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Spinach & Artichoke Stuffed Spaghetti Squash

A delightful dish that transforms spaghetti squash into a healthy, cheesy, and veggie-packed meal. Perfect for impressing guests or treating yourself!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium spaghetti squash
  • 1 cup fresh spinach, chopped
  • 1 can (14 oz) artichoke hearts, drained and roughly chopped
  • 1 cup cream cheese (room temperature)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  • Red pepper flakes (optional, for a little kick)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Slice the spaghetti squash in half lengthwise. Scoop out the seeds and rub the inside with olive oil, salt, and pepper. Place the halves cut-side down on a baking sheet and roast for about 40-45 minutes until tender.
  3. In a mixing bowl, combine cream cheese, spinach, artichoke hearts, minced garlic, mozzarella, Parmesan, onion powder, and a pinch of salt and pepper. Mix until well combined.
Assembly and Baking
  1. Once the squash is roasted and scoopable, flip it over and fill each half with the filling.
  2. Return the filled squash to the oven for about 15-20 minutes or until the top is bubbly and golden.
  3. Allow to cool for a few minutes before serving. Optionally, sprinkle with red pepper flakes.

Notes

Choose a spaghetti squash that feels heavy for its size for the best flavor. You can roast the squash in advance and store until ready to fill. Feel free to add extra veggies or chicken for additional protein.