If you’re craving something healthy yet indulgent, this Spinach and Artichoke Stuffed Spaghetti Squash is the answer. The roasted spaghetti squash provides the perfect, naturally sweet base for a creamy and savory spinach and artichoke filling, offering a lighter alternative to the traditional spinach and artichoke dip. This dish is not only packed with flavor but also boasts a satisfying combination of textures, from the tender squash strands to the melty cheese and earthy spinach.
Ingredients
2 medium spaghetti squash
1 tablespoon olive oil
3 cloves garlic, minced
1 (14 oz) can artichoke hearts, drained and chopped
4 cups fresh spinach, chopped
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/2 cup shredded mozzarella cheese
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 tablespoon fresh basil, chopped (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 400°F (200°C).
Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper.
Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes, or until the flesh is tender and can be easily shredded with a fork.
While the squash is roasting, heat a large skillet over medium heat. Add a little olive oil and sauté the garlic for 1-2 minutes, until fragrant.
Add the chopped artichokes and spinach to the skillet, cooking until the spinach wilts and the mixture is heated through, about 3-4 minutes.
Remove the skillet from heat and stir in the ricotta, Parmesan, and mozzarella cheeses. Season with salt, pepper, and red pepper flakes (if using).
Once the spaghetti squash is roasted, use a fork to scrape the flesh into strands.
Mix the spaghetti squash strands with the spinach and artichoke filling until well combined.
Spoon the mixture back into the squash halves and top with a little more shredded mozzarella cheese.
Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Garnish with fresh basil before serving.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings
Variations
Vegan Version: To make this dish vegan, substitute the ricotta, Parmesan, and mozzarella cheeses with your favorite plant-based alternatives, such as cashew cheese or vegan mozzarella.
Add Protein: For an extra protein boost, consider adding grilled chicken or shrimp to the filling mixture.
Spicy Kick: If I like things on the spicier side, I can increase the amount of red pepper flakes or even add a diced jalapeño to the spinach and artichoke mixture.
Gluten-Free: This dish is naturally gluten-free, so it’s perfect for anyone following a gluten-free diet.
Storage/Reheating
Storage: If I have leftovers, I can store them in an airtight container in the refrigerator for up to 3-4 days.
Reheating: To reheat, I like to place the stuffed squash halves back in the oven at 350°F for about 10 minutes or until warmed through. Alternatively, I can use the microwave, but the oven will keep the texture of the squash and cheese nice and intact.
FAQs
Can I use frozen spinach instead of fresh?
Yes! I’ve used frozen spinach in this recipe before, and it works just as well. Just be sure to thaw it thoroughly and squeeze out any excess moisture before adding it to the skillet.
Can I make this recipe ahead of time?
Definitely! I can prepare the stuffed spaghetti squash up to the point of baking it with the cheese on top. Then, I just need to store the assembled squash in the refrigerator and bake it when ready to serve. It might take a few extra minutes in the oven to heat through.
Can I use other vegetables in place of spinach and artichokes?
Sure! I could use kale, chard, or even roasted mushrooms as a substitute for spinach. For the artichokes, I might try substituting with roasted red peppers or another vegetable of my choice.
How do I know when the spaghetti squash is done roasting?
The squash is done when the flesh is fork-tender and can easily be shredded into strands. I usually check by poking a fork into the flesh after about 40 minutes. If it pulls apart easily, it’s ready!
Is this recipe suitable for a low-carb diet?
Yes! The spaghetti squash makes for a perfect low-carb substitute for pasta, and the dish is naturally lower in carbs compared to traditional cheesy casseroles or pasta bakes.
Conclusion
Spinach and Artichoke Stuffed Spaghetti Squash is a fantastic dish that’s both comforting and healthy. I love how the roasted squash strands mimic pasta, creating a light yet satisfying base for the cheesy, savory filling. Whether I’m making this for a weeknight dinner or serving it at a gathering, it’s always a crowd-pleaser. With endless variations and easy prep, this recipe is sure to become a regular in my meal rotation.
Recipe:
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Spinach and Artichoke Stuffed Spaghetti Squash
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
Spinach and Artichoke Stuffed Spaghetti Squash is a healthy yet indulgent dish that combines roasted spaghetti squash with a creamy and savory spinach and artichoke filling. This lighter alternative to traditional spinach and artichoke dip offers a satisfying combination of textures and flavors.
Ingredients
2 medium spaghetti squash
1 tablespoon olive oil
3 cloves garlic, minced
1 (14 oz) can artichoke hearts, drained and chopped
4 cups fresh spinach, chopped
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 tablespoon fresh basil, chopped (optional, for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes, or until the flesh is tender and can be easily shredded with a fork.
- While the squash is roasting, heat a large skillet over medium heat. Add a little olive oil and sauté the garlic for 1-2 minutes, until fragrant.
- Add the chopped artichokes and spinach to the skillet, cooking until the spinach wilts and the mixture is heated through, about 3-4 minutes.
- Remove the skillet from heat and stir in the ricotta, Parmesan, and mozzarella cheeses. Season with salt, pepper, and red pepper flakes (if using).
- Once the spaghetti squash is roasted, use a fork to scrape the flesh into strands.
- Mix the spaghetti squash strands with the spinach and artichoke filling until well combined.
- Spoon the mixture back into the squash halves and top with a little more shredded mozzarella cheese.
- Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil before serving.
Notes
For a vegan version, substitute the ricotta, Parmesan, and mozzarella cheeses with your favorite plant-based alternatives.
If you’d like to add more protein, grilled chicken or shrimp can be added to the filling mixture.
For a spicier kick, increase the amount of red pepper flakes or add a diced jalapeño.
This dish is naturally gluten-free, making it suitable for a gluten-free diet.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Roasting, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 220
- Sugar: 4g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 35mg
