When the leaves begin to change and a chill creeps into the air, I find myself reaching for heartwarming recipes that embrace the essence of the season. The moment I first stuffed a spaghetti squash with a creamy filling of spinach and artichokes, I was hooked. The heavenly aroma wafting through my kitchen was a warm reminder of family gatherings and cozy evenings spent with loved ones.
This Spinach and Artichoke Stuffed Spaghetti Squash is a delightful twist on a classic dip, transforming it into a satisfying, low-carb main dish that eats like a dream. As the squash roasts to sweet perfection, it becomes the perfect vessel for a savory blend of fresh spinach, tangy artichokes, and gooey cheeses. It’s a dish that’s not just easy to prepare but also impressively versatile—ideal for a dinner party or a comforting weeknight meal.
So, roll up your sleeves and let’s dive into this deliciously creamy world of flavors—your taste buds (and perhaps your waistline) will thank you!
Why will you love Spinach and Artichoke Stuffed Spaghetti Squash?
Comforting warmth: This dish embraces the essence of autumn, offering a cozy meal that feels like a hug on a plate.
Creamy goodness: The rich filling of creamy cheeses, spinach, and artichokes creates a flavor explosion in every bite.
Health-conscious choice: With its low-carb and vegetarian friendly elements, it’s guilt-free indulgence that’s still satisfying.
Versatile delight: Enjoy it as a main dish or pair it with a fresh salad for a balanced meal.
Quick prep: You’ll love how swiftly this hearty meal comes together—perfect for busy weeknights!
Crowd-pleaser: Impress your family and friends with this unique twist on a classic, sure to win everyone over!
Spinach and Artichoke Stuffed Spaghetti Squash Ingredients
For the Squash
• Spaghetti Squash – This naturally sweet squash mimics pasta’s texture when roasted, making it the perfect base for this dish.
• Olive Oil – Essential for roasting and sautéing; you can substitute it with avocado oil for a different flavor profile.
For the Filling
• Garlic (2 cloves) – Fresh garlic adds an aromatic depth; don’t skip this for the best flavor!
• Fresh Spinach (220 g / 7 cups) – Packed with nutrients, it provides a vibrant green element; feel free to use thawed and drained frozen spinach as an alternative.
• Canned Artichokes (400 g / 14 oz) – Adds a distinct tangy flavor; if you prefer, fresh artichokes can work, just prepare them properly.
• Cream Cheese (250 ml / 1 cup) – Offers a luscious creaminess; full-fat is best for an indulgent texture.
• Mayonnaise (4 tbsp) – Enhances the creaminess of the dish; Greek yogurt serves as a lighter substitute if desired.
• Grated Parmesan Cheese (50 ml / ½ cup) – Adds a sharp flavor with a touch of nuttiness; opt for vegetarian hard cheese to keep it meat-free.
• Grated Mozzarella (120 g / 1 cup) – Melts beautifully, creating that gooey texture we love.
Each of these ingredients comes together to create the ultimate Spinach and Artichoke Stuffed Spaghetti Squash experience that’s sure to warm your heart and fill your belly!
How to Make Spinach and Artichoke Stuffed Spaghetti Squash
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Preheat your oven to 200°C (400°F). This initial step will ensure your spaghetti squash roasts evenly, resulting in a sweet, tender texture.
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Slice each spaghetti squash in half lengthwise and remove the seeds. Brush each half with 1 tbsp of olive oil, and season generously with salt. Place them cut side up on a baking sheet and roast for 40 minutes until fork-tender.
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Heat the remaining olive oil in a skillet over medium heat. Sauté the minced garlic for just a few seconds until fragrant, being careful not to burn it.
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Add the fresh spinach to the skillet and sauté until wilted. Make sure to stir continuously so that any liquid from the spinach evaporates nicely.
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Incorporate the chopped artichokes into the skillet and sauté for another minute to combine the flavors.
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Melt the cream cheese in the skillet over low heat, stirring until smooth and creamy. This should take a few minutes; treat it gently!
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Remove the skillet from heat and mix in the mayonnaise and both cheeses, reserving 2 tablespoons of Parmesan for topping later. This mixture should be rich and delicious!
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Divide the creamy filling evenly among the roasted squash halves. Sprinkle with reserved Parmesan cheese to add a lovely, crispy topping.
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Bake the assembled squash for an additional 20-25 minutes until the top is bubbly and golden brown. The aroma will fill your kitchen!
Optional: Garnish with a sprinkle of fresh herbs for an extra pop of flavor!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Spinach and Artichoke Stuffed Spaghetti Squash
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This preserves the creamy filling’s flavor and texture.
Freezer: Wrap each stuffed squash half tightly in plastic wrap or foil, then place in a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: For best results, reheat in the oven at 180°C (350°F) for 15-20 minutes, or microwave in short bursts until heated through. Enjoy your flavorful Spinach and Artichoke Stuffed Spaghetti Squash!
Room Temperature: It’s best to avoid leaving this dish out at room temperature for longer than 2 hours to maintain its quality and safety.
Expert Tips for Spinach and Artichoke Stuffed Spaghetti Squash
- Stay Moisture-Free: Ensure the spinach is fully wilted before adding it to the filling to avoid excess moisture, which can make the dish soggy.
- Mind the Roast Time: Roasting the squash longer enhances sweetness but keep an eye on it to avoid burning—nobody wants charred edges on their beautiful spaghetti squash!
- Season Generously: Don’t skip the salt when seasoning the squash. It enhances the natural sweetness and helps balance the flavors in the Spinach and Artichoke Stuffed Spaghetti Squash.
- Get Creative with Cheese: For a more robust flavor, consider mixing in some crumbled feta or switching up the herbs in the filling.
- Serve Fresh: This dish is best enjoyed right after it’s baked. If you have leftovers, reheat the stuffed squash gently to preserve its creamy goodness.
What to Serve with Spinach and Artichoke Stuffed Spaghetti Squash?
Elevate your dining experience by pairing this hearty dish with complementary sides and beverages that enhance its vibrant flavors.
- Fresh Green Salad: A crisp salad with mixed greens and a light vinaigrette provides a refreshing contrast to the creamy squash.
- Garlic Breadsticks: Warm, buttery breadsticks are perfect for soaking up any extra filling, adding a delightful crunch.
- Roasted Vegetables: A medley of seasonal veggies like carrots and bell peppers, roasted to caramelized perfection, adds both color and texture.
- Quinoa Pilaf: Nutty quinoa with herbs gives a wholesome balance alongside the dish, making it a filling and nutritious option.
- Lemonade Spritzer: A light, citrusy beverage brightens the meal while cutting through the richness of the filling, making for a vibrant pairing.
- Apple Crisp: For dessert, warm apple crisp with a scoop of vanilla ice cream creates a comforting finale, bringing a sweet note to the meal.
As you explore these pairings, you can mix and match to create a well-rounded dining experience that delights family and friends alike!
Make Ahead Options
These Spinach and Artichoke Stuffed Spaghetti Squash are a fantastic option for meal prep, saving you time during busy weeknights! You can roast the spaghetti squash up to 24 hours in advance and store the halves in the fridge. Additionally, prepare the creamy filling and refrigerate it for up to 3 days. To maintain the quality, ensure the filling is completely cooled before covering it tightly to prevent moisture buildup. When you are ready to serve, simply stuff the squash with the chilled filling and bake at 180°C (350°F) for 20-25 minutes or until bubbly and golden. This way, you’ll enjoy a delicious homemade dish with minimal effort!
Spinach and Artichoke Stuffed Spaghetti Squash Variations
Feel free to make this recipe your own by exploring these delightful twists and substitutions!
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Meat Lover’s Delight: Add crumbled Italian sausage or shredded chicken for a heartier, protein-packed version.
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Tomato Burst: Substitute artichokes with sun-dried tomatoes for a burst of tangy sweetness that pairs beautifully with the creamy filling.
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Leafy Green Swap: Use kale instead of spinach for a slight texture difference, plus an extra nutritional boost.
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Nut-Free Version: Omit the cream cheese and mix in a cashew cream alternative for a dairy-free creamy texture without sacrificing flavor.
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Spice it Up: Add a pinch of red pepper flakes to the filling for a mild kick, perfect to warm you up on chilly evenings.
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Herb Infusion: Incorporate fresh herbs like basil or oregano into the filling to elevate the overall aroma and depth of flavor.
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Cheesy Change: Experiment with different types of cheese such as feta or gouda to impart a unique richness to each bite.
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Gluten-Free Crunch: For added texture, top with gluten-free breadcrumbs before the final bake to create a delightful crispy topping!
Spinach and Artichoke Stuffed Spaghetti Squash Recipe FAQs
What is the best way to choose a spaghetti squash?
Absolutely! Look for spaghetti squashes that are firm and heavy for their size. Avoid any with dark spots all over or soft areas, as these could indicate spoilage. A good spaghetti squash should have a smooth, solid exterior.
How should I store leftovers of Spinach and Artichoke Stuffed Spaghetti Squash?
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. For optimum freshness, I recommend cooling the dish completely before placing it in the container to prevent condensation, which can make it soggy.
Can I freeze Spinach and Artichoke Stuffed Spaghetti Squash?
Very! To freeze, wrap each stuffed squash half tightly in plastic wrap or foil, then place them in a freezer-safe bag. This method protects them from freezer burn, and it should keep them fresh for up to 3 months. Thaw overnight in the fridge before reheating.
How do I reheat my stuffed spaghetti squash?
For the best flavor and texture, reheat in the oven at 180°C (350°F) for about 15-20 minutes until warmed throughout. You can also use the microwave, but do so in short bursts, stirring in between to ensure even heating.
Is this dish safe for people with dairy allergies?
If you have a dairy allergy, I suggest substituting the cream cheese, mayonnaise, and cheeses with plant-based alternatives like cashew cream or nutritional yeast for flavor. Always check the packaging for any hidden dairy ingredients, as some substitutes may contain traces.
What if my filling turns out watery?
To prevent a watery filling, ensure that the spinach is fully wilted and most of its moisture is cooked off before mixing in the other ingredients. If it does become watery, you can add a little more cheese or breadcrumbs to help absorb excess moisture.
Spinach and Artichoke Stuffed Spaghetti Squash Delight
Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F).
- Slice each spaghetti squash in half lengthwise and remove the seeds. Brush with olive oil and season with salt. Place cut side up on a baking sheet and roast for 40 minutes until fork-tender.
- Heat the remaining olive oil in a skillet over medium heat. Sauté the minced garlic until fragrant.
- Add the fresh spinach to the skillet and sauté until wilted, stirring continuously.
- Incorporate the chopped artichokes into the skillet and sauté for another minute.
- Melt the cream cheese in the skillet over low heat, stirring until smooth and creamy.
- Remove from heat and mix in the mayonnaise and both cheeses, reserving 2 tablespoons of Parmesan for topping later.
- Divide the filling among the roasted squash halves. Sprinkle with reserved Parmesan cheese.
- Bake for an additional 20-25 minutes until bubbly and golden brown.