Spinach and Artichoke Dip Stuffed Spaghetti Squash

I definitely outdid myself on this one. For those of you who don't know me, I am obsessed with dip. I would make spinach artichoke dip all the time and I would eat it just as fast as I made it! 😂 But this time, I added spaghetti squash, more veggies, and some meat to made this a meal. As an added bonus, the entire dish is dairy free! Yesssss it's so good I felt called to share this. This dish can be vegan as well if you remove the meat. It's still plenty filling with or without the meat. Check out the recipe for my Spinach and Artichoke Dip Stuffed Spaghetti Squash!


  • 2 medium spaghetti squashes, halved lengthwise

  • 1 lb cooked meat of choice (optional)

  • ** 1 cup cashews

  • 1/3 cup nutritional yeast

  • ½ cup almond milk or vegetable broth

  • 2-3 Tablespoons Extra Virgin Olive Oil, divided

  • ½ cup veganaise (or you can use regular mayo here)

  • 1 lemon, squeezed

  • 1 Tablespoon arrowroot starch

  • ½ cup vegan Parmesan cheese (find the recipe here)

  • 1 cup dairy free mozzarella cheese (can be found at Whole Foods or any health food store)

  • 4 cloves of garlic

  • ½ teaspoon sea salt

  • ½ teaspoon ground black pepper

  • 1 can artichoke hearts, chopped

  • 1 yellow onion, chopped

  • 1 red bell pepper, chopped

  • 8 oz Portobello mushrooms, chopped

  • ** 1 8 oz bag of frozen spinach or buy a large bag of fresh spinach

  • Parsley (for topping)


** If you don’t have a high powered blender or a food processor, soak the cashews in 1 cup of water overnight, so they are ready to blend.

** If you decide to use frozen spinach, thaw according to directions on the package. Make sure it’s completely dry before adding to the rest of your vegetables.

1.       Preheat oven to 350 degrees F. Place spaghetti squash halves face down in a baking sheet with a drizzle of olive oil, salt, and pepper on each half. Bake for 30-40 minutes or until squash is fork tender.

2.       Chop your veggies. On medium heat, add a tablespoon of olive oil to a pan. Place the onions into your pan and sauté for 5 minutes. Add the peppers and mushrooms and sauté for another 5 minutes. Add the artichokes and spinach. Sauté until the spinach is wilted and your veggies are nice and soft. Add the mozzarella cheese and your cooked meal.  Stir until the cheese is melted.

3.       Place cashews, nutritional yeast, almond milk or veggie broth, veganaise, lemon, arrowroot starch, parmesan cheese, garlic, salt, and pepper into the blender. Blend until smooth and creamy. Set aside.

4.       When your spaghetti squash is done, let it cool for 5-10 minutes. Spaghetti all of your squash with a fork and add it to your vegetables. Keep the squash halves because you will use them in the following steps.

5.       Add the sauce mixture to your veggie mixture and stir to mix through.

6.       Turn the oven up to 400 degrees F. Spoon the mixture back into the spaghetti squash halves. Top with extra mozzarella cheese if desired.

7.       Bake for 15-20 minutes until cheese is melted. Top with parsley and enjoy! :)

spaghetti squash