This flavorful Spinach Artichoke Stuffed Spaghetti Squash Recipe will become a family favorite. You’ll enjoy a creamy spinach and artichoke mixture baked in a spaghetti squash. It’s the perfect veggie forward, low carb dish!
Spaghetti squash is such a delicious low carb ingredient. It doesn’t get the credit it deserves at meal time. While you are more likely to find them in the fall, we like to enjoy them all year round.
This Spinach Artichoke Stuffed Spaghetti Squash Recipe is one of my favorite ways to enjoy this squash. It has so much flavor.
As you know, we aren’t vegetarians, but live a veggie forward lifestyle in our kitchen. So, a dish like spinach artichoke stuffed spaghetti squash fits right into our kitchen.
Many people tell us they are not sure how to prepare spaghetti squash, but it’s actually quite easy and versatile! We’re going to share a little life changing hack with you to make you love spaghetti squash a whole lot more!
Spaghetti Squash Cooking Hack
Simply microwave your squash for 15 minutes. The steam will cause it to crack making it super easy to cut open and scrape out the “spaghetti” inside.
How to make our Spinach Artichoke Stuffed Spaghetti Squash
Sometimes, if I have leftover chicken, I include it in my stuffing mixture. But honestly, it’s really not needed. Spinach Artichoke Stuffed Spaghetti Squash is flavorful enough without it and makes a great “meatless” meal!
Ingredients
- 1 medium spaghetti squash
- 2 tbsp olive oil
- 1/2 cup diced onion
- 2 minced garlic cloves
- Salt and pepper to taste
- 4 cups fresh baby spinach, chopped
- 1 jar marinated quartered artichoke hearts, drained
- 2-3 tbsp cream cheese
- 1/2 cup grated parmesan cheese
- 1 tablespoon cream cheese (optional)
- 1/2 cup shredded mozzarella cheese
Directions
- Preheat oven to 350.
- Cook your spaghetti squash. You can either slice it longwise in half, lay face down on a baking sheet and bake until soft, about 25 minutes. Or you can microwave it whole for about 15 minutes and then slice in half.
- Cook the onion and garlic on medium heat in the olive oil.
- Add the spinach and cook down until wilted. Season with salt and pepper.
- Add the drained artichoke hearts. Mix well.
- Put the cooked spinach and artichokes to a medium sized bowl.
- After you cook your squash, scrape out the “noodles” into the bowl.
- Mix the two well together.
- Add in the cream cheese and parmesan cheese.
- Spoon your spinach artichokes filling into your empty spaghetti squash.
- Top with mozzarella cheese and extra parmesan cheese.
- Bake at 350 degrees for 10-15 minutes or until the filling is bubbly and the cheese is melted.
- Garnish your Spinach Artichoke Baked Spaghetti Squash with parsley.
What to serve with this Spinach Artichoke Stuffed Spaghetti Squash Recipe
A delicious salad
A loaf of easy homemade bread
A side of vegetables
A serving of rice
Spinach Artichoke Stuffed Spaghetti Squash Recipe
Ingredients
- 1 medium spaghetti squash
- 2 tbsp olive oil
- 1/2 cup diced onion
- 2 minced garlic cloves
- salt and pepper to taste
- 4 cups fresh baby spinach, chopped
- 1 jar marinated quartered artichoke hearts, drained
- 2-3 tbsp cream cheese
- 1/2 cup grated parmesan cheese
- 1 tablespoon cream cheese (optional)
- 1/2 cup shredded mozzarella cheese
Instructions
- Cook your spaghetti squash by either cutting it in half and roasting it until soft (about 25 minutes) or microwaving it for 15 minutes whole.
- In a skillet, cook the onion and garlic on medium heat in the olive oil.
- Add the spinach and cook down until wilted. Season with salt and pepper.
- Add the drained artichoke hearts. Mix well.
- Add the cooked spinach and artichokes to a medium sized bowl.
- After you cook your squash, scrape out the “noodles” into the bowl.
- Mix well together.
- Add in the cream cheese and parmesan cheese.
- Spoon your spinach artichokes filling into your empty spaghetti squash.
- Top with mozzarella cheese and extra parmesan cheese.
- Bake at 350 degrees for 10-15 minutes or until the filling is bubbly and the cheese is melted.
- Garnish your Spinach Artichoke Stuffed Spaghetti Squash with parsley.
I am a home cook that does things my way. In my kitchen, I make breakfast, pack lunches, prepare snacks, and cook dinner. During the week, we eat real food that is homemade, organic, and local. On the weekends we do explore more of our local restaurants. I bake my own bread, juice fresh oranges every other day, and make my own kombucha and other weekly favorites.
