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- 1 medium spaghetti squash - 1 cup fresh spinach, chopped - 1 can (14 oz) artichoke hearts, drained and chopped - 1 cup cream cheese, softened - 1/2 cup sour cream - 1 cup mozzarella cheese, shredded - 1/2 cup Parmesan cheese, grated - 1 garlic clove, minced - 1 teaspoon dried oregano - Salt and pepper to taste - 1 tablespoon olive oil - Fresh parsley, chopped (for garnish) For the best taste, use fresh spinach. If you want, you can swap it for frozen spinach. Just make sure to drain it well. Canned artichokes work great here, but fresh or frozen artichokes can also shine. If you want a lighter option, you can use Greek yogurt instead of sour cream. For cheese, feel free to mix up the types. Cheddar or goat cheese can add unique flavors. If you’re dairy-free, look for vegan cream cheese and cheese substitutes. Each serving of Spinach Artichoke Stuffed Spaghetti Squash has about 320 calories. It provides around 10 grams of protein and 20 grams of fat. The dish also has about 5 grams of carbs, making it a tasty low-carb option. Each serving packs in vitamins A and C from the spinach, plus calcium from the cheeses. Enjoying this dish gives you a healthy boost with each bite! {{ingredient_image_1}} 1. Preheat your oven to 400°F (200°C). This step is key for great roasting. 2. Slice the spaghetti squash carefully down the middle and scoop out the seeds. 3. Drizzle olive oil on the cut sides. Sprinkle salt and pepper to taste. 4. Place the squash halves cut-side down on a baking sheet lined with parchment paper. 5. Roast for 30-40 minutes until the flesh is fork-tender. Check it with a fork. 6. While the squash roasts, prepare the tasty filling. In a large bowl, mix the chopped spinach, drained artichoke hearts, cream cheese, sour cream, ½ cup mozzarella cheese, Parmesan cheese, minced garlic, oregano, salt, and pepper. Stir well until the mixture is smooth. 7. After the squash cools slightly, use a fork to scrape the flesh into strings. 8. Add these strings to the bowl with the filling. Mix until combined. 9. Spoon the spinach and artichoke filling back into each squash half. 10. Top each half with the remaining mozzarella cheese. 11. Return the stuffed squash to the oven. Bake for another 15-20 minutes until the cheese melts and bubbles. 12. Remove from the oven and allow to cool a few minutes. Garnish with chopped parsley before serving. - Always cut the squash lengthwise for easier access to the seeds. - Drizzling the olive oil helps achieve a nice, golden color while roasting. - Make sure to place the squash cut-side down. This traps steam and aids cooking. - Test for doneness by poking the flesh with a fork; it should feel tender. - Use fresh spinach for a vibrant taste and texture. - Canned artichoke hearts save time. Just drain and chop them finely. - Cream cheese adds a rich, creamy base. Make sure it’s softened for easy mixing. - For a tangy touch, sour cream works perfectly in the filling. - Adjust seasonings to your liking. A pinch of red pepper flakes can add a kick! To make your stuffed spaghetti squash just right, focus on texture. Roast the squash until it's fork-tender. This step is key. If it's too firm, the dish won't be as enjoyable. When mixing the filling, ensure everything is well combined. This helps every bite taste amazing. Use room temperature cream cheese for easy mixing. It blends in smoothly. I love to serve this dish with a fresh salad. A simple green salad complements the rich flavors well. You can also pair it with crusty bread. The bread is great for scooping up any extra filling. For a balanced meal, add grilled chicken or shrimp on the side. A glass of white wine is a nice touch too. You can prepare this dish in advance. Just roast the squash and prepare the filling. Store them separately in the fridge. When you’re ready to eat, stuff the squash and bake it. If you have leftovers, reheat in the oven. This keeps the cheese nice and melty. Avoid the microwave, as it can make the squash soggy. Pro Tips Choose the Right Squash: For the best flavor and texture, select a medium-sized spaghetti squash that feels heavy for its size and has a smooth, unblemished skin. Make it Extra Cheesy: Add a mix of your favorite cheeses such as cheddar or gouda for a unique twist on the traditional flavors of spinach and artichoke dip. Customize Your Filling: Feel free to add other ingredients like cooked chicken, sun-dried tomatoes, or fresh herbs to enhance the flavor profile of the filling. Serve with a Side: This dish pairs wonderfully with a light salad or garlic bread, making it a complete meal that is both hearty and satisfying. {{image_2}} You can easily make this dish vegetarian and gluten-free. The main ingredients are already plant-based. Just ensure you use gluten-free cream cheese and sour cream. Check the labels to confirm. This keeps the recipe friendly for various diets while still being rich and tasty. Feel free to add your favorite items to the filling. Here are some ideas: - Sun-Dried Tomatoes: They bring a sweet and tangy flavor. - Red Pepper Flakes: Add some heat for spice lovers. - Chopped Olives: These add salty, briny notes that enhance the dish. - Nuts: Pine nuts or walnuts can add a satisfying crunch. Mix and match these extras to make the dish your own! To boost flavor, try these simple tips: - Fresh Herbs: Basil, thyme, or dill can add freshness. - Lemon Zest: A little zest brightens the filling. - Nutmeg: Just a pinch can add warmth and depth. Experiment with these enhancements to find your perfect taste! To keep your Spinach Artichoke Stuffed Spaghetti Squash fresh, store it in an airtight container. Place any leftovers in the fridge within two hours of cooking. This helps prevent bacteria growth. Leftovers will stay good for about three to five days. Before you store, make sure the squash has cooled down. You can keep each half separate or together. I like to keep them in one piece for easy reheating. If you want to save your stuffed squash for later, freezing is a great option. First, let the dish cool completely. Then, wrap each half tightly in plastic wrap. After that, place them in a freezer-safe bag. Be sure to remove as much air as possible to avoid freezer burn. You can freeze the stuffed squash for up to three months. When you are ready to eat, thaw it in the fridge overnight before reheating. To reheat your squash, the oven works best. Preheat it to 350°F (175°C). Place the stuffed halves on a baking sheet. Cover them with foil to keep moisture in. Heat for about 20 to 25 minutes, or until warmed through. If you’re in a hurry, you can use the microwave. Just place a squash half on a microwave-safe plate. Heat it for 2 to 3 minutes, checking often. Enjoy your delicious leftovers! Yes, you can use frozen spinach. Just be sure to thaw it first. After thawing, squeeze out any extra water. This keeps the filling from getting soggy. Frozen spinach is a great time-saver. It still gives you that fresh flavor you want. Your spaghetti squash is ready when it feels soft. Use a fork to poke it. If the fork goes in easily, it’s done. The skin should look a bit shiny, too. Roasting usually takes 30-40 minutes at 400°F (200°C). This dish pairs well with a light salad. A simple green salad with lemon dressing works great. You might also try garlic bread or a side of roasted veggies. For a complete meal, serve it with grilled chicken or fish. This blog post covered the key ingredients and steps to make delicious Spinach Artichoke Stuffed Spaghetti Squash. You learned about ingredient options, cooking methods, and tips for the best texture. Customizing the dish with your favorite flavors is easy. Lastly, I shared helpful storage and reheating advice. Remember, this recipe is flexible. You can adjust it to fit your tastes. Enjoy your cooking and impress your friends with this tasty dish!

Spinach Artichoke Stuffed Spaghetti Squash

A delicious and healthy dish featuring roasted spaghetti squash filled with a creamy spinach and artichoke mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 medium spaghetti squash
  • 1 cup fresh spinach, chopped
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1 cup cream cheese, softened
  • 1 2 cup sour cream
  • 1 cup mozzarella cheese, shredded
  • 1 2 cup Parmesan cheese, grated
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 1 tablespoon olive oil
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper.
  • Place the squash halves cut-side down on a baking sheet lined with parchment paper and roast for about 30-40 minutes, or until the flesh is fork-tender.
  • While the squash is roasting, prepare the filling. In a large bowl, combine the chopped spinach, artichoke hearts, cream cheese, sour cream, 1/2 cup of mozzarella cheese, Parmesan cheese, minced garlic, oregano, salt, and pepper. Mix until fully combined.
  • Once the squash is done roasting, remove it from the oven and let it cool slightly.
  • Using a fork, scrape the flesh of the spaghetti squash to create strings and transfer them to the bowl with the filling mixture. Stir until combined.
  • Spoon the spinach and artichoke mixture back into the squash halves.
  • Top each filled squash half with the remaining mozzarella cheese.
  • Return the stuffed squash to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven, let it cool for a few minutes, and garnish with chopped fresh parsley before serving.

Notes

Feel free to add more cheese or spices to taste.
Keyword healthy, spaghetti squash, stuffed, vegetarian