Thank you so much for being here! If you’re a fan of spinach and artichoke dip (hello, aren’t we all?!), you’re going to love this Spinach and Artichoke Stuffed Spaghetti Squash. It takes all the creamy, cheesy, garlicky flavor of the classic dip and bakes it right into a warm, roasted squash boat.
It’s one of my go-to veggie mains when I want something that feels indulgent but still keeps it light and wholesome. Bonus: it’s totally meal prep–friendly, and the leftovers reheat like a dream.
Craving more cozy-meets-clean recipes? Subscribe and I’ll send them straight to your inbox every week!
What Is Spinach and Artichoke Stuffed Spaghetti Squash?
This dish is everything you love about spinach artichoke dip—tangy artichokes, garlicky spinach, gooey cheese—but served in roasted spaghetti squash halves instead of a bowl. It’s a veggie-forward twist that makes for a hearty, comforting, and lower-carb main or side dish.
Scoop it right out of the squash shell and enjoy creamy, melty bites with zero guilt.
Why You’ll Love This Recipe
- Creamy and cheesy with all the dip vibes
- Lower carb and gluten-free
- Packed with veggies and fiber
- Perfect for lunch, dinner, or meatless Monday
- Elegant enough to serve guests, easy enough for weeknights
What Does It Taste Like?
Like your favorite creamy dip turned into a full-on meal. The squash adds a subtle sweetness that balances the savory garlic, creamy cheese, and briny artichokes. It’s hearty, satisfying, and feels extra cozy straight from the oven.
Benefits of This Recipe
- Great source of fiber, vitamins A & C, and antioxidants
- Naturally vegetarian and gluten-free
- Can easily be made dairy-free or vegan
- Stores and reheats well
- Comfort food that’s actually good for you!
Ingredients
- 1 medium spaghetti squash
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 2 cups fresh spinach (or 1 cup frozen, thawed & drained)
- 1 can (14 oz) artichoke hearts, drained and chopped
- ½ cup plain Greek yogurt or sour cream
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Salt & pepper to taste
- Optional: red pepper flakes or lemon zest
Tools You’ll Need
- Sharp knife
- Spoon (to scoop out squash seeds)
- Baking sheet
- Skillet or sauté pan
- Mixing bowl
- Fork (for fluffing squash)
- Oven mitts (because those squash boats get HOT!)
Additions and Substitutions
✨ Customize it your way:
- Swap in kale or Swiss chard for the spinach
- Use dairy-free cream cheese and yogurt for a plant-based version
- Add rotisserie chicken or shredded turkey for protein
- Sprinkle Italian seasoning or fresh basil before baking
- Top with crushed walnuts for crunch
How to Make Spinach and Artichoke Stuffed Spaghetti Squash
1. Roast the squash
Preheat oven to 400°F (205°C). Cut spaghetti squash in half lengthwise, scoop out seeds, and brush with olive oil. Place cut-side down on a baking sheet and roast for 35–40 minutes, or until fork-tender.
2. Sauté the filling
While the squash roasts, heat olive oil in a skillet. Sauté garlic until fragrant, then stir in spinach until wilted. Add chopped artichokes and cook for 2–3 more minutes.
3. Make it creamy
Remove from heat. Stir in cream cheese, Greek yogurt, half of the mozzarella, and a pinch of salt and pepper. Mix until smooth and creamy.
4. Stuff & bake
Once squash is cool enough to handle, fluff the strands with a fork. Mix gently with the creamy spinach artichoke mixture. Scoop it all back into the squash halves. Top with remaining mozzarella and Parmesan.
5. Bake again
Bake for 10–15 more minutes until bubbly and golden. Let cool slightly before serving.
What to Serve With Spinach and Artichoke Spaghetti Squash
Serve it with these feel-good favorites for a cozy dinner lineup:
- Flavorful and Healthy Seafood Dish – A light, protein-packed pairing #google_vignette
- Healthy Spaghetti Squash Au Gratin – When one squash dish just isn’t enough
- Juicy and Tender Pork Tenderloin Roast – Savory, satisfying, and made to go with creamy veggie sides
Tips for Success
- Use a fork to gently shred the squash without removing it from the shell—it makes stuffing easier
- Drain spinach and artichokes well to avoid excess moisture
- Use full-fat dairy for the best creamy texture
- Want extra crunch? Top with a few seasoned breadcrumbs or crushed nuts
- Garnish with lemon zest or red pepper flakes to brighten it up
Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days
- Freezer: Not ideal—dairy may separate, but you can freeze before the final bake
- Reheat: In oven at 350°F until warm or microwave in 30-second bursts
Frequently Asked Questions (FAQ)
Can I use frozen spinach?
Yes—just make sure to thaw and squeeze out all the excess water.
Can I make it vegan?
Definitely! Use your favorite dairy-free alternatives for the yogurt, cream cheese, and mozzarella.
Can I make it ahead of time?
Yep! Prep and stuff the squash ahead, cover and refrigerate. Just bake when ready to serve.
Can I turn this into a casserole?
Absolutely. Just scoop the squash and mix the filling, then bake it all in a casserole dish.
Final Thoughts: The Dip You Love, The Dinner You Deserve
This Spinach and Artichoke Stuffed Spaghetti Squash is all about comfort, simplicity, and feel-good flavor. It brings that creamy, cheesy satisfaction without the heavy carbs, and it’s easy to make your own with whatever you’ve got on hand.
Looking for more comforting-yet-light recipes? Try:
- Flavorful and Healthy Seafood Dish
- Healthy Spaghetti Squash Au Gratin
- Juicy and Tender Pork Tenderloin Roast
Show Off That Squash! 🍽️✨
Tried this recipe? I’d love to see how it turned out!
📸 Share your stuffed squash creations and tag me!
📌 Save it on Pinterest: Follow @TheKitchenJoyy and pin it to your Low-Carb Dinners, Vegetarian Mains, or Comfort Food That’s Healthy boards!
Spinach and Artichoke Stuffed Spaghetti Squash
This SPINACH AND ARTICHOKE STUFFED SPAGHETTI SQUASH is a lighter twist on everyone’s favorite creamy dip—baked into tender roasted squash for a satisfying, veggie-packed meal. It’s loaded with spinach, artichokes, garlic, and melty cheese, then stuffed into the squash “boats” and baked until golden and bubbly. A cozy, easy dinner that's gluten-free, low-carb, and bursting with feel-good comfort.
- 1 medium spaghetti squash
- 1 tbsp olive oil
- 2 cloves garlic (minced)
- 2 cups fresh spinach (or 1 cup frozen, thawed and squeezed dry)
- 1 can (14 oz artichoke hearts, drained and chopped)
- ½ cup plain Greek yogurt or sour cream
- 4 oz cream cheese (softened)
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Salt and pepper (to taste)
- Optional: pinch red pepper flakes or lemon zest
- Preheat oven to 400°F (205°C). Slice spaghetti squash in half lengthwise and scoop out seeds.
- Brush the inside of each half with olive oil. Place squash halves cut-side down on a baking sheet and roast for 35–40 minutes or until tender.
- While squash bakes, heat a skillet over medium heat. Sauté garlic in a little olive oil until fragrant, about 1 minute. Add spinach and cook until wilted. Stir in chopped artichoke hearts and cook another 2–3 minutes.
- Remove from heat and stir in cream cheese, Greek yogurt, half the mozzarella, and a pinch of salt and pepper. Mix until smooth and creamy.
- Once squash is cool enough to handle, use a fork to shred the strands inside the squash. Mix gently into the spinach artichoke filling.
- Spoon mixture evenly back into the squash shells. Top with remaining mozzarella and all of the Parmesan.
- Return to oven and bake another 10–15 minutes, until bubbly and golden.
- Let cool slightly, garnish with red pepper flakes or lemon zest if using, and serve warm.
-
Use frozen spinach if that’s what you have—just make sure it’s fully thawed and well drained.
-
Add shredded chicken or rotisserie turkey for extra protein.
-
Want to make it vegan? Use plant-based cream cheese, yogurt, and cheese substitutes.
-
For extra crunch, sprinkle with gluten-free breadcrumbs or crushed almonds before baking.
