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