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4.91 from 11 votes
Home By Course Main Entrees Dinner Casserole

Cheesy Spinach and Artichoke Spaghetti Squash Bake (Low Carb)

This Spinach and Artichoke Spaghetti Squash Bake is so amazingly cheesy! With ground turkey, spinach and artichokes, it packed with veggies and protein and is bursting with all the textures and flavors. One serving is HUGE and just 186 calories! Great dish to prep for meal prep and eat all week!

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By: Lauren published: Aug. 23, 2021 updated: Jan. 31, 2024 22 Comments

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Spinach and artichoke spaghetti squash bake in a baking dish with a wooden spoon.
Contents hide
About This Recipe
Why You’ll Love This Spinach and Artichoke Spaghetti Squash Bake
Ingredients and Substitutions
How To Make
How To Cook A Spaghetti Squash
FAQ: Spinach and Artichoke Spaghetti Squash Bake
More Spaghetti Squash Recipes To Try
Cheesy Spinach and Artichoke Spaghetti Squash Bake
MyFitnessPal Entry
Did You Make This?

About This Recipe

I’ve been trying to think of how I can describe this dish, but all that keeps coming to mind is CREAMY. CHEESY. PASTA. Creamy, cheesy (like really, really really cheesy), pasta!

Technically there isn’t even real spaghetti in here, but I’m telling you, you won’t miss it! I used a mixture of spaghetti squash and Shiratake noodles. It is up to you if you want to just use spaghetti squash, use a mixture of the two, or even use real pasta!

When I say this bake is cheesy, I really mean it too. There are FIVE different cheeses in this recipe! Which really bring a variety of cheesy flavor and creaminess to this cheesy spinach and artichoke bake.

I used a mixture of full fat, low-fat, and fat-free cheese too, just depending on what I had of each. But there is a lot of flexibility with this dish, so feel free to replace/experiment as you like! Just know that altering the recipe may change the nutritional informational listed below.

Also…. the parmesan and mozzarella cheese melted on top….best part. 🙌🏼

Want more cheesy goodness? Try my Three-Cheese Tuscan Spaghetti Squash Bake or my classic Baked Spaghetti Squash Casserole. If you like a bit of heat, definitely check out my Buffalo Chicken Spaghetti Squash Casserole!

Spinach and artichoke spaghetti squash bake in a baking dish with a wooden spoon.

Why You’ll Love This Spinach and Artichoke Spaghetti Squash Bake

  • It packs MAJOR VOLUME for LOW CALORIES – 1/8 of a 9 x 13″ baking dish of cheesy pasta for 186 calories? Oh heck yes!
  • SO CREAMY AND CHEESY – cannot say that enough. It is in each bite and it is so good.
  • Low carb, low fat, high protein – just see nutritional information below. Super macro friendly!
  • Perfect when you are dieting – because it packs so much volume for such low calories, this bake is a dieter’s dream!
  • Great for meal prep – prep once and eat for lunch or have ready for dinner for the week.
  • It’s absolutely delicious! Seriously, I insight you try it! SUPER CHESSY PASTA GOODNESS!

Ingredients and Substitutions

  • Ground turkey – to kick the protein up! You can also use ground chicken, ground beef, shredded chicken, or any other protein of your choice.
  • Spaghetti squash – great lower calorie, low-carb, gluten-free pasta alternative and so good! If you want, you can use normal pasta too (I do this when I make a batch for Simon 😂)
  • Shiratake noodles – Shiratake noodles are low calorie long, white noodles often called miracle noodles or konjac noodles. They’re made from glucomannan, a type of fiber that comes from the root of the konjac plant. You can usually find them in your local grocery store next to the tofu, or you can order them off Amazon. My favorite are the Angel Hair Miracle Noodles! They are great to add to really pack more volume in this dish. But if you can’t find, or don’t want to use, you can just replace with more spaghetti squash, pasta, or leave out completely.
  • Cottage cheese – I used low-fat. Fat-free or full-fat also work. The cottage cheese makes it a little cheesier, but you could also use plain Greek yogurt.
  • Ricotta cheese – I used fat-free. You can also use low-fat or full fat. If you need to, you could also replace with more cream cheese.
  • Cream cheese – I used fat-free. You could also use reduced-fat, full fat, Greek (neufchatel), or whipped cream cheese.
  • Shredded mozzarella – I used reduced-fat here, but sometimes switch it up and use full-fat or a different kind of shredded cheese all together.
  • Parmesan cheese – I used full-fat for the parmesan The parmesan really brings another dimension of flavor to this dish!
  • Milk – I used low fat milk, but any milk will work!
  • Baby spinach – fresh is best but you could always use frozen.
  • Artichoke hearts – you can sub for something else if you would like or leave out completely.
  • Seasonings – garlic powder, onion powder, salt, and fresh ground pepper.

How To Make

The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!

Squash cut into thick rings on a baking sheet with parchment paper.

1. Cook the spaghetti squash if you haven’t done so already. You can do this in the microwave or the oven. Check out my How to Cook a Spaghetti Squash post for more info.

Ground turkey, olive oil, and garlic in a skillet.

2. In medium-sized skillet, ground the turkey over medium heat. Season with a few dashes of salt and pepper to taste. Use a wooden spoon to chop up the turkey until small pieces as it cooks. Transfer to large mixing bowl when done.

Ingredients for Spinach and artichoke spaghetti squash bake in a large bowl before being mixed together.

3. Prepare the Shiratake noodles by draining and rinsing noodles over the sink. Then sauté the noodles with salt and pepper on medium heat for about minutes. Then add all the ingredients (except for mozzarella) in a bowl.

Dpinach and artichoke spaghetti squash bake being mixed with wooden spoon in a skillet.

4. Once the ingredients are well combined, fold in the mozzarella.

Spinach and artichoke spaghetti squash bake in a baking dish with a wooden spoon before being baked.

5. Add the spaghetti squash mixture to the prepared baking dish. Sprinkle with parmesan cheese, mozzarella cheese, and garlic powder.

Spinach and artichoke spaghetti squash bake in a baking dish.

6. Bake for about 15 minutes, or until the cheese is melted and bubbly.

How To Cook A Spaghetti Squash

This Spinach and Artichoke Spaghetti Squash Bake is truly so easy! The hardest part is just getting your spaghetti squash cooked and shredded – besides that, everything else comes together relatively quick and easy.

If you aren’t sure the best way to cook your spaghetti squash, check out these 3 easy ways (oven, air fryer, microwave) to bake and shred your squash. I will usually do this the night before so I have the strands ready to go.

Zoomed in view of spinach and artichoke spaghetti squash bake in a baking dish with a wooden spoon.

FAQ: Spinach and Artichoke Spaghetti Squash Bake

What are Shiratake noodles?

Shiratake noodles are low calorie long, white noodles often called miracle noodles or konjac noodles. They’re made from glucomannan, a type of fiber that comes from the root of the konjac plant. You can usually find them in your local grocery store next to the tofu, or you can order them off Amazon. My favorite are the Angel Hair Miracle Noodles! They are great to add to really pack more volume in this dish. But if you can’t find, or don’t want to use, you can just replace with more spaghetti squash, pasta, or leave out completely.

Can I freeze this spinach and artichoke spaghetti squash casserole?

Yes! This is a great casserole to freeze. Just let it come to room temperature, then store it covered or in a plastic container for up to 3 months. To reheat, let it defrost in the fridge overnight then reheat in the oven at 350F for 20-30 minutes, or until the center is warm and the casserole is bubbling again.

Why is my spaghetti squash casserole watery?

Be sure to not overcook your spaghetti squash as this can cause it to be watery and add too much liquid to the dish. I like to bake my spaghetti squash until it is just barely done (able to shred with a fork) because it will continue to cook in the oven with the dish. This prevents overcooking and the casserole turning out watery.

More Spaghetti Squash Recipes To Try

Cheeseburger spaghetti squash casserole in a baking dish with a wooden spoon.

Cheeseburger Spaghetti Squash Casserole (Low Carb + Low Calorie)

Tuscan spaghetti squash in a baking dish.

Three-Cheese Tuscan Spaghetti Squash Bake (High Volume)

Baked spaghetti squash casserole in a rectangle casserole dish.

Baked Spaghetti Squash Casserole (Low Carb, High Protein)

Buffalo chicken, spaghetti squash, and cheese baked in a casserole dish topped with green onions and dressing.

The BEST Healthy Buffalo Chicken Spaghetti Squash Casserole

Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!

Spinach and artichoke spaghetti squash bake in a baking dish with a wooden spoon.
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4.91 from 11 votes

Cheesy Spinach and Artichoke Spaghetti Squash Bake

? Gluten-Free ? High Protein ? Low Carb ? Macro-friendly
This Spinach and Artichoke Spaghetti Squash Bake is so amazingly cheesy! With ground turkey, spinach and artichokes, it packed with veggies and protein and is bursting with all the textures and flavors. One serving is HUGE and just 186 calories! Great dish to prep for meal prep and eat all week!
Yield: 8
Prep: 1 hour hr
Cook: 15 minutes mins
Total: 1 hour hr 15 minutes mins
Calories: 186kcal
Protein: 24.8g
Fat: 4.3g
Carbs: 11.9g

Ingredients

Cheesy Spinach and Artichoke Spaghetti Squash Bake:

  • 1 lb. 99% lean ground turkey
  • 5 cups spaghetti squash strands (660g) 660g
  • 2 packages miracle Shiratake noodles (340g) rinsed and drained well
  • 1/2 cup low-fat cottage cheese (117g)
  • 1/4 cup fat-free ricotta cheese (62g)
  • 4- oz. fat-free cream cheese (112g) softened
  • 1/2 cup reduced-fat shredded mozzarella cheese (56g)
  • 1/4 cup low-fat milk (60g) or milk of choice
  • 4 cups fresh baby spinach (170g)
  • 1/2 cup artichoke hearts (130g) diced
  • 1-2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp fresh ground pepper

Garlic Cheese Topping:

  • 1/4 cup shredded parmesan cheese (28g)
  • 1/2 cup reduced-fat shredded mozzarella cheese (56g)
  • 1 tsp garlic powder

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.

Instructions

  • Cook your spaghetti squash (if you haven't done so already). See notes below for different ways to cook spaghetti squash.
  • Preheat oven to 400 degrees F. Spray a 9 x 13″ baking dish with nonstick cooking spray.
  • In medium-sized skillet, ground the turkey over medium heat. Season with a few dashes of salt and pepper to taste. Use a wooden spoon to chop up the turkey until small pieces as it cooks. Transfer to large mixing bowl when done.
  • Drain and rinse the Shiratake noodles over the sink. Make sure to rinse thoroughly. Wipe the pan you cooked the turkey in (if needed) and spray the pan with nonstick cooking spray.
  • Sauté the noodles with salt and pepper on medium heat for about 5 minutes. This helps a ton with the flavor and texture of the noodles in the baked dish.
  • In the same large mixing bowl you added the turkey too, add the other ingredients for the bake, except the mozzarella: the cooked spaghetti squash strands, Shiratake noodles, cottage cheese, ricotta cheese, cream cheese, milk, artichoke hearts, baby spinach, garlic powder, onion powder, salt and ground pepper. (Note that you will either want the spaghetti squash or the turkey to be pretty warm for this part so that the spinach can wilt if you use fresh and the cream cheese can melt and mix evenly).
  • Once the ingredients are well combined, fold in the mozzarella.
  • Add the spaghetti squash mixture to the prepared baking dish.
  • Sprinkle with parmesan cheese, mozzarella cheese, and garlic powder.
  • Bake for about 15 minutes, or until the cheese is melted and bubbly.

Notes

How To Cook Spaghetti Squash:
There are several easy ways to cook spaghetti squash. You can bake it in the oven, cook in the microwave or air fry it. I personally love roasting it in the oven (if I have time) because I think it brings about the best flavor but truly any work! I also like to cook and shred my squash the night before if I have time to make this casserole prep even easier!

Nutrition Information

Serving: 1/8 of dish (256g), Calories: 186kcal (9%), Carbohydrates: 11.9g (4%), Protein: 24.8g (50%), Fat: 4.3g (7%), Saturated Fat: 2.3g (14%), Fiber: 2.5g (10%), Sugar: 5.3g (6%)

Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.

MyFitnessPal Entry

LFF Spinach and Artichoke Spaghetti Squash Bake

© Author: Lauren

Spinach and artichoke spaghetti squash bake in a baking dish with a wooden spoon.

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Lauren

Lauren

Lauren lives with her husband, Simon and two dogs, Finley and Cookie, in the Carolina’s. She has college degrees in Nursing and Exercise Science, is a NASM certified trainer and spent many years as a macro coach before transitioning to full time blogging. She loves staying active, being creative and recreating her favorite comfort food dishes into healthier, lightened up versions. Desserts are her speciality!

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I’m Lauren, a food lover sharing healthy, macro-friendly recipes that taste good and you can feel good about eating. Here you’ll find everything from breakfasts to easy dinners to lightened up desserts because desserts are absolutely mandatory around here!

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