If you’re on the lookout for a comforting, veggie-forward meal that feels indulgent without being heavy, this Spinach and Artichoke Stuffed Spaghetti Squash Recipe is about to become your new go-to. The natural sweetness and tender strands of roasted spaghetti squash create the perfect vessel for a creamy, cheesy filling bursting with spinach and artichokes. Every bite offers a delightful harmony of textures and flavors that remind you just how delicious healthy can be. It’s a brilliant way to transform humble ingredients into a show-stopping dish that will impress both family and friends alike.

Ingredients You’ll Need

The image shows four pictures of a cooking pan on a white marbled surface, each displaying different layers of a dish being cooked. In the first picture, fresh green spinach leaves with a glossy texture fill the black pan. In the second, the spinach is mixed with light yellow, soft artichoke pieces, both sitting evenly in the pan. The third picture has a creamy white sauce with visible green spinach parts spread across the pan’s base smoothly. In the fourth picture, a heap of grated pale yellow cheese covers about half of the creamy spinach layer. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity and the vibrant ingredients that come together effortlessly. Each component plays a key role—whether it’s the silky cream cheese adding richness, the fresh spinach bringing brightness, or the artichokes imparting a subtle tang that elevates every mouthful.

2 spaghetti squashes: The canvas for this recipe, their flesh turns into delicate, noodle-like strands when roasted.

2 tbsp olive oil (divided): Used for roasting and sautéing, it adds a fruity, smooth flavor.
2 cloves garlic: Minced to add a fragrant foundation that wakes up the spinach and artichokes.
220 g / 7 cups fresh spinach: Provides vibrant color and tender texture once wilted.

400 g / 14 oz canned artichokes (drained and chopped): Their subtle tartness contrasts beautifully with the creamy cheese.
250 ml / 1 cup full-fat cream cheese: Melts into luscious creaminess, binding everything perfectly.
4 tbsp mayonnaise: Adds moisture and a hint of tang for smooth richness.

50 ml / 1/2 cup grated Parmesan cheese: Imparts a salty, nutty bite—reserve some for topping later.
120 g / 1 cup grated mozzarella: Brings gooey, melty goodness for the ultimate cheesy finish.

How to Make Spinach and Artichoke Stuffed Spaghetti Squash Recipe

Step 1: Roast the Spaghetti Squash

First things first, preheat your oven to 200C (400F). Slice each spaghetti squash in half lengthwise and scoop out all the seeds—no one wants crunchy surprises! Brush the cut sides with half of your olive oil and sprinkle some salt for seasoning. Place these halves face up on a baking sheet, allowing the edges to caramelize and the flesh to soften beautifully as they roast for about 40 minutes.

Step 2: Sauté Garlic and Spinach

While the squash roasts, heat the remaining olive oil over medium heat in a large pan. Toss in the minced garlic and cook just for a few seconds until fragrant—don’t let it burn! Then add your fresh spinach in batches, stirring it until it wilts and most of the liquid evaporates. This step concentrates the spinach’s flavor and prevents your stuffing from getting watery.

Step 3: Incorporate Artichokes and Cream Cheese

Next, stir in the drained and chopped artichokes, allowing them to warm through and mingle with the garlicky spinach. Lower the heat and add the cream cheese, gently melting it into the mixture. Keep stirring patiently until everything is combined into a creamy, irresistible blend.

Step 4: Add Mayonnaise and Cheeses

Remove the pan from heat, then fold in the mayonnaise to enhance moisture and tang. Sprinkle in most of your grated Parmesan and all the mozzarella, reserving about 2 tablespoons of Parmesan for topping later. This cheesy combo is what truly gives the filling its luscious, melty texture and complex flavor.

Step 5: Stuff and Bake the Squash Halves

By now, your roasted spaghetti squash should be tender to the touch. Using a fork, gently fluff the flesh into strands but keep the skins intact—they’ll hold your delicious stuffing later. Spoon the creamy spinach and artichoke mixture evenly into each squash half. Finally, sprinkle the reserved Parmesan cheese on top and pop them back into the oven for 20-25 minutes, or until bubbly and golden.

How to Serve Spinach and Artichoke Stuffed Spaghetti Squash Recipe

The image shows a white spaghetti squash filled with layers of cooked spaghetti squash strands mixed with melted cheese and dark green spinach leaves, topped with a golden-brown baked cheese crust. A woman's hand is holding a fork lifting a twirling bite from the squash, showing the stringy texture of the squash and creamy sauce beneath the browned top. The squash rests on a white marbled surface with another similar squash in the foreground, slightly out of focus. The photo has warm lighting that highlights the creamy and crispy textures. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your presentation and flavor, sprinkle chopped fresh parsley or basil over the top right before serving. A drizzle of extra virgin olive oil or a squeeze of lemon juice can also brighten the richness and add a fresh zing that complements the creamy filling beautifully.

Side Dishes

This dish is wonderfully versatile—pair it with a crisp green salad dressed in lemon vinaigrette for a refreshing contrast, or serve alongside roasted vegetables for a colorful, wholesome meal. Garlic bread or warm crusty bread also work perfectly to scoop up every last bit of the cheesy goodness.

Creative Ways to Present

If you want to impress guests, serve the squash halves on rustic wooden boards with small ramekins of chili flakes or extra Parmesan cheese for customization. For a party, scoop the filling into small ramekins or puff pastry cups for elegant, handheld bites inspired by this Spinach and Artichoke Stuffed Spaghetti Squash Recipe.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers in an airtight container in the fridge for up to 3 days. The flavors meld even more after resting, making the next day’s meal taste just as amazing.

Freezing

You can freeze the stuffed squash—wrap each half tightly in plastic wrap and then aluminum foil to prevent freezer burn. Frozen, it’ll keep well for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat your leftovers in the oven at 180C (350F) for 15-20 minutes until warmed through and bubbly again. Alternatively, use a microwave for a quicker option but place a damp paper towel over the top to keep moisture in.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Just be sure to thaw and squeeze out as much liquid as possible to avoid a soggy filling. The flavor will still be lovely and the dish just as satisfying.

Is this dish vegan-friendly?

As written, this Spinach and Artichoke Stuffed Spaghetti Squash Recipe uses dairy products, but you can swap the cream cheese, mayonnaise, and cheeses for plant-based alternatives to create a vegan version that’s still creamy and delicious.

Can I prepare the filling in advance?

Yes, the filling can be made up to a day before. Store it in the fridge and stuff the roasted squash just before baking to keep everything fresh and flavorful.

What can I substitute for mayonnaise?

If you prefer to skip mayo, Greek yogurt or extra cream cheese work well as creamy substitutes, though they will slightly alter the tanginess of the dish.

How do I know when the spaghetti squash is done roasting?

You’ll want the flesh to be tender enough to easily scrape into strands with a fork. The outer skin should be soft to the touch, and the squash will emit a faintly sweet aroma as it cooks.

Final Thoughts

This Spinach and Artichoke Stuffed Spaghetti Squash Recipe is one of those rare dishes that feels like an indulgence but comes together with wholesome, simple ingredients. It’s comforting, satisfying, and vibrant all at once—perfect for weeknight dinners or to wow guests at your next gathering. Give yourself the treat of making this deliciously creamy stuffed squash and enjoy every bite of this delightful, veggie-packed meal.