Spinach Artichoke Spaghetti Squash

Sweet, tender spaghetti squash roasted to golden perfection and stuffed with creamy spinach and artichoke filling — this is the cozy dinner I crave when the evenings start to feel a little colder.

Why This Recipe Feels Just Right for Fall

The moment I see those pale yellow spaghetti squash at the market, I know autumn is knocking. There’s just something comforting about the subtle sweetness of squash paired with something creamy and savory — like a cozy blanket in food form.

I actually came up with this dish on a whim. I had a couple of spaghetti squash sitting on my counter and half a tub of cream cheese leftover from making a dip for friends. Instead of tossing it with chips again, I thought — why not stuff it into something warm and filling? That’s how this combo of spinach, artichoke, and roasted squash was born. And let me tell you, it totally hits the spot.

This one’s perfect for a meatless dinner, or even a showy side dish if you’re cooking something bigger. The best part? You get all the cheesy, garlicky flavor of spinach-artichoke dip in a way that actually feels like a real meal.

Getting to Know Spaghetti Squash

Spaghetti squash has a pretty neat trick up its sleeve. When it’s raw, it looks like any other hard squash — nothing too exciting. But roast it, and the flesh magically pulls into long, noodle-like strands. That’s where the name comes from.

Its flavor is subtly sweet, not overpowering, which makes it a great base for rich or savory fillings. And it’s kind of fun scraping it into strands — like nature’s version of zoodles.

I usually roast mine cut-side down to get those caramelized edges while keeping the flesh moist. And once it’s done, it turns into the perfect edible bowl for anything you feel like stuffing inside.

Let’s Talk About That Spinach-Artichoke Filling

If you’ve ever found yourself hovering over a dish of warm spinach-artichoke dip with a cracker in one hand and no self-control in the other — welcome to the club. This filling is exactly that flavor, just tweaked to work as a hearty stuffing.

Here’s how I make it:

While the squash is roasting away in the oven, I sauté some garlic and fresh spinach in olive oil until it wilts down. You’ll need a bigger pan than you think — spinach shrinks fast, but starts out bulky.

Then I stir in chopped artichoke hearts (I just use the ones packed in water, drained well), followed by cream cheese. Let that melt into the mix until it’s smooth and cozy. Off the heat, I fold in a bit of mayo, shredded mozzarella, and grated Parmesan. Don’t skip the mayo — it adds that luscious texture without making it feel greasy.

I always keep a bit of Parmesan back for sprinkling on top before baking. It gets golden and crisp and adds a salty kick that finishes everything off.

Filling the Squash and Finishing the Bake

Once your squash is cool enough to handle and scraped into strands (I like to leave them right in the shell), load it up with the spinach and artichoke mix. Be generous — this isn’t the time to be shy with the good stuff.

Pop it back in the oven for 15–20 minutes until the top is bubbly and slightly browned. That’s your cue to dig in.

What to Serve With It

This stuffed squash works beautifully as a main dish — especially for meatless nights. I like to add a hearty salad with roasted beets or chickpeas on the side to round things out.

If you’re not skipping meat, this dish pairs really well with braised beef, grilled chicken, or even short ribs. I served it alongside some slow-cooked lamb last winter, and it was the kind of meal that made everyone stop talking for a moment at the table. That’s when you know it’s a winner.

Handy Tips from My Kitchen

• Can’t find spaghetti squash? Butternut or acorn squash will work too, though you won’t get those signature “noodles.”

• Careful with the knife! Spaghetti squash can be tricky to cut. I like to microwave it for 3–5 minutes first — it softens just enough to make slicing safer.

• Make it ahead. You can roast the squash up to two days in advance. Just let it cool, cover it, and refrigerate until you’re ready to stuff and bake.

• Leftover filling = bonus dip. Any extra spinach-artichoke mix? Warm it up and use it as a dip for crackers or toast. I’ve even stuffed it into mushrooms or used it as a pasta sauce base.

• Grate your own mozzarella. Pre-shredded cheese often has added starches to prevent clumping, which can mess with the melt. A block of fresh mozzarella will always give you that gooey, stretchy finish we all love.

Keeping Leftovers Fresh

Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I like to cover the squash with foil and warm it in the oven at 350°F for about 15 minutes. The microwave works too — just go low and slow so the cheese doesn’t break.

You can even freeze it for later! Just let it cool completely, wrap it up well, and pop it in the freezer for up to 3 months. Defrost in the fridge overnight and reheat as usual.

Common Questions I Get

Can I use frozen spinach instead of fresh?
Yes! Just thaw it and squeeze out as much moisture as you can. You’ll need less volume compared to fresh since it’s already cooked down.

What kind of artichokes should I use?
I use canned artichoke hearts packed in water. Avoid the marinated ones for this recipe — the flavor can overpower the dip.

Is this low-carb?
It’s lower in carbs than pasta, especially since there’s no crust or breadcrumbs. But it’s not keto-level low because squash does have some natural sugars.

Can I add protein?
Absolutely. Chopped cooked chicken, bacon bits, or even shredded rotisserie chicken would be great mixed into the filling.

Final Thoughts

This Spinach and Artichoke Stuffed Spaghetti Squash is one of those recipes I return to again and again — especially in the cooler months when I’m craving something warm but still light. It’s comforting without being heavy, cheesy without being over the top, and just fancy enough to serve to guests.

If you give it a try, I hope it becomes a cozy favorite at your table too.

Let me know how it goes — I always love hearing about your kitchen wins.

Yield: 4

Spinach Artichoke Spaghetti Squash

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There’s something so inviting about a spaghetti squash transformed into a bubbling, cheesy dish stuffed with creamy spinach and savory artichokes. 

Prep Time 10 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 20 minutes

Ingredients

• 2 spaghetti squashes
• 2 tablespoons olive oil, divided
• 220g (7 cups) fresh spinach
• 2 cloves garlic, minced
• 400g (14oz) canned artichokes, drained and chopped
• 250ml (1 cup) full-fat cream cheese
• 4 tablespoons mayonnaise
• 50ml (½ cup) Parmesan cheese, grated (or vegetarian hard cheese)
• 120g (1 cup) mozzarella, grated

Instructions

1. Roast the Squash:Preheat the oven to 200°C/400°F. Slice each spaghetti squash in half lengthwise and remove the seeds. Brush the cut sides with 1 tablespoon of olive oil and season with a pinch of salt. Arrange the halves cut side up on a baking sheet and roast for 40 minutes.
2. Prepare the Filling:While the squash roasts, warm the remaining olive oil in a large skillet over medium heat. Add the minced garlic and sauté just until fragrant. Add the fresh spinach and stir until wilted and any excess liquid evaporates.
3. Add Artichokes and Cheese:Toss in the chopped artichokes and cook together for about a minute. Lower the heat and add the cream cheese, stirring gently as it softens and melts.
4. Mix It Up:Remove the pan from the heat. Stir in mayonnaise, mozzarella, and most of the grated Parmesan (reserve a couple tablespoons for topping). Mix until the filling is creamy and well combined.
5. Stuff and Bake:When the squash is finished roasting, use a fork to gently separate the strands. Evenly distribute the creamy spinach-artichoke filling among all four squash halves. Sprinkle with the reserved Parmesan. Return the squash to the oven and bake for another 20–25 minutes until the filling is bubbly and golden on top.
6. Serve:Serve the stuffed squash halves piping hot, straight from the oven. This dish stands proudly as a vegetarian main or a rich, flavor-packed side.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 365Total Fat 23gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 16gCholesterol 20mgSodium 292mgCarbohydrates 37gFiber 10gSugar 13gProtein 8g

Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Try other Spaghetti Squash recipes:

• Pesto Spaghetti Squash
• Brown Sugar Spaghetti Squash
• Spaghetti Squash Crust Pizza