A healthier way to serve a favorite dip, this Spinach Artichoke Spaghetti Squash Recipe has squash combined with spinach, artichokes, and a creamy cheese sauce.

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I have been on a bit of a spaghetti squash kick lately. And while I love it, I will never be that person who says that you can eat it in place of actual spaghetti and never know the difference. It’s just not true. While it is delicious, and is the same shape, it does not actually taste like spaghetti.

Now that the weather is finally warming up, lighter meals are on the minds of many. You all know I love my comfort food, so I decided that I needed a way to combine comfort with light. And while I would love to sit down to a big bowl of cheesy, creamy pasta every night, I know that it’s not smartest thing to do. So I decided to do the next best thing. Fake it.

While this doesn’t replicate a big bowl of pasta, I’m going to dare say that it’s just as comforting, and definitely delicious. I’m a sucker for anything with spinach and artichokes, so when I had the idea to make this spaghetti squash recipe, it all just made sense. And I’m glad it came out just as wonderful as I had imagined it would.

I kept the spaghetti squash in the actual squash, because I thought it would be a fun way to serve it, but feel free to scoop it out into a baking dish for easier serving. And even my kids loved this one, so I know this spaghetti squash recipe is a winner!

How to Cook a Spaghetti Squash

There are a few different ways to cook a spaghetti squash.

The most popular way is to roast it. I do love the flavor you get from roasted spaghetti squash, but it does take a long time. And for me, I feel like sometimes the squash ends up mushy or overcooked when roasting.

You can also cook a spaghetti squash in the slow cooker. Again, this one takes quite some time.

If you have an Instant Pot or a pressure cooker, you can also cook your squash in it!

My favorite way to cook spaghetti squash, though, is to microwave it. It might sound weird, but the microwave cooks it so evenly for me. Cut the squash in half, remove the seeds, then place each half in a baking dish, cut side down. Add about 1/2 inch of water, then cover with plastic wrap. Microwave on high until the squash is tender. Let the squash cool slightly.

See how to make this Spinach Artichoke Spaghetti Squash here:

More Spaghetti Squash Recipes

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