Tangy Spinach and Artichoke Stuffed Spaghetti Squash Recipe

Dive into a culinary adventure with this irresistible spinach and artichoke stuffed spaghetti squash that redefines comfort food.

Creamy, cheesy goodness meets nutritious vegetables in a stunning dish that’s both elegant and satisfying.

The roasted spaghetti squash provides the perfect canvas for a decadent filling bursting with Mediterranean-inspired flavors.

Tender artichoke hearts and vibrant spinach mingle with rich, melted cheese to create a mouthwatering experience.

Each forkful promises a delightful blend of textures and tastes that will leave you wanting more.

This recipe turns a simple squash into a show-stopping meal that’s both wholesome and indulgent.

Get ready to fall in love with a dinner that’s as beautiful as it is delicious.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Calories: 360 kcal

Servings: 5

Ingredients in Spinach and Artichoke Stuffed Spaghetti Squash

• Spaghetti Squash: Versatile veggie with noodle-like texture, select firm and heavy squash with vibrant yellow color and no soft spots.
• Olive Oil: Helps caramelize squash surface and adds rich flavor, choose extra virgin for best taste.
• Salt: Enhances natural squash sweetness and brings out deeper flavors.

• Garlic: Aromatic foundation that provides deep, savory undertones, select fresh, firm cloves without sprouts.
• Fresh Spinach: Nutrient-packed green that adds vibrant color and earthy taste, choose crisp leaves without wilting.
• Artichoke Hearts: Tangy, tender component that brings Mediterranean flair, opt for jarred or canned varieties without excessive brine.

• Cream Cheese: Creates luxurious, smooth texture, select full-fat version for maximum richness.
• Mayonnaise: Adds subtle tanginess and helps bind ingredients, choose high-quality, real egg-based type.
• Parmesan Cheese: Delivers sharp, salty punch, grate fresh for most intense flavor.
• Mozzarella Cheese: Provides delightful stretchy, melty quality, select low-moisture variety for best melting.

Tools Needed for Spinach and Artichoke Stuffed Spaghetti Squash

• Baking Sheet: Essential for roasting the spaghetti squash evenly.
• Large Pan: Perfect for sautéing spinach and artichokes with garlic.
• Sharp Knife: Needed to carefully cut squash in half and chop ingredients.
• Cutting Board: Provides a safe surface for prepping vegetables.
• Fork: Crucial for scraping squash into spaghetti-like strands and mixing ingredients.
• Measuring Tablespoon: Helps measure olive oil precisely.
• Cheese Grater: Optional for freshly grating Parmesan cheese.

How to Assemble Spinach and Artichoke Stuffed Spaghetti Squash

• Squash Preparation

Slice spaghetti squash in half and remove inner seeds. Drizzle olive oil and sprinkle salt across the surface. Place cut-side up on baking sheet, ready for roasting.

• Roasting Magic

Slide squash into preheated oven at 400°F. Let the heat transform the vegetable into tender, strand-like goodness for about 40 minutes.

• Filling Creation

Warm a pan with olive oil. Toss in minced garlic, then add fresh spinach until it softens. Fold in chopped artichokes and creamy ingredients like cream cheese, mixing until everything blends smoothly.

• Squash Stuffing

Gently scrape roasted squash into delicate strands using a fork. Generously fill each squash half with the spinach and artichoke mixture. Sprinkle extra cheese on top for a golden, bubbly finish.

• Final Bake

Return stuffed squash to oven, allowing cheese to melt and edges to turn golden brown. This final step takes about 20-25 minutes, creating a mouthwatering dish that’s crispy on top and creamy inside.

• Serving Delight

Pull your masterpiece from the oven and serve immediately. Each bite promises a perfect balance of veggie goodness and cheesy comfort.

Tips to Elevate Spinach and Artichoke Stuffed Spaghetti Squash

• Ensure even cooking by choosing symmetrical spaghetti squash with smooth, hard surfaces free from soft spots or blemishes.
• Swap Parmesan and mozzarella with goat cheese, fontina, or Swiss cheese for unique flavor profiles that match your taste preferences.
• Prepare the filling and roast squash up to two days in advance, storing components separately in airtight containers to maintain freshness and texture.
• Enhance the dish by adding cooked chicken, crispy bacon bits, or crumbled sausage to the spinach and artichoke filling for extra heartiness.
• Elevate the flavor by sprinkling red pepper flakes, adding fresh herbs like basil or thyme, or drizzling hot sauce on top for a zesty kick that transforms the recipe.

How to Serve Spinach and Artichoke Stuffed Spaghetti Squash

• Dinner Party Delight: Impress guests by serving this stuffed spaghetti squash as a stunning centerpiece with crisp white wine and fresh salad.
• Mediterranean Mezze Spread: Pair the squash with hummus, olives, grilled pita bread, and a light cucumber salad for a vibrant Mediterranean-inspired meal.
• Protein Power-Up: Add grilled chicken, shrimp, or crispy bacon bits on top for extra protein and a satisfying protein-packed dinner option.
• Weekend Comfort Feast: Create a cozy weekend meal by serving alongside roasted vegetables and a simple green herb sauce for extra flavor complexity.

Save Spinach and Artichoke Stuffed Spaghetti Squash Like This

• Advance Prep Magic: Slice and roast spaghetti squash up to 3 days before assembling the final dish. Store cooled squash strands in an airtight container within the refrigerator for quick weeknight meal assembly.
• Refrigerator Storage Strategy: Sealed leftover stuffed squash stays fresh for 3-4 days. Wrap individual portions tightly in aluminum foil to maintain moisture and prevent flavor loss.
• Freezer-Friendly Option: Prepare entire dish without final baking, then freeze unbaked stuffed squash halves for up to 2 months. Thaw overnight in refrigerator before baking at 200°C (400°F) for 30-35 minutes.
• Portion Control Trick: Divide filling and squash into single-serving containers for easy grab-and-go lunches. Reheat in microwave for 2-3 minutes, adding a sprinkle of extra cheese for renewed deliciousness.

Cheesy Spinach and Artichoke Stuffed Spaghetti Squash Recipe

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4.7 from 8 reviews

• Total Time: 1 hour 15 minutes
• Yield: 5 1x

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Description

Satisfying spinach and artichoke stuffed spaghetti squash combines Mediterranean flavors with comforting textures. Green vegetables and creamy cheese create a wholesome meal you’ll savor with each delightful forkful.

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Ingredients

Scale 1x2x3x

• 2 spaghetti squashes
• 7 cups / 220 g fresh spinach
• 14 oz / 400 g canned artichokes (drained and chopped)
• 1 cup / 250 ml cream cheese (full fat)
• 1 cup / 120 g mozzarella (grated)
• 0.5 cup / 50 ml grated Parmesan cheese (or vegetarian hard cheese)
• 4 tbsps mayonnaise
• 2 tbsps olive oil (divided)
• 2 cloves garlic (minced)

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Instructions

1. Oven Preparation: Ignite the oven to a searing 200°C (400°F), establishing a perfect roasting atmosphere for the spaghetti squash.
2. Squash Transformation: Slice the spaghetti squash lengthwise and excavate the inner seeds with a spoon, creating clean vessel-like halves.
3. Initial Seasoning: Lavish the squash surfaces with olive oil and sprinkle salt, infusing fundamental flavor profiles into the vegetable’s natural essence.
4. Roasting Phase: Position squash halves cut-side up on a baking sheet, allowing uniform heat penetration to tenderize the flesh for approximately 40 minutes until strands separate effortlessly.
5. Filling Creation: While squash roasts, heat olive oil in a skillet and introduce minced garlic, then gently wilt spinach and sauté artichokes until moisture dissipates completely.
6. Creamy Integration: Fold cream cheese into the vegetable mixture, melting smoothly over low heat, then incorporate mayonnaise, Parmesan, and mozzarella to develop a rich, cohesive filling.
7. Squash Stranding: After cooling slightly, delicately fork the roasted squash flesh into spaghetti-like strands, maintaining the original shell structure.
8. Filling Distribution: Generously spread the spinach-artichoke mixture across each squash half, ensuring comprehensive coverage and flavor balance.
9. Final Baking: Sprinkle reserved Parmesan over stuffed halves and return to the oven for 20-25 minutes, allowing the top to transform into a golden, bubbling crust.
10. Serving Presentation: Extract from oven, let rest momentarily, and serve warm, presenting a luxurious, vegetable-centered culinary creation.

Notes

• Squash Selection Tip: Choose firm, heavy spaghetti squash with vibrant, uniform color to ensure maximum flavor and texture.
• Oil Coating Technique: Generously coat squash interior with olive oil to prevent drying and enhance caramelization during roasting.
• Moisture Management: Completely evaporate spinach moisture to prevent watery filling and maintain creamy consistency.
• Cheese Melting Hack: Use low heat when incorporating cheeses to prevent separation and achieve smooth, velvety texture.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 5
• Calories: 360
• Sugar: 3 g
• Sodium: 700 mg
• Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 21 g
• Fiber: 4 g
• Protein: 12 g
• Cholesterol: 70 mg