The Spinach Artichoke Stuffed Spaghetti Squash is a healthy and hearty dish that brings the beloved flavors of the classic dip into a wholesome dinner format. Roasted squash halves act as the perfect edible vessel for a rich, cheesy filling made with tender spinach and tangy artichokes. This recipe is an ideal choice for anyone seeking a lighter alternative to pasta without sacrificing flavor or satisfaction. The squash is naturally low-carb, gluten-free, and packed with nutrients, while the creamy filling makes it feel indulgent and comforting. Whether you’re vegetarian or just trying to eat more vegetables, this is a recipe worth adding to your weekly rotation.
Full Recipe:
Ingredients:
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2 medium spaghetti squash
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2 tablespoons olive oil
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Salt and pepper to taste
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2 tablespoons butter
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3 cloves garlic, minced
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1 (14 oz) can artichoke hearts, drained and chopped
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4 cups fresh spinach, chopped
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1/2 cup cream cheese
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1/2 cup sour cream
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1/2 cup grated Parmesan cheese
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1/2 cup shredded mozzarella cheese
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1/4 teaspoon red pepper flakes (optional)
Directions:
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle each half with olive oil and season with salt and pepper.
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Place cut side down on the prepared baking sheet and roast for 35-40 minutes, or until fork-tender.
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Meanwhile, melt butter in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant.
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Add artichokes and spinach. Cook until the spinach is wilted, about 3-4 minutes.
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Stir in cream cheese, sour cream, Parmesan, and red pepper flakes if using. Mix until creamy and well combined.
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Remove squash from the oven. Use a fork to scrape the squash strands and loosen them within their shells.
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Divide the spinach-artichoke mixture evenly among the squash halves and stir to mix slightly with the strands.
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Sprinkle mozzarella cheese over each half. Return to the oven and bake for another 10 minutes until bubbly and golden.
Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour
Kcal: 390 kcal | Servings: 4 servings
A Comforting Classic, Reinvented: Spinach Artichoke Stuffed Spaghetti Squash
If you’re a fan of creamy spinach artichoke dip, you’re going to fall head over heels for this wholesome and flavor-packed twist: Spinach Artichoke Stuffed Spaghetti Squash. This creative take on a comfort food classic transforms a familiar appetizer into a satisfying and nutritious main dish that’s perfect for cozy dinners, meal prep, or impressing guests without overwhelming your schedule.
Spaghetti squash is often hailed as a miracle vegetable for those trying to reduce carbs or eliminate gluten, but it doesn’t have to be a substitute it’s a star in its own right. In this recipe, its tender strands become the base for a rich, cheesy, and herbaceous filling that feels indulgent while still being nourishing. Combined with buttery garlic, sautéed spinach, and tangy artichoke hearts, the result is a dish that ticks every box: comforting, balanced, simple, and beautiful.
Let’s dive into the deeper details that make this recipe a winner on every level.
Why Spaghetti Squash Deserves a Spot on Your Table
Spaghetti squash is often underestimated. While many people use it as a low-carb alternative to traditional pasta, it brings its own unique texture, flavor, and nutritional profile that sets it apart. When roasted, the flesh pulls apart into spaghetti-like strands, offering a slightly sweet, nutty flavor and a pleasantly tender bite.
Unlike pasta, spaghetti squash is naturally gluten-free, low in calories, and rich in fiber, making it an excellent base for creamy sauces or savory fillings like the spinach artichoke mixture in this recipe. It also contains antioxidants like beta-carotene and lutein, which support eye health and overall cellular function.
This vegetable is ideal for absorbing flavors, acting as a neutral foundation that highlights the richness of the filling while adding body and volume to the dish.
The Flavor Profile: Rich, Creamy, and Balanced
Spinach artichoke dip is beloved for its creamy texture and satisfying umami depth. But when adapted into a stuffed squash format, it goes from appetizer to entree without losing any of its irresistible charm.
The filling in this dish balances multiple elements:
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Creaminess from cream cheese and sour cream provides richness.
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Earthiness from fresh spinach adds freshness and color.
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Tanginess from artichoke hearts cuts through the creaminess and offers a bright contrast.
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Saltiness and depth from Parmesan and mozzarella tie it all together.
To elevate things even further, a pinch of red pepper flakes can add just the right amount of heat to complement the other flavors, without overpowering the dish.
A Vegetarian Dinner Option That Doesn’t Feel Like a Compromise
For many home cooks, finding vegetarian dishes that feel complete can be a challenge. This recipe, however, checks all the boxes for a well-rounded meal. It’s high in fiber and contains a balance of fats and protein from the cheese and dairy components. More importantly, it’s satisfying thanks to the hearty squash and decadent filling.
This makes it an excellent choice for Meatless Monday or any day you want to reduce meat intake without feeling like something is missing. Even die-hard carnivores won’t be asking, “Where’s the meat?”
Meal Prep & Leftovers: A Dream for Busy Weeks
One of the unsung strengths of this dish is how well it keeps. The individual squash halves can be assembled in advance, stored in the refrigerator, and baked just before serving. Alternatively, leftovers reheat beautifully in the oven or microwave, making them an ideal choice for work lunches or next-day dinners.
To meal prep, simply roast the squash and prepare the filling ahead of time. When ready to eat, combine, top with cheese, and bake until bubbly and golden. This flexibility is a huge bonus for anyone with a busy schedule who still wants homemade, nutrient-dense meals.
Customizations and Dietary Modifications
While the base recipe is already gluten-free and vegetarian, there are many ways to adapt this dish for different diets and flavor preferences:
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Vegan: Use dairy-free cream cheese, sour cream, and cheese alternatives. Nutritional yeast can also be added for an extra cheesy flavor.
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Low-FODMAP: Use lactose-free cheeses and limit garlic/onion or substitute with garlic-infused oil.
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Protein boost: Add white beans, chickpeas, or even shredded rotisserie chicken for a more filling variation.
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Spice it up: Include roasted jalapeños or a pinch of cayenne for extra heat.
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Add herbs: Fresh basil, thyme, or parsley can elevate the flavor even further.
These swaps allow you to make this recipe work for everyone around the table.
Plating and Serving Ideas
Serving food that looks as good as it tastes is part of the joy of home cooking. One of the wonderful things about this dish is that it comes pre-portioned and beautifully presented inside the squash shells. That rustic yet elegant aesthetic makes it great for dinner parties or special occasions.
For a full meal, consider serving it alongside:
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A crisp, lemony arugula salad
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Roasted Brussels sprouts or asparagus
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Garlic bread (if you’re not going low-carb)
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A light, sparkling wine or refreshing iced tea
The combination of creamy squash and fresh sides creates a memorable, multi-textured dining experience.
Health Benefits at a Glance
Let’s not forget the nutritional powerhouse packed into this meal. Here’s a quick breakdown of its health highlights:
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Spaghetti squash: High in fiber, vitamin C, and manganese
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Spinach: Rich in iron, calcium, folate, and antioxidants
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Artichokes: Excellent source of prebiotics, fiber, and vitamin K
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Dairy: Contributes calcium and protein, with satiating fats
Together, these ingredients form a nutrient-dense, satisfying meal that supports digestive health, bone strength, and energy levels.
When to Serve It
Because it’s so adaptable, this dish works well in a variety of settings:
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Weeknight dinners when you want something hearty but healthy
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Impressive vegetarian main for holiday gatherings
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Meal prep lunches that reheat without losing texture or flavor
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Gluten-free dinner parties where you need a safe but crowd-pleasing option
You’ll find yourself making it often, especially during the cooler months when comfort food cravings peak but you still want something nourishing.
Conclusion:
Spinach Artichoke Stuffed Spaghetti Squash is the kind of dish that delivers on every front. It’s easy to make, comforting without being heavy, packed with flavor, and loaded with nutrients. Whether you’re following a specific dietary plan or just trying to eat more vegetables, this recipe makes healthy eating joyful and indulgent at the same time.
With its gorgeous presentation and rich, cheesy interior, this stuffed squash earns a place in both everyday and special occasion menus. It’s a smart way to use seasonal produce, get in more greens, and enjoy the flavor of your favorite dip without needing chips.