Spinach Artichoke Spaghetti Squash with Chicken
Finally, an excuse to have spinach artichoke dip for dinner! This Spinach Artichoke Stuffed Spaghetti Squash with Chicken has been a site favorite for over seven years, and it's no wonder why. It's a low-carb dish made with the creamiest from-scratch sauce, fresh spinach, artichoke hearts, and a mix of cheeses.
Servings: 5 servings
Ingredients
- 1 large spaghetti squash about 3-4 pounds
- 4 tablespoons avocado oil divided
- 2 ¾ teaspoons salt divided
- 1 teaspoon black pepper divided
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon Italian seasoning
- 3 tablespoons salted butter
- ½ medium sweet onion finely diced
- 3 garlic cloves finely minced
- 2 tablespoons all-purpose flour
- ½ cup whole milk
- ¾ cup chicken broth
- 4 tablespoons cream cheese
- 1 (5.3-ounce) container plain Greek yogurt full-fat
- 1 (14-ounce) can artichoke hearts drained and quartered
- 4 cups fresh baby spinach leaves thinly sliced
- 1 cup shredded mozzarella cheese
- Fresh parsley finely chopped, optional
- Grated Parmesan cheese optional
Instructions
- Preheat the oven to 425°F.
- Cut the spaghetti squash in half, lengthwise. Scrape out and discard the seeds. Drizzle squash with 2 tablespoons of the avocado oil. Use your hands to rub it all over the flesh and sprinkle with 1 teaspoon salt and ½ teaspoon black pepper. Meanwhile, line a large baking sheet with parchment paper.1 large spaghetti squash, 4 tablespoons avocado oil, 2 ¾ teaspoons salt, 1 teaspoon black pepper
- Place the spaghetti squash flat side down on the baking sheet. Bake for 45-60 minutes, or until squash is tender and the edges begin to caramelize. Remove the squash from the oven and flip. Let cool for 10-15 minutes, then scrape and fluff the strands from the sides of the squash by dragging a fork from the stem to the root.
- Cut the chicken into four 4-ounce portions. Cover with a piece of plastic wrap and pound with a meat mallet until 1-inch thick. In a small bowl, whisk together the Italian seasoning, ¾ teaspoon salt, and ¼ teaspoon black pepper. Sprinkle over both sides of the chicken breasts.2 ¾ teaspoons salt, 1 pound boneless, skinless chicken breasts, 1 tablespoon Italian seasoning, 1 teaspoon black pepper
- Heat the remaining 2 tablespoons avocado oil over medium heat in a large skillet. Add the chicken and cook for 5-6 minutes, then flip. Cover and continue cooking for another 5-6 minutes, or until the chicken has reached an internal temperature of 165°F. Transfer to a clean plate, allow to cool for 5-10 minutes, then cut into bite-sized cubes.4 tablespoons avocado oil
- Add the butter to the same skillet. Once melted, add the onion and cook for 3-4 minutes, or until translucent. Add the garlic and continue cooking for 30 seconds, or until fragrant.3 tablespoons salted butter, ½ medium sweet onion, 3 garlic cloves
- Reduce the heat to medium-low and whisk in the flour until a thick paste forms. Over the course of about 5 minutes, very slowly add the milk and broth a little at a time, stirring constantly between each addition.2 tablespoons all-purpose flour, ½ cup whole milk, ¾ cup chicken broth
- Add the cream cheese, Greek yogurt, 1 teaspoon salt, and ¼ teaspoon black pepper. Stir until smooth, then mix in the artichoke hearts, spinach, and cubed chicken. Simmer for 4-5 minutes, or until spinach is wilted.2 ¾ teaspoons salt, 1 teaspoon black pepper, 4 tablespoons cream cheese, 1 (5.3-ounce) container plain Greek yogurt, 1 (14-ounce) can artichoke hearts, 4 cups fresh baby spinach leaves
- Turn the oven to broil. Evenly divide the spinach-artichoke mixture between the two squash halves, pulling up the noodles so the sauce spreads throughout. Top each half with ½ cup mozzarella cheese. Broil for 3-5 minutes, or until the cheese begins to bubble. Serve with parsley and Parmesan cheese, if desired.1 cup shredded mozzarella cheese, Fresh parsley, Grated Parmesan cheese
Video
Notes
- Spaghetti Squash: If you're having a hard time cutting it in half, poke a few holes into the skin and microwave for about 5 minutes. This softens the skin, making it easier to cut.
- Yogurt: A low-fat yogurt can be substituted for a lighter dish.
- Prep-Ahead: Roast the spaghetti squash and prepare the filling up to a day ahead. Store them separately and assemble just before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F or microwave until warmed through.
Nutrition
Calories: 527kcal | Carbohydrates: 27g | Protein: 34g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 107mg | Sodium: 2058mg | Potassium: 870mg | Fiber: 6g | Sugar: 11g | Vitamin A: 3060IU | Vitamin C: 13mg | Calcium: 296mg | Iron: 3mg
