Spinach and Artichoke Stuffed Spaghetti Squash

Spinach and Artichoke Stuffed Spaghetti Squash was my answer to a fridge full of bits and pieces I didn’t want to toss. There was half a bag of spinach, the last scoop of cream cheese, and an open jar of artichokes from last weekend’s grazing board. And that one spaghetti squash? It had been sitting there giving me side-eye for days.

I pulled everything together, stuffed it into the roasted squash, and added a generous handful of cheese for good measure. The result was creamy, savory, and shockingly satisfying. Even my usually skeptical 8-year-old asked if we could have it again next week—which, honestly, says everything.

Love Squash Recipes? Try my Butternut Squash Casserole or this Honey Roasted Butternut Squash next.

❤️ Why You’ll Love This Recipe

I’m not gonna lie – most “healthy” comfort food tastes like someone tried to make cardboard edible. This doesn’t. The squash strands grab every bit of that creamy filling, and somehow eating vegetables feels like cheating. My mother-in-law asked for seconds, and she usually just picks at my cooking. That’s when I knew this recipe was a winner.

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📝 Ingredient List

For the Spaghetti Squash:

• 1 big spaghetti squash (2½–3 lbs), cut lengthwise, seeds scooped out
• 3 tablespoons water
• Salt and pepper

For the Good Stuff:

• 5 oz baby spinach (grab the big bag)
• 10 oz frozen artichoke hearts, thawed and chopped up
• 4 oz cream cheese (I use the reduced-fat kind), left out to soften
• ½ cup fresh grated Parmesan (plus extra for sprinkling)
• Salt and pepper to taste

If You’re Feeling Fancy:

• Red pepper flakes
• Fresh basil, chopped

Quick swaps: Frozen spinach works fine (drain it really well), canned artichokes are okay too (just drain them). Don’t use that pre-shredded cheese though – it’s weird and doesn’t melt right.

🔍 Why These Ingredients Work

So here’s the deal with these ingredients. The squash turns into these noodle-y things that hold onto sauce better than actual pasta. Baby spinach tastes way less bitter than regular spinach – learned that after ruining one batch with the tough stuff.

Artichoke hearts are what make this special. They’re tangy and kinda meaty, which balances out all the cream cheese. I used to buy full-fat cream cheese until my jeans got too tight. Reduced-fat works fine and doesn’t make you feel gross after eating.

But seriously, grate your own Parmesan. The pre-shredded stuff has some coating on it that makes it taste like plastic.

Essential Tools and Equipment

• Big microwave-safe dish with a lid
• Large skillet
• A few mixing bowls
• Fork for scraping
• Sharp knife (be careful – squash is tough!)
• Cutting board
• Measuring cups

👩🍳 How To Make Spinach and Artichoke Stuffed Spaghetti Squash

Step 1: Deal With The Squash Cut this thing in half lengthwise. Fair warning – it’s like cutting through a bowling ball. Scoop out all the guts and seeds. Plop both halves cut-side down in your microwave dish with the water, cover tight, and microwave 12-15 minutes until a fork goes through easy.

Step 2: Make Fake Noodles Let it cool down first or you’ll burn your fingers. Flip the halves over and scrape with a fork. The flesh comes out in strands that look like spaghetti. Don’t worry if some break – rustic is good.

Step 3: Wilt The Spinach Toss all that spinach in your skillet over medium heat. It’ll look like way too much, then shrink down to basically nothing in 2-3 minutes. Add the artichoke pieces and heat them up too.

Step 4: Make It Creamy Turn off the heat! This is important. Mix in that soft cream cheese until it’s all melted and creamy looking. Add the Parmesan and mix it up. Taste it and add salt and pepper until it tastes amazing.

Step 5: Stuff Those Squash Heat your oven to 425°F. Split that filling between your two squash halves. Pile it high – don’t be stingy. Sprinkle more cheese on top because more cheese is always better.

Step 6: Bake It Pop in the oven for 15-20 minutes until it’s all hot and bubbly. Want it prettier? Broil for 2-3 minutes at the end, but watch it like a hawk so it doesn’t burn.

Tips from Well-Known Chefs

From My Friend Lisa (She’s A Chef): “Room temperature cream cheese is everything. Cold cream cheese makes lumpy sauce and nobody wants that.”

My Cousin Mike’s Trick: “Save some of that cheese water from the Parmesan rind. Adds crazy flavor when you’re cooking the artichokes.”

❗ You Must Know

Real talk – after you scrape out those squash strands, they’re gonna be kinda wet. Let them sit for a minute, then dab them with paper towels. Skip this and you’ll have watery, gross squash that nobody wants to eat. I learned this the hard way at a potluck. Embarrassing.

What I Always Do: Make extra filling and keep it in the fridge. It’s ridiculous on bagels the next morning, or mixed into eggs for breakfast.

💡 Pro Tips & Cooking Hacks

• Fancy it up: Splash of white wine when cooking artichokes – my friend Emma showed me this at her dinner party
• Stop the soggy: Pat those artichokes completely dry, like obsessively dry
• Cheese rule: Block Parmesan you grate yourself vs. bagged stuff = night and day difference
• My biggest mistake: Using cold cream cheese. You’ll stir forever and still have chunks
• Lazy Sunday prep: Make everything ahead, stuff it when you’re ready to eat

🎨 Flavor Variations & Suggestions

Mediterranean Style: Throw in some sun-dried tomatoes and olives – my Greek neighbor Marina does this and it’s incredible

Meat Lovers: Leftover rotisserie chicken or cooked turkey sausage works perfectly mixed in

Spicy Version: One diced jalapeño or extra red pepper flakes for those who like heat

Garden Fresh: Whatever herbs you have growing – thyme, rosemary, basil all work great

Lighter Option: Greek yogurt instead of cream cheese (texture’s different but still tasty)

⏲️ Make-Ahead Options

This dish is perfect for meal prep! You can cook the spaghetti squash up to 2 days ahead and store the halves covered in the refrigerator. The spinach artichoke filling can also be made a day in advance. When ready to serve, simply stuff the squash, add a splash of water to prevent drying, cover with foil, and bake for 20-25 minutes until heated through.

For freezing: Assemble completely but don’t bake. Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.

Recipe Notes & Baker’s Tips

Stop overthinking the squash strands – some long, some short, some broken. That’s exactly how it should look. If your squash is super watery after scraping, just pat it with paper towels before adding the filling.

Uneven squash halves? No biggie. Just adjust your filling amounts accordingly. My family actually fights over the bigger half now.

🍽️ Serving Suggestions

This works great as a main dish for dinner, but I’ve also served it as a side for Thanksgiving and Christmas. Goes perfect with a simple salad – I usually do mixed greens with lemon vinaigrette to cut through the richness.

For a full meal, add some roasted Brussels sprouts or garlic bread. And yeah, a glass of white wine doesn’t hurt either.

Make it fancy: Fresh basil on top, or a drizzle of balsamic glaze if you’re trying to impress someone.

This recipe’s become such a staple at our house that I actually bought a second casserole dish just for making it. Hope it becomes one of those keeper recipes in your kitchen too! 🍽️

🧊 How to Store Your Spinach and Artichoke Stuffed Spaghetti Squash

Refrigerator: Store covered for up to 4 days in the refrigerator. The flavors actually get even better the next day!

Reheating: Cover with foil and bake at 350°F for 15-20 minutes until heated through, or microwave individual portions for 2-3 minutes.

Freezing: While possible, the texture of the squash changes slightly after freezing. If you do freeze, thaw completely before reheating.

⚠️ Allergy Information

Contains: Dairy (cream cheese, Parmesan)

Naturally free from: Gluten, nuts, soy

Dairy-free substitutions: Use vegan cream cheese and nutritional yeast instead of Parmesan

Lower-fat option: Greek yogurt can replace cream cheese, though the texture will be slightly different

❓ Questions I Get Asked A Lot

Can I use frozen spinach instead of fresh?

Absolutely! Use about 10 oz frozen spinach, thawed and thoroughly drained. Squeeze out as much excess water as possible to prevent a watery filling.

How do I know when the spaghetti squash is done cooking?

The flesh should be tender when pierced with a fork, and the strands should scrape away easily. If it’s still firm, cook for a few more minutes.

Can I make this dairy-free?

Yes! Use vegan cream cheese and replace the Parmesan with nutritional yeast for that cheesy flavor.

What if my spaghetti squash is really large?

Larger squashes just mean more deliciousness! You might need to increase the filling proportionally, or save some of the extra squash strands for another use.

Can I add protein to make this a complete meal?

Definitely! Cooked chicken, turkey, or even crumbled bacon work beautifully mixed into the filling.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear about your own variations and how your family loved it!