato basil or butternut squash soup)
Tips for Perfect Results
- Don’t Overcook Squash: Over-roasting can make strands mushy.
- Drain Well: Spinach and artichokes must be well-drained to avoid watery filling.
- Use Full-Fat Dairy: For the richest, creamiest texture.
- Add Fresh Herbs: Basil, thyme, or parsley for a fresh pop.
- Cool Slightly Before Serving: The filling will thicken as it sets.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Not ideal, as dairy can separate, but you can freeze before final baking step.
- Reheat: In oven at 350°F until hot, or microwave in short bursts.
Frequently Asked Questions
1. Can I use frozen spinach?
Yes! Just thaw and squeeze out all excess moisture.
2. How do I make this vegan?
Swap in plant-based cream cheese, yogurt, and cheese alternatives.
3. Can I prepare this ahead?
Absolutely. Assemble stuffed squash, refrigerate, then bake before serving.
4. Can I make this as a casserole?
Yes. Combine squash and filling in a baking dish, top with cheese, bake until golden.
5. Is spaghetti squash low carb?
Yes—it’s much lower in carbs than pasta and fits into low-carb lifestyles.
6. Can I double the recipe?
Definitely! Roast multiple squash halves and adjust filling amounts.
Nutritional Information (per serving, approximate)
- Calories: 310
- Protein: 15g
- Carbs: 20g
- Fat: 18g
- Fiber: 5g
(Values vary depending on ingredient brands and substitutions.)
Why This Recipe Stands Out
Unlike other stuffed squash recipes, this one brings together comfort food vibes and clean eating balance. You get the joy of cheesy, creamy indulgence while keeping things light, wholesome, and customizable for nearly any diet.
It’s proof that “healthy” doesn’t mean boring—it means smart swaps, smart flavors, and food that makes you feel good inside and out.
Final Thoughts
Spinach and Artichoke Stuffed Spaghetti Squash is the perfect example of how comfort food and nutrition can meet in one dish. It’s creamy, cheesy, cozy, and satisfying while still being veggie-forward, gluten-free, and lower in carbs.
Whether you make it for a family dinner, a holiday side, or your weekly meal prep, it’s a recipe that will leave everyone impressed.
So grab that spaghetti squash, whip up this creamy filling, and get ready to serve a dish that feels indulgent yet keeps you on track with your health goals.
