Dive into Creamy, Dreamy Spinach-Artichoke Spaghetti Squash Boats
Hey friend! Isla here from BiteTide, your partner-in-crime for turning kitchen adventures into flavor explosions. Ever crave that ooey-gooey magic of spinach-artichoke dip but want something hearty enough to call dinner? Enter these Creamy Spinach-Artichoke Spaghetti Squash Boats—your new weeknight superhero! Imagine tender spaghetti squash strands swirled with garlicky spinach, chunky artichokes, and a luscious Parmesan cream cheese sauce, all baked until golden and bubbly. It’s comfort food that hugs you back, but guess what? It’s secretly veggie-packed and low-carb. No fancy skills needed—just a knife, a baking dish, and maybe your favorite playlist (kitchen dance parties encouraged!). Whether you’re feeding a crowd, meal-prepping like a boss, or just treating yourself to a cozy night in, these boats are your ticket to flavor town. Ready to ride this delicious wave? Let’s get cooking!
Grandma’s Table & My Dip Obsession
This recipe? It’s a love letter to my grandma’s chaotic Sunday suppers. Picture it: our tiny coastal kitchen, windows fogged from simmering pots, and Grandma’s legendary spinach-artichoke dip taking center stage. I’d perch on a wobbly stool, “helping” her stir the creamy mixture while sneaking artichoke hearts. She’d wink and whisper, “Secret’s in the cheese, kiddo.” Years later, living in my first apartment (with a kitchen barely bigger than a closet!), I craved that warm, cheesy joy but needed a meal—not just a chip-scooper. Enter spaghetti squash! Roasting it felt like alchemy—turning this quirky gourd into golden strands that held Grandma’s dip like a dream. The first time I served these boats to friends? Silence. Then, the glorious sound of forks scraping shells clean. That’s when I knew: this mashup wasn’t just dinner—it was a hug from the past, reinvented for our real, beautifully messy lives.
Your Flavor Crew: Ingredients & Smart Swaps
- 2 (2½-3 lb) spaghetti squash, halved & seeded – Your edible “boats”! Pick ones that feel heavy for their size. Chef hack: Microwave whole for 3 mins before cutting to soften the skin!
- 6 tbsp water, divided – Creates steam for perfectly tender squash. Broth works too for extra flavor!
- 2 (5-oz) packages baby spinach – Wilted down, it adds earthy goodness. Swap in kale (remove stems) or frozen spinach (thawed & squeezed VERY dry).
- 2 (10-oz) packages frozen artichoke hearts, thawed & chopped – The briny heart of the dish! Canned artichokes (drained well) work in a pinch.
- 8 oz reduced-fat cream cheese, cubed & softened – The creamy dream! Full-fat cream cheese or Neufchâtel are luxe subs. Vegan? Use dairy-free cream cheese!
- 1 cup grated Parmesan, divided – Salty, nutty perfection. Reserve ¼ cup for topping! Insider tip: Freshly grated melts better than pre-shredded (which has anti-caking agents).
- ½ tsp salt + ½ tsp ground pepper – Flavor foundations. Taste after mixing—you might want more!
- Crushed red pepper flakes + chopped fresh basil – The grand finale! Basil adds brightness; red pepper brings a wink of heat. No basil? Try parsley or chives.Print
Creamy Spinach-Artichoke Spaghetti Squash Boats
- Total Time: 1 hr 5 mins
Description
All the goodness of spinach-artichoke dip meets roasted spaghetti squash for a crave-worthy, low-carb dish. Creamy, cheesy, and topped with basil and a pinch of heat — these boats are big on flavor, easy to prep, and endlessly satisfying.
Ingredients
Scale2 (2½ to 3 lb) spaghetti squash, halved and seeded
6 tbsp water, divided
2 (5-oz) packages baby spinach
2 (10-oz) packages frozen artichoke hearts, thawed and chopped
8 oz reduced-fat cream cheese, cubed and softened
1 cup grated Parmesan cheese, divided
½ tsp salt
½ tsp ground pepper
Crushed red pepper flakes, for garnish
Chopped fresh basil, for garnish
Instructions
Roast squash: Preheat oven to 400°F (200°C). Place squash halves cut-side down in baking dishes with 3 tbsp water in each. Roast for 35–40 minutes until tender. Scrape into strands with a fork.
Wilt spinach: While squash roasts, sauté spinach in a large skillet over medium heat until wilted.
Make the filling: Add chopped artichokes, cream cheese, ¾ cup Parmesan, salt, and pepper. Stir until smooth and creamy.
Combine & fill: Mix in cooked spaghetti squash strands. Divide mixture between the squash shells or a large baking dish.
Top & bake: Sprinkle with remaining Parmesan. Bake at 400°F for 10–15 minutes until heated through and golden on top.
Garnish and serve with crushed red pepper and fresh basil.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dinner
Nutrition
- Calories: 320
- Sugar: 5g
- Fat: 22g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 13g
Let’s Set Sail: Simple Steps to Squash Bliss
Step 1: Roast Those Squash Boats! Preheat oven to 400°F (200°C). Place squash halves cut-side down in two baking dishes. Pour 3 tbsp water into each dish around the squash. Roast 35-40 mins until flesh pierces easily with a fork. 👉 Chef Hack: Rub cut sides with olive oil before roasting for extra caramelization! Let cool slightly, then scrape strands with a fork into a bowl. Don’t tear the shells—we’re refilling them! Keep oven on.
Step 2: Wilt the Spinach Party. While squash roasts, heat a large skillet over medium. Add spinach in batches, stirring until wilted (2-3 mins). No oil needed—the water clinging to the leaves is enough! 👉 Tip: Use tongs to move spinach around—it’s faster! Transfer to a colander; press out excess liquid with a spoon (soggy spinach = watery filling).
Step 3: Creamy Filling Magic. In the same skillet (less dishes!), combine wilted spinach, chopped artichokes, cream cheese, ¾ cup Parmesan, salt, and pepper. Stir over low heat 5-7 mins until cream cheese melts into a luscious sauce. 👉 Chef Secret: If it feels thick, splash in 1-2 tbsp milk or broth! Remove from heat.
Step 4: Mix & Fill ‘Em Up! Gently fold the roasted spaghetti squash strands into the spinach-artichoke mixture. Pile this goodness back into the squash shells (or a greased 9×13″ baking dish if shells break). 👉 Crowd Trick: Pre-scoop strands if serving kids or picky eaters—they’ll never know it’s squash!
Step 5: Bake to Golden Perfection. Sprinkle reserved ¼ cup Parmesan over the filled boats. Bake 10-15 mins at 400°F until heated through and cheese is golden and bubbly. 👉 Pro Move: Broil 1-2 mins at the end for extra crispy cheese—watch closely!
Step 6: Garnish & Devour! Sprinkle with fresh basil and a pinch of red pepper flakes. Serve hot—forks at the ready!
Anchors Aweigh: Serving Your Masterpiece
These boats are a showstopper served right in their shells! Place each half on a plate with a simple side salad (lemony vinaigrette cuts the richness perfectly). For a heartier meal, add grilled chicken strips or garlicky shrimp piled right on top. Family-style? Scoop everything into a big, rustic dish—let everyone dig in with crusty bread for soaking up every last creamy bit (low-carb be darned—it’s worth it!). Don’t forget the napkins… it’s gloriously messy!
Ride Your Own Flavor Wave: Tasty Twists
- Protein Power: Fold in 1.5 cups shredded rotisserie chicken, cooked shrimp, or white beans with the squash.
- Kick It Up: Add 3 minced garlic cloves to the spinach, or stir ¼ cup chopped sun-dried tomatoes into the filling.
- Vegan Voyage: Use dairy-free cream cheese, nutritional yeast instead of Parmesan, and skip the egg wash (not used here anyway!).
- Mediterranean Mood: Swap Parmesan for feta, add kalamata olives and a squeeze of lemon.
- Buffalo Bliss: Stir ¼ cup buffalo sauce into the filling and top with crumbled blue cheese before baking.
Isla’s Kitchen Confessions
Okay, real talk: the first time I tested this, I may have forgotten to drain the spinach. Watery boat disaster! Lesson learned: SQUEEZE that green goodness like it owes you money. 😂 Over the years, I’ve tweaked it—adding the Parmesan gradually (melts smoother!), roasting the squash cut-side down for better texture, and embracing frozen artichokes (fresh are fab, but who has time?). It’s become my go-to for potlucks—always a hit, and nobody guesses it’s low-carb. One reader even told me her kids call it “Cheesy Pirate Ships”… best compliment ever! Make it yours—that’s the BiteTide way.
Your Questions, Sorted!
Q: My filling is watery! What went wrong?
A: Likely culprit: not squeezing enough liquid from the spinach or artichokes. Thawed frozen veg holds tons of water! Squeeze both vigorously in a clean kitchen towel. Also, ensure squash strands aren’t soggy—drain them after scraping.
Q: Can I make this ahead?
A: Absolutely! Roast squash and make filling (cool separately). Store covered in fridge 1-2 days. Assemble and bake 20-25 mins (cold from fridge takes longer).
Q: Help! Spaghetti squash is SO hard to cut.
A: Safety first! Pierce whole squash 4-5 times with a knife. Microwave 3-5 mins to soften. Use a sharp, heavy chef’s knife and a stable cutting board. Place a damp towel under the board!
Q: Can I use fresh artichokes?
A: Sure, if you’re feeling fancy! You’ll need about 4 large ones. Trim leaves, steam hearts until tender (30-40 mins), then chop. Frozen is way easier though!
Nutritional Info (Per Serving, approx ⅙ of recipe)
- Calories: ~320
- Protein: 13g
- Carbs: 18g
- Fat: 22g
- Fiber: 5g
- Sugar: 5g
Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins
These Creamy Spinach-Artichoke Spaghetti Squash Boats take the beloved party dip and turn it into a wholesome, satisfying meal. With rich, cheesy filling and tender roasted squash, they deliver all the indulgence you crave without the carbs. Perfect for cozy weeknights or wowing your dinner guests, they’ll quickly earn a permanent spot in your recipe rotation.
