Learn how to cook spaghetti squash in the oven with these easy Spinach Artichoke Spaghetti Squash Boats with Chicken. This healthy stuffed spaghetti squash recipe is a keto, low-carb, and gluten-free dinner recipe for those busy weeknights.
‘Tis the season for enormous spaghetti squash loaded with yummy sauce and chicken!! Have you seen all of the “gourd”-geous squash at your grocery store lately? Acorn squash, spaghetti squash, and pumpkins are taking over the scene. So what better to do than to make some Spinach Artichoke Spaghetti Sqash Boats?!
Watch the Video below!
Or you can go to YouTube here to see how easy these spaghetti squash boats are to make.
We have a love-hate relationship with dairy in our house. Cohl and I both LOVE to eat dairy, because it tastes so darn good, but then end up hating it after we have eaten. For me it is tummy problems and for him, it is a sniffle attack and he gets extremely congested.
Many of the recipes you will find here on the site are not 100% dairy free, but I do use a few substitutions where flavor will not be affected. For example… Almond milk was used in place of regular milk for the sauce in the spinach artichoke spaghetti squash boats. In all honesty, I do not think you can tell a bit of difference!
How to make these Spinach Artichoke Spaghetti Squash Boats have even less dairy…
- Use Goat’s milk yogurt in place of the Greek yogurt.
- Replace the cream cheese with equal amounts Goat’s milk yogurt.
- Use a dairy-free cheese in place of the Mozzarella or simply reduce the amount of Mozzarella used.
Are you vegetarian? Or perhaps vegan?
You can make this recipe sans meat products by doing the following:
- Use tofu in place of chicken. Or leave it out completely!
- Instead of chicken broth, use vegetable broth.
- Replace the cream cheese and Greek yogurt with equal parts vegan yogurt.
- Either leave off the Mozzarella or replace it with a vegan cheese substitute.
What is your favorite gourd of the season?
I would love to hear in the comments section below.
Until next time, Happy Spaghetti Squashin’!!
Want more recipes like these Spinach Artichoke Spaghetti Squash Boats with Chicken?
Pizza Zucchini Boats with Pepperoni and Sausage
Fajita Chicken Spaghetti Squash Bowls
Shrimp Scampi Spaghetti Squash
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Ingredients
Spaghetti Squash:
- 1 large spaghetti squash cut in half, seeds removed
- 2 T. olive oil
- ½ t. salt
- ¼ t. pepper
Chicken:
- 2 T. olive oil
- 1 lb. chicken cubed
- ¾ t. salt
- ¼ t. pepper
Sauce:
- 3 cloves garlic crushed
- 2 T. butter or olive oil
- 2 T. cornstarch
- ½ c. milk or almond milk
- ½ c. chicken broth
- 3 T. cream cheese
- 1/3 c. Greek yogurt
- ½ - 1 t. salt to taste
- 1- 15- oz. can artichoke hearts drained and quartered
- 2 c. fresh spinach packed
- ½ - 1 c. Mozzarella cheese shredded
- Parsley fresh (optional)
- Parmesan cheese optional
Instructions
For the Spaghetti Squash:
- Preheat oven to 425 degrees.
- Cut one large spaghetti squash in half, lengthwise. Discard seeds.
- Drizzle 1 T. olive oil in each half of the squash and sprinkle with equal amounts salt and pepper.
- Place, face-down, on a parchment paper or aluminum foil-lined baking sheet.
- Roast squash in preheated oven for 45-50 minutes, or until squash is tender and shreds easily with a fork.
For the Chicken:
- Drizzle 2 T. olive oil in a large skillet. Place cubed chicken, salt and pepper into skillet and cook over medium heat for 6-8 minutes, or until chicken is cooked through.
- Remove chicken and set aside.
For the Sauce:
- Once chicken is removed, in the same skillet place butter and garlic. Saute for 1-2 minutes or until garlic is golden brown.
- Add cornstarch to the butter and garlic and reduce heat to low. Whisk until a thick paste forms.
- Slowly add milk and chicken broth over the course of 3-5 minutes, stirring constantly.
- Add cream cheese, Greek yogurt and salt to taste. Stir to combine.
- Add artichoke hearts and spinach. Stir to combine and let simmer for 3-5 minutes.
- Add chicken and let heat through for an additional 5 minutes.
For the Assembly:
- Once spaghetti squash halves are done baking, remove from oven and shred insides with a fork to form spaghetti “noodles.”
- Fill each half with equal parts of the spinach artichoke and chicken mixture, making sure to pull up the noodles so the sauce spreads out evenly.
- Top both halves with equal amounts of Mozzarella cheese.
- Set oven to High Broil.
- Broil spaghetti squash halves for 3-5 minutes, or until cheese just starts to bubble and turns a light golden brown.
- Top stuffed spaghetti squash halves with parsley and Parmesan cheese. Enjoy!
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Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is delicious! I didn’t have cream cheese, so increased the yogurt just a bit. I’ll definitely add this to my rotation. Bright and healthy tasting!
That was such a great idea, Nancy!! So happy you enjoyed the recipe. Thanks so much for leaving a comment and review!
Great recipe!! It was super easy! Thanks!
Yay!! So happy you enjoyed it!! Thanks so much for your comment and rating!!
Easy, yummy, very tasty weeknight dinner. Not to mention low calorie !!!! Ive made it for my husband and I 3 times since I found this recipe! 🙂
Yay yay, Sarah!! So happy you and the hubs enjoyed the spaghetti squash! Thanks so much for your comment and rating!!
Made this tonight for myself and my husband and it was delicious!!! He ate all of his and I could only eat half, very filling and tasteful. The first time I’ve made a meal with spaghetti squash and it won’t be the last!! =) Thanks for the recipe
Yay, Sarah!! So excited you and the hubby enjoyed it. The recipe definitely makes a good bit of food! Thanks so much for you comment and rating 🙂
The nutrition facts posted, are those per serving or for the entire meal?
Yes, Dominique! Those are for one serving 🙂
We tried this tonight and it turned out perfect. It was actually pretty easy to put together and tasted wonderful. I did add a few mushrooms but they wouldn’t have been missed if left out. Thank you for a great recipe that made me look like a gourmet chef.
You’re so welcome, Rebecca! I love the idea of adding mushrooms. I might have to try that out the next time we eat this!
I’m trying this out tonight. Instead of tofu, which bothers my hubby, I’m going to use “fake chicken’ made from mycoprotein called Beyond Chicken. It’s super good, no soy, no gluten, vegan. The texture is really pretty nice and the flavor is also good,and mild enough to pick up whatever you put with it.
That sounds amazing, Kat!! I have never had “fake chicken”… I will definitely have to check it out. Hope you both enjoy the spaghetti squash tonight!
The spaghetti squash was delicious with the artichoke and spinach sauce. I used cashew milk since there was no almond milk in the house. I’ll correct myself and say that the fake chicken is really a Quorn product, not Beyond Chicken. I like your website and will visiting again. Thanks.
Cashew milk sounds wonderful… I’m sure it gave it a really nice and creamy texture 🙂 So happy you enjoyed it!
This looks so good. Do you know the nutritional info on it? Thanks.
Thanks so much, Michele!! I do not know the nutritional info on it, but I use a calculator on MyFitnessPal quite often that works great (http://www.myfitnesspal.com/recipe/calculator) 🙂
Is the purpose of the roux to thicken the milk? Can I avoid the corn starch roux by using heavy cream instead of milk & maybe adding more cream cheese?
I’m trying to make it lower in carbs.
Hi Cici! Yes, the roux is to help thicken the sauce. Feel free to reduce the amount and substitute with some heavy cream and cream cheese. I would love to hear how this works out for you!
I made a couple of adjustments and notes, which may be helpful for a novice cook: 1) I would recommend cooking the squash face side up, 2) when cooking chicken, I would some additional seasoning, such as Goya’s Adobo all purpose seasoning or poultry season, which enhances the flavor of the chicken. I was in a pinch, so I actually used a can of drained chicken, 3) When making the Reoux (the cornstarch, broth, cream cheese and etc.), once the cream cheese has melted, season the Reoux to taste. I added 1/2 a tsp. of basil, 1/2 a tsp. of oregano, and a pinch of truffled sea salt (or other season salt), 4) Thus is fairly obvious, but be sure to also drain the artichoke hearts before adding to mixture, 5) Finally, I thought that there was a lot of mozzarella to sprinkle on top, so once the chicken had been added to the mixture, I added 1/2 of the mozzarella to the mixture. I sprinkled the remainder on top of stuffed shells and before broiling. The finished product was a big hit.
Thank so much for your tips, Denisse!! I love your adjustments and will have to try them out next time. 🙂 I will add the tip to drain the artichoke hearts to the recipe. Thanks again 🙂