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This Stuffed Spaghetti Squash is so satisfying, low-carb, and nutrient-packed! Made with all the classic flavors of creamy spinach and artichoke dip that gets combined with spaghetti squash. It’s stuffed then baked until perfection. You can enjoy this by adding protein such as chicken, or just as it is.
If you love everything about a creamy spinach and artichoke dip, you will love this Baked Spaghetti Squash meal. You can enjoy this dish just as it is or you can add your favorite protein to make it extra hearty.
Spaghetti squash is a healthier alternative to pasta and the best part is you won’t even miss the carbs because the spaghetti squash is so satisfying. Enjoy this as a meal or a side dish for lunch or dinner. It also makes easy and delicious leftovers so you’ll want to have extra.
Spaghetti squash is so versatile and there are so many ways to enjoy it. Another favorite is my Slow Cooker Spaghetti Squash and Meatballs which also makes an easy meal.
Spaghetti squash: a medium-sized spaghetti squash works best.
Olive oil: extra virgin olive oil, canola oil, or vegetable oil can all be used.
Onion: either yellow or white.
Garlic: fresh is best but you can also use jarred.
Cream cheese: full-fat or low-fat can be used. You can also use a vegan cream cheese option if you are making this a vegan recipe.
Milk: whole milk, low-fat milk, or almond milk will work.
Cheese: both mozzarella and parmesan. I highly recommend shredded and grating my own cheese so the cheese gets extra melty.
Salt and black pepper: for taste.
Lemon juice: adds fresh flavor and brightens up this dish.
Spinach: Fresh or frozen will work. if using frozen spinach, make sure to remove as much access water as you can before adding it in.
Artichoke hearts: canned or frozen. Make sure not to use marinated artichoke hearts.
Instead of spinach, add kale. I recommend steaming the kale first since the kale takes longer to cook than spinach.
Add red chili flakes to the mixture or on top to add some spice.
Add protein to make this baked spaghetti squash even more wholesome. Grilled chicken, shrimp, or white beans would go best with this recipe but you can use any protein you want.
Make this vegan or dairy-free by using vegan cheese, milk, and cream cheese. It will still be just as delicious and creamy.
HOW TO STUFF SPAGHETTI SQUASH
HOW TO COOK SPAGHETTI SQUASH IN THE MICROWAVE
With a sharp knife, carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon and discard.
Lightly drizzle each half with olive oil and a sprinkle of salt and pepper. Place one half in a microwavable safe baking dish facing down and add 1/2 inch of water.
Microwave for 12 minutes or until softened. Repeat with the other half. If you have a large enough dish, you could cook both at once. Let cool for 10 minutes then carefully remove from the microwave.
HOW TO BAKE SPAGHETTI SQUASH IN THE OVEN
Preheat oven to 400 degrees F. Cut the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon and discard. Line a baking sheet with parchment paper or foil and place both halves on the sheet.
Lightly drizzle each half with olive oil and a sprinkle of salt and pepper. Place both halves down and bake for 35-55 minutes, or until tender. You don’t want the squash to be mushy or too al dente. Once it has cooked, let cool, then scrape out the squash with a fork.
Please note, the timing will vary depending on the size of your squash so be sure to keep an eye on it and check after 35 minutes.
- Make ahead and bake later. You could cook the spaghetti squash a few days before, that way when you’re ready to make this, all you have to do is cook the filling and bake! You could also make this entire recipe the day before, and when ready to eat, simply bake until the cheese is melted and the center is warm.
- Add protein such as grilled chicken, shrimp, pork, or beef. You can also add white beans if you wanted a vegetarian option.
- For an even creamier cheese mixture, use heavy cream instead of milk and add 1/2 cup more of mozzarella cheese.
- Add this spinach and artichoke sauce to pasta! On days when you want to indulge a little, this cheesy and creamy sauce is perfect on just about any pasta. Some of my favorites are spaghetti, penne, bow tie, rigatoni, and fusilli. This sauce is so good, you’ll want to add it on everything.
- You can skip step 8 and serve this right after you’ve combined the cheesy spinach and artichoke mixture and the spaghetti squash. This will save you 10-15 minutes if you’re needing dinner sooner.
Store any leftovers in the refrigerator in an airtight container for up to 4-5 days. Depending on the size of your spaghetti squash, this will make 2-4 servings.
To reheat, place in a 350 degree F oven and bake for 10-15 minutes or until warmed and cheese has melted.
MORE HEALTHIER DINNER RECIPES TO TRY
- Turkey Chili
- Cauliflower Mac and Cheese
- White Bean Soup
- Sloppy Joe Stuffed Peppers
- Taco Lettuce Wraps
- Cauliflower Pizza
- Pizza Stuffed Peppers
- Healthy Chicken Tortilla Soup
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Spinach and Artichoke Stuffed Spaghetti Squash
- 1 spaghetti squash
- 2 tablespoons olive oil plus extra to drizzle on top of spaghetti squash
- 1 small yellow onion; diced
- 3 cloves garlic; minced
- 4 ounces. cream cheese
- 1 cup whole or low-fat milk
- 1 cup mozzarella cheese; shredded plus extra to sprinkle on top
- 1/2 cup parmesan cheese; grated plus extra to sprinkle on top
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon fresh lemon juice
- 4 cups fresh spinach
- 1 15 ounce can artichoke hearts; drained
- parsley; optional for garnish
- With a sharp knife, carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon and discard. Lightly drizzle each half with olive oil. Place one half in a microwavable safe baking dish facing down and add 1/2 inch of water. Microwave for 12 minutes or until softened. Repeat with the other half. If you have a large enough dish, you could cook both at once. Let cool for 10 minutes then carefully remove from the microwave.
- Once the spaghetti squash is cool enough to work with, use a fork and scrape the spaghetti squash out. Place in a bowl or baking tray and set aside.
- Preheat oven to 350 degrees F. In a large pan on medium heat, add olive oil and add onions. Saute for a few minutes until softened. Add garlic and sautee for another minute.
- Add the cream cheese and milk and stir until the cream cheese had melted. Let simmer for 3 minutes, stirring often.
- Add the mozzarella cheese, parmesan cheese, salt, and pepper, lemon juice, and continue to stir until the cheese is completely melted and the mixture has thickened.
- Add the spinach and artichoke hearts and cook until the spinach has wilted and the mixture is completely combined.
- Add the spaghetti squash to the cheesy mixture and stir until completely coated and combined.
- Add the coated spaghetti squash back to the spaghetti squash shell, top with more mozzarella and parmesan cheese, place in the oven until cheese has melted, about 10-15 minutes. Serve immediately and enjoy!
- You can serve the spaghetti squash once the mixture is combined and skip step 8 if you prefer.
- Store any leftovers in the refrigerator in an airtight container for up to 4-5 days. Depending on the size of your spaghetti squash, this will make 2-4 servings. To reheat, place in a 350 degree F oven and bake for 10-15 minutes or until warmed and cheese has melted.
- See blog post notes on how to cook spaghetti squash in the microwave and the oven.