Spinach Artichoke Spaghetti Squash is a light, flavorful vegetarian dish that comes together in under an hour. Roasted spaghetti squash is tossed with a simple spinach and artichoke sauce for a satisfying gluten-free main or an elegant side.
Hello and happy new year! This recipe merges two favorites: the comforting, tangy flavors of spinach artichoke and the light, pasta-like texture of roasted spaghetti squash. It’s a naturally gluten-free, vegetarian-friendly option that’s easy to customize and perfect for weeknights or a healthy weekend meal.
Unlike many heavy versions of spinach artichoke, this recipe keeps things light by swapping mayonnaise for Greek yogurt. A touch of crumbled goat cheese gives creaminess and brightness, while lemon zest and red pepper flakes add a pop of flavor and gentle heat. The result is a bright, creamy sauce that clings to the squash “noodles” without weighing them down.
This recipe is straightforward: roast the spaghetti squash, cook down a simple spinach-artichoke mixture on the stove, then combine. If you’re short on time, the squash can be cooked in the microwave or an air fryer; either method will shorten the hands-off roasting time substantially. When roasted, the squash pulls into long strands that resemble spaghetti and serve as a great vessel for the sauce.
If you want extra protein, this dish pairs beautifully with baked salmon, grilled chicken, or sautéed shrimp. It also works well as a side for stuffed chicken breasts or other simple pan-seared proteins.
More spaghetti squash recipes
Spaghetti squash is a terrific gluten-free alternative to pasta. Here are a few recipe ideas to inspire you:
- Turkey Chili Spaghetti Squash
- Vegan Tex-Mex Stuffed Spaghetti Squash
- Green Chili Chicken Spaghetti Squash
- Mediterranean Spaghetti Squash
- Jalapeno Popper Spaghetti Squash
- Caprese Spaghetti Squash
Spinach Artichoke Spaghetti Squash
Spinach Artichoke Spaghetti Squash is a light, flavorful vegetarian meal made in under an hour. Roasted spaghetti squash is tossed with a creamy spinach and artichoke mixture to create a delicious, gluten-free main or side.
Servings: 2 people (as a main) — 4–6 as a side
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Author: Whitney Bond
Ingredients
- 1 large spaghetti squash
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 1 teaspoon black pepper, divided
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 4 cups fresh spinach
- 1/2 cup artichoke hearts, chopped
- 1/2 cup Greek yogurt
- 1/4 cup crumbled goat cheese
- 1/4 teaspoon lemon zest
- 1/4 teaspoon red pepper flakes
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and sprinkle each half with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Place the squash cut side down on a baking sheet and roast for about 45 minutes, or until the flesh pulls away from the skin into long strands.
- While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 4–5 minutes until softened.
- Add the minced garlic and the spinach, cooking another 2–3 minutes until the spinach has wilted. Remove from heat.
- In a medium bowl, combine the chopped artichoke hearts, Greek yogurt, crumbled goat cheese, lemon zest, red pepper flakes, and the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Stir in the cooked spinach, onion, and garlic mixture.
- When the spaghetti squash is done, use a fork to scrape the strands from the shell into a bowl or back into the shells. Toss the squash strands with the spinach-artichoke sauce until evenly coated.
- Serve warm as a main course or alongside a protein of your choice.
Notes
- This recipe serves 2 people as a main dish or 4–6 people as a side dish.
- To speed things up, cook the squash in the microwave (pierce the skin first, place cut-side down on a microwave-safe plate, and microwave in 5–7 minute intervals until tender) or use an air fryer. Cooking times vary by appliance—watch for tender flesh that easily pulls into strands.
- To boost protein, top with grilled chicken, baked salmon, or sautéed shrimp. For a dairy-free version, substitute a dairy-free yogurt and omit the goat cheese or use a plant-based alternative.
- Adjust red pepper flakes to your preferred heat level, or omit for a milder dish.
Nutrition Facts
Serving: 2 servings
Calories: 473 kcal
Carbohydrates: 46 g
Protein: 17 g
Fat: 28 g (Saturated Fat: 7 g)
Cholesterol: 16 mg
Sodium: 1612 mg
Potassium: 1003 mg
Fiber: 10 g
Sugar: 18 g
Vitamin A: 7073 IU
Vitamin C: 42 mg
Calcium: 293 mg
Iron: 4 mg