Rich Spinach Artichoke Spaghetti Squash

Here is my go-to spinach artichoke spaghetti squash recipe, with tender roasted squash, creamy spinach and artichoke filling, and plenty of melted cheese on top.

This dish has become our family’s favorite weeknight dinner when we want something comforting but still healthy. The kids love the cheesy goodness, and I love sneaking in all those veggies. Plus, it makes great leftovers for lunch the next day!

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What Kind of Spaghetti Squash Should I Use?

When picking out spaghetti squash at the store, look for ones that feel heavy for their size and have a hard, smooth skin without any soft spots or cracks. You’ll want medium to large squashes since they’ll give you more of those pasta-like strands to work with. The color should be a pale yellow or cream – avoid any that are still green since those aren’t fully ripe yet. Don’t worry if your squash has been sitting around for a while, as they actually store really well and can last for weeks in a cool, dry place.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Spaghetti squash: If you can’t find spaghetti squash, you can use regular pasta like angel hair or thin spaghetti – just cook according to package directions. You could also try spiralized zucchini, though it won’t need as much cooking time.
• Fresh spinach: Frozen spinach works great too – just use about 300g/10oz frozen spinach and make sure to thaw and squeeze out all the excess water before adding it to the dish.
• Canned artichokes: You can use frozen artichoke hearts instead – just thaw them first and chop them up. Marinated artichokes work too, but drain them well and maybe rinse if they’re too tangy.
• Cream cheese: Greek yogurt or sour cream can replace cream cheese for a lighter version, though the texture will be a bit different. Use the same amount and mix it in gently.
• Mayonnaise: You can skip the mayo entirely or replace it with more cream cheese or sour cream if you prefer.
• Mozzarella: Any melty cheese works here – try cheddar, Gruyere, or fontina. You could also use a dairy-free cheese if needed.

Watch Out for These Mistakes While Cooking

The biggest mistake when making spaghetti squash is overcooking it, which turns those perfect strands into mushy pulp – aim for fork-tender flesh that still has a slight bite, usually around 40-45 minutes depending on size.

Another common error is not removing enough moisture from the cooked squash, so make sure to scrape out the seeds completely and let the halves sit cut-side down for a few minutes to drain excess water before adding your creamy filling.

Don’t add the spinach all at once or it will create a watery mess – instead, add it in batches and let each handful wilt down before adding more, and always drain your artichokes well and pat them dry with paper towels.

For the creamiest results, let your cream cheese come to room temperature before mixing, and if the mixture seems too thick, add a splash of the pasta water or milk rather than more mayo.

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What to Serve With Spinach Artichoke Spaghetti Squash?

This creamy spinach artichoke spaghetti squash is pretty filling on its own, but I love pairing it with a simple side salad dressed with lemon vinaigrette to cut through all that rich, cheesy goodness. A piece of garlic bread or some crusty sourdough is perfect for scooping up any extra creamy sauce that’s left in the bowl. If you want to add some protein, grilled chicken breast or baked salmon work really well alongside this dish. You could also serve it with roasted vegetables like broccoli or Brussels sprouts to round out the meal with some extra greens.

Storage Instructions

Refrigerate: This creamy spaghetti squash dish keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after a day or two as everything melds together. I like to portion it out into individual containers for easy grab-and-go lunches throughout the week.

Freeze: You can freeze this for up to 3 months, though the texture of the spaghetti squash might be a bit softer after thawing. I recommend freezing it in individual portions in freezer-safe containers. Just know that cream-based dishes sometimes separate a little when frozen, but a good stir usually brings it back together.

Reheat: Warm it up in the microwave on medium power, stirring every 30 seconds to heat evenly. You can also reheat it in the oven at 350°F covered with foil for about 15-20 minutes. If it seems a bit dry after reheating, just add a splash of cream or a little extra cheese to bring back that creamy texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1500
• Protein: 50-60 g
• Fat: 90-105 g
• Carbohydrates: 80-90 g

Ingredients

For the roasted squash:

• 2 spaghetti squash
• 1 tbsp olive oil
• Salt, to taste

For the creamy vegetable filling:

• 1 tbsp olive oil
• 2 garlic cloves
• 7 cups (220 g) fresh spinach leaves
• 14 oz (400 g) canned artichoke hearts, drained and chopped
• 1 cup (250 ml) full-fat cream cheese
• 4 tbsp mayonnaise
• 1/2 cup (50 ml) grated parmesan or vegetarian hard cheese
• 1 cup (120 g) shredded mozzarella

For topping:

• 2 tbsp grated parmesan or vegetarian hard cheese

Step 1: Prepare and Roast the Spaghetti Squash

• 2 spaghetti squash
• 1 tbsp olive oil
• salt, to taste

Preheat your oven to 200°C/400°F.

Cut the spaghetti squash in half lengthwise and use a spoon to scoop out the seeds.

Brush the cut surface of each half with 1 tablespoon of olive oil and season generously with salt.

Place the squash halves cut-side up on a baking sheet and roast in the preheated oven for about 40 minutes, or until the flesh is tender and can be easily pulled into strands with a fork.

Step 2: Prepare the Spinach and Artichoke Filling

• 1 tbsp olive oil
• 2 garlic cloves
• 7 cups (220 g) fresh spinach leaves

While the squash is roasting, heat another 1 tablespoon of olive oil in a large pan over medium heat.

Add the minced garlic cloves and sauté briefly for a few seconds until fragrant, being careful not to burn them.

Add the fresh spinach leaves, stirring continuously until they are wilted and any released liquid has evaporated.

Step 3: Combine the Filling Ingredients

• 14 oz (400 g) canned artichoke hearts, drained and chopped
• 1 cup (250 ml) full-fat cream cheese
• 4 tbsp mayonnaise
• 1/2 cup (50 ml) grated Parmesan or vegetarian hard cheese
• 1 cup (120 g) shredded mozzarella

Add the drained and chopped artichoke hearts to the pan with the wilted spinach and sauté for about a minute.

Reduce the heat to low and stir in the cream cheese, letting it melt completely while stirring gently.

Once the mixture is smooth, remove from heat and stir in the mayonnaise, 1/2 cup grated Parmesan (reserve 2 tablespoons for topping), and shredded mozzarella.

I like to really blend the filling well so you get creamy, cheesy bites in every forkful.

Step 4: Stuff and Bake the Squash

• prepared roasted squash from Step 1
• spinach and artichoke filling from Step 3
• 2 tbsp grated Parmesan or vegetarian hard cheese

Once the roasted spaghetti squash is cool enough to handle, gently use a fork to loosen the flesh but leave it inside the shells.

Evenly divide the cheesy spinach and artichoke mixture among the four squash halves, spooning it on top of the loosened squash flesh.

Sprinkle the remaining 2 tablespoons of Parmesan or vegetarian hard cheese over each half.

Return the stuffed squash halves to the oven and bake for 20-25 minutes, until the filling is bubbling and golden on top.

Rich Spinach Artichoke Spaghetti Squash

Delicious Rich Spinach Artichoke Spaghetti Squash recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 26 minutes mins

Cook Time 54 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 4

Calories 1425 kcal

Ingredients

  

For the roasted squash:

• 2 spaghetti squash
• 1 tbsp olive oil
• salt, to taste

For the creamy vegetable filling:

• 1 tbsp olive oil
• 2 garlic cloves
• 7 cups (220 g) fresh spinach leaves
• 14 oz (400 g) canned artichoke hearts, drained and chopped
• 1 cup (250 ml) full-fat cream cheese
• 4 tbsp mayonnaise
• 1/2 cup (50 ml) grated Parmesan or vegetarian hard cheese
• 1 cup (120 g) shredded mozzarella

For topping:

• 2 tbsp grated Parmesan or vegetarian hard cheese

Instructions

 

• Preheat your oven to 200°C/400°F. Cut the spaghetti squash in half lengthwise and use a spoon to scoop out the seeds. Brush the cut surface of each half with 1 tablespoon of olive oil and season generously with salt. Place the squash halves cut-side up on a baking sheet and roast in the preheated oven for about 40 minutes, or until the flesh is tender and can be easily pulled into strands with a fork.
• While the squash is roasting, heat another 1 tablespoon of olive oil in a large pan over medium heat. Add the minced garlic cloves and sauté briefly for a few seconds until fragrant, being careful not to burn them. Add the fresh spinach leaves, stirring continuously until they are wilted and any released liquid has evaporated.
• Add the drained and chopped artichoke hearts to the pan with the wilted spinach and sauté for about a minute. Reduce the heat to low and stir in the cream cheese, letting it melt completely while stirring gently. Once the mixture is smooth, remove from heat and stir in the mayonnaise, 1/2 cup grated Parmesan (reserve 2 tablespoons for topping), and shredded mozzarella. I like to really blend the filling well so you get creamy, cheesy bites in every forkful.
• Once the roasted spaghetti squash is cool enough to handle, gently use a fork to loosen the flesh but leave it inside the shells. Evenly divide the cheesy spinach and artichoke mixture among the four squash halves, spooning it on top of the loosened squash flesh. Sprinkle the remaining 2 tablespoons of Parmesan or vegetarian hard cheese over each half. Return the stuffed squash halves to the oven and bake for 20-25 minutes, until the filling is bubbling and golden on top.