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Overhead shot of Spinach and Artichoke Spaghetti Squash in a metal bowl.

Spinach and Artichoke Spaghetti Squash

A healthy and flavorful take on the classic spinach and artichoke dip, served in roasted spaghetti squash.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Spaghetti Squash
  • 2 medium spaghetti squash
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Filling
  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 10 ounces frozen chopped spinach thawed and squeezed dry
  • 14 ounces artichoke hearts canned or jarred, drained and chopped
  • 4 ounces cream cheese softened
  • 1/2 cup sour cream
  • 1/2 cup Parmesan cheese grated
  • 1/4 teaspoon red pepper flakes optional

Equipment

  • Baking sheet
  • Large skillet
  • Knife
  • Spoon

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds.
  3. Brush the cut sides of the squash with olive oil and season with salt and pepper.
  4. Place the squash cut-side down on a baking sheet. Roast for 45-60 minutes, or until tender when pierced with a fork.
  5. While the squash is roasting, prepare the filling. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
  6. Add the chopped onion and cook until softened, about 5 minutes.
  7. Add the minced garlic and cook for 1 minute more until fragrant.
  8. Stir in the thawed spinach and chopped artichoke hearts. Cook for 2-3 minutes.
  9. Remove the skillet from the heat. Stir in the softened cream cheese, sour cream, grated Parmesan cheese, and red pepper flakes (if using).
  10. Season the filling with salt and pepper to taste.
  11. Once the spaghetti squash is tender, use a fork to scrape out the strands, creating a "spaghetti" texture.
  12. Spoon the spinach and artichoke filling into the cavities of the roasted spaghetti squash.
  13. You can serve immediately, or place the stuffed squash back in the oven for 5-10 minutes to warm through.

Notes

For a richer flavor, you can add a sprinkle of mozzarella cheese on top before the final warming. This dish is also delicious with added cooked chicken or bacon for a non-vegetarian option.

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