Spinach Artichoke Spaghetti Squash

There’s something incredibly satisfying about taking a classic dish and giving it a healthy, creative twist. As someone who loves experimenting in the kitchen, I’ve always been drawn to recipes that are both nourishing and indulgent. That’s why I fell in love with this Spinach Artichoke Spaghetti Squash recipe. It’s a perfect blend of creamy, cheesy goodness and wholesome ingredients that make you feel good about what you’re eating.

If you’re a fan of spinach artichoke dip, you’re going to adore this dish. It takes all the flavors you love—creamy spinach, tangy artichokes, and gooey cheese—and pairs them with spaghetti squash, a low-carb, nutrient-packed alternative to pasta. It’s a meal that’s hearty enough to satisfy your comfort food cravings but light enough to keep you feeling energized. Whether you’re cooking for a weeknight dinner or impressing guests, this recipe is a winner.

What You Need To Make This Recipe

Spaghetti squash: This versatile winter squash is the star of the dish. When cooked, its flesh separates into spaghetti-like strands, making it a fantastic low-carb substitute for pasta. It’s also rich in vitamins A and C, fiber, and antioxidants.

Fresh spinach: Packed with iron, vitamins, and a mild earthy flavor, fresh spinach adds a vibrant green color and a nutritional boost to the dish. It wilts down beautifully, blending seamlessly with the other ingredients.

Artichoke hearts: These tender, tangy gems bring a unique flavor and texture to the recipe. Whether you use canned or jarred artichoke hearts, they add a delightful briny note that complements the creaminess of the dish.

Cream cheese: This is the base of the creamy sauce, providing a rich and velvety texture. It melts beautifully and binds all the ingredients together.

Mozzarella cheese: Shredded mozzarella adds a gooey, stretchy element that makes every bite irresistible. It also forms a golden, bubbly topping when baked.

Parmesan cheese: This hard, salty cheese adds depth of flavor and a slightly nutty taste. It’s perfect for sprinkling on top before baking.

Garlic: Fresh garlic infuses the dish with a warm, aromatic flavor that enhances the overall taste.

Olive oil: Used for roasting the squash, olive oil adds a subtle richness and helps the strands of spaghetti squash separate easily.

Salt and pepper: These essential seasonings bring out the natural flavors of the ingredients and balance the dish.

Ingredients List

1 medium spaghetti squash
2 cups fresh spinach, chopped
1 cup artichoke hearts, chopped
4 oz cream cheese, softened
1 cup shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tbsp olive oil
Salt and pepper to taste

How to Make Spinach Artichoke Spaghetti Squash

Step 1: Prepare the Spaghetti Squash

Preheat your oven to 400°F (200°C). Carefully cut 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 halves cut-side down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender and easily shreds into strands with a fork.

Step 2: Cook the Spinach and Artichokes

While the squash is roasting, heat a large skillet over medium heat. Add a drizzle of olive oil and sauté the minced garlic until fragrant, about 1 minute. Add the chopped spinach and cook until wilted. Stir in the chopped artichoke hearts and cook for another 2-3 minutes.

Step 3: Make the Creamy Sauce

Reduce the heat to low and add the softened cream cheese to the skillet. Stir until melted and combined with the spinach and artichokes. Mix in 1/2 cup of shredded mozzarella cheese and the grated Parmesan cheese. Season with salt and pepper to taste.

Step 4: Combine the Squash and Sauce

Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands. Add the strands to the skillet with the spinach artichoke mixture and toss until everything is well coated.

Step 5: Bake the Dish

Transfer the mixture back into the spaghetti squash shells (or a baking dish if preferred). Sprinkle the remaining 1/2 cup of mozzarella cheese on top. Bake in the oven at 375°F (190°C) for 10-15 minutes, or until the cheese is melted and bubbly.

Step 6: Serve and Enjoy

Remove from the oven and let it cool for a few minutes. Garnish with additional Parmesan cheese if desired and serve warm.

Tips for Making This Recipe

Choose the right squash: Look for a spaghetti squash that feels heavy for its size and has a firm, unblemished skin.
Customize the cheese: Feel free to experiment with different cheeses like provolone or fontina for a unique twist.
Add protein: For a heartier meal, mix in cooked chicken, shrimp, or tofu.
Make it ahead: You can roast the squash and prepare the filling a day in advance. Assemble and bake just before serving.
Adjust the creaminess: If you prefer a lighter sauce, substitute half of the cream cheese with Greek yogurt.

FAQs

Can I use frozen spinach instead of fresh?
Yes, you can! Just make sure to thaw and drain the frozen spinach thoroughly to avoid excess moisture in the dish.

How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Can I make this recipe vegan?
Absolutely! Use vegan cream cheese and dairy-free cheese alternatives. Nutritional yeast can also add a cheesy flavor.

What can I serve with this dish?
This recipe is a complete meal on its own, but it pairs well with a simple green salad or crusty bread for dipping.

Can I use a different type of squash?
While spaghetti squash works best for its unique texture, you can try this recipe with roasted zucchini or butternut squash for a different twist.

Enjoy making and savoring this Spinach Artichoke Spaghetti Squash—it’s a dish that’s as fun to prepare as it is to eat!