Spinach Artichoke Chicken Stuffed Spaghetti Squash Recipe
Introduction
This Spinach Artichoke Spaghetti Squash with Chicken is a healthy, comforting twist on the classic dip. It combines tender spaghetti squash strands with a creamy spinach-artichoke sauce and juicy chicken for a satisfying, low-carb meal.
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
- Step 1: Preheat the oven to 425°F.
- Step 2: Cut the spaghetti squash in half lengthwise and scrape out the seeds. Drizzle each half with 2 tablespoons avocado oil, rubbing it evenly over the flesh. Sprinkle with 1 teaspoon salt and ½ teaspoon black pepper. Line a large baking sheet with parchment paper.
- Step 3: Place the squash halves flat side down on the baking sheet. Bake for 45-60 minutes until tender and edges are caramelized. Remove from oven and flip the halves over. Let cool 10-15 minutes, then use a fork to scrape and fluff the spaghetti squash strands.
- Step 4: Cut the chicken into four 4-ounce pieces. Cover with plastic wrap and pound to 1-inch thickness. Mix Italian seasoning, ¾ teaspoon salt, and ¼ teaspoon black pepper in a small bowl and season both sides of the chicken.
- Step 5: Heat remaining 2 tablespoons avocado oil in a large skillet over medium heat. Cook chicken for 5-6 minutes on one side, flip, cover, and cook another 5-6 minutes until internal temperature reaches 165°F. Remove chicken to a plate and let cool 5-10 minutes, then cube into bite-sized pieces.
- Step 6: In the same skillet, melt butter. Add diced onion and cook 3-4 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
- Step 7: Lower heat to medium-low. Whisk in flour to form a thick paste. Slowly add milk and chicken broth in small amounts over 5 minutes, stirring constantly to create a smooth sauce.
- Step 8: Stir in cream cheese, Greek yogurt, 1 teaspoon salt, and ¼ teaspoon black pepper until smooth. Add artichoke hearts, spinach, and cubed chicken. Simmer for 4-5 minutes until spinach wilts.
- Step 9: Turn oven to broil. Divide the spinach-artichoke chicken mixture evenly between the spaghetti squash halves, mixing the sauce with the noodles to spread it through.
- Step 10: Top each half with ½ cup shredded mozzarella. Broil for 3-5 minutes until cheese bubbles and browns slightly. Garnish with parsley and grated Parmesan if desired. Serve warm.
Tips & Variations
- For extra flavor, add a pinch of crushed red pepper flakes to the sauce for some heat.
- Substitute Greek yogurt with sour cream or heavy cream for a richer sauce.
- Use goat cheese instead of cream cheese for a tangier twist.
- You can swap chicken for cooked shrimp or keep it vegetarian by omitting the meat.
- Prepare the spaghetti squash a day ahead to save time on busy nights.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over low heat until warmed through. Avoid overheating to prevent the sauce from separating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of squash for this recipe?
Spaghetti squash is preferred for its noodle-like strands, but you could try other firm varieties; however, texture and cooking times will vary.
Is this dish suitable for meal prep?
Yes, it stores well and can be made ahead of time. Assemble just before broiling for best results if preparing in advance.
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Spinach Artichoke Chicken Stuffed Spaghetti Squash Recipe
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This Spinach Artichoke Spaghetti Squash with Chicken is a delicious and healthy low-carb alternative to traditional pasta dishes. Roasted spaghetti squash serves as the base, loaded with a creamy spinach and artichoke sauce, tender chicken cubes, and topped with melted mozzarella for a comforting, protein-packed meal. The dish combines fresh vegetables, flavorful herbs, and a light cheesy sauce, perfect for a nutritious weeknight dinner.
Ingredients
Scale
Spaghetti Squash
- 1 large spaghetti squash (about 3–4 pounds)
- 2 tablespoons avocado oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Chicken
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon Italian seasoning
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons avocado oil
Sauce
- 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 teaspoon salt
- ¼ teaspoon black pepper
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 4 cups fresh baby spinach leaves, thinly sliced
Toppings
- 1 cup shredded mozzarella cheese
- Fresh parsley, finely chopped (optional)
- Grated Parmesan cheese (optional)
Instructions
- Preheat Oven: Preheat the oven to 425°F to prepare for roasting the spaghetti squash.
- Prepare Spaghetti Squash: Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle 2 tablespoons of avocado oil over the flesh, rub it in evenly, and season with 1 teaspoon salt and ½ teaspoon black pepper. Line a baking sheet with parchment paper.
- Bake Spaghetti Squash: Place the squash halves cut-side down on the baking sheet and bake for 45-60 minutes, until tender and edges caramelize. Remove from oven, flip, and allow to cool for 10-15 minutes. Use a fork to scrape and fluff the squash strands.
- Prepare Chicken: Cut chicken breasts into four 4-ounce portions. Pound with plastic wrap until about 1-inch thick. Season both sides with a mixture of Italian seasoning, ¾ teaspoon salt, and ¼ teaspoon black pepper.
- Cook Chicken: Heat remaining 2 tablespoons avocado oil in a large skillet over medium heat. Cook chicken for 5-6 minutes per side until internal temperature reaches 165°F. Transfer to a plate and rest for 5-10 minutes, then dice into bite-sized cubes.
- Cook Onion and Garlic: Add butter to the same skillet and melt. Sauté diced onion for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
- Make Sauce Base: Reduce heat to medium-low. Whisk in flour to form a paste. Gradually add milk and chicken broth over about 5 minutes, whisking continuously to create a smooth sauce.
- Finish Sauce: Stir in cream cheese, Greek yogurt, 1 teaspoon salt, and ¼ teaspoon black pepper until smooth. Mix in artichoke hearts, thinly sliced spinach, and diced chicken. Simmer for 4-5 minutes until spinach wilts.
- Fill Squash and Broil: Set oven to broil. Divide the spinach-artichoke chicken mixture evenly between the two squash halves, lifting the noodles so sauce distributes well. Top each with ½ cup shredded mozzarella cheese. Broil for 3-5 minutes until cheese bubbles and browns slightly.
- Serve: Garnish with chopped fresh parsley and grated Parmesan cheese if desired. Serve warm and enjoy your nutritious and flavorful meal.
Notes
- Make sure to check the internal temperature of the chicken to ensure it is fully cooked.
- You can substitute full-fat Greek yogurt with sour cream if preferred.
- For a spicier twist, add red pepper flakes to the sauce.
- Leftover squash and sauce can be stored separately in airtight containers in the refrigerator for up to 3 days.
- This dish can easily be made gluten free by using gluten-free flour for the sauce.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: spaghetti squash, spinach artichoke chicken, low-carb dinner, healthy spaghetti squash recipe, creamy chicken pasta alternative
