Oh, you know that creamy, dreamy spinach and artichoke dip? The one that’s basically a hug in a bowl? I absolutely adore it, but sometimes, just *sometimes*, I crave that same incredible flavor without feeling quite so… full. That’s where this magical Spinach and Artichoke Spaghetti Squash swoops in! It takes all those comforting dip flavors and packs them right into tender, roasted spaghetti squash halves. Trust me, it’s a total game-changer for a healthy, satisfying meal that tastes like pure indulgence.
Why You’ll Love This Spinach and Artichoke Spaghetti Squash
Seriously, this recipe is a winner for so many reasons. If you’re looking for a dish that’s:
- Ridiculously Healthy & Light: We’re swapping out pasta for tender spaghetti squash, making it a fantastic low-carb and lighter option that still feels totally decadent.
- Packed with Flavor: All those classic gooey, cheesy, spinach and artichoke vibes you love? They’re all here, just in a more wholesome package.
- Super Easy to Make: Roasting the squash is mostly hands-off, and the filling comes together quickly in one skillet. Perfect for a busy weeknight!
- Totally Versatile: It’s naturally vegetarian, but super easy to add cooked chicken or bacon if you want to make it a heartier meal.
Ingredients for Your Spinach and Artichoke Spaghetti Squash
Alright, let’s talk about what you’ll need to make this stunner! It’s pretty straightforward, and I bet you already have most of it hiding in your kitchen.
For the Spaghetti Squash:
- 2 medium spaghetti squash
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Filling – this is where all the magic happens!
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 10 ounces frozen chopped spinach, thawed and squeezed extra dry – seriously, get all that water out!
- 14 ounces artichoke hearts (canned or jarred), drained and chopped up
- 4 ounces cream cheese, softened – makes it so wonderfully creamy!
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese (the good stuff, if you ask me)
- 1/4 teaspoon red pepper flakes (optional, but they give a nice little kick!)
- Salt and black pepper, just to taste
Essential Equipment for Making Spinach and Artichoke Spaghetti Squash
To whip up this delightful dish, you won’t need a whole lot of fancy gadgets! Just grab a couple of trusty kitchen staples:
- A good sturdy baking sheet for roasting those squash halves.
- A nice big skillet – this is where the flavorful filling comes together.
- A sharp knife for chopping your onion and artichokes.
- And of course, a trusty spoon for stirring and scooping!
Step-by-Step Guide: Crafting Your Spinach and Artichoke Spaghetti Squash
Okay, let’s get this party started! Making this Spinach and Artichoke Spaghetti Squash is way easier than it looks, and honestly, it’s kinda fun. You’ll be amazed at where we’re taking these humble squash! If you’re looking for more ideas like this, check out some of my other healthy recipes!
Preparing the Spaghetti Squash
First things first, let’s get those spaghetti squash ready for their close-up. Preheat your oven to a nice, hot 400°F (200°C). Now, carefully cut each squash in half lengthwise. Scoop out all those pesky seeds from the middle – no one wants those! Brush the cut sides with a little olive oil and give them a sprinkle of salt and pepper. Pop them cut-side down on a baking sheet and let them roast for about 45-60 minutes. You’ll know they’re ready when they’re super tender when you poke them with a fork.
Creating the Flavorful Spinach and Artichoke Filling
While the squash is doing its thing in the oven, let’s whip up that dreamy filling! Grab a large skillet and heat up a tablespoon of olive oil over medium heat. Toss in your finely chopped onion and let it soften up for about 5 minutes – you want it nice and translucent. Now, add your minced garlic and cook for just another minute until it smells amazing. Stir in that thawed and well-squeezed spinach (seriously, squeeze it dry!) and the chopped artichoke hearts. Let that cook for 2-3 minutes just to warm everything through. Remove the skillet from the heat and now for the best part: stir in the softened cream cheese, sour cream, Parmesan cheese, and those optional red pepper flakes. Give it a good mix until it’s all beautifully combined and wonderfully creamy. Taste it and add salt and pepper as needed – you’re the chef!
Assembling and Finishing Your Spinach and Artichoke Spaghetti Squash
Once your spaghetti squash is perfectly tender, it’s time to transform it! Use a fork to gently scrape out the strands from the inside, making them look just like spaghetti. Now, you’ve got beautiful squash boats ready to be filled. Spoon that warm, creamy spinach and artichoke mixture right into the cavities of the roasted squash halves. You can totally serve it like this, piping hot and delicious! Or, if you want it extra bubbly and melty, pop the stuffed squash back into the oven for another 5-10 minutes. Easy peasy!
Tips for the Best Spinach and Artichoke Spaghetti Squash
Okay, so you’ve got the recipe, but here are a few little secrets to make your Spinach and Artichoke Spaghetti Squash absolutely shine. First off, really, really squeeze that spinach dry! I can’t stress this enough – excess water is the enemy of creamy goodness here. Also, don’t rush the squash roasting; a tender squash means those lovely spaghetti strands will slide right out. For an extra special touch, check out some of my other healthy keto recipes for more ideas!
Ingredient Notes and Substitutions for Spinach and Artichoke Spaghetti Squash
Hey, sometimes you need to tweak things a little, right? So let’s chat ingredients! If you can’t find frozen spinach, feel free to use fresh! Just grab about a pound, sauté it until wilted, then chop it finely and drain it really well. For the creaminess, if you’re not a fan of cream cheese or sour cream, you could try using a full-fat Greek yogurt or even a good dollop of mascarpone for a super luscious finish. And don’t sweat the artichokes – jarred or canned both work perfectly, just make sure they’re well-drained and chopped up nicely so they distribute evenly in every bite!
Serving Suggestions for Spinach and Artichoke Spaghetti Squash
This Spinach and Artichoke Spaghetti Squash is fantastic on its own, but it also makes a wonderful star next to some other goodies! Think of a simple side salad with a bright vinaigrette to balance the richness. Some crusty bread for dipping into any extra filling wouldn’t hurt, either! For some lean protein, you could serve it alongside some baked chicken breasts – check out my ideas for lean protein meals for inspiration. Or, for a truly simple yet satisfying supper, pair it with some roasted asparagus. Check out my simple balanced suppers for more ideas!
Frequently Asked Questions About Spinach and Artichoke Spaghetti Squash
Got questions? I’ve got answers! Here are a few things people often ask about making this yummy Spinach and Artichoke Spaghetti Squash:
Can I make this ahead of time?
You bet! You can totally roast the spaghetti squash and make the filling a day in advance. Store them separately in the fridge. Then, just before serving, reheat the filling, scrape the squash strands, stuff them, and pop them back in the oven for about 10-15 minutes until everything is warm and bubbly. Easy peasy!
What are some vegetarian protein additions?
This recipe is already vegetarian and super satisfying! But if you want to boost the protein even more, try stirring in some cooked chickpeas or white beans into the filling. They add a nice texture and extra plant-based goodness. For more ideas, definitely peek at my plant-forward recipes!
Is spaghetti squash a good substitute for pasta?
Oh, absolutely! Spaghetti squash is fantastic! It has a mild, slightly sweet flavor and that wonderfully stringy texture that really does mimic spaghetti. Plus, it’s way lower in carbs and calories than traditional pasta, so it’s a brilliant way to enjoy those comforting flavors in a healthier package.
Can I use fresh spinach instead of frozen?
Yep, you can! If you use fresh spinach, you’ll need about a pound. Just sauté it in a pan until it wilts down, then chop it really fine and, most importantly, squeeze out as much liquid as you possibly can. That step is key to getting that nice, creamy filling without it getting watery!
Nutritional Information (Estimated)
Just a heads-up, these numbers are estimates! Your exact Spinach and Artichoke Spaghetti Squash might vary a bit depending on the brands you use and how generous you are with the cheese (no judgment here!). We’re looking at roughly 300-350 calories, about 15-20g of fat, 10-15g of carbs, and 10-12g of protein per serving. For more tips on eating right, check out my diet and nutrition section!
Spinach and Artichoke Spaghetti Squash
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise. Scoop out the seeds.
- Brush the cut sides of the squash with olive oil and season with salt and pepper.
- Place the squash cut-side down on a baking sheet. Roast for 45-60 minutes, or until tender when pierced with a fork.
- While the squash is roasting, prepare the filling. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Stir in the thawed spinach and chopped artichoke hearts. Cook for 2-3 minutes.
- Remove the skillet from the heat. Stir in the softened cream cheese, sour cream, grated Parmesan cheese, and red pepper flakes (if using).
- Season the filling with salt and pepper to taste.
- Once the spaghetti squash is tender, use a fork to scrape out the strands, creating a “spaghetti” texture.
- Spoon the spinach and artichoke filling into the cavities of the roasted spaghetti squash.
- You can serve immediately, or place the stuffed squash back in the oven for 5-10 minutes to warm through.