Go Back

Spinach and Artichoke Stuffed Spaghetti Squash

Creamy spinach and artichoke filling stuffed into tender roasted spaghetti squash for a cozy and healthy comfort food dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Roasted Spaghetti Squash
  • 2 spaghetti squash halved lengthwise
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
Spinach Artichoke Filling
  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 4 cups fresh spinach
  • 1 can artichoke hearts drained and chopped
  • 4 oz cream cheese softened
  • 0.5 cup sour cream
  • 0.5 cup parmesan cheese grated
  • 1 cup mozzarella cheese shredded
  • 0.5 tsp Italian seasoning
  • 0.5 tsp crushed red pepper flakes

Equipment

  • Baking sheet
  • Large skillet
  • Mixing spoon
  • Chef knife

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Brush spaghetti squash halves with olive oil and season with salt and black pepper.
  3. Place squash cut-side down on baking sheet and roast for 35–45 minutes until fork tender.
  4. Heat olive oil in a skillet over medium heat. Sauté onion until softened, then add garlic.
  5. Add spinach and cook until wilted. Stir in chopped artichoke hearts.
  6. Reduce heat to low and mix in cream cheese, sour cream, parmesan, and half the mozzarella until creamy.
  7. Season filling with Italian seasoning and crushed red pepper flakes.
  8. Use a fork to shred spaghetti squash strands while keeping them inside the shells.
  9. Fill squash halves with spinach artichoke mixture and top with remaining mozzarella cheese.
  10. Bake an additional 10–15 minutes until cheese is melted and bubbly. Serve warm.

Notes

For extra protein, add shredded chicken or turkey sausage to the filling before baking.