Stuffed Spinach Artichoke Spaghetti Squash
There’s something genuinely magical about spaghetti squash. One moment it’s a solid, unassuming vegetable, and the next, with a bit of heat and a fork, it transforms into a bowl of tender, noodle-like strands. It’s the perfect canvas for all sorts of wonderful flavours, but my absolute favourite way to prepare it is this Spinach Artichoke Stuffed Spaghetti Squash. It takes all the creamy, savoury goodness of the classic dip and turns it into a substantial, satisfying main course. This is my go-to recipe when I need something that feels a bit special but is still fundamentally wholesome and packed with vegetables.
What we’re creating here is a dish of contrasts. You get the rich, tangy filling, where the cream cheese and soured cream create a luxurious base for the earthy spinach and sharp artichoke hearts. This is all balanced by the mild, slightly sweet flavour of the squash itself. The whole thing is topped with a blanket of mozzarella and Parmesan that bakes into a gloriously melty, golden-brown crust. It’s a fantastic veggie meal that feels indulgent without being heavy.
This recipe works beautifully for a weeknight dinner when you want something a bit more interesting, but it’s also impressive enough to serve when you have friends over. It’s one of those meals that always gets compliments, with people often surprised that the “pasta” is actually a vegetable. It’s a brilliant way to get more greens onto the table in a way that everyone seems to love.
Recipe Overview
This recipe transforms a humble spaghetti squash into a vessel for a rich and creamy spinach and artichoke filling. The squash is first roasted until tender, then its flesh is scraped into strands and mixed with a flavourful combination of cheeses, garlic, spinach, and artichokes before being returned to the squash shells and baked to perfection. From my testing, the key is to roast the squash until it’s just tender; if it’s overcooked, the strands can become mushy.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Spinach Artichoke Stuffed Spaghetti Squash
- Genuine Flavour: The combination of tangy cream cheese, sharp Parmesan, and earthy artichokes creates a deeply savoury filling that perfectly complements the subtle sweetness of the roasted squash.
- A Complete Veggie Meal: This is a satisfying, all-in-one dish that’s packed with vegetables but still feels hearty enough to be a main course. It’s a great alternative to pasta-heavy meals.
- Flexible Recipe: It’s straightforward to customise this dish. You can add shredded chicken for extra protein, or a pinch of chilli flakes for a little heat. It’s very forgiving.
- Great for Cosy Nights In: This stuffed squash is ideal when you want a nourishing and comforting dinner. It feels like a real treat, much like our other wholesome recipes such as this Stuffed Peppers With Rice Recipe Dinner.
- Family Tested: I’ve been making this for over 7 years, and it never disappoints. It’s one of the few veggie-centric dishes that my entire family gets excited about, from the kids to the grandparents.
Ingredients You’ll Need
For this recipe, we’re using simple, accessible ingredients. The quality of your cheese and artichokes will make a difference, so use ones you enjoy eating. I always opt for full-fat cream cheese, like Philadelphia, as it ensures the filling is extra creamy and resists splitting. Look for artichoke hearts tinned in water or brine, not oil, to keep the filling from becoming greasy.
- 1 large spaghetti squash (around 1.5kg)
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Filling:
- 250g frozen chopped spinach, thawed
- 1 tin (400g) artichoke hearts in water, drained and roughly chopped
- 2 cloves garlic, minced
- 225g full-fat cream cheese, softened
- 120g soured cream
- 75g grated Parmesan cheese, plus extra for topping
- 150g grated mozzarella cheese, divided
- 1/4 tsp ground nutmeg
- Salt and black pepper to taste
Ashley’s Tip: Make sure your cream cheese is at room temperature. Taking it out of the fridge about 30 minutes before you start will make it much easier to mix into a smooth, lump-free filling.
How to Make Spinach Artichoke Stuffed Spaghetti Squash
The process is straightforward. We start by roasting the squash, then while it’s in the oven, we’ll prepare the delicious, cheesy filling. The final step is to combine everything and bake it until it’s golden and bubbling.
- Prepare the Squash: Preheat your oven to 200°C (180°C fan). Carefully cut the spaghetti squash in half lengthways. This can be tricky, so use a large, sharp knife. Scoop out the seeds and stringy bits with a spoon.
- Roast the Squash: Rub the cut sides of the squash with olive oil and season with 1/2 tsp salt and 1/4 tsp pepper. Place them cut-side down on a baking tray lined with baking paper. Roast for 40-50 minutes, or until the squash is tender when pierced with a fork.
- Squeeze the Spinach: While the squash roasts, prepare your spinach. Place the thawed spinach in a clean tea towel or several layers of kitchen roll and squeeze out as much liquid as you possibly can. This step is crucial for a thick, creamy filling. You’ll be amazed how much water comes out!
- Make the Filling: In a large mixing bowl, combine the softened cream cheese, soured cream, minced garlic, Parmesan, half of the mozzarella (75g), and the ground nutmeg. Stir until well combined.
- Combine Filling Ingredients: Fold the squeezed spinach and chopped artichoke hearts into the cheese mixture. Season with salt and pepper to your liking. I find that a generous pinch of both is needed here.
- Create the “Spaghetti”: Once the squash is cooked, remove it from the oven and let it cool slightly until you can handle it. Using a fork, scrape the flesh of the squash from top to bottom. It will naturally separate into strands that resemble spaghetti.
- Mix and Stuff: Transfer the spaghetti squash strands into the bowl with the spinach artichoke filling. Mix everything together gently until the strands are evenly coated. Spoon the mixture back into the empty squash shells.
- Bake to Perfection: Top each stuffed squash half with the remaining 75g of mozzarella and an extra sprinkle of Parmesan cheese. Return the squash to the oven and bake for another 15-20 minutes, or until the filling is hot and the cheese on top is melted, bubbly, and starting to turn golden brown. Serve immediately.
Tips From My Kitchen
- Squeeze, Squeeze, Squeeze: I cannot overstate this. I learned that squeezing every last drop of water from the thawed spinach and the drained artichokes is the absolute key to a rich, creamy filling that doesn’t become watery during baking. A soggy bottom is what we want to avoid!
- Don’t Overcook the Squash: Test the squash at the 40-minute mark. You want it to be “al dente” – tender enough to scrape into strands, but still with a slight bite. If it’s too soft, the final dish can become mushy. For a great guide on cooking vegetables, BBC Good Food has some excellent tips.
- Make-Ahead Method: You can easily prep this in advance. Roast the squash and prepare the filling up to a day ahead. Store them separately in the fridge. When you’re ready to eat, scrape the squash, mix with the filling, stuff, and bake as directed, adding 5-10 minutes to the final baking time.
- Storage: Leftovers are fantastic! Store any remaining stuffed squash in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (160°C fan) for 15-20 minutes or until heated through.
Equipment You’ll Need
- A large, sharp chef’s knife
- A large baking tray
- A large mixing bowl
- A fork for scraping the squash
- A clean tea towel or kitchen roll for squeezing spinach
Delicious Variations to Try
One of the best things about this stuffed squash recipe is how easy it is to adapt. Here are a few variations we enjoy in my house:
- Add Some Protein: Stir in about 200g of shredded cooked chicken or crumbled cooked bacon to the filling for a heartier meal. This is a great way to use up leftover roast chicken.
- A Little Spice: If you like a bit of heat, add 1/2 teaspoon of red chilli flakes or a finely chopped fresh red chilli to the cream cheese mixture.
- Vegan Spinach Artichoke Squash: For a plant-based version, use a good quality vegan cream cheese and vegan mozzarella. Swap the Parmesan for 2-3 tablespoons of nutritional yeast to get that cheesy, savoury flavour.
What to Serve With Spinach Artichoke Stuffed Spaghetti Squash
This dish is quite complete on its own, but if you’d like to round out the meal, here are a few suggestions that work very well:
- A Simple Green Salad: A crisp salad with a sharp lemon vinaigrette cuts through the richness of the cheesy filling beautifully.
- Crusty Bread: A slice of warm, crusty sourdough or garlic bread is ideal for mopping up any extra creamy filling.
- A Cool Dip: While the main is rich and warm, a cool, refreshing side like our Authentic Tzatziki Sauce Recipe Dip with some cucumber sticks can provide a lovely contrast.
- Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio complements the creamy, tangy flavours of the dish.
Frequently Asked Questions
Spinach Artichoke Stuffed Spaghetti Squash
Ingredients
Method
- Prepare the Squash: Preheat your oven to 200°C (180°C fan). Carefully cut the spaghetti squash in half lengthways. This can be tricky, so use a large, sharp knife. Scoop out the seeds and stringy bits with a spoon.
- Roast the Squash: Rub the cut sides of the squash with olive oil and season with 1/2 tsp salt and 1/4 tsp pepper. Place them cut-side down on a baking tray lined with baking paper. Roast for 40-50 minutes, or until the squash is tender when pierced with a fork.
- Squeeze the Spinach: While the squash roasts, prepare your spinach. Place the thawed spinach in a clean tea towel or several layers of kitchen roll and squeeze out as much liquid as you possibly can. This step is crucial for a thick, creamy filling. You'll be amazed how much water comes out!
- Make the Filling: In a large mixing bowl, combine the softened cream cheese, soured cream, minced garlic, Parmesan, half of the mozzarella (75g), and the ground nutmeg. Stir until well combined.
- Combine Filling Ingredients: Fold the squeezed spinach and chopped artichoke hearts into the cheese mixture. Season with salt and pepper to your liking. I find that a generous pinch of both is needed here.
- Create the "Spaghetti": Once the squash is cooked, remove it from the oven and let it cool slightly until you can handle it. Using a fork, scrape the flesh of the squash from top to bottom. It will naturally separate into strands that resemble spaghetti.
- Mix and Stuff: Transfer the spaghetti squash strands into the bowl with the spinach artichoke filling. Mix everything together gently until the strands are evenly coated. Spoon the mixture back into the empty squash shells.
- Bake to Perfection: Top each stuffed squash half with the remaining 75g of mozzarella and an extra sprinkle of Parmesan cheese. Return the squash to the oven and bake for another 15-20 minutes, or until the filling is hot and the cheese on top is melted, bubbly, and starting to turn golden brown. Serve immediately.
Notes
I really hope you give this Spinach Artichoke Stuffed Spaghetti Squash a try. It’s a wholesome, flavour-packed meal that has become a real staple in my kitchen, right alongside other family favourites like our Chicken Fried Chicken Recipe Crispy. It’s proof that a healthy dinner can also be incredibly satisfying and delicious. If you make it, please let me know how it turned out in the comments below. I love hearing from you!
Happy cooking,
Ashley
