Spinach Artichoke Stuffed Spaghetti Squash

Roasted spaghetti squash is tossed with tender spinach, artichokes, cream cheese, and Parmesan, then baked in its shells until hot, creamy, and bubbling.

Prep: 15 min · Cook: 65 min · Yield: 4 · Method: Oven

Ingredients

• 2 medium (about 3 pounds/1.4 kg each) spaghetti squash
• 2 tablespoons (30 mL) olive oil
• 1 teaspoon (3 g) garlic powder
• 5 ounces (142 g) baby spinach
• 1 cup, drained and chopped (170 g) marinated artichoke hearts
• 8 ounces (226 g), softened cream cheese
• 1 cup finely grated (90 g) parmesan cheese
• 1 teaspoon (6 g) kosher salt
• 0.5 teaspoon (1 g) black pepper

Cooking instructions

1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment. Carefully halve each spaghetti squash lengthwise and scoop out the seeds and stringy pulp. (about 10 min) — 400°F (200°C)
2. Brush the cut sides and cavities with the olive oil. Sprinkle with half the salt, the garlic powder, and the pepper. Place the squash cut-side down on the baking sheet. (about 5 min) — 400°F (200°C)
3. Roast until the shells can be pierced easily with a fork and the strands separate when scraped, 35 to 45 minutes. For reliable doneness, the squash should be tender throughout; no meat thermometer is required. (about 40 min) — 400°F (200°C)
4. Turn the squash cut-side up and cool for 5 minutes. Scrape the flesh into strands, leaving a sturdy 1/2-inch (1 cm) border inside each shell. Arrange the shells cut-side up on the baking sheet. (about 10 min) — Room temperature
5. Reduce the oven to 375°F (190°C). In a large bowl, combine the squash strands, spinach, chopped artichokes, softened cream cheese, 1/2 cup (45 g) of the Parmesan, and the remaining salt. Toss until the spinach wilts slightly and the filling is evenly combined. (about 5 min) — 375°F (190°C)
6. Divide the filling among the four squash shells. Sprinkle with the remaining 1/2 cup (45 g) Parmesan. (about 5 min) — 375°F (190°C)
7. Bake until the filling is hot, the spinach is wilted, and the cheese is bubbling and lightly browned, 15 to 20 minutes. For safe serving, the center should reach at least 165°F (74°C) on an instant-read thermometer. (about 20 min) — 375°F (190°C)