Mediterranean Tender Roasted Spaghetti Squash Tangled with Creamy Spinach, Briny Artichokes & Melted Mozzarella
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
This Mediterranean-inspired roasted spaghetti squash is comfort food with a healthy twist. The tender strands of squash create a naturally low-carb “pasta” base, tossed in a creamy spinach and artichoke sauce that’s rich, cheesy, and satisfying. Every bite brings together the freshness of spinach, the briny depth of artichokes, and the melt of mozzarella — all baked to golden perfection. It’s cozy enough for a weeknight dinner and elegant enough to serve at a gathering.
Ingredients
1 medium spaghetti squash (about 3 lbs), halved and seeded
1 tbsp olive oil
1 cup chopped spinach (fresh or frozen, squeezed dry)
½ cup chopped artichoke hearts (jarred or canned, drained)
½ cup shredded mozzarella
¼ cup grated Parmesan
¼ cup cream cheese
1 clove garlic, minced
¼ tsp salt
¼ tsp black pepper
Optional add-ins: cooked chicken, crispy bacon, or red pepper flakes
Instructions
Roast the Squash:
Preheat your oven to 400°F (200°C). Brush the cut sides of the spaghetti squash with olive oil and season with a pinch of salt and pepper.
Place cut side down on a baking sheet lined with parchment paper and roast for 35–40 minutes, or until the flesh is tender and easily shredded with a fork.
Prepare the Filling:
While the squash bakes, heat a small skillet over medium heat. Add a drizzle of olive oil and sauté the garlic for about 30 seconds, just until fragrant.
Stir in the chopped spinach and artichokes. Cook for 2–3 minutes until heated through.
Make the Creamy Base:
Reduce the heat to low and add the cream cheese, stirring until it melts and blends into the spinach-artichoke mix.
Stir in the Parmesan, half of the mozzarella, salt, and black pepper. Mix until creamy and smooth.
Combine with Squash:
Once the squash is roasted, let it cool slightly. Use a fork to scrape the flesh into spaghetti-like strands and transfer them to a large bowl (or mix directly in the squash shells for easy serving).
Add the creamy spinach-artichoke mixture and toss gently to coat.
Bake to Finish:
If desired, transfer everything back into the squash shells or a small baking dish. Sprinkle with the remaining mozzarella and bake for 10 minutes, or until the cheese is melted and lightly golden.
Serve:
Garnish with a little extra Parmesan or red pepper flakes if you like. Serve warm as a main dish or a rich side.
Tips
Choose the right squash: Look for a medium spaghetti squash (around 3 pounds). Larger ones take longer to roast and can become watery.
Don’t overbake: Roast until just tender. Overcooked squash can turn mushy and lose its spaghetti-like texture. You should be able to easily separate the strands with a fork.
Drain the veggies: If using frozen spinach or jarred artichokes, squeeze out as much liquid as possible before mixing. This prevents the sauce from getting watery.
Melt the cream cheese slowly: Lower heat and gentle stirring help the cream cheese melt smoothly into the mixture without curdling.
Broil for a golden finish: After baking, broil the top for 1–2 minutes to get that irresistible bubbly, browned cheese crust.
Variations
Add protein: Mix in cooked shredded chicken, turkey, or crispy bacon for a heartier meal.
Make it spicy: Add red pepper flakes, a pinch of cayenne, or even a spoonful of harissa for Mediterranean heat.
Use different greens: Swap spinach for kale, Swiss chard, or arugula for variety.
Try a lighter version: Use reduced-fat cream cheese and mozzarella to cut calories without losing flavor.
Add Mediterranean extras: Toss in chopped sun-dried tomatoes, olives, or roasted red peppers for more color and depth.
Make it dairy-free: Substitute the cheeses with vegan cream cheese and dairy-free mozzarella or cashew-based sauce.
Turn it into a casserole: Mix everything into a baking dish, top with cheese, and bake — perfect for feeding a crowd.
Q&A
Q: Can I prepare this ahead of time?
Yes. You can roast the spaghetti squash and prepare the spinach-artichoke mixture a day ahead. Store them separately in the fridge, then combine, top with cheese, and bake before serving.
Q: Can I freeze leftovers?
You can, but the texture may soften a bit after thawing. Store in an airtight container for up to 2 months, and reheat gently in the oven until warm.
Q: Can I use frozen spinach?
Absolutely. Just thaw it first and squeeze out as much water as possible. Excess moisture can make the sauce runny.
Q: Is there a way to make it lower in fat?
Yes. Use light cream cheese, part-skim mozzarella, and skip the Parmesan topping. You can also replace some cheese with plain Greek yogurt for creaminess.
Q: Can I make this dish vegan?
Yes. Replace the cream cheese and mozzarella with vegan alternatives, and use nutritional yeast instead of Parmesan. The flavor will still be rich and creamy.
Q: What can I serve this with?
This dish pairs beautifully with a fresh green salad, roasted vegetables, or grilled chicken. It’s filling enough to be a main, but light enough for pairing.
Nutrition
(Per serving, based on 4 servings and without optional add-ins)
Calories: ~240
Protein: 10g
Fat: 15g
Carbohydrates: 16g
Fiber: 3g
Sugar: 5g
Sodium: ~400mg
(Values are approximate and will vary depending on specific ingredients and cheese types.)
Conclusion
The Mediterranean Tender Roasted Spaghetti Squash with Creamy Spinach, Briny Artichokes & Melted Mozzarella is a cozy, wholesome dish that brings comfort and nutrition to the same plate. The roasted squash provides a tender, naturally sweet base, perfectly balanced by the creamy, cheesy Mediterranean filling. It’s light yet indulgent, simple yet impressive — a perfect meal for when you want something satisfying without being heavy. Whether served in the shell for a rustic look or baked in a dish for convenience, this recipe delivers creamy, cheesy comfort with a Mediterranean soul.