Go Back
+ servings
Two squash boats filled with a gluten-free spaghetti squash recipe for an easy weeknight dinner.
4.66 from 23 votes
Print

Spinach Artichoke Spaghetti Squash Boats with Chicken

These Spinach Artichoke Spaghetti Squash Boats with Chicken are a healthy, low-carb, and gluten-free dinner recipe for those busy weeknights.

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 481 kcal

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:

  1. Preheat oven to 425 degrees.
  2. Cut one large spaghetti squash in half, lengthwise. Discard seeds.
  3. Drizzle 1 T. olive oil in each half of the squash and sprinkle with equal amounts salt and pepper.
  4. Place, face-down, on a parchment paper or aluminum foil-lined baking sheet.
  5. Roast squash in preheated oven for 45-50 minutes, or until squash is tender and shreds easily with a fork.

For the Chicken:

  1. 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.
  2. Remove chicken and set aside.

For the Sauce:

  1. Once chicken is removed, in the same skillet place butter and garlic. Saute for 1-2 minutes or until garlic is golden brown.
  2. Add cornstarch to the butter and garlic and reduce heat to low. Whisk until a thick paste forms.
  3. Slowly add milk and chicken broth over the course of 3-5 minutes, stirring constantly.
  4. Add cream cheese, Greek yogurt and salt to taste. Stir to combine.
  5. Add artichoke hearts and spinach. Stir to combine and let simmer for 3-5 minutes.
  6. Add chicken and let heat through for an additional 5 minutes.

For the Assembly:

  1. Once spaghetti squash halves are done baking, remove from oven and shred insides with a fork to form spaghetti “noodles.”
  2. 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.
  3. Top both halves with equal amounts of Mozzarella cheese.
  4. Set oven to High Broil.
  5. Broil spaghetti squash halves for 3-5 minutes, or until cheese just starts to bubble and turns a light golden brown.
  6. Top stuffed spaghetti squash halves with parsley and Parmesan cheese. Enjoy!

Recipe Video

Nutrition Facts
Spinach Artichoke Spaghetti Squash Boats with Chicken
Amount Per Serving
Calories 481 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 10g63%
Cholesterol 91mg30%
Sodium 840mg37%
Potassium 924mg26%
Carbohydrates 25g8%
Fiber 6g25%
Sugar 9g10%
Protein 29g58%
Vitamin A 8780IU176%
Vitamin C 44.9mg54%
Calcium 391mg39%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.