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A healthier way to serve a favorite dip, this Spinach Artichoke Spaghetti Squash Recipe has squash combined with spinach, artichokes, and a creamy cheese sauce.
I have been on a bit of a spaghetti squash kick lately. And while I love it, I will never be that person who says that you can eat it in place of actual spaghetti and never know the difference. It’s just not true. While it is delicious, and is the same shape, it does not actually taste like spaghetti.
Now that the weather is finally warming up, lighter meals are on the minds of many. You all know I love my comfort food, so I decided that I needed a way to combine comfort with light. And while I would love to sit down to a big bowl of cheesy, creamy pasta every night, I know that it’s not smartest thing to do. So I decided to do the next best thing. Fake it.
While this doesn’t replicate a big bowl of pasta, I’m going to dare say that it’s just as comforting, and definitely delicious. I’m a sucker for anything with spinach and artichokes, so when I had the idea to make this spaghetti squash recipe, it all just made sense. And I’m glad it came out just as wonderful as I had imagined it would.
I kept the spaghetti squash in the actual squash, because I thought it would be a fun way to serve it, but feel free to scoop it out into a baking dish for easier serving. And even my kids loved this one, so I know this spaghetti squash recipe is a winner!
How to Cook a Spaghetti Squash
There are a few different ways to cook a spaghetti squash.
- The most popular way is to roast it. I do love the flavor you get from roasted spaghetti squash, but it does take a long time. And for me, I feel like sometimes the squash ends up mushy or overcooked when roasting.
- You can also cook a spaghetti squash in the slow cooker. Again, this one takes quite some time.
- If you have an Instant Pot or a pressure cooker, you can also cook your squash in it!
My favorite way to cook spaghetti squash, though, is to microwave it. It might sound weird, but the microwave cooks it so evenly for me. Cut the squash in half, remove the seeds, then place each half in a baking dish, cut side down. Add about 1/2 inch of water, then cover with plastic wrap. Microwave on high until the squash is tender. Let the squash cool slightly.
See how to make this Spinach Artichoke Spaghetti Squash here:
More Spaghetti Squash Recipes
Huevos Rancheros Inspired Spaghetti Squash
Southwestern Stuffed Spaghetti Squash
Spaghetti Squash Tostadas
Broccoli and Spaghetti Squash Recipe with Lemon Pepper
Spinach Artichoke Spaghetti Squash Recipe
5 from 5 votes
Author: Deborah
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
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A healthier way to serve a favorite dip, this Spinach Artichoke Spaghetti Squash Recipe has squash combined with spinach, artichokes, and a creamy cheese sauce.
Ingredients
- 1 spaghetti squash seeded
- 3 teaspoons extra virgin olive oil
- 3/4 cup chopped onion
- 3 cloves garlic minced
- 1/2 cup light sour cream
- 3 ounces less fat cream cheese
- 3/4 cup grated parmesan divided
- 3 cups packed baby spinach
- 1 1/4 cups canned artichoke hearts chopped
- salt and pepper
- 3/4 cup shredded mozzarella cheese
- chopped fresh parsley
Instructions
Place the spaghetti squash in a microwave safe dish, cut side down. Pour about half an inch of water in the dish, then cover with plastic wrap and microwave until soft, about 10 minutes. Remove and let cool slightly, then with a fork, scrape up the strings from the squash.
Meanwhile, in a pan, heat the olive oil over medium heat. Add the onion and cook until tender, 5-8 minutes. Add the garlic and cook until fragrant, about 60 seconds. Add in the sour cream, cream cheese and half of the parmesan cheese and stir until the cream cheese has melted and the mixture is smooth. Stir in the spinach and artichoke hearts and cook until the spinach has wilted. Season to taste with salt and pepper. Pour half of the mixture into each spaghetti squash half and gently pull up on the spaghetti squash strings to combine with the sauce as much as possible. Top with the shredded mozzarella and the remaining parmesan. Place under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
Sprinkle with fresh parsley, if desired, and serve hot.
Video
Recipe Notes:
You can also transfer the spaghetti s quash strands to a baking dish before adding the spinach artichoke mixture to make it easier to serve to multiple people.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition Information
Calories: 311kcal (16%), Carbohydrates: 13g (4%), Protein: 18g (36%), Fat: 19g (29%), Saturated Fat: 8g (50%), Polyunsaturated Fat: 5g, Cholesterol: 40mg (13%), Sodium: 757mg (33%), Fiber: 5g (21%), Sugar: 5g (6%)
Keywords: spaghetti squash recipe, spinach artichoke spaghetti squash
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Meet Deborah
Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More
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5 Star Reviews
That Was Delish
Oh my! That was delish – had some roasted garlic goat cheese left from a party that I substituted for the cream cheese & I had kale that I used instead of spinach. Served it with baked breaded chicken cutlets – and the combo was outstanding!
Rebecca
Hubby Ate It All
Made this last night and it was delicious! Hubby ate it all 🙂 What a great mix of flavors and the creaminess was best part. Thanks for the recipe.
Judith
Comments
Joy says
One of the best recipes I’ve ever found! I used low fat yogurt instead of sour cream and omitted cream cheese. More tasty vegetarian dishes please!
Jenni C says
One of the best recipes I’ve ever found! I used low fat yogurt instead of sour cream and omitted cream cheese. More tasty vegetarian dishes please!Reply
Barbara says
So delicious would make again thanks
Reply
Beth says
Delicious!! I added some chopped bell pepper because my garden has gone crazy, and some chopped rotisserie chicken which made this a complete meal. Adjusted the liquids accordingly using a little bit of milk since I’d added some extra ingredients. Cooked it in a casserole dish to make it easier to store and serve leftovers. This was a big hit with my family and I’ll be making it again for sure. Thank you!Reply
Dena says
Wow!! This is amazing. And so easy.Reply
Ronni says
I am making this tonight and cannot wait to taste it. Frozen artichokes do not exist where I live, but I’m sure the canned will do. Thanks for sharing!!
Reply
Joyce says
I usually don’t rate recipes until I’ve tried them, but after I found your recipe, I knew it was a winner. I bought a rather small spaghetti squash and planned to cook it up as a side dish, with some sort of fish. I love the ingredients, and will be making it tomorrow. I’ve gotten recipes from Kalyn’s Kitchen, and her endorsem*nt is enough. Thank you for creating this!Reply
Betty Edwards says
Is there a good substitute for the spinach? While I love spinach my hubby won’t touch it? Lol
Thanks!
Reply
Danielle Postell says
I just noticed in the paragraphs you say to microwave the squash cut side down but in your instructions it says cut side up. I’m in the process of preparing this now. I’ll let you know how it turns out.
Reply
Deborah says
It should be cut side down. Sorry!
Reply
Heather says
Made this tonight, subbed 0% plain greek yogurt instead of sour cream, delicious!!! Will definitely make again 👍🏻
Reply
Lori says
This is probably my most favorite recipe I have made off the internet! My daughter who does not like spaghetti squash and her fiance who does not like spinach absolutely loved this dish. My husband, my other daughter and myself also was amazed how extremely tasty this is! Thank you for posting this!
Reply
Jennifer says
I’m new to Spagetti Squash, so I tried 3 different recipes with one spagetti squash, and your’s won.
I did substitute plain whole yogurt for the cream cheese/sour cream/parmacian which was what I had on hand. I forgot the salt, pepper and parsley, but it had plenty of flavor as is. And since no Motzerrella, I taste tested 3 sections with White Cheddar, Monterey Jack, and Parmesan. All good and I preferred the Monterey Jack. Next time I will make the full recipe, and may try adding mushrooms. Thanks for the recipe!Reply
Rebecca Gitter says
Oh my! That was delish – had some roasted garlic goat cheese left from a party that I substituted for the cream cheese & I had kale that I used instead of spinach. Served it with baked breaded chicken cutlets – and the combo was outstanding!
Reply
Deborah says
Oooh – I’m going to need to try your subs!! So glad you liked the recipe!
Reply
zapnear says
OK sounds a bit silly but I’ve never seen or even tried spaghetti squash before. So is it like just naturally stringy/spaghettiness?
Reply
Deborah says
It is! Once you cook it, if you scrape it, it naturally comes apart in “strands”. You’ll definitely need to try it!
Reply
KalynsKitchen says
Happy Friday! Just letting you know I featured this recipe in my weekly Low-Carb Recipe Love on Fridays (and these comments help me remember I’ve featured it, in case I come across the recipe again in the future.) I hope it will be a hit with my readers!
Reply
Deborah says
Thank you so much, Kalyn!
Heather says
Cannot wait to make this! Is there any way I can make this in the oven? What would my cook time be?
Reply
Deborah says
Definitely!! There are a ton of recipes online for cooking spaghetti squash in the oven, but it should probably take about 40 minutes in the oven. (There are even slow cooker recipes to make it easy as well!)
Reply
Luisa says
Do you have the nutritional breakdown on this recipe carbs fat etc
Reply
Deborah says
Hi Luisa, I don’t provide that information, but suggest you use a site like caloriecount.com where you can plug in the ingredients to get the information.
Reply
Brianna Zamborsky says
Loved it! I used whole milk yogurt instead of cream cheese and sour cream. Not because I didn’t like your recipe, but because I forgot to buy them. Great alternative if that’s what you have on hand. Thanks for the good dinner!
Reply
Deborah says
I’m so glad you loved it!! And a great substitution!
Reply
marie says
If I wanted to make this as a main dish, would you think that adding cannellini beans would work?
Reply
Deborah says
We have eaten it as a main dish as is, but I’m guessing beans would be a good addition.
Reply
Judith says
Made this last night and it was delicious! Hubby ate it all 🙂 What a great mix of flavors and the creaminess was best part. Thanks for the recipe.
Reply
Deborah says
I’m so glad you loved it!
Reply
Rachel says
Do you have an alternate measurement for the spinach? Like how many ounces?
Reply
Deborah says
It would be 8 oz.
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Ann says
Is this a dip or a main meal?
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Deborah says
It’s not a dip – I served it as a main meal. You could also serve it as a side dish if you want something a little heartier for dinner.
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amber says
just made this, very yummy! thanks 🙂
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Deborah says
So glad you liked it!
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Deb says
Could you substitute ricotta for the cream cheese?
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Deborah says
I haven’t tried, but I would guess that it would make a fine substitution.
Reply
Colleen says
That looks so cheesy delicious! I love that you’ve kept it in the spaghetti squash – less dishes that way!
Reply
Alexis says
Is there a way to eliminate the cream cheese to make it even healthier?
Reply
Deborah says
I used a low fat cream cheese, but you could always try ricotta or Greek yogurt. I’m not sure if it would be as creamy, but I’m guessing it would still taste great!
Reply
bev @ bevcooks says
Oh now this is FABULOUS.
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Great recipe! I’ve never tried spaghetti squash but keep seeing it in my grocery store. I really need to give it a try. Adding the ingredients from spinach artichoke dip make it seem like less of a risk. Thanks for sharing!
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Joanne says
Spaghetti squash is the one winter squash that I really don’t do enough with. Love this spinach artichoke filled deliciousness! I feel like I’ll be making much more of it in the near future!
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Annie @Maebells says
I have never had spaghetti squash! I am so behind the times, I know. But this looks great! I can’t wait to try it!
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I could live off of spaghetti squash and how versatile it is. And for the fact that you turned my favorite flavor combo’s as well, into a healthy dinner. Definitely making soon. Pinned!
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I can’t believe that I haven’t had spaghetti squash ALL YEAR! What’s wrong with me?!?
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KalynsKitchen says
Loving the sound of this, just saved it for my monthly round-up! And thanks for the shout-out for my spaghetti squash gratin too.
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Jodee Weiland says
Thank you for making one of my favorite dips healthy and guilt-free! I love this idea! Thanks for sharing a better way to do this!
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Love the look of this Deborah! Decadent, but doesn’t weigh you down!
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Matt Robinson says
This looks incredible, Deborah. So light and healthy, the perfect treat for summer!
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This sounds so good! Great idea!
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danielle says
Im all over this one! Pinning and making ASAP!
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marcie says
I love spaghetti squash, and I love what you’ve done with it here — it looks amazing!
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Karly says
You and your spaghetti squash are my new best friend.
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Whoa! That looks so dang good. Especially since it’s loaded up with one of the best combos ever.
Pinning!Reply
Love your spinach and artichoke twist on this! Awesome meal that’s both comforting and better for you 🙂
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