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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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 5 servings
Calories: 527 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 425°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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

% 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.