Why is my spaghetti squash mushy and not stringy?

Don't Overcook! You know spaghetti squash is done when the flesh of the squash is fork-tender inside, the outsides are turning golden, and when you press on the outside of the squash, it gives a little. If you overcook the squash, it will be mushy .

Why is my spinach artichoke dip runny?

Squeeze out as much moisture as you can before you add the spinach so the dip doesn't get runny . If you want to make spinach artichoke dip in advance, mix all the ingredients together — but don't bake it.

Do you eat the entire spaghetti squash?

Cutting open a raw spaghetti squash can be dangerous . Some people I know don't cut it open before hand, they just pop the entire thing in the oven and when it's cooked, that's when they cut it open and remove the seeds and proceed with their meal. That's a smart way to do it if you're not comfortable cutting it raw.

How do you soften spaghetti squash to make it easier to cut?

To soften spaghetti squash for cutting, preheat your oven to 375°F (190°C). Pierce the squash several times with a fork, then microwave it for about 4-5 minutes to soften the skin . Alternatively, place the whole squash in the oven for 10-15 minutes. This makes cutting easier.

Is spaghetti squash supposed to be crunchy or soft?

The squash is done when tender . The flesh will also separate easily into spaghetti-like strands. You can also taste it right now — if the noodles are still a bit crunchy for your taste, put the squash back in the oven for 15 to 20 minutes more.

When should you not eat spaghetti squash?

That's a long time, but it would be a mistake to use spaghetti squash once it's started going bad. Some small unsavory spots can be cut away, but you'll want to toss the squash if it feels mushy, soft, or hollow .

What part of the body is spaghetti squash good for?

Colon Health Because of the appearance of spaghetti squash, you might assume that it is rich in fiber. It has over 2 grams per serving, which is more than regular pasta but not as much as many other vegetables. Fiber in the diet contributes to colon health by increasing the regularity of bowel movements.

Should you eat the skin of spaghetti squash?

They look like mini butternut squash and are particularly sweet. Honeynut squash are especially delicious roasted with a little cinnamon and butter. The only winter squash skin to avoid eating altogether, even if well cooked , is spaghetti squash because of its thick, eggshell-like quality.

Why did my spaghetti squash turn to mush?

Don't overcook them – This is the #1 reason that noodles become a mushy, watery mess! Stick to the times noted above and don't allow the squash to become soft to the touch. It will still feel hard when it's cooked.

Why is my spaghetti squash squishy?

Adding too much salt can cause the squash to get too watery as it cooks . And then you'll be left with mushy strands.

Why is my cooked squash mushy?

Not Using the Right Cooking Technique Squashes behave very differently when cooked in the oven or on the stovetop. Generally, a squash that is roasted in the oven is going to have a much softer texture, one that can get mushy if mixed with other ingredients, but making it ideal for a purée, soup, or being mashed.

Why are my squash turning to mush?

Far, far, far and away the most common are watering issues . If the soil dries out too much between irrigations, or if it stays too wet, it interferes with root function and water uptake and the plant will pull water from the fruit, resulting in soft squash.

Spinach Artichoke Spaghetti Squash Recipe (2024)

Home / All Recipes / Time / 0-30 mins

Posted: 01/31/2019

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This post may contain affiliate links. Read my .

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.

PIN IT FOR LATER!

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

Huevos Rancheros Inspired Spaghetti Squash
Southwestern Stuffed Spaghetti Squash
Spaghetti Squash Tostadas
Broccoli and Spaghetti Squash Recipe with Lemon Pepper

Spinach Artichoke Spaghetti Squash Recipe

5 from 5 votes

Author: Deborah

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4 servings

Course: Main Dish

Cuisine: American

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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.

Ingredients

▢ 1 spaghetti squash seeded
▢ 3 teaspoons extra virgin olive oil
▢ 3/4 cup chopped onion
▢ 3 cloves garlic minced
▢ 1/2 cup light sour cream
▢ 3 ounces less fat cream cheese
▢ 3/4 cup grated parmesan divided
▢ 3 cups packed baby spinach
▢ 1 1/4 cups canned artichoke hearts chopped
▢ salt and pepper
▢ 3/4 cup shredded mozzarella cheese
▢ chopped fresh parsley

Instructions

Place the spaghetti squash in a microwave safe dish, cut side down. Pour about half an inch of water in the dish, then cover with plastic wrap and microwave until soft, about 10 minutes. Remove and let cool slightly, then with a fork, scrape up the strings from the squash.
Meanwhile, in a pan, heat the olive oil over medium heat. Add the onion and cook until tender, 5-8 minutes. Add the garlic and cook until fragrant, about 60 seconds. Add in the sour cream, cream cheese and half of the parmesan cheese and stir until the cream cheese has melted and the mixture is smooth. Stir in the spinach and artichoke hearts and cook until the spinach has wilted. Season to taste with salt and pepper. Pour half of the mixture into each spaghetti squash half and gently pull up on the spaghetti squash strings to combine with the sauce as much as possible. Top with the shredded mozzarella and the remaining parmesan. Place under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
Sprinkle with fresh parsley, if desired, and serve hot.

Video

Recipe Notes:

You can also transfer the spaghetti s quash strands to a baking dish before adding the spinach artichoke mixture to make it easier to serve to multiple people.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition Information

Calories: 311kcal (16%), Carbohydrates: 13g (4%), Protein: 18g (36%), Fat: 19g (29%), Saturated Fat: 8g (50%), Polyunsaturated Fat: 5g, Cholesterol: 40mg (13%), Sodium: 757mg (33%), Fiber: 5g (21%), Sugar: 5g (6%)

Keywords: spaghetti squash recipe, spinach artichoke spaghetti squash

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Meet Deborah

Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More

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5 Star Reviews

That Was Delish

Oh my! That was delish – had some roasted garlic goat cheese left from a party that I substituted for the cream cheese & I had kale that I used instead of spinach. Served it with baked breaded chicken cutlets – and the combo was outstanding!

Rebecca

Hubby Ate It All

Made this last night and it was delicious! Hubby ate it all 🙂 What a great mix of flavors and the creaminess was best part. Thanks for the recipe.

Judith

Comments

Joy says
September 7, 2021 at 4:20 am
One of the best recipes I’ve ever found! I used low fat yogurt instead of sour cream and omitted cream cheese. More tasty vegetarian dishes please!
Reply
See Also
Easy Dr Pepper Baked Beans Recipe 10 Low Carb Recipes - Hugs and Cookies XOXO Easy Indoor Smores Cup Recipe 62 Easy Soup Recipes To Cozy Up To This Fall
Jenni C says
May 16, 2021 at 10:10 pm

One of the best recipes I’ve ever found! I used low fat yogurt instead of sour cream and omitted cream cheese. More tasty vegetarian dishes please!
Reply
Barbara says
February 24, 2021 at 6:19 pm
So delicious would make again thanks
Reply
Beth says
September 29, 2020 at 5:56 pm

Delicious!! I added some chopped bell pepper because my garden has gone crazy, and some chopped rotisserie chicken which made this a complete meal. Adjusted the liquids accordingly using a little bit of milk since I’d added some extra ingredients. Cooked it in a casserole dish to make it easier to store and serve leftovers. This was a big hit with my family and I’ll be making it again for sure. Thank you!
Reply
Dena says
June 1, 2020 at 6:34 pm

Wow!! This is amazing. And so easy.
Reply
Ronni says
August 18, 2019 at 1:30 pm
I am making this tonight and cannot wait to taste it. Frozen artichokes do not exist where I live, but I’m sure the canned will do. Thanks for sharing!!
Reply
Joyce says
May 8, 2019 at 4:47 pm

I usually don’t rate recipes until I’ve tried them, but after I found your recipe, I knew it was a winner. I bought a rather small spaghetti squash and planned to cook it up as a side dish, with some sort of fish. I love the ingredients, and will be making it tomorrow. I’ve gotten recipes from Kalyn’s Kitchen, and her endorsem*nt is enough. Thank you for creating this!
Reply
Betty Edwards says
February 10, 2019 at 12:42 pm
Is there a good substitute for the spinach? While I love spinach my hubby won’t touch it? Lol
Thanks!
Reply
Danielle Postell says
January 31, 2019 at 2:10 pm
I just noticed in the paragraphs you say to microwave the squash cut side down but in your instructions it says cut side up. I’m in the process of preparing this now. I’ll let you know how it turns out.
Reply
- Deborah says
  May 20, 2019 at 8:00 pm
  It should be cut side down. Sorry!
  Reply
Heather says
January 25, 2019 at 6:27 pm
Made this tonight, subbed 0% plain greek yogurt instead of sour cream, delicious!!! Will definitely make again 👍🏻
Reply
Lori says
November 18, 2018 at 7:30 pm
This is probably my most favorite recipe I have made off the internet! My daughter who does not like spaghetti squash and her fiance who does not like spinach absolutely loved this dish. My husband, my other daughter and myself also was amazed how extremely tasty this is! Thank you for posting this!
Reply
Jennifer says
February 2, 2018 at 11:47 am

I’m new to Spagetti Squash, so I tried 3 different recipes with one spagetti squash, and your’s won.
I did substitute plain whole yogurt for the cream cheese/sour cream/parmacian which was what I had on hand. I forgot the salt, pepper and parsley, but it had plenty of flavor as is. And since no Motzerrella, I taste tested 3 sections with White Cheddar, Monterey Jack, and Parmesan. All good and I preferred the Monterey Jack. Next time I will make the full recipe, and may try adding mushrooms. Thanks for the recipe!
Reply
Rebecca Gitter says
January 2, 2017 at 5:04 pm
Oh my! That was delish – had some roasted garlic goat cheese left from a party that I substituted for the cream cheese & I had kale that I used instead of spinach. Served it with baked breaded chicken cutlets – and the combo was outstanding!
Reply
- Deborah says
  January 2, 2017 at 10:48 pm
  Oooh – I’m going to need to try your subs!! So glad you liked the recipe!
  Reply
zapnear says
December 15, 2016 at 11:18 am
OK sounds a bit silly but I’ve never seen or even tried spaghetti squash before. So is it like just naturally stringy/spaghettiness?
Reply
- Deborah says
  December 22, 2016 at 10:41 pm
  It is! Once you cook it, if you scrape it, it naturally comes apart in “strands”. You’ll definitely need to try it!
  Reply
KalynsKitchen says
October 21, 2016 at 8:07 am
Happy Friday! Just letting you know I featured this recipe in my weekly Low-Carb Recipe Love on Fridays (and these comments help me remember I’ve featured it, in case I come across the recipe again in the future.) I hope it will be a hit with my readers!
Reply
- Deborah says
  October 25, 2016 at 12:07 am
  Thank you so much, Kalyn!
  Reply
  See Also
  Chocolate Crepes With Banana | Easy Vegan Recipe - Elavegan
Heather says
May 15, 2016 at 7:31 pm
Cannot wait to make this! Is there any way I can make this in the oven? What would my cook time be?
Reply
- Deborah says
  May 15, 2016 at 10:21 pm
  Definitely!! There are a ton of recipes online for cooking spaghetti squash in the oven, but it should probably take about 40 minutes in the oven. (There are even slow cooker recipes to make it easy as well!)
  Reply
Luisa says
March 13, 2016 at 5:12 pm
Do you have the nutritional breakdown on this recipe carbs fat etc
Reply
- Deborah says
  March 16, 2016 at 10:57 pm
  Hi Luisa, I don’t provide that information, but suggest you use a site like caloriecount.com where you can plug in the ingredients to get the information.
  Reply
Brianna Zamborsky says
March 22, 2015 at 4:31 pm
Loved it! I used whole milk yogurt instead of cream cheese and sour cream. Not because I didn’t like your recipe, but because I forgot to buy them. Great alternative if that’s what you have on hand. Thanks for the good dinner!
Reply
- Deborah says
  March 22, 2015 at 10:47 pm
  I’m so glad you loved it!! And a great substitution!
  Reply
marie says
February 21, 2015 at 12:20 pm
If I wanted to make this as a main dish, would you think that adding cannellini beans would work?
Reply
- Deborah says
  February 21, 2015 at 9:17 pm
  We have eaten it as a main dish as is, but I’m guessing beans would be a good addition.
  Reply
Judith says
January 6, 2015 at 6:29 pm
Made this last night and it was delicious! Hubby ate it all 🙂 What a great mix of flavors and the creaminess was best part. Thanks for the recipe.
Reply
- Deborah says
  January 6, 2015 at 8:30 pm
  I’m so glad you loved it!
  Reply
Rachel says
November 27, 2014 at 11:20 am
Do you have an alternate measurement for the spinach? Like how many ounces?
Reply
- Deborah says
  November 29, 2014 at 8:24 pm
  It would be 8 oz.
  Reply
Ann says
November 9, 2014 at 11:49 am
Is this a dip or a main meal?
Reply
- Deborah says
  November 9, 2014 at 11:07 pm
  It’s not a dip – I served it as a main meal. You could also serve it as a side dish if you want something a little heartier for dinner.
  Reply
amber says
November 3, 2014 at 3:51 pm
just made this, very yummy! thanks 🙂
Reply
- Deborah says
  November 3, 2014 at 10:16 pm
  So glad you liked it!
  Reply
Deb says
October 12, 2014 at 10:06 am
Could you substitute ricotta for the cream cheese?
Reply
- Deborah says
  October 15, 2014 at 1:24 pm
  I haven’t tried, but I would guess that it would make a fine substitution.
  Reply
Colleen says
July 1, 2014 at 5:07 am
That looks so cheesy delicious! I love that you’ve kept it in the spaghetti squash – less dishes that way!
Reply
Alexis says
June 18, 2014 at 9:46 am
Is there a way to eliminate the cream cheese to make it even healthier?
Reply
- Deborah says
  June 18, 2014 at 12:33 pm
  I used a low fat cream cheese, but you could always try ricotta or Greek yogurt. I’m not sure if it would be as creamy, but I’m guessing it would still taste great!
  Reply
bev @ bevcooks says
June 16, 2014 at 8:40 am
Oh now this is FABULOUS.
Reply
Lyndsay @ The Happy Chateau says
June 13, 2014 at 11:44 am
Great recipe! I’ve never tried spaghetti squash but keep seeing it in my grocery store. I really need to give it a try. Adding the ingredients from spinach artichoke dip make it seem like less of a risk. Thanks for sharing!
Reply
Joanne says
June 7, 2014 at 7:39 pm
Spaghetti squash is the one winter squash that I really don’t do enough with. Love this spinach artichoke filled deliciousness! I feel like I’ll be making much more of it in the near future!
Reply
Annie @Maebells says
June 5, 2014 at 9:44 am
I have never had spaghetti squash! I am so behind the times, I know. But this looks great! I can’t wait to try it!
Reply
Meg @ The Housewife in Training Files says
June 4, 2014 at 8:42 pm
I could live off of spaghetti squash and how versatile it is. And for the fact that you turned my favorite flavor combo’s as well, into a healthy dinner. Definitely making soon. Pinned!
Reply
Lynn @ The Actor's Diet says
June 4, 2014 at 8:32 pm
I can’t believe that I haven’t had spaghetti squash ALL YEAR! What’s wrong with me?!?
Reply
KalynsKitchen says
June 4, 2014 at 4:55 pm
Loving the sound of this, just saved it for my monthly round-up! And thanks for the shout-out for my spaghetti squash gratin too.
Reply
Jodee Weiland says
June 4, 2014 at 2:00 pm
Thank you for making one of my favorite dips healthy and guilt-free! I love this idea! Thanks for sharing a better way to do this!
Reply
Millie l Add A Little says
June 4, 2014 at 1:33 pm
Love the look of this Deborah! Decadent, but doesn’t weigh you down!
Reply
Matt Robinson says
June 4, 2014 at 12:49 pm
This looks incredible, Deborah. So light and healthy, the perfect treat for summer!
Reply
Kevin @ Closet Cooking says
June 4, 2014 at 11:22 am
This sounds so good! Great idea!
Reply
danielle says
June 4, 2014 at 9:58 am
Im all over this one! Pinning and making ASAP!
Reply
marcie says
June 4, 2014 at 8:25 am
I love spaghetti squash, and I love what you’ve done with it here — it looks amazing!
Reply
Karly says
June 4, 2014 at 8:15 am
You and your spaghetti squash are my new best friend.
Reply
Melanie @ Carmel Moments says
June 4, 2014 at 7:48 am
Whoa! That looks so dang good. Especially since it’s loaded up with one of the best combos ever.
Pinning!
Reply
Colleen @ What's Baking in the Barbershop?! says
June 4, 2014 at 5:25 am
Love your spinach and artichoke twist on this! Awesome meal that’s both comforting and better for you 🙂
Reply