Spaghetti Squash Pasta with Artichoke Hearts and Mushrooms

Spaghetti Squash “Pasta” with Artichoke Hearts & Mushrooms

Here is a simple baked spaghetti squash recipe that is a wonderful healthy alternative to pasta. This is packed with phytonutrients from the squash and greens and makes for an easy gluten-free and vegetarian recipe that can be made in under an hour.

5 from 4 votes
Spaghetti Squash Pasta with Artichoke Hearts and Mushrooms
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Spaghetti Squash “Pasta” with Artichoke Hearts & Mushrooms

Prep Time40 mins
Cook Time1 hr
Total Time1 hr 40 mins
Course: Main Course
Servings: 4 servings
Calories: 235kcal
Author: Kim Maes


  • 1 large spaghetti squash
  • 2 tablespoons olive oil, divided
  • 1 teaspoon Himalayan sea salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • ½ cup onion, diced
  • 1 cup baby bella mushrooms, sliced
  • 3 cloves garlic , minced
  • 2 cups spinach
  • 2 cups dandelion greens
  • ½ cup frozen artichoke hearts, thawed and roughly chopped
  • ½ cup plain Greek yogurt
  • ¼ cup goat cheese, crumbled
  • ¼ teaspoon lemon zest
  • ¼ teaspoon red pepper flakes
  • 1 cup fresh basil leaves, roughly chopped


  • Preheat the oven to 400°F. Cut spaghetti squash in half lengthwise, remove seeds, and brush with 1 tablespoon olive oil. Sprinkle with ½ teaspoon salt and ½ teaspoon black pepper. Place cut side down on a baking sheet and roast in the oven for 45 minutes.
  • While the squash is roasting, add the remaining olive oil to a large skillet over medium heat. Add the onion and cook for 4-5 minutes. Add the mushrooms and cook for 2-4 minutes. Add garlic, spinach, dandelion greens, and artichoke hearts. Cook for an additional 2-3 minutes, or until greens are cooked down. Remove from heat and set aside.
  • In a medium bowl, combine Greek yogurt, goat cheese, lemon zest, red pepper flakes, and remaining salt and pepper. Add greens mixture.
  • Once the spaghetti squash is roasted, remove squash “noodles” from the shell with a fork and toss with the greens and yogurt mixture in a bowl. Top with fresh basil before serving.


Nutrition Facts
Spaghetti Squash “Pasta” with Artichoke Hearts & Mushrooms
Amount Per Serving
Calories 235 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g15%
Cholesterol 7mg2%
Sodium 736mg31%
Potassium 704mg20%
Carbohydrates 27g9%
Fiber 6g24%
Sugar 9g10%
Protein 9g18%
Vitamin A 5040IU101%
Vitamin C 23.8mg29%
Calcium 198mg20%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Artichokes Kim Maes Magazine Mushrooms Spinach Squash Superfood
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    February 22, 2020

    Absolutely delicious! Easy to assemble and cook. Might try some toasted chopped walnuts next time to add a bit of crunchiness. Used arugula since I couldn’t find dandelion greens. Excellent!!!

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