Creamy Spinach-Artichoke Spaghetti Squash

Creamy, garlicky, veggie-packed, and absolutely not sad “health food.” Spaghetti squash gets tossed with browned mushrooms, sweet Vidalia onion, artichoke hearts, fresh greens, Parmesan, and just enough cream to make the whole skillet rich and silky. Serve it alongside a grilled steak, chicken, or enjoy a big bowl all on its own.

SERVES 4 as a side | PREP 15 min | COOK 25 min

What You’ll Need

• ½ large spaghetti squash, cooked and scraped into strands (about 4 cups)

• 1½ Tbsp butter

• 8 oz mushrooms, roughly chopped

• ¼ cup Vidalia onion, finely diced

• 2 cloves garlic, minced

• ½ can artichoke hearts, drained, rinsed, patted dry & roughly chopped

• 2 generous handfuls fresh spinach or spinach/kale blend

• 2 Tbsp heavy cream

• ¼–⅓ cup freshly grated Parmesan cheese

• ½ tsp Worcestershire sauce, optional

• Freshly cracked black pepper, to taste

• Salt, to taste

Make It

Cook the spaghetti squash.
Cut the squash in half lengthwise and remove the seeds. Cook using your preferred method until the flesh separates easily into strands but still has a little texture. Scrape with a fork and set aside.

Quick method: Place one half cut-side down in a microwave-safe dish with about ½ inch of water. Microwave for 7 minutes, then continue in 1–2 minute increments until just tender.

Brown the mushrooms.
Melt the butter in a large skillet over medium-high heat. Add the mushrooms, spread them out, and let them cook undisturbed for a couple of minutes before stirring. Continue cooking until beautifully browned.

Build the flavor.
Add the Vidalia onion and cook for 2–3 minutes until softened. Add the garlic and cook for another 30–60 seconds.

Add the chopped artichoke hearts and cook for another 2–3 minutes, allowing them to pick up a little color around the edges.

Add the squash.
Toss the spaghetti squash strands into the skillet. Cook uncovered for 3–5 minutes, tossing occasionally, so any excess moisture can cook away.

Make it creamy.
Add the spinach or greens and toss until they begin to wilt. Reduce the heat and stir in the heavy cream, Parmesan, plenty of cracked black pepper, and Worcestershire if using.

Toss everything together until the Parmesan melts and lightly coats the squash.

Taste before adding salt—the Parmesan and artichokes already bring plenty of savory flavor.

Amy’s Notes

Don't overcook the squash. You're finishing it in the skillet, so slightly al dente is perfect. Overcooked spaghetti squash can quickly go from gorgeous strands to veggie mush.

Brown those mushrooms. Give them room and resist the urge to constantly stir. That deep, golden mushroom flavor is a big part of what makes this taste more “steakhouse side” than “vegetable substitute.”

The cream is intentional—and modest. Two tablespoons is enough to bring everything together without drowning the vegetables in sauce. This is exactly the kind of food I love: real ingredients, lots of vegetables, tons of flavor, and absolutely no requirement that nourishing food be boring.

And yes, this was created to sit beside a grilled New York strip.

It understood the assignment. 😂🔥

Easy Pairings

This would be fantastic alongside grilled steak, pork chops, roasted chicken, salmon, or even topped with sliced grilled chicken for an easy one-bowl dinner.