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Spinach & Artichoke Stuffed Spaghetti Squash

A creamy, cheesy, and healthy stuffed spaghetti squash filled with spinach and artichokes, perfect as a low-carb vegetarian main dish.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 2 halves
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 spaghetti squash halved
  • 2 tbsp olive oil
Filling
  • 3 cups fresh spinach chopped
  • 1 cup artichoke hearts chopped
  • 3 cloves garlic minced
  • 4 oz cream cheese softened
  • 0.5 cup sour cream
  • 0.5 cup mozzarella cheese shredded
  • 0.33 cup parmesan cheese grated
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Equipment

  • Baking sheet
  • Knife
  • Pan
  • Mixing spoon

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Cut spaghetti squash in half and remove seeds.
  3. Drizzle with olive oil and roast cut-side down for 35–40 minutes.
  4. Sauté garlic, spinach, and artichokes until softened.
  5. Mix in cheeses and seasonings until creamy.
  6. Scrape squash into strands and mix with filling.
  7. Top with cheese and bake 10–15 minutes until bubbly.

Notes

Add chicken or mushrooms for variation.