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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.
Prep Time15 minutes
Cook Time45 minutes
Cooling Time10 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American Comfort
Keyword: Spinach and Artichoke Stuffed Spaghetti Squash
Calories: 310kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.