Baked Spaghetti Squash with Spinach and Artichoke Filling – A Creamy, Low-Carb Delight

Did you know that according to a 2022 study published in the Journal of Medical Internet Research, individuals following low-carb diets like those featuring Baked Spaghetti Squash with Spinach and Artichoke Filling experienced up to a 25% reduction in insulin resistance? If you’re on the hunt for comforting, veggie-packed meals that satisfy without the carb overload, you’ve come to the right place. This dish transforms humble spaghetti squash into a creamy, indulgent bake loaded with spinach and artichokes, offering a low-carb alternative to traditional pasta dishes. Perfect for weeknights or meal prep, it’s rich, flavorful, and incredibly versatile. Whether you’re keto-friendly or simply aiming to boost your veggie intake, let’s dive into this delightful recipe that promises to become a staple in your kitchen.

Introduction

Imagine twirling your fork into strands of tender squash that mimic pasta, yet are light, low in carbs, and brimming with nutrients. Baked Spaghetti Squash with Spinach and Artichoke Filling isn’t just a recipe—it’s a game-changer for anyone seeking healthy comfort food. Drawing from the classic dip with a twist, this baked version elevates spaghetti squash into a hearty main dish or side. The creamy filling, made from cream cheese, mayonnaise, and Parmesan, melds with sautéed spinach and artichokes for a taste that’s creamy, cheesy, and subtly tangy. But it’s the squash’s mild, nutty flavor that shines through, making it feel indulgent while keeping carbs in check.

Studies show that incorporating more vegetables like squash and spinach can improve digestion and provide antioxidants that combat inflammation. In fact, according to USDA data, one cup of cooked spaghetti squash contains just 9 grams of net carbs, compared to 43 grams in regular pasta. This makes it an excellent choice for low-carb enthusiasts. Plus, with artichokes adding fiber and spinach delivering vitamins A and K, this dish nourishes your body while pleasing your palate. Throughout this post, we’ll explore ingredients, timings, steps, and tips to ensure your Baked Spaghetti Squash with Spinach and Artichoke Filling turns out perfectly every time. Ready to get cooking? Let’s gather our ingredients first.

Ingredients List

This recipe uses simple, accessible ingredients to create a scrumptious filling for the baked squash. Each component adds layers of flavor and texture, from the earthy depth of spinach to the tangy brightness of artichokes. Here’s the full list, complete with substitutions and sensory descriptions:

• 1 medium spaghetti squash (about 2-3 pounds) – offering a mild, nutty flavor with tender, shreddable strands. Substitution: Zucchini noodles for an even lower-carb option, which provide a slightly sweeter, milder profile.
• 10 ounces fresh spinach – wilted into a soft, earthy green that adds a subtle bitterness. Substitution: Frozen spinach, thawed and squeezed dry, for convenience—it retains the same green hue and mineral-rich taste.
• 1 can (14 ounces) artichoke hearts, drained and chopped – imparting a tender, slightly tangy chew with a faint herbal note. Substitution: Canned or jarred hearts are fine; fresh artichoke hearts if in season, for a crispier texture and more pronounced artichoke essence.
• 8 ounces cream cheese – providing a rich, smooth creaminess that melts into velvety perfection. Substitution: Greek yogurt for a tangier, lighter alternative, or dairy-free cream cheese for lactose-sensitive eaters, maintaining that creamy mouthfeel.
• 1/2 cup mayonnaise – adding a silky, subtle tanginess that enhances the overall savoriness. Substitution: Greek yogurt or avocado mayo for a healthier twist, which brings creaminess without overpowering the flavors.
• 1/2 cup grated Parmesan cheese – delivering a sharp, salty umami that deepens the cheesy richness. Substitution: Pecorino Romano for a sharper bite, or nutritional yeast for a vegan, nutty substitute that mimics the saltiness.
• 2 cloves garlic, minced – infusing a pungent, aromatic warmth that brightens the entire dish. Substitution: Garlic powder (1 teaspoon) for quickness, though it lacks the fresh, spicy edge of minced cloves.
• Salt and pepper to taste – balancing flavors with a simple, seasoned touch that ties everything together.
• Optional: 1 tablespoon lemon juice – for a fresh, citrusy zing that cuts through the richness.

These ingredients come together to form a harmonious blend: the squash’s tender strands cradle the vibrant, green filling, where the creaminess contrasts with the slight crunch of artichokes and the wilted softness of spinach. Total ingredients serve 4, making it ideal for family dinners or batch prepping.

Timing

Let’s break down the timing for this Baked Spaghetti Squash with Spinach and Artichoke Filling recipe:

• Prep Time: 15 minutes – This involves halving and seeding the squash, chopping veggies, and mincing garlic.
• Cook Time: 45 minutes – Roasting the squash takes about 30-35 minutes, then baking the filled halves for an additional 10 minutes.
• Total Time: 1 hour – From start to finish, you can have this dish ready in under an hour.

Compared to traditional spaghetti recipes, which often require boiling pasta (up to 20 minutes) and simmering sauces (another 15-20 minutes), this low-carb version is notably faster. The squash roasts while you prep the filling, cutting down on active cooking. Plus, with hands-on time around 20 minutes, it’s perfect for busy evenings. If multitasking, you can prep the filling while the squash bakes to shave off even more time.

Step-by-Step Instructions

Step 1: Preparing the Spaghetti Squash

Kick off by preheating your oven to 400°F (200°C). Take your spaghetti squash and slice it in half lengthwise—be careful, as it can be tough; a sharp knife and steady hand help. Scoop out the seeds and stringy bits using a spoon, discarding them. Brush the cut sides lightly with olive oil, then sprinkle with salt and pepper. Place the halves cut-side down on a baking sheet lined with parchment for easy cleanup. Pop them into the oven for 30-35 minutes, or until the flesh is easily pierced with a fork and shreds like pasta. While that’s roasting, you’ll prepare the filling—a step that ensures everything comes together seamlessly.

Step 2: Making the Creamy Filling

As your squash roasts, heat a skillet over medium heat with a drizzle of olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant—avoid burning it, or it’ll turn bitter. Toss in the fresh spinach and let it wilt down, which takes about 2-3 minutes; it shrinks significantly! Stir in the chopped artichoke hearts and cook for another 2 minutes to warm through. In a mixing bowl, combine the softened cream cheese, mayonnaise, grated Parmesan, and a pinch of salt and pepper. Optionally, add lemon juice for brightness. Fold in the spinach-artichoke mix until everything is creamy and well incorporated. The aroma here is heavenly—garlicky, cheesy, and herbal—setting the tone for the final dish.

Step 3: Assembling and Baking

Once the squash is done roasting, remove it from the oven and let it cool slightly for safety. Using a fork, fluff the flesh into spaghetti-like strands within the skin. Scoop the creamy filling generously over each half, spreading it evenly. Return the baking sheet to the oven for another 10 minutes, just enough to meld the flavors without overcooking. The cheese will melt slightly, and the top might brown around the edges for that perfect baked touch.

Step 4: Serving

Garnish with extra Parmesan if desired, and serve hot. Cut each half into wedges for easy portioning—it’s comforting and visually appealing with the green filling peeking out. Pair it as a standalone lunch or dinner for a satisfying meal. For best results, enjoy immediately while the filling is warm and the squash tender.

Nutritional Information

This Baked Spaghetti Squash with Spinach and Artichoke Filling is designed for those mindful of macros while prioritizing flavor. Nutrition facts are approximate per serving (based on 4 servings) and may vary by ingredient brands. Here’s a breakdown:

• Calories: 280 – keeps it light and low-carb.
• Fat: 22g (Saturated 10g) – mostly from healthy fats in mayo and cheese.
• Carbohydrates: 15g (Fiber 5g, Sugars 6g) – low net carbs at 10g.
• Protein: 10g – from cheese and veggies for satiety.
• Vitamin C: 25% DV – boosts immunity from squash and spinach.
• Calcium: 20% DV – for bone health via Parmesan.

Compared to traditional pasta (around 200-300 calories per cup with sauce), this offers similar satisfaction with fewer carbs. It’s keto-friendly under 15g net carbs per serving, and the fiber from veggies aids digestion.

Healthier Alternatives

For those tweaking the recipe, here are flavor-preserving swaps that maintain the creamy delight while boosting nutrition:

• Use Greek yogurt instead of cream cheese for tanginess and probiotics— it lightens the calories by 50% without losing creaminess.
• Opt for avocado mayo to add healthy fats and fiber; it keeps the silky texture and introduces a subtle freshness.
• Add more veggies like sautéed mushrooms or bell peppers to the filling for extra antioxidants and nutrients, enhancing the earthy profile.
• Choose low-fat versions of cheese and mayo if calorie-conscious, preserving the cheesy flavor while reducing saturated fats.

These alternatives keep the dish keto or paleo-compatible, with minimal taste changes—just more wholesome benefits.

Serving Suggestions

Elevate your Baked Spaghetti Squash with Spinach and Artichoke Filling by pairing it thoughtfully:

• As a main dish: Serve with grilled chicken, shrimp, or tofu skewers for protein balance—the creaminess complements smoky meats.
• With salads: A fresh green salad with vinaigrette cuts the richness, adding crunch.
• As a side: Alongside roasted veggies or a hearty soup, it rounds out a low-carb meal.
• For variety: Top with pepitas or sun-dried tomatoes for texture and Mediterranean flair.

It’s crowd-pleasing for potlucks or family nights, perfect hot or at room temp.

Common Mistakes

Avoid these pitfalls for flawless results:

• Not roasting the squash long enough: Under-roasted squash won’t shred properly—test with a fork for tenderness.
• Overcooking spinach: It can become soggy; sauté just until wilted for best texture.
• Skipping seasoning: The filling needs salt to balance the cheeses—taste and adjust.
• Using wet ingredients: Drain artichokes and spinach to prevent a watery bake; excess moisture ruins the creaminess.

By watching these, you’ll achieve a baking triumph every time.

Storing Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes to revive crispness, or microwave carefully to avoid sogginess. The filling may firm in the fridge—let it soften at room temp before reheating. This dish freezes well: Assemble without baking, freeze for a month, then bake thawed for 20-25 minutes. Portion into halves for easy meal prep.

FAQs

***Can I make this Baked Spaghetti Squash with Spinach and Artichoke Filling vegan?***

Yes! Swap cream cheese for dairy-free alternatives, use vegan mayo and Parmesan (nutritional yeast works great), and ensure artichokes are packed in water. It maintains the creamy appeal without animal products.

***Is this recipe truly low-carb?***

Absolutely, with about 10g net carbs per serving—perfect for keto diets. The squash provides filling fiber while keeping calories moderate.

***How do I choose a good spaghetti squash?***

Pick one that’s firm, heavy for its size, and has even skin. Avoid soft spots or overly light squash, as they may be overripe.

***Can I prep this ahead?***

Definitely. Roast the squash and make the filling a day early; assemble and bake when ready. It warms up beautifully in the oven.

***What’s the best substitute for mayonnaise?***

Greek yogurt or sour cream provide creaminess with tang; for oil-free, try hummus thinned with lemon juice for that saucy element.

Conclusion

Baked Spaghetti Squash with Spinach and Artichoke Filling delivers on its promise as a creamy, low-carb delight—transforming simple veggies into a comforting, flavorful feast. With its data-backed health perks, easy swaps, and versatile pairings, this recipe proves that healthy eating can be utterly delicious. You’ve now got everything to whip it up, from prep to plating. Head to the kitchen, give it a try, and watch it become a favorite. Share your creations in the comments below, and don’t forget to pin this for later inspiration. Happy cooking!