This post may contain affiliate links. Please read my disclosure policy.
This Spinach Artichoke Stuffed Spaghetti Squash recipe is the ultimate comfort food, lightened up! All the classic flavors of spinach and artichoke dip made healthy and stuffed into a low-carb and nutrient-rich spaghetti squash! You can optionally add-in chicken to make it heartier, or leave it as a vegetarian main dish. Make it dairy-free using cashew cream, or not.
Spinach Artichoke Spaghetti Squash
Fall is the perfect time for spaghetti squash! Spaghetti Squash is the a healthier alternative to pasta and it works so well here with this Spinach and Artichoke recipe. It is like a dinner version of the Spinach and Artichoke dip (we’ve got that here, too) but more nutrient dense and hearty! What I love most about this recipe is that it can be made classic with some cheese or made dairy-free thanks to my favorite dairy-free swap: cashew cream!
Want to make this vegetarian? We gave the option to add-in chicken if you want, but feel free to omit to keep it vegetarian and vegan if you use the dairy-free option.
Love spinach and artichoke dip? Check out this chicken dish, this dip and this stuffed mushroom recipe.
Ingredients Needed
Ingredients Needed- 1 medium spaghetti squash
- Onion
- Garlic
- Spinach
- Canned Artichoke Hearts
- Cream cheese or Cashew Cream (for dairy-free)
- Cheese or Nutritional Yeast (for dairy-free)
- Rotisserie Chicken (optional)
Dairy-free Options
It’s hard to believe but we absolutely could not taste the difference between the version we tested with dairy using cream cheese and the version we tested using cashew cream and nutritional yeast. Even the nutritional yeast is optional if you prefer to skip it in the dairy-free option! We’ve talked about cashew cream at length on Lexi’s Clean Kitchen because it’s one of our favorite swaps to make dishes creamy without any dairy. To make it you blend soaked cashews until it’s rich and creamy. It’s used in the same way heavy cream or even greek yogurt would be.
How to make Stuffed Spaghetti Squash
The truth is, you don’t actually have to stuff the spaghetti squash to make this recipe. You can either bake this as a casserole in an 8″x 8″ dish (or something similar) or you can bake this Spinach and Artichoke dinner directly inside the spaghetti squash halves. To do that:
- Roast the spaghetti squash (or cook in an Instant Pot) following these directions.
- Meanwhile, make the spinach artichoke mixture.
- Once cooked and cooled, scoop out the spaghetti squash strands and combine with the spinach and artichoke.
- Place back in the empty shells of the spaghetti squash and top with shredded cheese, if using.
- Place under the broiler until the cheese and melted and the mixture is completely heated through.
If you like this spaghetti squash recipe, check out these others:
- Spaghetti Squash Pad Thai
- Chicken Enchilada Spaghetti Squash Casserole
- Spaghetti Squash Alfredo with Chicken and Caramelized Onions
- Spaghetti Squash Italian-Style Casserole
Spinach and Artichoke Spaghetti Squash
Ingredients
- 1 spaghetti squash about 4 pounds
- 2 teaspoons avocado oil
- 1 small onion diced
- 3 cloves garlic minced
- 5 ounces baby spinach fresh or defrosted if frozen
- 1 cup canned or frozen artichokes drained and chopped
- 3 ounces cream cheese or 1/3 cup cashew cream with 1 tablespoon nutritional yeast for dairy-free
- ¼ cup parmesan cheese omit for dairy-free
- 2 cups shredded rotisserie chicken optional
- 1/2 cup mozzarella or gruyere cheese omit for dairy-free
Instructions
- Cook spaghetti squash using these directions.
- Meanwhile, make spinach and artichoke mixture: Heat oil in a large pan over medium heat. Once hot, add onion and garlic and cook until beginning to soften, about 5 minutes.
- Add in spinach and artichokes and cook until wilted, about 5 minutes. Season with ½ teaspoon salt and pepper and add cream cheese (or cashew cream) and cook for an additional 2 minutes.
- Preheat the broiler on high.
- Once spaghetti squash is cooked and cooled enough to handle scoop out the squash into a large bowl. Add parmesan cheese (if using), chicken (if using) and spinach artichoke mixture. Mix together gently until fully combined.
- Either divide the mixture into the now empty squash shells and top with mozzarella cheese or place in an 8" x 8" oven safe casserole dish.
- Place under the broiler until the cheese and melted and the mixture is completely heated through.
This is sooo good! Lots of flavor without being too rich. Will definitely use this recipe over and over again.
This was delish and so easy to make! The gruyere totally made it. Next time, I’ll try it with the cashew cheese. It’s definitely a recipe I’ll be repeating!