In my kitchen today, I embraced a twist on Healthy Dinner Veggies using tender spaghetti squash teamed with crisp spinach and artichoke hearts. I combined rich cream cheese, mozzarella, and Parmesan for a savory treat that celebrates seasonal vegetables with a hearty, unexpected blend of textures and flavors.

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I’ve been experimenting with different ways to use spaghetti squash lately and this Spinach and Artichoke Stuffed Spaghetti Squash completely blew me away. I started with a medium squash, about 3-4 lbs, halved and seeded, then drizzled it with a bit of olive oil before roasting until tender.

While that was in the oven, I tossed together a filling that’s both unusual and so satisfying for a healthy dinner. I sautéed a small, diced yellow onion with three minced garlic cloves until soft and fragrant, then mixed in roughly chopped fresh spinach and chopped artichoke hearts.

Adding cream cheese, sour cream, mozzarella, and grated Parmesan gave it a creamy twist that really took things to the next level. A pinch of salt and black pepper ties it all together, making it a must-try recipe if you’re looking for creative ways to serve up your healthy dinner veggies.

Enjoy experimenting with this unique twist on a classic!

Why I Like this Recipe

I love this recipe for a bunch of reasons. First off, the creamy mix of cream cheese, sour cream, mozzarella, and Parmesan with the sautéed spinach and artichokes is just insanely tasty—it gives me a really satisfying, cheesy flavor that hits the spot every time. Second, using spaghetti squash instead of regular pasta feels like a super cool twist; it’s healthier and still feels like a real comfort food dish, and I love finding new ways to enjoy seasonal veggies. Also, I like how easy it is to put together. Even though there’s a couple of steps, the whole process from roasting the squash to mixing in the veggies is pretty fun and doesn’t take forever. Lastly, I appreciate that this dish is kinda versatile—if I’m in the mood for something extra cheesy, I can always sprinkle more Parmesan after serving. All in all, its mix of textures and flavors makes it a win in my book.

Ingredients

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Spinach: A vitamin-rich leafy green adding fibre and a fresh earthy taste.
Artichoke hearts: Provide fibre, antioxidants and a tangy, savory flavor.
Spaghetti squash: A low-carb, naturally sweet vegetable offering subtle nuttiness.
Olive oil: Provides healthy fats and a light, smooth finish to sauces.
Garlic: Adds robust tang and aroma while offering natural health benefits.
Cream cheese: Brings creaminess and mild tang to enrich the dish.
Sour cream: Lends a silky texture and slight tanginess boosting creaminess.
Mozzarella cheese: Melts deliciously to create gooey, stretchy, cheesy strands.
Parmesan cheese: Finished on top, it enhances flavor with savory, salty notes.

Ingredient Quantities

1 medium spaghetti squash (about 3-4 lbs; halved and seeded)

1 tbsp olive oil

1 small yellow onion, diced

3 garlic cloves, minced

10 oz fresh spinach, roughly chopped

1 (14 oz) can artichoke hearts, drained and coarsely chopped

4 oz cream cheese, softened

1/4 cup sour cream

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Salt and black pepper to taste

How to Make this

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1. Preheat your oven to 400°F and line a baking sheet with parchment paper, then place your spaghetti squash halves cut side down.

2. Rub the cut sides of the squash with about a tablespoon of olive oil and sprinkle a little salt and pepper.

3. Roast the squash in the oven for 40 to 50 minutes or until it’s fork tender.

4. While your squash is roasting, heat the tablespoon of olive oil in a large skillet over medium heat. Add the diced yellow onion and saute it for 3 to 4 minutes.

5. Add in the minced garlic to the skillet and cook for another minute until you can smell its aroma.

6. Toss in the freshly chopped spinach and artichoke hearts and cook them until the spinach wilts, about 2 minutes.

7. In a large bowl, combine the softened cream cheese, sour cream, shredded mozzarella, and grated Parmesan cheese then stir in the cooked veggie mixture. Season with salt and pepper to taste.

8. Once the spaghetti squash is cooked, remove it from the oven and let it cool briefly. Then use a fork to scrape out the strands from the squash flesh.

9. Mix the spaghetti squash strands into the creamy spinach and artichoke filling to combine all the flavors evenly.

10. Serve warm and enjoy your delicious, stuffed spaghetti squash with an extra sprinkle of Parmesan if you like it.

Equipment Needed

1. Oven – Preheat and roast the spaghetti squash.
2. Baking sheet – Line with parchment paper for even roasting.
3. Parchment paper – Prevents the squash from sticking.
4. Fork – Scrape the squash strands after roasting.
5. Large skillet – Sauté the onion, garlic, spinach, and artichoke hearts.
6. Knife – Dice the onion, mince the garlic, and chop the spinach and artichoke hearts.
7. Cutting board – Provides a safe surface for chopping.
8. Measuring spoons – Accurately measure olive oil and seasonings.
9. Large bowl – Mix the cream cheese, sour cream, and cheeses with the veggie mix.
10. Spatula or stirring spoon – Combine ingredients smoothly without overmixing.

FAQ

Q: Should i roast the spaghetti squash before stuffing it?

A: Yes you do need to roast the halved squash for about 40 to 50 minutes until its soft enough to pull into strands.

Q: Can i substitute the cream cheese if i dont have it?

A: Sure, you can try using blended cottage cheese instead, but the flavor might be a little different.

Q: Is it okay to use frozen spinach instead of fresh?

A: Its best to stick with fresh spinach because frozen ones have more water and might make the dish soggy.

Q: Can this recipe be made ahead for meal prep?

A: Yes, you can prepare most of it in advance and then reheat it in the oven, but its best served fresh.

Q: How can i tell when the squash is fully roasted?

A: Look for a fork tender flesh inside and strands that easily separate from the skin.

SPINACH AND ARTICHOKE STUFFED SPAGHETTI SQUASH Recipe Substitutions and Variations

Instead of spaghetti squash, you can try using butternut squash or even acorn squash if you cant find the real deal.
If you dont have yellow onion, red onion works great and adds a slightly sweeter flavor.
If softened cream cheese is missing, mascarpone or even ricotta can do the trick for that creamy texture.
Plain Greek yogurt can be used instead of sour cream for a tangy twist that still does the job.

Pro Tips

1. Make sure the squash is cool enough before you start scraping out the strands with a fork. If it’s too hot, the strands can get all mushy and lose that nice texture you want.
2. When you’re cooking the onions and garlic, keep an eye on them cuz they can burn quick if you leave them too long. A little extra care here really makes a difference in the flavor later on.
3. Add the spinach just at the right time so it wilts without turning into a soggy mess. If it cooks too long, you’ll lose that fresh taste, so be quick and stir it in as soon as the garlic smells good.
4. Mix all the creamy cheeses and our sautéed veggies really well to make sure every bit is evenly sauced. Then, wait until the end to adjust the salt and pepper, so you dont over or under season.