If you’re looking for a comforting, flavorful dish that’s also surprisingly healthy, this Spinach and Artichoke Stuffed Spaghetti Squash Recipe is a winner. It’s perfect for cozy dinners when you want something hearty yet fresh, combining tender roasted squash with a creamy, cheesy spinach-artichoke filling that feels both indulgent and light. You’ll love how it transforms simple ingredients into a vibrant, satisfying meal.

Spinach and Artichoke Stuffed Spaghetti Squash Recipe - Recipe Image — Spinach and Artichoke Stuffed Spaghetti Squash, healthy stuffed spaghetti squash, cheesy vegetable stuffed squash, easy low-carb squash recipes, roasted vegetable stuffed squash

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In the Kitchen
Ingredients at a Glance
How to Make Spinach and Artichoke Stuffed Spaghetti Squash Recipe
Things to Remember
Ways to Serve It
Make-Ahead & Keeping Fresh
Frequently Asked Questions
Final Thoughts
Full Printable Recipe

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In the Kitchen

What I adore about this Spinach and Artichoke Stuffed Spaghetti Squash Recipe is how it balances ease with wow factor — you get a gorgeous roasted squash base topped with a luscious, cheesy filling inspired by the classic dip. The mix of textures and flavors is just so satisfying, and it’s a fun way to sneak in greens, too.

Juicy and Tender Every Time: Roasting the squash cut side up locks in moisture for perfect strands.
Golden, Satisfying Finish: Broiling or baking the filling melts the cheeses into a bubbly, toasty top.
Simple Ingredients, Big Impact: Using cream cheese, mayo, and Parmesan creates that creamy Spinach and Artichoke vibe without fuss.
Weeknight to Weekend Ready: It’s easy enough to whip up any night, but looks special enough for guests.

Ingredients at a Glance

Choosing fresh, quality ingredients makes all the difference here. For the best Spinach and Artichoke Stuffed Spaghetti Squash Recipe, I always go for organic spaghetti squash and high-quality cheeses to boost flavor and texture.

Spaghetti squash: Pick firm, heavy-to-weight ones with bright, unblemished skin for tender strands.
Fresh spinach: Young, bright green leaves wilt nicely without bitterness.
Artichokes: Canned hearts are convenient—drain well to avoid sogginess.
Cream cheese: Full fat brings creaminess and richness essential to the filling.
Parmesan and mozzarella: Freshly grated for the best melt and flavor.

Heads-Up: Exact measurements are in the printable recipe card at the bottom.

How to Make Spinach and Artichoke Stuffed Spaghetti Squash Recipe

Step 1 — Roast Your Spaghetti Squash

Start by preheating your oven to 200°C (400°F). Carefully slice the spaghetti squash in half lengthwise—this can take some muscle but use a sharp knife for safety. Scoop out all the seeds and stringy bits. Brush each half with a tablespoon of olive oil and sprinkle lightly with salt. Place the halves cut side up on a baking sheet and roast for 40 minutes. You’ll notice the flesh turns soft and golden around the edges—perfect for shredding into spaghetti-like strands.

Step 2 — Sauté the Spinach and Artichoke Filling

While the squash roasts, heat the remaining olive oil in a large skillet over medium heat. Toss in minced garlic and cook just until fragrant—be careful not to brown it, about 20 seconds. Add the fresh spinach and stir until it’s completely wilted and most of the moisture has evaporated; this keeps the filling from getting watery later. Then stir in the drained and chopped artichokes, cooking for another minute.

Step 3 — Mix in the Cheesy Goodness

Turn the heat to low and add the cream cheese, stirring until it melts into the spinach and artichokes, creating a luscious base. Remove the pan from heat and mix in mayonnaise, grated Parmesan (reserve some for the topping), and mozzarella. This blend gives you that classic, creamy spinach-artichoke flavor that’s rich without being heavy.

Step 4 — Assemble and Bake Again

Spoon the filling evenly into the roasted spaghetti squash halves. Sprinkle the remaining Parmesan over the tops for a golden crust. Pop them back into the oven for 20 to 25 minutes, or until the filling is bubbling and the top turns delightfully golden. The aroma alone is enough to make you hungry!

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Things to Remember

Mastering this Spinach and Artichoke Stuffed Spaghetti Squash Recipe is all about patience and balance. Don’t rush the roasting or skimp on cheese—the magic happens as flavors meld and the filling browns beautifully.

Doneness Cue: Squash is ready when strands easily separate with a fork and the edges show a slight caramel color.
Temperature Trick: Keep your oven steady at 200°C to avoid dry squash or undercooked filling.
Make-Ahead Move: You can prep the filling a day in advance and just assemble before baking—it saves time!
Common Pitfall: Don’t add too much liquid to the filling; let spinach’s moisture evaporate fully to avoid sogginess.

Ways to Serve It

Finishing Touches

I love giving this dish a quick sprinkle of fresh parsley or a zest of lemon after baking. The herb adds freshness while lemon cuts through the richness of the cheese, balancing flavors beautifully in this Spinach and Artichoke Stuffed Spaghetti Squash Recipe.

Plays Well With

Serve alongside a crisp green salad dressed simply with vinaigrette for contrast, or a warm crusty bread to soak up every luscious bite. A light, bright white wine like Sauvignon Blanc also pairs wonderfully when you’re entertaining.

Simple Plating Upgrades

For weeknight dinners, a rustic presentation right in the squash half feels cozy and casual. For guests, try scooping the filling into individual ramekins topped with extra Parmesan and broiled until golden brown — it’s so elegant yet easy!

Make-Ahead & Keeping Fresh

Storing Leftovers

Store leftover stuffed squash in an airtight container in the fridge for up to 3 days. The texture holds up well but the topping may lose crispness, which you can revive by reheating.

Freezing Tips

This dish freezes nicely if you want to double up. Wrap each squash half tightly in foil or plastic wrap, place in a freezer bag, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating Spinach and Artichoke Stuffed Spaghetti Squash Recipe Without Drying Out

To reheat, I prefer the oven. Cover loosely with foil to keep moisture in and heat at 175°C (350°F) for about 15-20 minutes or until warmed through. A quick blast under the broiler for 2-3 minutes crisps the top nicely without drying out the filling. The microwave works, too, but add a splash of water or cover with a damp paper towel to keep it moist.

Frequently Asked Questions

Can I use frozen spinach instead of fresh?

You can, but be sure to thaw and squeeze out as much liquid as possible before sautéing. Excess moisture can make the filling watery and affect baking.

Is this recipe vegetarian?

Yes! All the ingredients are vegetarian-friendly. To keep it strictly vegetarian, use vegetarian Parmesan or a suitable hard cheese.

Can I prepare this recipe ahead of time?

Absolutely. You can roast the squash and prepare the filling a day ahead, then stuff and bake just before serving for fresh, warm results.

Can I substitute mayonnaise?

Yes, you can swap mayonnaise with Greek yogurt or sour cream for a lighter version, but it will change the texture slightly.

Final Thoughts

This Spinach and Artichoke Stuffed Spaghetti Squash Recipe is one of my go-to dishes when I want a combination of comfort and nutrition. It’s versatile, satisfying, and always gets compliments around my table. Give it a try—you might find it becomes a favorite in your rotation, too!

Full Printable Recipe