One of my favorite ways to turn simple vegetables into something special is by stuffing them with a rich, savory filling. On a quiet evening, there’s something deeply comforting about roasting spaghetti squash until tender, then filling it with a creamy spinach and artichoke mixture that bubbles and turns golden in the oven.
As it bakes, the kitchen fills with that familiar, cozy aroma of garlic and melted cheese—comfort food signals at their best.
Inspired by the flavors of classic spinach and artichoke dip, this dish reimagines a beloved appetizer as a hearty, veggie-forward meal.
The natural sweetness of the squash balances the savory filling perfectly, making every bite feel indulgent yet nourishing. It’s the kind of recipe that invites you to slow down, cook something warm, and enjoy a dinner that feels both comforting and satisfying.
For the Spaghetti Squash
- Spaghetti Squash – Once roasted, the flesh turns tender and naturally strands like pasta, creating the perfect base for the creamy filling.
- Olive Oil – Brushed onto the squash before roasting to help it soften and develop flavor.
For the Spinach & Artichoke Filling
- Garlic – Adds a savory, aromatic foundation to the filling.
- Fresh Spinach – Wilts down beautifully and adds freshness and color to balance the richness of the cheese.
- Canned Artichokes – Bring that classic tangy, slightly briny flavor that makes spinach and artichoke dishes so irresistible.
- Cream Cheese – Creates a rich, creamy texture that holds the filling together.
- Mayonnaise – Adds extra creaminess and depth without making the filling heavy.
- Parmesan Cheese – Provides a salty, nutty bite that enhances the overall flavor. A small portion is reserved for topping.
- Mozzarella Cheese – Melts into the filling, making it stretchy, gooey, and comforting.
Spaghetti Squash Filled With Spinach & Artichoke
Notes
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
- Heat the oven to 200C / 400F. Slice each spaghetti squash in half lengthwise and remove the seeds. Brush the cut surfaces with 1 tbsp olive oil and season with salt. Arrange the squash halves cut-side up on a baking sheet and roast for 40 minutes.
- While the squash roasts, warm the remaining 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 spinach to the pan and cook, stirring, until fully wilted and any released moisture has cooked off.
- Stir in the chopped artichokes and cook for 1 minute, then add the cream cheese. Lower the heat and stir until the cream cheese has melted and the mixture is smooth.
- Remove the pan from the heat and mix in the mayonnaise, grated Parmesan cheese (reserve 2 tbsp for later), and the grated mozzarella.
- Spoon the filling evenly into the 4 squash halves. Sprinkle the tops with the reserved Parmesan cheese and return to the oven.
- Bake for 20–25 minutes, until the filling is hot, bubbly, and lightly golden on top.
1. Can I use frozen spinach instead of fresh?
Absolutely. Just make sure it’s fully thawed and squeezed really well to remove excess water. Too much liquid = a watery filling, and nobody wants that.
2. How do I know when the spaghetti squash is properly roasted?
You’re looking for flesh that’s tender and easily pulls into strands with a fork. If it still feels firm or crunchy, pop it back in the oven for another 5–10 minutes — squash size can vary a lot.
3. Do I really need to remove the seeds before roasting?
Yes. Scooping them out helps the squash cook evenly and gives you room for all that creamy filling later. Bonus: you can roast the seeds separately if you like a crunchy snack.
4. My filling looks a bit loose — how do I fix it?
This usually means there’s a little too much moisture. Let the mixture sit over low heat for another minute or two, stirring gently. You can also add a touch more Parmesan to help it firm up.
5. Can I make this ahead of time?
Definitely. The filling can be made a day ahead and stored in the fridge. When you’re ready to eat, reheat it gently, stuff the roasted squash, and bake until hot and bubbly.
