Oh my gosh, you HAVE to try this Cheesy Spinach and Artichoke Spaghetti Squash – it’s my go-to when I’m craving something indulgent but still want to feel good about what I’m eating. Picture this: tender strands of roasted spaghetti squash tangled up with creamy spinach, briny artichokes, and pools of melted mozzarella… it’s basically dip and pasta had a baby! I first made this on a lazy Sunday when I wanted comfort food without the carb coma, and now it’s in my weekly rotation. Trust me, even veggie skeptics go back for seconds!

Cheesy Spinach and Artichoke Spaghetti Squash - detail 1

Why You’ll Love This Cheesy Spinach and Artichoke Spaghetti Squash

This dish isn’t just delicious—it’s downright addictive! Here’s why it’s become my weeknight hero:

It’s secretly healthy: All that cheesy goodness hugs vitamin-packed squash instead of heavy pasta

Crazy easy to make: Just roast, mix, and devour—I’ve made it half-asleep!
Tastes like comfort food: That creamy spinach-artichoke magic? Pure nostalgia in every bite
Customizable: Add chicken, swap cheeses, or spice it up—it always works

Leftovers rock: The flavors get even better overnight (if it lasts that long!)

Ingredients for Cheesy Spinach and Artichoke Spaghetti Squash

Grab these simple ingredients – I bet you have half of them already! The magic happens when they all come together:

1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeds scooped out

1 tbsp olive oil – the good stuff for roasting
1 cup chopped spinach – packed tight like you mean it
1/2 cup chopped artichoke hearts – I use jarred for convenience

1/2 cup shredded mozzarella – the melty star of the show
1/4 cup grated Parmesan – for that salty punch
1/4 cup cream cheese – makes it luxuriously creamy
1 clove garlic, minced – fresh is best here!
1/4 tsp salt & 1/4 tsp black pepper – basic but essential

Ingredient Notes & Substitutions

No fresh spinach? Frozen works too – just thaw and squeeze dry. Out of cream cheese? Greek yogurt adds tang. For extra protein, toss in leftover chicken or crispy bacon. Vegetarians, this one’s already perfect for you as-is!

How to Make Cheesy Spinach and Artichoke Spaghetti Squash

Okay, let’s get cooking! This recipe comes together in three simple steps – roast, mix, and bake. I promise it’s easier than trying to twirl spaghetti squash strands on a fork (been there, failed that). Here’s exactly how I do it:

Heat things up: Crank your oven to 400°F (200°C). While it preheats, halve your squash lengthwise – use a sharp knife and go slow! Scoop out the seeds like you’re carving a pumpkin (but way less messy).
Roast to perfection: Drizzle the cut sides with olive oil, then place them face-down on a baking sheet. Bake for 40-45 minutes until you can easily pierce the skin with a fork. That heavenly roasted smell means it’s working!

Make the magic filling: While the squash cools slightly, sauté garlic in a pan over medium heat until fragrant (about 30 seconds). Add spinach and artichokes – watch the spinach wilt down like magic. Reduce heat to low and stir in all three cheeses until they melt into gooey perfection.
Bring it all together: Use a fork to scrape the squash strands into the pan – they’ll look like golden noodles! Gently mix everything until coated. Taste and adjust salt/pepper if needed (I always add an extra pinch).
Serve immediately while the cheese is still stretchy and glorious. Pro move: sprinkle extra Parmesan on top for that restaurant-worthy finish!

Cheesy Spinach and Artichoke Spaghetti Squash - detail 2

Tips for Perfect Cheesy Spinach and Artichoke Spaghetti Squash

After making this weekly for years, here are my can’t-miss tricks: Pat artichokes dry to prevent sogginess. For extra crispiness, broil for 2-3 minutes at the end. If your squash seems watery after baking, blot gently with paper towels before mixing. And always – ALWAYS – let it cool just enough to avoid “cheese roof mouth” burns!

Serving Suggestions for Cheesy Spinach and Artichoke Spaghetti Squash

This dish shines all on its own, but here’s how I love to serve it: with a crisp green salad for freshness, warm garlic bread for dipping, or roasted cherry tomatoes for a pop of color. Sometimes I’ll add a sprinkle of red pepper flakes for heat lovers at the table!

Storing and Reheating Cheesy Spinach and Artichoke Spaghetti Squash

Good news – leftovers taste even better the next day! Store them in an airtight container for up to 3 days. When reheating, I always use the oven (350°F for 15-20 minutes) to keep that perfect texture. The microwave works in a pinch, but the cheese won’t stay as gloriously melty.

Cheesy Spinach and Artichoke Spaghetti Squash Nutrition

Now, let’s talk numbers – because I know some of you (like me!) like to keep an eye on what you’re eating. These nutrition facts are estimates per serving, since your exact squash size and cheese measurements might vary slightly from mine. Here’s the breakdown for one glorious half-squash portion:

Calories: 320 – way less than traditional pasta dishes!
Fat: 18g (8g saturated) – thank you, delicious cheeses
Protein: 12g – not bad for a veggie-based meal
Carbs: 28g (6g fiber) – all that squash goodness
Sugar: 6g – mostly from the natural squash sweetness

Remember, these values can change if you tweak ingredients – like adding chicken or using low-fat cheeses. But honestly? Sometimes you just need that full-fat cheese experience – I’m not here to judge!

FAQs About Cheesy Spinach and Artichoke Spaghetti Squash

Got questions? I’ve got answers! Here are the ones I hear most about this cozy dish:

Can I freeze leftovers?
Technically yes, but the texture changes – the squash gets watery when thawed. I recommend eating it fresh or storing in the fridge for up to 3 days instead.

Is this recipe gluten-free?
Absolutely! Spaghetti squash is naturally gluten-free, and none of the other ingredients contain gluten. Just double-check your artichokes if you’re super sensitive.

Can I use frozen spinach?
You bet – I do it all the time! Just thaw and squeeze out as much liquid as possible before adding it to the pan. Frozen works great in a pinch.

Why is my squash watery?
Two tricks: roast it face-down to let steam escape, and blot strands with a paper towel before mixing with the cheeses. Some squashes are just juicier than others!

What’s the best cheese substitute?
For dairy-free, try cashew cream instead of cream cheese and nutritional yeast in place of Parmesan. The flavor changes, but it’s still deliciously creamy!

Share Your Cheesy Spinach and Artichoke Spaghetti Squash Experience

I’d love to hear how yours turns out! Did you add any fun twists? Leave a note below – your tips might become someone else’s new favorite trick! For more recipe inspiration, check out my Pinterest.

Hi, I’m Judy!

I’m a passionate home chef who finds joy in creating delicious meals and sharing them with friends and family. My love for cooking began at a young age, and there’s nothing quite like seeing someone’s face light up after trying one of my dishes.

About Me