If you’re searching for a dish that offers the best of comfort food and vibrant, plant-based flavors, you have to make Spinach Artichoke Stuffed Spaghetti Squash. Imagine creamy, cheesy spinach and artichoke filling nestled inside perfectly roasted spaghetti squash boats — dreamy textures, serious flavor, and totally guilt-free. This recipe brings out the natural sweetness of squash, complements it with a punchy, savory filling, and it manages to be vegan, filling, and oh-so-satisfying. Whether you’re cooking for a special dinner or just need cozy food after a long day, this casserole-style meal always hits the spot.

Spinach Artichoke Stuffed Spaghetti Squash Recipe - Recipe Image

Ingredients You’ll Need

It’s the classic “simple but essential” ingredient list: just a handful of basics, each one earning its spot for maximum flavor and texture in every bite. These ingredients come together for a creamy, hearty, and beautiful main dish.

Spaghetti Squash: The star vessel for this dish, it becomes deliciously tender and forms lovely, slightly-sweet “strands” that mimic pasta.
Olive Oil: Roasts the squash to perfection and helps sauté the veggies, adding rich flavor and a silky mouthfeel.
Onion: Brings a savory, aromatic base and gentle sweetness when sautéed with garlic.
Garlic: Delivers bold, unmistakable depth — don’t skimp!
Fresh Spinach: Wilts down beautifully, adding color, nutrition, and classic spinach-artichoke flavor.
Artichoke Hearts: Salty, tangy, and tender — they make the filling irresistible. Canned or jarred work perfectly.
Vegan Cream Cheese: The secret to that luxuriously creamy, “cheesy” filling (any favorite brand works).
Nutritional Yeast or Vegan Parmesan: Brings umami, “cheesy” flavor, and a lovely golden finish.
Salt and Pepper: Never underestimate this humble duo for bringing everything together.
Red Pepper Flakes (optional): For a gentle kick, sprinkle in a pinch — totally customizable!

How to Make Spinach Artichoke Stuffed Spaghetti Squash

Step 1: Prep and Roast the Squash

Start by popping your oven on to 400°F (200°C) to preheat. With a sturdy knife, carefully slice your spaghetti squash lengthwise, then scoop out the seeds (an ice cream scoop makes quick work of this). Brush the interior with olive oil for gorgeous caramelization, place cut-side down on a baking sheet, and roast for about 40 minutes. You’ll know it’s done when the flesh is fork-tender and the edges are ever so slightly golden.

Step 2: Sauté the Aromatics

While the squash roasts, grab a skillet and heat up a splash of olive oil over medium. Add in the diced onion and cook until translucent and fragrant, about three to four minutes. Next, toss in the minced garlic and cook for another minute — this is where your kitchen starts to smell amazing!

Step 3: Build That Creamy Filling

It’s time for the magic. Add the chopped fresh spinach into your skillet, stirring gently until it wilts and turns emerald green. Toss in the chopped artichoke hearts, then stir in the vegan cream cheese and nutritional yeast. Mix until everything becomes a luscious, rich, unified filling. Season well with salt, pepper, and a pinch of red pepper flakes if you love a little zippy heat.

Step 4: Stuff the Squash

Take the roasted spaghetti squash out of the oven (watch out, it’s hot!). Flip the halves over and, using a fork, lightly scrape the flesh to loosen the squash strands. Don’t dig all the way down — you want to keep those beautiful squash “boats” intact. Then, divide your creamy spinach artichoke filling evenly between each half, piling it on generously.

Step 5: Bake Until Golden

Return the now-stuffed squash boats to the oven for another 10 minutes. This final bake melts all those savory flavors together and delivers just the lightest golden top. Remove, let cool for a few minutes, and you’re ready to enjoy!

How to Serve Spinach Artichoke Stuffed Spaghetti Squash

Garnishes

Turn your Spinach Artichoke Stuffed Spaghetti Squash into a showstopper with a sprinkle of fresh herbs like chopped parsley or basil. A quick dusting of extra vegan parmesan or even some toasted pine nuts can add savory crunch and a restaurant-worthy finish. Don’t forget a few chili flakes for color and heat, if that’s your vibe!

Side Dishes

This dish is rich and hearty, but pairs perfectly with a crisp green salad tossed in a lemony vinaigrette, or some simply sautéed asparagus. You can also serve warm, crusty bread on the side to mop up any extra creamy filling — especially good for a cozy dinner party.

Creative Ways to Present

Serve the stuffed squash directly in their shells for a rustic, homey look (and less clean-up!). For something a bit fancier, scoop the stuffed fillings into individual ramekins or small casseroles, then bake until bubbling and golden. Hosting a gathering? Slice each stuffed squash into wedges and arrange them in a fan on a platter for an effortlessly elegant appetizer.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, let your Spinach Artichoke Stuffed Spaghetti Squash cool to room temperature, then transfer to an airtight container. It keeps beautifully in the fridge for up to 3 days, making it perfect for meal prep or quick lunches.

Freezing

You can freeze stuffed squash for up to two months. Simply cool completely, then pack each squash half snugly in freezer-safe containers or wrap tightly in foil and plastic. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, place the squash halves on a baking sheet, cover loosely with foil, and bake at 350°F (175°C) until warmed through — usually about 15-20 minutes. If you’re short on time, microwave individual portions in 1-2 minute bursts until hot inside, but for that coveted crispy golden top, the oven is your best bet.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Thaw the spinach and squeeze out as much moisture as possible before adding to the skillet. Frozen works just as well, and it’s a great shortcut when fresh isn’t available.

What’s the best way to cut spaghetti squash safely?

Slice a thin sliver off the bottom of the squash to give it a flat base, making it more stable. Use a large, sharp knife and work slowly, rocking the knife back and forth through the squash.

Is there a nut-free option for the “cheesy” flavor?

Definitely — use nutritional yeast or a nut-free store-bought vegan parmesan. These add plenty of umami and cheesiness while keeping everything allergy-friendly.

Can I add protein to this recipe?

Of course! Stir in cooked lentils, white beans, or your favorite vegan sausage with the spinach filling if you want a heartier meal. It still keeps that classic Spinach Artichoke Stuffed Spaghetti Squash vibe with a little extra oomph.

How can I make this dish in advance for a party?

Prepare the stuffed squash up to the final baking step, cover, and refrigerate overnight. When you’re ready to serve, just pop them back in the oven to heat through and brown the top — perfect for stress-free entertaining!

Final Thoughts

With its creamy filling, comforting flavors, and stunning presentation, Spinach Artichoke Stuffed Spaghetti Squash belongs in your fall and winter dinner rotation (or honestly, any time comfort food calls). Give this recipe a try and watch it become a favorite — it’s a joy to make, even more fun to serve, and pure bliss to eat!

Spinach Artichoke Stuffed Spaghetti Squash Recipe