Spinach Artichoke Spaghetti Squash Recipe

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.

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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

5 from 13 votes

Author: Deborah Harroun

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 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.

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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

Serving: 1serving, 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