Spinach Artichoke Stuffed Squash
Looking for a fun autumn recipe? Then put this Spinach Artichoke Stuffed Squash on the menu. Buttery roasted squash combined with creamy spinach artichoke filling makes for a tasty fall meal!
This Spinach Artichoke Stuffed Squash post is sponsored by Cabot Creamery, but the recipe and opinions are entirely my own. Thank you for supporting the brands that support Spiced!
I absolutely love cooking and baking. One thing I don’t love? Doing dishes. And I’m here to tell ya – I do a lot of dishes. So whenever an opportunity comes along to avoid doing dishes? I’m all over it! Similar to serving soup in a bread bowl, this Spinach Artichoke Stuffed Squash recipe lets you eat the dishes. A tasty and fun meal without a whole bunch of dishes at the end of the evening? That’s a win-win!
The idea for stuffing roasted squash with a spinach artichoke filling came to us by chance last winter. Laura, who is the self-appointed ‘Creative Director of Spicedblog.com’ is a whiz when it comes to using leftovers in a creative way. We had leftover spinach artichoke dip in the fridge, and we had a butternut squash hanging out on the kitchen counter. Laura had the idea to roast the squash and then fill it with spinach artichoke dip.
At first, I was a little intrigued by the concept of Spinach Artichoke Stuffed Squash. It sounded a bit strange. But Laura reminded me of this Cheesy Butternut Squash Casserole we made last year. I loved that casserole, so I suspected that Laura was onto something here. She was right. The buttery, roasted squash combined with the creamy spinach artichoke dip was awesome. And it gave me an excuse to eat spinach artichoke dip as a main course!
Spinach Artichoke Stuffed Squash
For this recipe, I kept the roasted butternut squash pretty simple. A bit of olive oil and a pinch of salt and pepper sprinkled on top. That’s it. While you could certainly play around with the seasonings, you don’t need to. Roasted butternut squash is delicious by itself. Plus, the spinach artichoke filling brings a mighty big punch in the flavor department!
The spinach artichoke filling is simply my go-to recipe for spinach artichoke dip. I’ve made this dip so many times that I can almost make it from memory. Almost. While you will pile up a few dishes making this recipe, you’ll have time to clean them while the squash is roasting. That leaves you just a sheet pan and a skillet to wash after dinner. #winning!
For the spinach artichoke portion of this recipe, I reached for a block of Cabot’s Monterey Jack cheese. This is my go-to choice whenever I need a good melty cheese. It has a smooth, mild flavor in it’s own right, and I love eating this cheese on crackers whenever I have a little bit left over. (This recipe won’t quite use a whole 8-oz. block. Make sure to have some crackers in the pantry!) However, something special happens when you melt Cabot’s Monterey Jack cheese. Try a bite and see for yourself!
As long-time readers of this blog know, I am a huge fan of Cabot Creamery. Cabot is a cooperative owned by farm families throughout New York and New England. Over the years, I’ve had the opportunity to visit several Cabot farms, and Cabot farmers’ dedication to their animals is truly amazing. I suggest following Cabot on Instagram (@CabotCheese). Be warned, though – cute cow pictures and mouthwatering melty cheese photos may pop up on your feed!
Want to mix things up a bit? Cabot’s Pepper Jack or Colby Jack cheeses would also be options for this spinach artichoke filling. All three are great melting cheeses, and I always make sure to keep a couple bars in the fridge. In fact, I’ve made this same exact dip using Cabot’s Pepper Jack for a slightly spicy kick. It was delicious! Looking for a specific Cabot product? Check out their product finder!
If you’re looking for a fun autumn meal, then grab a couple butternut squash and fill ’em with this delicious spinach artichoke dip. Enjoy!
Did you make this Spinach Artichoke Stuffed Squash recipe at home? Leave a comment, or snap a photo and tag me (@Spicedblog) and Cabot (@CabotCheese) on Instagram. We’d love to see your version!
Spinach Artichoke Stuffed Squash
Ingredients
For the Squash
- 2 medium butternut squash ~ 2½ pounds each
- ½ Tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
For the Spinach Artichoke Filling
- 24 oz. frozen spinach thawed
- ½ Tbsp olive oil
- ¾ cup diced onions
- 2 tsp minced garlic
- ½ Tbsp lemon juice
- ½ cup grated Parmesan cheese
- 1 cup sour cream
- 8 oz. cream cheese softened
- 1 14-oz. can artichoke hearts, drained and chopped
- 1 tsp salt
- ½ tsp paprika
- 1½ cups shredded Cabot Monterey Jack cheese
Instructions
For the Squash
- Preheat oven to 425°F.
- Cut the butternut squash in half lengthwise; scoop out and discard seeds.
- Place halves on a baking sheet cut sides up. Drizzle tops with olive oil and then sprinkle salt and pepper on top.
- Bake for 45-55 minutes, or until squash is fork tender. Remove squash from oven and let cool slightly.
For the Spinach Artichoke Filling
- Cook the spinach according to the instructions on the package. Once cooked, press the spinach into a colander to drain out as much liquid as possible. Set spinach aside. (Tip: Press spinach with paper towels to soak up the extra liquid.)
- Using a large, deep skillet, add olive oil and place over medium heat. Once hot, add onion and garlic; cook for 4-5 minutes, stirring often.
- Add lemon juice, Parmesan cheese, sour cream, cream cheese, chopped artichokes, salt, paprika, Monterey Jack cheese and drained spinach. Reduce heat to medium-low and continue cooking until mixture begins to simmer (~5 minutes).
- Spoon filling into the Roasted Squash and serve hot.
Notes
Looking for more cheesy recipes? Check out these other favorites, too:
will be making this soon for the squash can i use zucchini as butternut squash is difficult to find in Singapore for the filling can i use vegan cream cheese / coconut cream / vegan cheeses and can i skip artichokes as it is difficult to find in Singapore i never had spinach artichoke stuffed squash before perfect for my after office meals love your recipes as always brightens up my day everyday after work will dm you if i make this and let you know how it goes Thanks Ramya
nevermind i found butternut squash and artichokes in online supermarket will buy them for this recipe
That’s great, Ramya! I’m glad you were able to find the ingredients online. This is a fun recipe, and it’s perfect for fall! Enjoy!
This is a really great and fun idea! Nothing like taking two favorites and making a meal out of them! Laura is full of great ideas!!!
I agree – Laura really does have fun ideas when it comes to using the ingredients we have on hand! This stuffed squash turned out really well…perfect for these fall days. Thanks, Kathy!
What a brilliant idea to stuff the squash! Looks so delicious and comforting!
Thanks so much, Michelle! This was a fun recipe combining two of our favorites into one. 🙂
Making a dip in an edible vessel is always a good idea. I’ve seen / done this with bread, but using a butternut squash sounds like a great (And healthy) alternative! And if you have leftovers, you can turn both the squash and dip into a pasta sauce or bruschetta topping, or something else. One recipe – many ways to use it. Loving it! 🙂
You’re right – I do love soup in a bread bowl! Or even a hearty dip (like spinach artichoke) in a bread bowl. This recipe does channel the same vibe since you can eat the vessel it’s served in. So good! And I like your idea of a bruschetta topping with the leftovers. That’s a fun idea – cubed butternut squash mixed with spinach artichoke dip and served on toasted slices of bread. Count me in for that!!
One less dish to clean is always a good thing, if you ask me! I try to clean up as I go, but sometimes it gets ahead of me, lol. This spinach artichoke stuffed squash looks fabulous, David. Not only a super fun presentation, but tasty too! Great for fall!!
Haha – I’m with ya, Dawn. Less dishes = more better. 🙂 This roasted squash + spinach artichoke dip was a really tasty (and fun!) meal. Perfect for chilly autumn days!
Your creative director did well, David! 😉 This looks incredible and I happen to have two butternut squashes on my counter – so this is happening!
Thanks! I’ll pass the accolades along to the creative director. 🙂 And if you’ve got extra butternut squash looking for a home – I say put it in this recipe. It’s delicious and fun and the perfect comfort food for chilly fall nights at home. Cheers!
there’s a song somewhere that says – you can even eat the dishes… sounds ideal. good combo of veg here david. but guess what! i really enjoy doing the washing up (that’s doing the dishes here in Aust) 🙂
Haha – I’m all about eating the dishes! Less to clean up that way. 🙂 But now that I know you like washing up, you’re welcome to come visit anytime you’d like. Haha!
Ha ha, yeah I agree David. Doing dishes is something that I don’t love either. We’re just back from a short weekend break and the place where we stayed had a dishwasher. What luxury! Perfect and comforting dish for this time of year!
Ah, I’m so glad you guys got away for a weekend break. We were just talking about planning something like that. Since we’re heading into the holidays, we might postpone our trip til the spring. Either way, I highly recommend recipes where you can eat the dishes instead of clean them! 🙂
Lol, I did not love doing dishes as well before but I got used to it and started to love it. BTW that stuffed squash looks great, specially that cheese.
You love doing dishes, Raymund!? Well you can come visit whenever you want – haha! Thanks so much – this stuffed squash turned out really well. 🙂