Have you ever stuffed your spaghetti squash with spinach and artichokes?

If not, it's certainly time! This cheesy, ooey gooey spinach and artichoke "dip" brings the spaghetti squash to life.

It'll become your new favorite lower carb dinner recipe!

How to make spinach artichoke stuffed spaghetti squash

Spaghetti squash: This squash turns into strands when roasted, so it's the perfect thing to make as a spaghetti substitute.
Greek yogurt and cream cheese: Mixed together to make the base of the spinach dip.
Spinach: Frozen is the easiest, just stir it in!
Artichoke hearts: I like the jar of marinated artichoke hearts, drained and chopped.
Parmesan and mozzarella: Two cheeses > one cheese.
Garlic: Lots of rich garlic flavor makes the best spinach artichoke stuffing!
Spices: Red pepper flakes if you want a little heat, plus salt and black pepper of course.

Preheat oven to 400 degrees.
Place spaghetti squash halves face down in a casserole dish.
Pour about an inch of water into the bottom of the casserole dish. Bake 45-60 minutes, until squash is fork tender.
Remove squash from the oven and allow to slightly cool.
Drain remaining water from the casserole dish and flip squash over so the inside is facing up. Shred the spaghetti squash using a fork.
Drizzle with olive oil and sprinkle with about ¼ teaspoon salt onto both halves.
In a bowl, mix together Greek yogurt, cream cheese, spinach, artichoke hearts, Parmesan, ½ cup mozzarella, garlic, remaining ½ teaspoon salt, ground black pepper and red pepper flakes (if using).
Spoon the mixture into the spaghetti squash halves. Top with remaining mozzarella cheese.
Bake for 10 minutes, then broil on low for 3-5 minutes, until cheese is melted and bubbly.
Top with chopped parsley.

For the spaghetti squash: If you are short on time, you can buy frozen spaghetti squash!
- You could also totally swap in regular spaghetti in this recipe!
For the Greek yogurt and cream cheese: You can use whole milk and full fat cream cheese or use lower fat or fat free of both.
For the spinach: If you want to use fresh, you can use saute it for 30-60 seconds in a skillet with the garlic and a drizzle of olive oil.
For the artichoke: Any jarred or canned artichoke hearts work well.

To make this gluten free: This recipe does not contain gluten.
- Be sure all ingredients you choose are gluten free.
To make this dairy free: Try with dairy free mozzarella and nutritional yeast.
To make this vegan: Try with vegan mozzarella and nutritional yeast.
To make this nut free: This recipe does not contain nuts.
- Be sure all ingredients you choose are nut free.
To make this egg free: This recipe does not contain eggs.

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Lightened-up spinach artichoke dip stuffed in spaghetti squash boats with mozzarella and Parmesan cheeses.

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Preheat oven to 400 degrees.
Place spaghetti squash halves face down in a casserole dish. Pour about an inch of water into the bottom of the casserole dish. Bake 45-60 minutes, until squash is fork tender. Remove squash from the oven and allow to slightly cool. Drain remaining water from the casserole dish and flip squash over so the inside is facing up. Shred the spaghetti squash using a fork. Drizzle with olive oil and sprinkle with about ¼ teaspoon salt onto both halves.
In a bowl, mix together Greek yogurt, cream cheese, spinach, artichoke hearts, Parmesan, ½ cup mozzarella, garlic, remaining ¼ - ½ teaspoon salt, ground black pepper and red pepper flakes (if using). Spoon mixture into the spaghetti squash halves. Top with remaining mozzarella cheese.
Bake for 10 minutes, then broil on low for 3-5 minutes, until cheese is melted and bubbly. Top with chopped parsley.

Cooking Tip: If using the boxed frozen spinach, be sure to wring it out using kitchen towels before adding it to the cream cheese mixture.

Keywords: easy, healthy, vegetarian, oven, seasonal, fall