Description
Indulge in a comforting yet nutritious meal with this Spinach Artichoke Spaghetti Squash with Chicken. This delightful dish transforms your favorite spinach artichoke dip into a hearty dinner, featuring roasted spaghetti squash filled with a creamy chicken and vegetable mixture. The combination of tender chicken, fresh spinach, and artichoke hearts creates a rich flavor profile that’s both satisfying and low-carb. Perfect for family gatherings or impressing guests, this recipe balances comfort food with wholesome ingredients. Enjoy the beautiful presentation as you serve this delicious stuffed squash straight from the oven!
Ingredients
Scale
- 1 large spaghetti squash
- 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 oven to 425°F.
- Halve the spaghetti squash lengthwise, scrape out seeds, drizzle with avocado oil, season with salt and pepper. Place cut side down on a lined baking sheet.
- Roast for 45–60 minutes until tender. Cool slightly before fluffing strands with a fork.
- Season chicken breasts with Italian seasoning and cook in oil over medium heat until browned and cooked through. Let rest before cubing.
- In the same skillet, prepare the creamy sauce by sautéing onions and garlic, then whisking in flour followed by milk and broth. Add cream cheese, Greek yogurt, artichokes, spinach, and cubed chicken; simmer until spinach wilts.
- Fill the roasted squash halves with the mixture, top with mozzarella cheese, and broil until bubbly.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed spaghetti squash half (about 300g)
- Calories: 390
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 29g
- Cholesterol: 90mg