A Creamy Low-Carb Comfort Food Favorite
Looking for a healthy dinner that tastes like your favorite restaurant appetizer? This Spinach and Artichoke Stuffed Spaghetti Squash is the ultimate crowd-pleaser! It combines the nutty, roasted flavor of spaghetti squash with a rich, creamy, and cheesy filling packed with fresh spinach and tender artichokes. Perfect for a cozy weeknight meal or a sophisticated dinner party, this dish is surprisingly easy to put together. Whether you are meal prepping for a busy week or craving a nutritious comfort food experience, this recipe delivers big on flavor without all the heavy carbs. It is truly the ultimate veggie-forward indulgence you have been waiting for! 😋
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Servings: 2–4 servings
📝 Ingredients List
- 1 large spaghetti squash, halved lengthwise and seeded
- 1 tablespoon olive oil
- 2 cups fresh baby spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 4 oz cream cheese, softened
- 1/4 cup sour cream or Greek yogurt
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional for heat)
- Salt and black pepper to taste
- 1/4 cup chopped roasted chicken strips (to add savory depth)
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large baking sheet
- Sharp chef’s knife
- Sturdy cutting board
- Measuring cups and spoons
- Mixing bowl
- Fork (for shredding)
- Spatula
Step-by-Step Beginner-Friendly Instructions
- Roast the Squash: Preheat your oven to 400°F (200°C). Brush the inside of the halved squash with olive oil, salt, and pepper. Place face-down on a baking sheet and roast for 35–40 minutes until tender.
- Prepare the Filling: While the squash roasts, combine the cream cheese, sour cream, garlic, red pepper flakes, artichoke hearts, chopped spinach, and roasted chicken strips in a mixing bowl. Stir until well combined.
- Shred the Squash: Once the squash is cooked, flip it over and use a fork to scrape the flesh into “spaghetti” strands, keeping the strands inside the shell.
- Stuff and Bake: Spoon the creamy mixture into each squash half, stirring slightly to incorporate with the squash strands. Top generously with mozzarella and Parmesan.
- Final Broil: Place the squash back in the oven for 10 minutes, or until the cheese is melted, bubbling, and slightly golden. 🧀
💡 Pro Tips Section
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.
- Moisture Control: Ensure you squeeze the water out of the chopped artichokes to prevent the dish from becoming watery.
- Chicken Swap: While this recipe is vegetarian-friendly, adding shredded roasted chicken adds a great protein boost without changing the flavor profile.
Variations
- Dairy-Free: Swap the cream cheese and mozzarella for high-quality dairy-free alternatives.
- Extra Greens: Add some chopped kale or sautéed mushrooms for even more nutritional density.
FAQ
Can I make this ahead of time? Yes! You can roast the squash and prepare the filling in advance. Store them separately and assemble/bake right before serving.
Is this recipe keto-friendly? Absolutely! It is naturally low in carbohydrates and high in healthy fats and fiber.
Print
Spinach and Artichoke Stuffed Spaghetti Squash
- Total Time: 60
- Yield: 2-4 servings 1x
- Diet: Low-Carb
Description
This Spinach and Artichoke Stuffed Spaghetti Squash is the ultimate low-carb comfort food. It perfectly combines the nutty, roasted flavor of spaghetti squash with a rich, creamy, and cheesy filling packed with fresh baby spinach, tender artichoke hearts, and savory roasted chicken. It is a nutritious, veggie-forward meal that tastes like a restaurant-quality appetizer, making it perfect for a cozy weeknight dinner or a sophisticated healthy gathering. Delicious, filling, and completely guilt-free.
Ingredients
1 large spaghetti squash, halved lengthwise and seeded
1 tablespoon olive oil
2 cups fresh baby spinach, chopped
1 can (14 oz) artichoke hearts, drained and chopped
4 oz cream cheese, softened
1/4 cup sour cream or Greek yogurt
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
Salt and black pepper to taste
1/4 cup chopped roasted chicken strips
Instructions
Preheat your oven to 400°F (200°C).
Brush the inside of the halved squash with olive oil, salt, and pepper.
Place face-down on a baking sheet and roast for 35–40 minutes until tender.
While the squash roasts, combine the cream cheese, sour cream, garlic, red pepper flakes, artichoke hearts, chopped spinach, and roasted chicken strips in a mixing bowl.
Stir until well combined.
Once the squash is cooked, flip it over and use a fork to scrape the flesh into spaghetti strands, keeping the strands inside the shell.
Spoon the creamy mixture into each squash half, stirring slightly to incorporate with the squash strands.
Top generously with mozzarella and Parmesan.
Place the squash back in the oven for 10 minutes, or until the cheese is melted, bubbling, and slightly golden.
Notes
Use Greek yogurt instead of sour cream for a higher protein content. You can omit the chicken to make this dish vegetarian.
- Prep Time: 15
- Cook Time: 45
- Category: Recipes
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/2 squash
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 45mg