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.
Spinach Artichoke Spaghetti Squash Video
You can watch how to make this Spinach Artichoke Spaghetti Squash in the video above.
More Spaghetti Squash Recipes
Huevos Rancheros Inspired Spaghetti Squash
Southwestern Stuffed Spaghetti Squash
Spaghetti Squash Tostadas
Broccoli and Spaghetti Squash Recipe with Lemon Pepper
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Spinach Artichoke Spaghetti Squash Recipe
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.
bev @ bevcooks says
Oh now this is FABULOUS.
Lyndsay @ The Happy Chateau says
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!
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!
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!
Meg @ The Housewife in Training Files says
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!
Lynn @ The Actor's Diet says
I can’t believe that I haven’t had spaghetti squash ALL YEAR! What’s wrong with me?!?
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.
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!
Millie l Add A Little says
Love the look of this Deborah! Decadent, but doesn’t weigh you down!
Matt Robinson says
This looks incredible, Deborah. So light and healthy, the perfect treat for summer!
Kevin @ Closet Cooking says
This sounds so good! Great idea!
danielle says
Im all over this one! Pinning and making ASAP!
marcie says
I love spaghetti squash, and I love what you’ve done with it here — it looks amazing!
Karly says
You and your spaghetti squash are my new best friend.
Melanie @ Carmel Moments says
Whoa! That looks so dang good. Especially since it’s loaded up with one of the best combos ever.
Pinning!
Colleen @ What's Baking in the Barbershop?! says
Love your spinach and artichoke twist on this! Awesome meal that’s both comforting and better for you 🙂