Name: SPINACH AND ARTICHOKE STUFFED SPAGHETTI SQUASH
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 medium spaghetti squash (about 2 to 2.5 lbs each); 2 tablespoons olive oil, divided; 3 cloves garlic, minced; 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry; 1 (14-ounce) can quartered artichoke hearts, drained and chopped; 4 ounces cream cheese, softened; ½ cup plain Greek yogurt (or sour cream); 1 cup shredded mozzarella cheese, divided; ½ cup grated Parmesan cheese, divided; ½ teaspoon salt; ½ teaspoon black pepper; Optional: pinch of crushed red pepper flakes, for heat

Hey y'all! If you're looking for a tasty, veggie-packed meal that's as comforting as it is impressive, this Spinach and Artichoke Stuffed Spaghetti Squash hits all the right notes. With its beautifully roasted squash boats filled with a creamy, cheesy spinach and artichoke mixture, this recipe is perfect for weeknight dinners, date nights, or wowing your friends at a potluck. It's easy to prepare, naturally gluten-free, and guaranteed to satisfy that cheesy craving while still keeping things wholesome. Let's get cooking!

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Why You'll Love This

Healthy Comfort Food: Packed with veggies and fiber, it's guilt-free and nourishing.
Rich, Creamy Flavor: The cheesy, garlicky filling is decadently creamy without being heavy.
Weeknight Friendly: Ready in under an hour with minimal cleanup.
Perfect for Entertaining: The gorgeous squash boats make for an impressive presentation.
Customizable: Easily swap ingredients for your dietary preferences.

Ingredients

2 medium Spaghetti Squash (about 2 to 2.5 lbs each)
2 tablespoons olive oil, divided
3 cloves garlic, minced
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 (14-ounce) can quartered artichoke hearts, drained and chopped
4 ounces cream cheese, softened
½ cup plain Greek yogurt (or sour cream)
1 cup shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
½ teaspoon salt
½ teaspoon black pepper
Optional: pinch of crushed red pepper flakes, for heat

Directions

Step 1: Roast the Spaghetti Squash

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Carefully slice both spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon olive oil and sprinkle with a pinch of salt and pepper.
Place the squash halves cut side down on the prepared baking sheet. Roast for 35-40 minutes, or until the flesh is tender and easily shredded with a fork.

Step 2: Prep the Spinach and Artichoke Filling

While the squash roasts, heat the remaining 1 tablespoon olive oil over medium heat in a large skillet. Add the garlic and cook for 1 minute, just until fragrant.
Stir in the thawed, squeezed-dry spinach and chopped artichokes. Cook for 2-3 minutes until heated through. Remove from heat.

Step 3: Mix the Creamy Filling

In a large bowl, combine the cream cheese, Greek yogurt, half of the mozzarella cheese (½ cup), and half of the Parmesan cheese (¼ cup). Mix until smooth.
Fold in the spinach and artichoke mixture, plus salt, black pepper, and red pepper flakes if using.

Step 4: Assemble & Bake

Once the squash is done roasting, carefully turn the halves flesh-side up. Using a fork, gently scrape the flesh to create spaghetti-like strands, being careful to leave the skins intact so they form a boat.
Scoop the creamy spinach and artichoke filling into each squash half. Gently mix and swirl to combine the squash strands with the filling.
Sprinkle the tops with the remaining mozzarella and Parmesan cheese.
Return the filled squash boats to the oven and bake for 10-12 minutes, until the cheese is bubbling and golden brown. For extra browning, broil on high for 2-3 minutes at the end (watch closely!).

Notes

To easily cut the squash, microwave whole for 3-4 minutes to soften the skin before slicing.
Be sure to squeeze out as much liquid as possible from the spinach to avoid a watery filling.
For more protein, add cooked chopped chicken or white beans to the filling.

Variations

Mushroom & Spinach: Swap artichokes for sautéed mushrooms for an earthy twist.
Vegan Friendly: Use dairy-free cream cheese and cheese substitutes for a plant-based version.
Tex-Mex Spin: Add chopped jalapeños, corn, and a sprinkle of cumin for a spicy, Southwestern flavor.

Required Equipment

Sharp chef's knife
Baking sheet
Large skillet
Mixing bowl
Spoon and fork
Parchment paper (optional, for easy cleanup)

Storage Instructions

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, bake at 350°F (175°C) for 15-20 minutes or microwave until warmed through. Freezing is not recommended as the filling texture will change.

Suggested Pairings & Serving Recommendations

Serve with a crisp green salad tossed with lemon vinaigrette to balance the creamy filling.
Pair with garlic bread or a crusty baguette for extra comfort.
Enjoy alongside grilled chicken or fish for added protein.

Pro Tips

Use freshly shredded cheese for the creamiest melt and best flavor.
Don't skip browning the cheese topping—broiling adds irresistible flavor and texture.
Let the squash cool for a few minutes after baking to make handling and serving easier.

FAQ

Can I make this ahead?: Absolutely! Prep the filling and roasted squash up to 1 day ahead. Assemble and bake right before serving.
Is there a way to make this lower in fat?: You can use light cream cheese, reduced-fat Greek yogurt, and part-skim mozzarella to lighten things up without sacrificing flavor.
Can I use fresh spinach instead of frozen?: Yes! Sauté 6 cups of fresh baby spinach until wilted, then squeeze out excess moisture before adding to the filling.

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes