High Protein Spinach and Artichoke Stuffed Spaghetti Squash Recipe

When crisp autumn air arrives and markets overflow with seasonal squash, I reach for spaghetti squash to create this High Protein Spinach and Artichoke Stuffed Spaghetti Squash. This dish transforms a humble winter vegetable into a protein-packed main course that satisfies without weighing you down.

Roasting spaghetti squash brings out its natural sweetness, and those tender golden strands become the perfect base for creamy spinach and artichoke filling. I learned this approach from my grandmother, who believed the best comfort food uses simple ingredients prepared with care. She’d transform everyday vegetables into something special, and that philosophy guides this recipe.

The combination works beautifully because each element serves a purpose. Ground chicken provides lean protein, while cottage cheese and Greek yogurt create richness without excess fat. Three types of cheese add depth and that irresistible golden-brown topping. At 45 grams of protein per serving, this meal fuels your body while delivering the comfort you crave on cool evenings.

What Makes This High Protein Stuffed Spaghetti Squash Worth Making

Over the years, I’ve developed this High Protein Spinach and Artichoke Stuffed Spaghetti Squash into a reliable weeknight dinner that checks every box. The recipe delivers nutrition without sacrificing flavor or satisfaction.

This dish stands out for several reasons. Each serving provides 45 grams of protein from ground chicken, cottage cheese, Greek yogurt, and three cheeses. You won’t need specialty ingredients – everything comes from standard grocery store shelves. The preparation takes 90 minutes from start to finish, with straightforward steps that fit into busy schedules. High protein meals like this one make maintaining balanced nutrition much easier.

The recipe adapts well to different preferences. Swap ground turkey for chicken, or use your favorite cheese varieties. The texture contrast between tender squash strands and creamy filling creates interest in every bite. Best of all, leftovers reheat beautifully for meal prep throughout the week.

Ingredient Spotlight

Spaghetti Squash: This winter squash separates into pasta-like strands when roasted, creating a low-carb base that absorbs flavors while adding subtle sweetness. Choose squash that feels heavy for its size with hard, unblemished skin.

Ground Chicken or Turkey: I prefer ground chicken for its mild flavor and high protein content. Ground turkey works equally well and provides the same protein boost your muscles need for recovery and growth.

Fresh Spinach: Seven cups looks like a mountain before cooking, but spinach wilts down dramatically. The greens add nutrition, vibrant color, and that characteristic flavor we expect in spinach and artichoke combinations.

Canned Artichokes: These tender hearts bring distinctive tangy flavor. Drain them thoroughly to prevent excess moisture in the filling. Look for artichoke hearts packed in water rather than oil for this recipe.

Cottage Cheese: Blending cottage cheese until smooth creates a creamy, protein-rich base similar to cream cheese but with significantly more protein. This ingredient transforms the filling while keeping fat content reasonable.

Greek Yogurt: Full-fat Greek yogurt contributes creaminess and tang while boosting protein even further. I prefer full-fat for the richest flavor, but low-fat works if you’re watching calories.

Mayonnaise: Four tablespoons adds richness and helps bind the filling together. This small amount creates the luscious texture we expect from spinach and artichoke dip without overwhelming other flavors.

Parmesan Cheese: This hard cheese provides nutty, salty depth throughout the filling. It creates a beautiful golden crust on top when baked, adding textural contrast to the creamy interior.

Mozzarella: Part-skim mozzarella melts beautifully and provides that satisfying cheese pull we all love. Its mild flavor lets other ingredients shine while contributing to the overall creaminess.

Italian Seasoning: This herb blend ties everything together with oregano, basil, and thyme. These familiar flavors complement both the vegetables and the creamy filling perfectly.

How to Make High Protein Spinach and Artichoke Stuffed Spaghetti Squash

Step 1. Start by preheating the oven to 400°F. Cut each spaghetti squash in half lengthwise and scoop out the seeds and stringy center. Brush the cut surfaces with 1 tablespoon olive oil and season generously with salt. Place them cut-side up on a baking sheet and roast for 40 minutes until the flesh is tender and easily pulls into strands.

Step 2. While the squash roasts, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground chicken and cook for 6-8 minutes, breaking it up with your spoon until completely browned and cooked through. Season with salt, pepper, and Italian seasoning, then transfer to a plate.

Step 3. Using the same pan builds deeper flavor. Add another tablespoon of olive oil, then toss in the minced garlic. Cook for 20-30 seconds until fragrant, then add all the fresh spinach. Stir constantly until it wilts completely and any liquid evaporates. For more high protein dinner inspiration, this technique works across many dishes.

Step 4. Add the drained and chopped artichokes to the wilted spinach. Sauté for about a minute to warm them through, then pour in the blended cottage cheese and Greek yogurt. Stir everything together until heated and well combined.

Step 5. Return the cooked ground chicken to the pan with the vegetable mixture. Stir everything together, then remove from heat. Fold in the mayonnaise, most of the Parmesan (reserving 2 tablespoons), and 1 cup of the mozzarella.

Step 6. Divide the filling evenly among the four roasted squash halves to prevent overflow. Spoon the mixture into each squash half, spreading it to the edges. Sprinkle with the reserved Parmesan and remaining half cup of mozzarella.

Step 7. Return the stuffed squash halves to the oven and bake for 20-25 minutes until the filling bubbles around the edges and the cheese on top turns golden brown. Let them rest for 5 minutes before serving to allow the filling to set slightly.

Keeping This High Protein Stuffed Squash Fresh

Refrigerator Storage: Store leftover stuffed spaghetti squash in an airtight container in the refrigerator for up to 4 days. Keep the squash halves intact rather than mixing everything together since they reheat better that way. The squash may release some moisture as it sits, but the filling stays creamy and delicious.

Freezing Guidelines: The assembled stuffed squash freezes reasonably well for up to 2 months when wrapped tightly in plastic wrap and then aluminum foil. Freeze portions individually so you can thaw just what you need. The squash texture becomes slightly softer after freezing, but the flavor remains excellent.

Reheating Methods: For the best texture, reheat stuffed squash halves covered with foil in a 350°F oven for 20-25 minutes until heated through. Remove the foil for the last 5 minutes to crisp up the cheese topping. Individual portions can be microwaved on medium power for 2-3 minutes, though the oven method delivers superior results.

What to Serve with High Protein Stuffed Spaghetti Squash

Simple Green Salad: A crisp salad with mixed greens, cucumbers, and tomatoes dressed in light vinaigrette provides refreshing contrast to the rich, creamy filling. The extra vegetables help balance the meal nutritionally.

Garlic Bread or Dinner Rolls: Warm, buttery bread gives everyone something to nibble while the squash bakes. It provides a way to soak up any extra sauce from the filling. Try pairing with cheesy garlic steak bites for an even heartier spread.

Roasted Brussels Sprouts: These caramelized little cabbages add nutty flavor and crispy texture that pairs beautifully with the soft, creamy squash filling.

Cranberry Sauce: A small spoonful of tangy cranberry sauce on the side cuts through the richness and adds a pop of sweetness that complements the savory filling surprisingly well.

Steamed Green Beans: Simply prepared green beans with a pat of butter and sprinkle of almonds add color and crunch without competing with the main dish.

Tomato Soup: Serving this alongside a cup of warm creamy tomato soup creates a comforting autumn meal that covers all the bases.

Variations to Try

Mediterranean Version: Replace Italian seasoning with oregano and add sun-dried tomatoes, kalamata olives, and feta cheese to the filling for bold Mediterranean flavors.

Mexican-Inspired: Swap Italian seasoning for cumin and chili powder, use pepper jack cheese instead of mozzarella, and top with fresh cilantro and a dollop of sour cream.

Vegetarian Adaptation: Replace ground chicken with crumbled firm tofu, cooked lentils, or extra chopped mushrooms and artichokes. You’ll lose some protein but still create a satisfying meal.

Extra Veggie: Add sautéed mushrooms, diced bell peppers, or chopped sun-dried tomatoes to the filling for additional vegetables and flavor complexity.

Lighter Version: Use part-skim ricotta instead of cottage cheese and reduce the cheese topping by half for a lighter dish that still delivers great taste.

Expert Tips for Success

Choose the Right Squash: Look for spaghetti squash that feels heavy for its size with hard, unblemished skin. Avoid any with soft spots or cracks.

Don’t Overcook the Squash: Roast just until tender. Overcooked squash becomes mushy and watery. The strands should separate easily but still have some bite.

Drain Everything Well: Squeeze all liquid from the artichokes and ensure the spinach is completely dry before adding other ingredients. Excess moisture creates a watery filling.

Blend Cottage Cheese Smooth: Take time to blend the cottage cheese until completely smooth. Lumpy cottage cheese creates an unpleasant texture in the final dish.

Let It Rest: Allow the stuffed squash to rest for 5 minutes after baking. This helps the filling set and makes serving much easier.

Use the Same Pan: Cooking the chicken and vegetables in the same pan builds layers of flavor. Don’t worry about wiping it between steps.

Common Questions About Stuffed Spaghetti Squash

High Protein Spinach and Artichoke Stuffed Spaghetti Squash

Sweet spaghetti squash stuffed with deliciously savory spinach and artichoke filling, ground chicken, cottage cheese, and extra cheese. A high-protein spectacular way to make this seasonal vegetable.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 2 spaghetti squashes medium-sized
• 3 tbsp olive oil divided
• 1 lb ground chicken or turkey
• 2 cloves garlic minced
• 220 g fresh spinach about 7 cups
• 400 g canned artichokes 14 oz, drained and chopped
• 1 cup cottage cheese blended smooth
• 1/2 cup Greek yogurt full fat
• 4 tbsp mayonnaise
• 1 cup grated Parmesan cheese about 100 ml, or vegetarian hard cheese
• 1.5 cups mozzarella about 180 g, grated
• 1/2 tsp Italian seasoning
• Salt and pepper to taste

Equipment

• Large baking sheet
• Large skillet or frying pan
• Blender or Food Processor
• sharp knife
• Spoon for scooping squash

Method

 

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut surfaces with 1 tablespoon of olive oil and season with salt. Place on a baking sheet cut side up and roast for 40 minutes until tender.
2. Meanwhile, heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add ground chicken and cook, breaking it up with a spoon, until browned and cooked through (about 6-8 minutes). Season with salt, pepper, and Italian seasoning. Remove and set aside.
3. In the same pan, heat 1 tablespoon olive oil and add the minced garlic. Cook briefly for a few seconds, then add the spinach and stir until wilted and the liquid has evaporated.
4. Add the drained and chopped artichokes and sauté for a minute, then add the blended cottage cheese and Greek yogurt. Stir until warmed through. Add the cooked ground chicken back to the pan.
5. Take off the heat and stir in the mayonnaise, grated Parmesan cheese (keeping 2 tablespoons aside), and 1 cup of mozzarella until well combined.
6. Evenly divide the mixture among the 4 squash halves. Sprinkle with the remaining Parmesan cheese and remaining 1/2 cup mozzarella.
7. Bake in the oven for 20-25 minutes or until the filling is bubbly and golden on top. Let rest for 5 minutes before serving.

Notes

For meal prep, store stuffed squash halves in airtight containers for up to 4 days. Reheat covered in a 350°F oven for best results. Can be frozen for up to 2 months, though squash texture may soften slightly upon thawing.