This Cheesy Spinach and Artichoke Stuffed Spaghetti Squash is a fun twist on dinner. The squash is baked to perfection and then filled with creamy spinach and artichoke goodness!
It’s like comfort food, but healthier! I love that it’s easy to make, and no one even notices they’re eating veggies. You can even sprinkle some extra cheese on top for a special touch! 🧀
Key Ingredients & Substitutions
Spaghetti Squash: This is the star of the recipe! Look for a medium squash that feels firm and heavy. If spaghetti squash is unavailable, you can use zucchini or even mashed potatoes as a base, though the texture will be different.
Frozen Spinach: I love using frozen chopped spinach because it’s easy and no washing or chopping is needed. If you prefer fresh, you can use about 3 cups of fresh spinach; just sauté it a bit longer to wilt it down.
Artichoke Hearts: Canned artichoke hearts are convenient, but you can also use frozen artichokes. Just thaw and chop them before adding them to the mixture. Fresh artichokes work too if you’re up for the prep work!
Cream Cheese, Sour Cream, and Mayonnaise: These add creaminess to the filling. If you’re looking for a lighter option, you could use Greek yogurt instead of sour cream and mayo, and reduced-fat cream cheese works well too.
Cheeses: I prefer mozzarella for its meltiness and Parmesan for a punch of flavor. If you want, try using cheddar or pepper jack for extra flavor. Make sure to adjust the amounts to your taste!
How Do I Roast Spaghetti Squash Perfectly?
Roasting the spaghetti squash is an essential step for the right texture. Follow these tips for perfect results:
- Cutting the squash in half lengthwise helps it cook evenly. Be careful with the knife; a sharp knife works best. A little olive oil inside prevents sticking!
- Roasting cut side down creates steam which helps soften the flesh. Parchment paper or foil makes clean-up easy and keeps the moisture in.
- Check for doneness after 35 minutes; the squash should feel tender when pierced with a fork and easily come apart into strands.
Let it cool slightly before handling, so you can easily scrape the strands without burning your fingers! This step sets the stage for a delicious filling!
How to Make Cheesy Spinach and Artichoke Stuffed Spaghetti Squash
Ingredients You’ll Need:
- 1 medium spaghetti squash (about 3 pounds)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup frozen chopped spinach, thawed and squeezed dry
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
How Much Time Will You Need?
You’ll spend about 15-20 minutes preparing the ingredients, and then around 50-65 minutes baking. So, set aside about 1 hour and 10 minutes for this delicious, cheesy meal!
Step-by-Step Instructions:
1. Prepare the Spaghetti Squash:
Start by preheating the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. This will create a nice little bowl for your filling!
2. Season the Squash:
Drizzle the inside of each half with half of the olive oil and season with salt and pepper. Place the squash cut side down on a baking sheet lined with parchment paper or foil. This helps with even cooking and cleanup!
3. Roast the Squash:
Pop the baking sheet into the oven and roast the squash for about 35-45 minutes, or until the flesh is tender and easily shredded with a fork. The aroma will fill your kitchen!
4. Sauté the Spinach and Artichokes:
While the squash is roasting, heat the remaining olive oil in a skillet over medium heat. Add the minced garlic and cook for about 1 minute until it becomes fragrant. Then, toss in the chopped artichoke hearts and spinach. Cook for 3-4 minutes, stirring occasionally, and then remove the skillet from heat.
5. Make the Cheese Mixture:
In a medium bowl, combine the softened cream cheese, sour cream, mayonnaise, half of the mozzarella, half of the Parmesan, Italian seasoning, along with a pinch of salt and pepper. Mix it all together until you have a smooth and creamy mixture.
6. Combine the Filling:
Stir the cooked spinach and artichoke mixture into the cheese mixture until everything is well blended. This filling is going to be so delicious!
7. Scrape the Squash:
Once the spaghetti squash is done roasting and cool enough to handle, use a fork to gently scrape the flesh into strands, being careful to keep the shell intact for stuffing.
8. Mix and Stuff:
Gently fold the spaghetti squash strands into the spinach-artichoke-cheese mixture until well combined. Then, spoon this yummy mixture back into the spaghetti squash shells, packing it tightly.
9. Top with Cheese:
Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top of the stuffed squash. More cheese is always a good idea!
10. Bake Again:
Return the stuffed squash to the oven and bake at 400°F (200°C) for another 15-20 minutes, or until the cheese is melted and golden brown on top.
11. Serve & Enjoy!
Once done, carefully remove the stuffed squash from the oven and let it cool for a few minutes. Then, dig in and enjoy your cheesy, creamy, and comforting creation!
Frequently Asked Questions (FAQ)
Can I Use a Different Type of Squash?
While spaghetti squash works best for this recipe, you can also use other squash types like acorn or butternut squash. Keep in mind that the flavor and texture will differ slightly, and the cooking times may vary as well.
Can I Make This Dish Vegetarian or Vegan?
This recipe is already vegetarian, but to make it vegan, you can substitute the cream cheese, sour cream, and mayonnaise with plant-based alternatives. Nutritional yeast can also give a cheesy flavor without dairy!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, microwave or place in a preheated oven at 350°F (175°C) until warmed through. Add a little extra cheese on top for a delicious touch!
Can This Be Made Ahead of Time?
Absolutely! You can prepare the filling a day in advance and keep it in the refrigerator. Roast the squash on the day you plan to serve it, then fill and bake as directed for a fresh, easy meal.
