Spinach Artichoke Spaghetti Squash with Chicken
User Reviews
4.6
99 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr 10 mins
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Servings
5 servings
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Calories
527 kcal
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Course
Main Course
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Cuisine
American
Spinach Artichoke Spaghetti Squash with Chicken
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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.
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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
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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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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 Information
Show Details
Calories
527kcal
(26%)
Carbohydrates
27g
(9%)
Protein
34g
(68%)
Fat
32g
(49%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Trans Fat
0.3g
Cholesterol
107mg
(36%)
Sodium
2058mg
(86%)
Potassium
870mg
(25%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
3060IU
(61%)
Vitamin C
13mg
(14%)
Calcium
296mg
(30%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Calories | 527kcal | 26% |
| Carbohydrates | 27g | 9% |
| Protein | 34g | 68% |
| Fat | 32g | 49% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 107mg | 36% |
| Sodium | 2058mg | 86% |
| Potassium | 870mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 3060IU | 61% |
| Vitamin C | 13mg | 14% |
| Calcium | 296mg | 30% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
99 reviews
Excellent
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