Search

Cheesy Spinach Artichoke Stuffed Spaghetti Squash

10/22/2026
Cheese
Cook time: 55 min
Servings: 4
Baking dish filled with two halves of spaghetti squash stuffed with cheesy spinach artichokes
Cheese Yogurt

Here’s an easy-cheesy way to serve up veggies this fall: Our Cheesy Spinach Artichoke Stuffed Spaghetti Squash brings all the flavor of everyone’s favorite appetizer—cooked right in the squash! Nutty and herby unite in a Greek yogurt base enriched by melty Parmesan and mozzarella cheeses.

0 people made this

Ingredients:

  • 1 Medium Spaghetti Squash , split in half with seeds and pulp removed
  • 1 Tablespoon Olive Oil
  • 1 Can Artichoke Hearts , drained and squeezed dry
  • 12 Ounces Frozen Chopped Spinach , thawed and squeezed dry
  • 1 Shallot , minced
  • 2 Small Garlic Cloves , minced
  • 2 Tablespoons Cream Cheese
  • 3/4 Cup Plain Greek Yogurt
  • 1/2 Cup Parmesan Cheese , grated
  • 2 Teaspoons Salt , or to taste
  • 2 Teaspoons Pepper , or to taste
  • 1 Cup Mozzarella Cheese , shredded
See preparation

Directions:

  1. Heat oven to 375 degrees. Brush the inside of the spaghetti squash halves with olive oil. Arrange them, flesh side down, on a baking sheet and bake for 30 minutes. Remove from the oven and allow to cool (to the touch).
  2. Using a fork, pull the strands of squash crosswise from the peel so they resemble spaghetti. Do not pierce squash skin. Transfer squash strands to a large bowl. Reserve the squash skins on the baking sheet. Increase oven temperature to 425 F. 
  3. Add artichoke hearts, spinach, shallot, garlic, cream cheese, yogurt, Parmesan cheese, salt and pepper to squash strands. 
  4. Mix until thoroughly combined. Taste and adjust seasonings as needed.
  5. Divide the filling between the reserved squash skins and top with mozzarella cheese. Return squash boats to the oven and bake at 425 F for about 25 minutes, or until the cheese is melted and the squash mixture is hot and bubbly. Serve immediately.

Related Recipes