A spinach artichoke spaghetti squash turns the classic creamy dip into a filling low-carb main by roasting the squash until the strands pull apart like pasta. You get the same tangy, cheesy bite of the party favorite without the bread or chips underneath. This version bakes everything in the squash shell so there’s less cleanup and a built-in serving bowl.
The flesh of a roasted spaghetti squash is mild and slightly sweet, which balances the salty parmesan and briny artichoke hearts. Because the shell holds the filling, the top browns while the strands stay moist underneath. It’s a practical weeknight option when you want comfort food that doesn’t weigh you down. Making this spinach artichoke spaghetti squash at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Spinach Artichoke Spaghetti Squash
- Each squash half is a self-contained portion with built-in portion control.
- The filling uses frozen spinach, so you skip washing and chopping fresh bunches.
- Roasting the shell separately keeps the strands from turning watery.
- Leftovers reheat in the oven without losing the creamy texture.
- You can prep the filling while the squash roasts, saving active time.
Ingredients You’ll Need
- 2 medium spaghetti squash (about 2.5 lb each), halved and seeded
- 2 tbsp olive oil, divided
- 1 cup canned artichoke hearts, drained and chopped
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 3/4 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- 2 cloves garlic, minced
- 1/4 tsp black pepper
- 1/4 tsp salt
Ingredient Substitutions
Olive oil: Replace with an equal amount of melted butter for a richer, more savory roast on the squash cut side. Butter browns faster than olive oil, so check the shells at the 25–30 minutes mark instead of relying on the full time. The flavor reads more like a baked pasta topping than a neutral oil roast. The spinach artichoke spaghetti squash works well for weeknight cooking when time is limited.
Ricotta cheese: Use an equal volume of full-fat Greek yogurt to cut the fat while keeping the filling creamy. Yogurt is tangier and looser, so reduce added salt and expect a slightly softer set after baking. It won’t brown the same way, but the moisture keeps the squash strands from drying. Storing leftover spinach artichoke spaghetti squash correctly keeps it tasting good for days.
Canned artichoke hearts: Swap for the same weight of frozen artichoke quarters, thawed and patted dry. Frozen pieces hold more water, so roast them on a tray for 5 minutes before mixing to avoid a soggy filling. The texture stays firmer and a bit less salty than canned.
Mozzarella cheese: Substitute an equal amount of shredded fontina for a deeper, nutty note and slower melt. Fontina browns more quickly, so move the squash to the lower oven rack for the final bake. The pull-apart stretch is less dramatic but the flavor is fuller.
Step-by-Step Instructions
- Heat the oven to 180°C / 350°F and line a sheet pan with parchment. Brush the cut sides of the squash with 1 tbsp olive oil and place cut-side down on the pan.
- Roast for 25–30 minutes until a knife slides into the skin with little resistance. The strands should separate easily when fluffed with a fork.
- While the squash roasts, warm the remaining 1 tbsp olive oil in a skillet over medium-low heat. Add garlic and cook 5 minutes until fragrant but not browned.
- Stir in chopped artichoke hearts and dry spinach; cook 5 minutes until any surface moisture evaporates and the mix looks dry.
- Remove from heat and fold in ricotta, parmesan, half the mozzarella, salt, and pepper until evenly combined.
- Flip the roasted squash cut-side up and fluff the strands with a fork, leaving the shell intact. Spoon the filling into each half and top with the remaining mozzarella.
- Bake 180°C / 350°F for 15 minutes until the cheese is golden and crispy at the edges and the center is hot.
Pro Tips
Squeeze the thawed spinach in a clean towel until no water runs out; excess liquid makes the filling loose and prevents browning. A roasting technique that starts cut-side down steams the strands so they separate cleanly. Score the squash flesh lightly before the second bake to help heat reach the center faster. Let the boats rest 5 minutes before serving so the cheese sets instead of sliding off.
Common Mistakes to Avoid
Skipping the pre-roast and filling raw squash leads to crunchy, undercooked strands under a melted top. Never crowd the pan with squash halves touching, or the steam can’t escape and the shells steam instead of roast. Using wet spinach dilutes the cheese and leaves a watery pool in the shell. Opening the oven early during the second bake drops the temperature and slows the browning.
Serving Suggestions
Pair the boats with a crisp spaghetti salad for a cold contrast to the warm filling. A side of artichoke hearts adds extra crunch if you want more of that flavor. Serve immediately while the mozzarella is still stretchy for the best texture.
Storage and Reheating
Cool the boats to room temperature within 2 hours of baking, then refrigerate in an airtight container for up to 3 days. Reheat in a 180°C / 350°F oven for 15 minutes until the center reads steaming hot. This dish does not freeze well because the squash strands turn mushy after thawing.
Recipe Variations
Chicken Addition
Stir 1 cup of shredded cooked chicken into the spinach mixture before filling the shells. The extra protein makes the boats a heavier main and needs 5 minutes more bake time to heat through. Expect a heartier, less vegetal bite.
Spicy Version
Add 1/2 tsp red pepper flakes to the skillet with the garlic for a warm edge. The heat offsets the ricotta’s mildness without changing the cook time. A pinch more on top before baking gives a visible speckle.
Vegan Swap
Replace ricotta with an equal amount of blended silken tofu and use vegan mozzarella for the top. The filling stays creamy but less tangy, and the top browns slower so add 5 minutes to the final bake. This keeps the spinach dip flavor without dairy.
Bacon Topping
Crumble 4 strips of cooked bacon over the cheese before the second bake for smoke and crunch. The salt level rises, so cut the added salt in the filling by half. The bacon crisps further in the oven and contrasts the soft strands.
When you want another squash dinner, try our butternut pasta for a different shape and sauce. A spinach dip on the side works if you’re feeding a crowd. For a lighter plate, the zucchini pasta pairs well as a second vegetable. This spinach artichoke spaghetti squash also suits a turkey burger night as the low-carb side.
Spinach Artichoke Spaghetti Squash
Description
A spinach artichoke spaghetti squash turns the classic creamy dip into a filling low-carb main by roasting the squash until the strands pull apart like pasta.
Everything bakes in the squash shell for less cleanup and a built-in serving bowl with a cheesy, golden top.
Ingredients
Instructions
-
Heat oven and prep squash
Heat the oven to 180°C / 350°F and line a sheet pan with parchment. Brush the cut sides of the squash with 1 tbsp olive oil and place cut-side down on the pan so the shells roast rather than steam.
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Roast squash cut-side down
Roast the squash for 25–30 minutes until a knife slides into the skin with little resistance. The strands should separate easily when fluffed with a fork, showing the flesh is tender and cooked through.
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Cook garlic and vegetables
While the squash roasts, warm the remaining 1 tbsp olive oil in a skillet over medium-low heat. Add garlic and cook 5 minutes until fragrant but not browned, then stir in chopped artichoke hearts and dry spinach and cook 5 minutes until any surface moisture evaporates and the mix looks dry.
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Combine filling mixture
Remove the skillet from heat and fold in ricotta, parmesan, half the mozzarella, salt, and pepper until evenly combined. The filling should be thick and cohesive, not watery, from the squeezed-dry spinach.
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Fluff roasted squash strands
Flip the roasted squash cut-side up and fluff the strands with a fork, leaving the shell intact as a built-in bowl. Score the flesh lightly if you like, to help heat reach the center faster in the next bake.
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Fill and top squash boats
Spoon the filling into each half and top with the remaining mozzarella. Distribute the cheese evenly so the edges will crisp while the center stays moist underneath.
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Bake filled squash boats
Bake at 180°C / 350°F for 15 minutes until the cheese is golden and crispy at the edges and the center is hot. Look for bubbling around the edges and a lightly browned top as your doneness cue.
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Rest before serving
Let the boats rest 5 minutes before serving so the cheese sets instead of sliding off. The shells will be easier to handle and the filling will hold its shape when scooped.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Saturated Fat 9g45%
- Cholesterol 45mg15%
- Sodium 620mg26%
- Total Carbohydrate 22g8%
- Dietary Fiber 5g20%
- Sugars 7g
- Protein 16g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Cool the boats to room temperature within 2 hours of baking, then refrigerate in an airtight container for up to 3 days.
- Reheating: Reheat in a 180°C / 350°F oven for 15 minutes until the center reads steaming hot; do not reheat the same portion more than once.
- Pro tip: Squeeze the thawed spinach in a clean towel until no water runs out, or the filling stays loose and won't brown; pair with our spaghetti salad for a cold contrast.
- Serving: Serve immediately while the mozzarella is still stretchy for the best texture.
