Stuffed Spaghetti Squash

🥒 Introduction to Stuffed Spaghetti Squash

If you’re looking for a comforting, low-carb meal that doesn’t skimp on flavor, Spinach and Artichoke Stuffed Spaghetti Squash is your perfect match. This dish takes the creamy, cheesy richness of your favorite spinach and artichoke dip and transforms it into a wholesome, veggie-forward dinner. With the natural sweetness of roasted spaghetti squash acting as the perfect vessel, this recipe delivers all the indulgence of comfort food—without the guilt.

Not only is this meal gluten-free and vegetarian, but it’s also packed with fiber, vitamins, and plant-based goodness. The combination of spinach, artichokes, and melted cheese brings creamy texture and bold flavor in every bite. It’s ideal for meal prepping, entertaining, or simply upgrading your weeknight menu. Whether you’re a squash lover, looking for low-carb pasta alternatives, or just craving something cheesy, this dish offers a little bit of everything—flavor, nutrition, and total satisfaction.

🧀 What Is Spaghetti Squash?

Stuffed Spaghetti Squash is a unique winter vegetable prized for its ability to mimic pasta. When cooked, its golden flesh pulls apart into long, delicate strands that resemble spaghetti noodles—making it a popular choice for low-carb and gluten-free diets. Unlike traditional pasta, spaghetti squash is naturally low in calories and carbohydrates, yet high in fiber, vitamin C, and antioxidants.

This squash variety has a mild, slightly sweet flavor that complements both savory and creamy sauces. It’s also incredibly versatile: you can roast it, microwave it, steam it, or even cook it whole. Once tender, the flesh easily separates with a fork, creating a light and airy texture perfect for stuffing.

Beyond its texture, spaghetti squash is a fantastic canvas for bold flavors, like in this spinach and artichoke-stuffed recipe. It delivers the comfort of pasta with the nutritional edge of vegetables—no spiralizer or fancy tools required.

💚 Why Spinach and Artichoke?

The creamy, tangy, and utterly irresistible spinach and artichoke dip has long been a staple at parties and potlucks. Its origins can be traced back to mid-20th-century America, where cream cheese-based dips started gaining popularity. Over time, chefs began combining spinach, artichoke hearts, Parmesan, and mozzarella to create a rich, savory spread that pairs perfectly with bread or crackers.

This classic dip evolved beyond an appetizer—its bold flavor and creamy texture made it a natural fit for main dishes like casseroles and pastas. In this recipe, we take that nostalgic dip and reimagine it inside roasted spaghetti squash, turning a party favorite into a satisfying, veggie-powered meal.

🛒 Ingredient of Stuffed Spaghetti Squash

To make Spinach and Artichoke Stuffed Spaghetti Squash, you’ll need a handful of flavor-packed, nutrient-rich ingredients that come together into a creamy, savory filling. Here’s what goes into the dish:

🥬 Main Ingredients

• 2 medium spaghetti squashes – roasted until tender, creating the perfect edible bowl
• 2 tablespoons olive oil, divided – used for roasting and sautéing
• 2 cloves garlic, minced – for aromatic depth
• 7 cups fresh spinach – cooks down to a soft, earthy base (or use 1 cup frozen spinach, well-drained)
• 14 oz canned artichokes, chopped – provide tang and texture
• 1 cup full-fat cream cheese – adds richness and creaminess
• 4 tablespoons mayonnaise – enhances the dip-like texture
• ½ cup grated Parmesan cheese – for saltiness and depth
• 1 cup shredded mozzarella – for stretch and melt

🧂 Optional Add-ins

• Red pepper flakes – for heat
• Lemon zest – adds brightness and balances the richness
• Panko breadcrumbs – create a golden, crunchy topping
• Nutmeg or smoked paprika – adds warmth and complexity

This combination transforms humble ingredients into a restaurant-quality stuffed squash dish. The richness of cream cheese and Parmesan is balanced by the freshness of spinach and the savory notes of roasted artichokes, making every bite both hearty and healthy.

🔪 How to Make Spinach and Artichoke Stuffed Spaghetti Squash

Making Spinach and Artichoke Stuffed Spaghetti Squash is simpler than it looks. With a little prep and layering, you’ll have a comforting and wholesome meal on the table in just about an hour.

🔪 Step 1: Roast the Spaghetti Squash

• Preheat your oven to 400°F (200°C).
• Carefully cut the spaghetti squash in half lengthwise. Use a sharp knife—spaghetti squash can be tough to slice.
• Scoop out the seeds and stringy pulp.
• Drizzle the inside of each half with 1 tablespoon olive oil and sprinkle with salt.
• Place the squash cut-side up on a baking sheet and roast for 40–45 minutes, or until the flesh is fork-tender and separates into strands.

🧄 Step 2: Make the Spinach and Artichoke Filling

While the squash roasts:

• In a skillet, heat the remaining 1 tablespoon olive oil.
• Add minced garlic and cook for 30 seconds until fragrant.
• Toss in the spinach and cook until wilted. If using frozen spinach, ensure it’s thawed and squeezed dry.
• Add chopped artichokes and sauté for 1–2 minutes.
• Stir in cream cheese, allowing it to melt over low heat.
• Remove from heat and mix in the mayonnaise, Parmesan, and mozzarella (reserve some Parmesan for topping).

🍽 Step 3: Stuff and Bake

• Use a fork to gently loosen the squash strands, keeping them inside the shell.
• Divide the filling evenly between the squash halves.
• Sprinkle with remaining Parmesan cheese.
• Return to the oven and bake at 375°F (190°C) for 20–25 minutes, or until bubbly and golden on top.

🍽 Serving Suggestions for Stuffed Spaghetti Squash

Spinach and Artichoke Stuffed Spaghetti Squash is incredibly versatile—it shines as a satisfying main dish but can also work as a flavorful side.

🌿 Serve It As:

• A vegetarian entrée for lunch or dinner
• A low-carb alternative to traditional pasta or lasagna
• A hearty side alongside protein-rich mains like grilled chicken or steak

🥗 Pair It With:

• A crisp green salad tossed in lemon vinaigrette or balsamic
• Garlic roasted vegetables or steamed broccoli
• A side of crusty bread to scoop up any extra creamy filling

Looking for a dish with similar vibes? Try the creamy, comforting spaghetti squash au gratin for another take on cheesy baked squash.

This dish also pairs beautifully with white wine, especially something light and crisp like Sauvignon Blanc or Pinot Grigio, which cuts through the creamy richness and complements the subtle sweetness of the squash.wn.

🔁 Make-Ahead Tips & Leftover Storage

• Make Ahead: Roast the squash and prepare the filling up to 2 days in advance
• Storage: Store leftovers in an airtight container in the fridge for 3–4 days
• Freezing: Freeze fully cooked squash halves for up to 3 months
• Reheating: Warm in a 350°F oven for 15–20 minutes or microwave for 3–4 minutes

💡 Recipe Variations for Stuffed Spaghetti Squash

🥓 Meat Lovers

• Add cooked crumbled bacon or Italian sausage

🌱 Vegan Version

• Use cashew cream or vegan cream cheese
• Swap in nutritional yeast for the cheesy flavor
• Choose dairy-free mozzarella and skip mayo

🔥 Spicy Variation

• Add chopped jalapeños or chili flakes to the filling
• Drizzle with hot sauce before serving

🧄 Mediterranean-Inspired

• Add olives, sun-dried tomatoes, and fresh basil

Print

🥗 Nutritional Info (per serving)

• Calories: 620
• Carbohydrates: 49g
• Protein: 19g
• Fat: 42g (Saturated: 19g)
• Fiber: 10g
• Sugar: 18g
• Vitamin A: 6951 IU
• Vitamin C: 30 mg
• Calcium: 428 mg
• Iron: 9 mg

Discover Spaghetti squash nutrition facts

🧠 Recipe Tips & Troubleshooting

Even though Spinach and Artichoke Stuffed Spaghetti Squash is beginner-friendly, a few smart tips can take your dish from good to great.

🔪 Cutting the Squash Safely

• Spaghetti squash can be tough to slice. Microwave it whole for 3–5 minutes to soften the skin slightly before cutting.
• Always use a sharp chef’s knife and stabilize the squash on a towel-lined cutting board.

🔥 Roasting Tips

• Don’t overcook the squash—too soft and it’ll become watery. You want it just fork-tender so the strands hold their shape.
• Roast cut-side up to prevent steaming and excess moisture.

🧀 Filling Tips

• Use full-fat cream cheese for a creamier texture.
• Shred your own mozzarella cheese for better melt and flavor—pre-shredded often contains anti-caking agents.
• For extra crunch, sprinkle panko breadcrumbs over the filling before the final bake.

🛠 Common Issues

• Too watery? Drain spinach thoroughly and avoid over-roasting the squash.
• Not creamy enough? Add a bit more mayonnaise or even a spoonful of Greek yogurt for smoothness.
• Squash collapsing? Let it cool slightly after the first roast to firm up before stuffing.

Following these tips ensures your squash is perfectly cooked, creamy, and crave-worthy every time.

🙋 Frequently Asked Questions About Stuffed Spaghetti Squash ?

Is spaghetti squash low carb?

Yes! It contains far fewer carbs than pasta or potatoes, making it ideal for keto and low-carb diets.

Can I use frozen spinach?

Absolutely. Just thaw and squeeze out excess water before adding it to your skillet.

How do I make this dairy-free?

Use vegan cream cheese, plant-based mayo, and dairy-free cheeses like violife or Miyoko’s.

What can I use instead of spaghetti squash?

Try butternut squash, acorn squash, or even zucchini boats as a substitute.

Can I prep this ahead?

Yes! You can prep the squash and filling separately, then assemble and bake when ready to serve.

How long do leftovers last?

Stored in an airtight container, they’ll stay good in the fridge for 3–4 days, or in the freezer for 3 months.

🧡 More Recipes You’ll Love

If you’re into squash-based meals, try out:

• Spaghetti Squash Bolognese
• Taco-Stuffed Squash Boats
• Butternut Squash and Chickpea Curry
• Roasted Squash with Swiss Chard and Pancetta

✅ Conclusion Of Stuffed Spaghetti Squash

Spinach and Artichoke Stuffed Spaghetti Squash is the perfect cozy meal that combines comfort with nutrition. With its creamy texture, gooey cheese, and hearty veggie stuffing, it’s bound to become a weeknight favorite or even a holiday side. Whether you’re cooking for one, a family, or entertaining guests, this dish is guaranteed to impress—and nourish.