Sweet spaghetti squash filled with a savoury spinach and artichoke mixture — a spectacular way to enjoy this seasonal vegetable.
Make it a full meal by serving alongside bold-flavoured short ribs or another favourite protein.
When the days shorten and the air turns crisp, I always know squash season has arrived — and I couldn’t be happier. Squash is so versatile: roasted, pureed, or stuffed, it makes a satisfying base for many meals.
Of all the ways I prepare squash, these stuffed spaghetti squash boats are a favourite. I developed this recipe when I had a craving for classic spinach and artichoke dip and a couple of spaghetti squashes on hand. The combination is comforting and surprisingly perfect.
Happily, the flavours come together beautifully. This dish is hearty enough to serve as a vegetarian main or as a satisfying side.
Spaghetti squash
Spaghetti squash comes in several shapes and colours but cooks the same way. Raw, the flesh is solid like other winter squashes; when roasted it separates into long, spaghetti-like strands — hence the name.
The flavour is gently sweet and works as a delicious low-carb substitute for pasta. The strands hold sauces and fillings well, making spaghetti squash an excellent vehicle for rich, savoury toppings.
Spinach and artichoke stuffing
Spinach and artichoke dip is usually served with bread or chips, but it also makes an excellent stuffing for roasted squash. Preparing the filling while the squash roasts saves time and keeps the hands-on work short.
Start by heating 1 tablespoon of olive oil in a large skillet. Add minced garlic and cook briefly, then add the fresh spinach and stir until it wilts and any liquid evaporates. Add the drained, chopped artichokes and sauté for a minute.
Lower the heat and add the cream cheese, stirring until it melts and combines with the vegetables. Remove the pan from the heat, then stir in the mayonnaise, grated Parmesan (reserve a couple of tablespoons to sprinkle on top) and the mozzarella.
Once the roasted squash halves are ready, divide the filling evenly among them, sprinkle with the reserved Parmesan, then return to the oven to bake until the tops are bubbly and golden.
The total time is just over an hour from start to finish, most of which is roasting time. Active preparation is short and straightforward, so it’s an easy dish for weeknights or a relaxed weekend dinner.
Serving suggestions
This recipe is designed as a satisfying vegetarian main, especially when paired with a crisp salad. It’s also a great low-carb option for anyone looking to reduce pasta.
If you prefer a meat-centered meal, these stuffed squash boats make an excellent side dish to braised short ribs, roast beef, or another rich main course for a restaurant-quality dinner at home.
Recipe Tips and Notes
- If you can’t find spaghetti squash, butternut or acorn squash can be used instead, though the texture will differ.
- Spaghetti squash is very firm. Use a sharp, sturdy knife and insert it in the centre before pressing down to cut safely and cleanly.
- You can halve the recipe if you don’t want leftovers. The spinach and artichoke mixture keeps well in an airtight container in the fridge for a few days and is delicious reheated or used as dip.
- To speed up meal prep, roast the squash a day or two in advance and store it chilled until you’re ready to fill and bake.
- Buy a block of mozzarella and shred it yourself. Pre-shredded cheese often contains anti-caking agents that can affect melting.
Storage and leftovers
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in a 180C/350F oven for 15–20 minutes or in the microwave until warmed through.
You can also freeze the stuffed squash for up to 3 months. Thaw completely and bring to room temperature before reheating in the oven.
More squash recipes
- Butternut Squash Casserole
- Butternut Squash Risotto with Sage and Goat Cheese
- Roasted Squash Pasta with Pancetta and Swiss Chard
- Chickpea and Butternut Squash Curry
Spinach and Artichoke Stuffed Spaghetti Squash
Ingredients
- 2 spaghetti squashes
- 2 tbsp olive oil, divided
- 2 cloves garlic
- 220 g / 7 cups fresh spinach
- 400 g / 14 oz canned artichokes, drained and chopped
- 250 ml / 1 cup cream cheese, full fat
- 4 tbsp mayonnaise
- 50 ml / 1/2 cup grated Parmesan cheese, or vegetarian hard cheese
- 120 g / 1 cup mozzarella, grated
Instructions
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Preheat the oven to 200C/400F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut surfaces with 1 tbsp olive oil and season with salt. Place cut-side up on a baking sheet and roast for 40 minutes.
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While the squash roasts, heat 1 tbsp olive oil in a large pan. Add minced garlic and cook briefly, then add the spinach and stir until wilted and the liquid has evaporated.
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Add the drained, chopped artichokes and sauté for a minute. Add the cream cheese and melt it over low heat while stirring.
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Remove from heat and stir in the mayonnaise, grated Parmesan (reserve 2 tbsp) and mozzarella.
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Divide the mixture among 4 squash halves, sprinkle with the reserved Parmesan and bake for 20–25 minutes more, until the filling is bubbly and golden on top.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.