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Cheesy Spinach Artichoke Spaghetti Squash

Course Side Dish
Servings 8 1/2 cup servings


  • 1 large spaghetti squash (about 8 cups cooked and shredded)
  • 2 tablespoons olive oil
  • 1 medium shallot, minced
  • 2 cloves garlic, minced
  • 1 14 ounce can artichoke hearts, chopped
  • 6 ounces baby spinach
  • 8 ounces cream cheese, softened and cut into cubes
  • 3 ounces (3/4 cup) freshly shredded mozzarella cheese, divided
  • 1/4 teaspoon red pepper flakes
  • salt


  1. Preheat oven to 400* 

    While oven is preheating, cut spaghetti squash in half crosswise and place on a baking sheet cut side down.  Roast 30-40 minutes or until squash is fork tender. Set aside to cool while you prepare filling mixture. 

    Turn heat down to 350*

  2. Heat olive oil in a large oven safe skillet on medium high heat.  Once oil is shimmering, add shallot, garlic and red pepper flakes and saute 3-4 minutes or until fragrant.  Add artichoke hearts and saute another 2 minutes. Then add the spinach and stir the mixture until spinach has wilted down and mixture is well combined.  

  3. Shred the spaghetti squash and add to the skillet mixture.  Stirring well to ensure everything is well combined. 

  4. Turn heat down to low and add the cream cheese cubes.  Stir to help the cream cheese melt into the veggie mixture.  If the mixture seems too stiff, you can add a tablespoon or two of water or stock to help it come together.  Once mixed, stir in 2 ounces (1/2 cup) of shredded mozzarella. 

  5. Top the skillet with the last ounce of cheese (1/4 cup) and bake for 20-25 minutes or until skillet is hot and bubbling.  If you used a broiler safe skillet, you can also pop this under the broiler for the last 2-3 minutes for a golden brown top. 

Recipe Notes

This recipe is incredibly rich and comforting you hardly even realize it's mostly vegetables! Serve as a side dish or as I prefer, an afternoon snack! This keeps for up to 5 days in the refrigerator if stored in an airtight container and reheats perfectly! Your family won't even know it is leftovers!