Saturday, January 6, 2018

Spinach Artichoke Spaghetti Squash Recipe

This was so good to eat that it felt naughty!
I was looking around for something different to try with spaghetti squash and came across this savory recipe.

Below is my take on it. I have found it better to bake a spaghetti squash first then put it in a casserole dish for final baking. This way the filling goodness really gets into the "spaghetti". It is more cleanup than making them in the "boat" halves but is easier to divide up for future meals.

1 spaghetti squash
3 teaspoons of extra virgin olive oil
3/4 cup of chopped onion
1/2 cup light sour cream or plain yogurt 
3 ounces less fat cream cheese
3/4 cup grated parmesan, divided
3 cups packed baby spinach 
1 1/4 cups of marinated artichoke hearts, chopped
3/4 cup shredded mozzarella cheese

We happened to have the marinated artichoke hearts handy. If using non-marinated, you may want to add 3 cloves of minced garlic and salt and pepper to taste in the saute step.

First bake the spaghetti squash. I pierce the skin all over and bake at 425F for approximately 1 hour depending on the size. Once a fork easily pierces the skin, it is done.

Then let it cool for 10 minutes for so before cutting. 

While that is cooling, heat the olive oil over medium heat. Add onion and cook for 5-8 minutes until tender. If adding garlic, salt and pepper, this is the time to add it. Toss for 1 minute.

Then add sour cream (or yogurt), cream cheese, and half the parmesan. Stir in spinach and artichoke hearts. Cook until spinach wilts. Remove from stove top. 

Yes it is like a savory spinach and artichoke dip!

Then cut the squash in half and remove the seeds. 

Scoop out 1 halve of the spaghetti squash into a 9 inch square baking dish. Then mix in half the cheese/veggie mixture. I like lots of cheese so I sprinkled a little extra parmesan and mozzarella on top of this layer. Then repeat with other squash half. Top with the rest of the cheese.
Place under the broiler for 2-3 minutes until cheese is melted with a slight bit of brown coloring.

Enjoy!!! I was able to divide this dish up into 6 servings. Click here for the original recipe if you would like to make this in the boats.

I hope you feel inspired to try something new in the kitchen! Thank you for stopping by. ~Val


  1. This looks and sounds delicious, Val!
    And healthy too. :-)
    Thank you for sharing here.
    I hope you are keeping warm!

  2. Happy Dance! I miss your recipes!! This looks so good, and naughty! LOL! Copying the recipe down! Thank you! Big Hugs!

  3. I love artichoke and spinach! Never tried it with squash before, but looks delicious - especially with melted cheese. Yum :)

  4. Val, I think your recipe will definitely get me to eat more artichoke and squash. I will definitely give it a try. Looks delicious.

  5. This looks so good! Love the spinach and artichoke combo. We used to make quiche filled with with spinach, artichokes, eggs and goats'cheese

  6. Ooh, another great recipe! This sounds delicious. Thank you.

  7. It looks and sounds delicious! Like you, I would definitely add extra cheese, especially parmesan. We're trying really hard to eat healthier, and I swear my husband has a major thing against white flour pasta, or white flour anything.

  8. I love spinach and artichoke hearts. They’re so tasty and good for you :)

  9. I bet that's really tasty. I have never heard of spaghetti squash though and thought you had spiralized the squash!

  10. Such a lovely combination - I can almost taste it from here!

    All the best Jan

  11. This looks really really delicious! :)
    Happy Sunday Val!

  12. Oh wow! This looks so delicious! I'm scribbling down the recipe!


Thank you for stopping by! I love reading visitor comments! ~Val