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This recipe for Spinach & Artichoke Stuffed Spaghetti Squash is super easy and is a fabulous, flavorful, healthy meatless main or side dish. A healthy dish you can feel good about eating! #ad
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Spinach & Artichoke Stuffed Spaghetti Squash

Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Dinner
Servings: 2 spaghetti squash halves
Author: Jenn


  • 1 medium sized spaghetti squash
  • 2-3 Tbsp. olive oil
  • 1 to mato diced
  • 1 6-oz jar artichoke hearts
  • 1/2 cup shredded mozzarella cheese plus a little extra for topping
  • 1 10-oz container La Terra Fina Spinach & Parmesan Dip and Spread
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1/4 tsp. garlic powder


  • Preheat oven to 400ºF.
  • Half squash and scoop out any seeds. Pour olive oil in the insides of squash and spread around. Place the oiled inside down on a cookie sheet and bake for 20-30 minutes, until the insides easily shred when you use a fork (the bigger the squash, the longer the cooking time).
  • When the insides shred easily with a fork, pull out and set aside to cool. When cool enough to handle, gently shred the insides of both the squash and place in a bowl.
  • Add in the tomato, artichoke hearts, mozzarella cheese, La Terra Fina dip, salt, pepper and garlic powder.
  • Fill both halves of spaghetti squash with filling mixture and top with a little extra cheese.
  • Bake at 400ºF for about 15-20 minutes, or until the insides have heated through and the cheese has melted completely. Serve and enjoy!