As I pulled the bright yellow spaghetti squash from the oven, the aroma of roasted garlic and sautéed spinach filled my kitchen, welcoming the flavors of fall with open arms. This Spinach and Artichoke Stuffed Squash is more than just a dish; it’s a celebration of autumn’s bounty, combining the sweet nuttiness of the squash with a creamy, savory filling. Ideal for those cozy nights when comfort food is a must, this vegetarian recipe dazzles with its low-carb goodness, making it a guilt-free indulgence. Whether enjoyed as a main event or a lively side dish, this delight is sure to impress and satisfy your cravings. Curious about how to whip up this scrumptious seasonal treat? Let’s dive in!

Why is this recipe a must-try?

Flavorful Fusion: The rich combination of spinach and artichokes creates a creamy wonder that’s impossible to resist.

Low-Carb Goodness: Enjoy all the flavors of traditional pasta without the carbs, making it perfect for those watching their intake.

Easy Preparation: This recipe is a breeze to follow, allowing even novice chefs to impress with minimal effort.

Versatile Dish: Whether you serve it as a main course or alongside grilled chicken, it’s sure to become a crowd favorite. For a refreshing side, consider pairing it with a crisp Strawberry Spinach Salad.

Satisfying Texture: Each bite offers a wonderful mix of fluffy squash and a cheesy filling, delivering comfort in every mouthful.

Make-Ahead Friendly: Prep in advance and enjoy it later, making weeknight dinners a cinch!

Spinach Artichoke Stuffed Squash Ingredients

For the Squash
• Spaghetti Squash – The star of this dish; it mimics pasta while keeping the meal low-carb.
• Olive Oil – Adds moisture and flavor; can be swapped with avocado oil for a different taste.

For the Filling
• Garlic – Fresh garlic enhances flavor; use garlic powder in a pinch for convenience.
• Fresh Spinach – Boosts nutrition and color; kale or thawed frozen spinach are great alternatives.
• Canned Artichokes – Provides a tangy and savory kick; fresh artichokes can be used when in season.
• Cream Cheese – Introduces creaminess to the filling; ricotta can lighten the dish if preferred.
• Mayonnaise – Adds to the creamy filling; Greek yogurt makes a healthier substitute.
• Parmesan Cheese – Offers depth of flavor and creates a wonderful crust; nutritional yeast is a good vegan option.
• Mozzarella Cheese – Melts beautifully, giving a gooey texture; consider omitting it for a dairy-free version.

For Topping
• Additional Parmesan Cheese – Reserve some for sprinkling on top before baking for an extra cheesy finish.

Step‑by‑Step Instructions for Spinach Artichoke Stuffed Squash

Step 1: Preheat the Oven
Begin by preheating your oven to 200°C (400°F) to ensure it’s hot and ready for roasting when you’re prepared to use it. This step is crucial for achieving that perfect tender texture for the spaghetti squash, which will serve as a wholesome base for your Spinach Artichoke Stuffed Squash.

Step 2: Prepare the Squash
Carefully cut the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and stringy bits, ensuring you leave enough flesh for the filling to sit comfortably. Brush the cut sides lightly with 1 tablespoon of olive oil and season generously with salt before placing them cut side up on a baking sheet. Roast for 40 minutes or until the squash is tender and can easily be shredded into noodle-like strands.

Step 3: Sauté Garlic and Spinach
While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Once hot, add the minced garlic, cooking it for about 30 seconds until fragrant and lightly golden. Next, stir in the fresh spinach, cooking it until just wilted and most of its liquid has evaporated, which should take around 3-4 minutes.

Step 4: Add Artichokes
Proceed to add the chopped canned artichokes to the skillet, stirring them into the spinach mixture. Sauté this for another minute, allowing the flavors to meld and the artichokes to warm through. Ensure the mixture is well combined, making the filling for your Spinach Artichoke Stuffed Squash bursting with savory goodness.

Step 5: Make the Filling
Lower the heat, then introduce the cream cheese into the skillet. Stir continuously until it melts completely and incorporates smoothly into the spinach and artichoke mixture. Once combined, remove the skillet from the heat and fold in the mayonnaise, Parmesan cheese (reserve some for topping), and mozzarella cheese. This creamy filling will bring all the flavors together beautifully.

Step 6: Stuff the Squash
Once the spaghetti squash is roasted and ready, carefully scoop the rich filling you just created into each hollowed half. Make sure to distribute it evenly, pressing it slightly to fit. Sprinkle the reserved Parmesan cheese on top of each squash half for a deliciously cheesy crust that will enhance the flavors of your Spinach Artichoke Stuffed Squash.

Step 7: Bake Until Golden
Return the stuffed squash halves to the oven and bake for an additional 20-25 minutes. You’ll know it’s ready when the tops are bubbly and golden brown, and the cheese is melted to perfection. This final baking step will enhance the flavors while ensuring everything is heated through and ready to delight.

Step 8: Serve and Enjoy
Once out of the oven, allow the Spinach Artichoke Stuffed Squash to cool slightly before serving. Each bite will offer a delightful blend of roasted squash and creamy filling, making this dish perfect for cozy gatherings or a satisfying weeknight dinner. Dive in and savor every bite!

What to Serve with Spinach and Artichoke Stuffed Spaghetti Squash

Enhance your dining experience by pairing this creamy, veggie-packed delight with complementary sides that tantalize the taste buds!

Light Green Salad: A fresh, crisp salad provides a refreshing contrast to the savory stuffed squash, balancing flavors beautifully.
Garlic Bread: The crunch of toasted garlic bread adds a satisfying texture while soaking up any creamy filling that might escape.
Roasted Vegetables: Seasonal roasted veggies, like Brussels sprouts or carrots, add earthy flavors that harmonize with the dish’s creaminess.
Quinoa Pilaf: A nutty quinoa pilaf can complement the dish with its chewy texture while enhancing the overall meal’s nutritional profile.
Zesty Coleslaw: A creamy, tangy coleslaw offers a delightful crunch, making every bite feel vibrant and lively.
Sauvignon Blanc: Pair this dish with a crisp glass of Sauvignon Blanc; its acidity cuts through the richness, uplifting your palate.
Apple Crisp: For dessert, a warm apple crisp offers a delightful sweet finish that echoes the comforting vibes of fall.

Each accompaniment creates a dance of flavors, turning your Spinach and Artichoke Stuffed Spaghetti Squash into an unforgettable meal!

Spinach Artichoke Stuffed Squash Variations

Feel free to mix and match flavors to make this dish your own; your kitchen should be a canvas of creativity!

Dairy-Free: Use vegan cream cheese and nutritional yeast instead of Parmesan for a rich, dairy-free alternative. This way, the creamy texture remains without the dairy!
Kale Twist: Swap fresh spinach for kale to add more protein and a different texture. Just sauté it a bit longer until tender to blend beautifully with the filling.
Savory Mushrooms: Include diced mushrooms in the filling to provide an earthy undertone that complements the artichokes perfectly. Their umami flavor truly elevates the dish.
Nutty Flavor: Add a handful of toasted pine nuts or walnuts for a delightful crunch and nutty depth that contrasts nicely with the creamy filling.
Spicy Kick: Stir in some red pepper flakes or diced jalapeños for a touch of heat to spice things up. Just a little goes a long way in adding warmth to this cozy dish.
Pesto Burst: Mix in a few tablespoons of pesto for an herby, aromatic upgrade. This adds a fresh and vibrant flavor that takes the dish to another level!
Protein-Packed: For meat lovers, crumbled Italian sausage can be added to the filling, transforming it into a meaty delight that’s hearty and satisfying.
Roasted Bell Peppers: Stir in chopped roasted bell peppers for sweetness and color, increasing the dish’s appeal. This adds a wonderful contrast to the creamy filling.

Don’t forget to experience other delicious dishes like Buffalo Chicken Stuffed Peppers or serve this stuffed squash alongside a crisp Strawberry Spinach Salad for a balanced meal!

Expert Tips for Spinach Artichoke Stuffed Squash

Perfect Roasting: Ensure the spaghetti squash is roasted until tender to achieve the ideal “noodle” texture and flavor integration.
Layering Flavors: Season each layer of your filling as you build it—this enhances taste and prevents bland bites.
Don’t Overcook Spinach: Maintain the vibrancy and nutrients of fresh spinach by cooking it just until wilted. Avoid browning it too much.
Cooling Period: Allow the stuffed squash to sit for a few minutes after baking; this helps the filling set slightly for easier serving.
Customize to Taste: Feel free to add your favorite herbs or spices, making the Spinach Artichoke Stuffed Squash uniquely yours!

Make Ahead Options

These Spinach Artichoke Stuffed Spaghetti Squash are perfect for meal prep enthusiasts looking to save time during busy weeknights! You can roast the spaghetti squash up to 24 hours in advance and store them in the refrigerator until you’re ready to fill them. Prepare the creamy filling with spinach, artichokes, and cheeses, then refrigerate it separately for up to 3 days. When it’s time to serve, simply stuff the squash with the filling, top with reserved Parmesan, and bake in the oven for about 20-25 minutes until bubbly and golden. This way, you’ll have a comforting, homemade meal ready to impress with minimal effort!

How to Store and Freeze Spinach Artichoke Stuffed Squash

Fridge: Store the stuffed squash in an airtight container for up to 3-4 days. This helps retain the flavors and keep it fresh for your next meal.
Freezer: If freezing, wrap individual portions tightly in plastic wrap, then foil, for up to 2 months. Thaw in the fridge overnight when ready to enjoy.
Reheating: To reheat, place the thawed squash halves in the oven at 180°C (350°F) for 15-20 minutes, until heated through and the cheese is melted, or microwave for a quicker option.
Taste Preservation: For the best texture and taste, reheat directly from the fridge rather than freezing if you know you’ll eat leftovers within a few days.

Spinach Artichoke Stuffed Squash Recipe FAQs

How do I choose a ripe spaghetti squash?
Look for a spaghetti squash with a firm, shiny skin and a uniform golden hue. Avoid any with dark spots, soft spots, or blemishes, as these indicate overripeness or decay. A good spaghetti squash should also feel heavy for its size; this ensures it’s full and moist inside.

What’s the best way to store leftover stuffed squash?
Store your leftover Spinach Artichoke Stuffed Squash in an airtight container in the fridge for up to 3-4 days. Be sure it has cooled completely before sealing it, as this prevents moisture build-up and keeps the filling fresh and flavorful for your next meal.

Can I freeze Spinach Artichoke Stuffed Squash?
Absolutely! For freezing, wrap your stuffed squash halves tightly in plastic wrap, then in aluminum foil to prevent freezer burn. This allows them to stay fresh for up to 2 months. When you’re ready to enjoy them, simply thaw in the fridge overnight, then reheat in the oven at 180°C (350°F) for about 15-20 minutes until warmed through.

What if my filling seems too watery?
If you find your spinach filling is watery, it could be due to excess moisture from the spinach or artichokes. To remedy this, sauté the spinach longer to help evaporate the liquid before mixing in the other ingredients. Additionally, consider using fresh spinach and draining canned artichokes well before incorporating them into the filling.

Is this dish safe for people with dairy allergies?
While traditional recipes use cream cheese, mayonnaise, and cheese, you can easily modify this Spinach Artichoke Stuffed Squash to be dairy-free. Use unsweetened coconut yogurt or cashew cream instead of cream cheese, and opt for plant-based cheeses or simply omit them to ensure it’s safe for those with dairy allergies.

What can I serve with Spinach Artichoke Stuffed Squash?
Pair your stuffed squash with a refreshing light salad, like a Strawberry Spinach Salad, for a balanced meal. Grilled chicken or roasted vegetables also complement the flavors beautifully, transforming your dish into a hearty autumn feast.