Baked Spaghetti Squash Recipe

Introduction

This creamy spinach and artichoke stuffed spaghetti squash is a comforting and healthy twist on a classic dip. Roasted spaghetti squash halves are filled with a rich mixture of cheeses, spinach, and artichokes, then baked until bubbly and golden. It’s a delicious, low-carb meal perfect for any night of the week.

Ingredients

• 2 spaghetti squashes
• 2 tbsp olive oil (divided)
• 2 cloves garlic
• 220 g / 7 cups fresh spinach
• 400 g / 14 oz canned artichokes (drained and chopped)
• 250 ml / 1 cup cream cheese (full fat)
• 4 tbsp mayonnaise
• 50 ml / 1/2 cup grated Parmesan cheese (or vegetarian hard cheese)
• 120 g / 1 cup mozzarella (grated)

Instructions

1. Step 1: Preheat the oven to 200°C (400°F). Cut the spaghetti squashes in half lengthwise and scoop out the seeds. Brush the cut surfaces with 1 tablespoon of olive oil and season with salt. Place them cut side up on a baking sheet and roast for 40 minutes.
2. Step 2: While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pan over medium heat. Add the minced garlic and cook for a few seconds until fragrant. Add the spinach and stir until wilted and the liquid has evaporated.
3. Step 3: Add the drained and chopped artichokes to the pan and sauté for one minute. Lower the heat and stir in the cream cheese, letting it melt gently while stirring.
4. Step 4: Remove the pan from heat and mix in the mayonnaise, grated Parmesan cheese (reserve 2 tablespoons for topping), and mozzarella until well combined.
5. Step 5: Divide the cheese and vegetable mixture evenly among the four roasted squash halves. Sprinkle with the reserved Parmesan cheese and bake in the oven for another 20 to 25 minutes, or until the filling is bubbly and golden on top.

Tips & Variations

• Use fresh spinach for the best flavor, but frozen spinach can work if thoroughly drained.
• For a tangier filling, swap mayonnaise for Greek yogurt or sour cream.
• Add red pepper flakes or chopped sun-dried tomatoes for a spicy kick.
• Top with breadcrumbs before baking for a crispy crust.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through to maintain the texture and flavor. Avoid microwaving as it can make the cheese filling grainy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe in advance?

You can prepare the filling a day ahead and store it in the fridge. Assemble and bake the squash when ready to serve for best results.

Is spaghetti squash difficult to cook?

Not at all! Roasting spaghetti squash is straightforward and brings out its naturally mild, slightly sweet flavor. Just be sure to scoop out the seeds and roast cut side up for tender strands.

Baked Spaghetti Squash Recipe

Print Recipe

★★★★★

4.6 from 120 reviews

This delicious Spaghetti Squash recipe features roasted spaghetti squash halves filled with a creamy mixture of sautéed spinach, artichokes, cream cheese, mayonnaise, and a blend of Parmesan and mozzarella cheeses. Perfect as a comforting vegetarian main dish or a hearty side, it combines wholesome vegetables with rich, melty cheese for a satisfying meal.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Squash

• 2 spaghetti squashes
• 1 tbsp olive oil (for brushing)
• Salt, to taste

Filling

• 1 tbsp olive oil (for cooking)
• 2 cloves garlic (minced)
• 220 g / 7 cups fresh spinach
• 400 g / 14 oz canned artichokes (drained and chopped)
• 250 ml / 1 cup full fat cream cheese
• 4 tbsp mayonnaise
• 50 ml / 1/2 cup grated Parmesan cheese (divided, keep 2 tbsp aside)
• 120 g / 1 cup grated mozzarella cheese

Instructions

1. Roast the Spaghetti Squash: Preheat your oven to 200°C (400°F). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tbsp olive oil and season with salt. Place the squash halves cut side up on a baking sheet and roast in the oven for 40 minutes until tender.
2. Sauté Spinach and Garlic: While the squash roasts, heat 1 tbsp olive oil in a large pan over medium heat. Add the minced garlic and cook briefly for a few seconds until fragrant. Add the fresh spinach and stir continuously until it wilts and any excess liquid evaporates.
3. Add Artichokes and Cream Cheese: Stir in the drained and chopped artichokes and sauté for one minute. Reduce the heat to low, then add the cream cheese to the pan. Stir gently allowing it to melt and combine smoothly with the other ingredients.
4. Incorporate Mayonnaise and Cheeses: Remove the pan from heat. Stir in the mayonnaise, grated Parmesan cheese (reserving 2 tbsp for topping), and grated mozzarella cheese until everything is evenly mixed into a creamy filling.
5. Fill and Bake the Squash: Divide the cheese and vegetable mixture evenly among the four roasted squash halves. Sprinkle the remaining Parmesan cheese on top. Return the stuffed squash halves to the oven and bake for an additional 20 to 25 minutes, or until the filling is bubbly and golden brown on top.

Notes

• For easier cleanup, line your baking sheet with parchment paper before roasting the squash.
• You can substitute mayonnaise with Greek yogurt for a lighter filling.
• Feel free to add cooked chicken or sausage for a non-vegetarian variation.
• Make sure to thoroughly dry the spinach after washing to prevent a watery filling.
• Allow the squash to cool slightly before serving, as it will be very hot coming out of the oven.

Keywords: spaghetti squash, vegetarian, creamy spinach artichoke filling, cheese stuffed squash, baked squash recipe