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Spinach Artichoke Spaghetti Squash with Chicken

Spinach Artichoke Spaghetti Squash with Chicken

Indulge in a comforting yet guilt-free meal with this Spinach Artichoke Spaghetti Squash with Chicken. This delightful dish combines the creamy, cheesy flavors of spinach artichoke dip with tender chicken and hearty spaghetti squash, making it perfect for weeknight dinners or special occasions. Experience vibrant colors, rich textures, and a satisfying low-carb alternative that will impress your family and friends.

  • Total Time: 1 hour 20 minutes
  • Yield: Serves approximately 4 people 1x

Ingredients

Scale
  • 1 large spaghetti squash
  • 4 tablespoons avocado oil
  • 1 pound boneless, skinless chicken breasts
  • 3 tablespoons salted butter
  • ½ medium sweet onion
  • 3 garlic cloves
  • 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
  • 1 (14-ounce) can artichoke hearts
  • 4 cups fresh baby spinach leaves
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat your oven to 425°F. Cut the spaghetti squash in half, scrape out the seeds, and drizzle each half with avocado oil, salt, and pepper. Place cut side down on a parchment-lined baking sheet and bake for 45–60 minutes until tender.
  2. While the squash bakes, pound chicken to an even thickness, season with Italian seasoning, salt, and pepper. Cook in a skillet with avocado oil for about 5–6 minutes per side until done.
  3. In the same skillet, melt butter and sauté diced onion until translucent; add garlic. Whisk in flour gradually before adding milk and chicken broth to create a creamy sauce. Stir in cream cheese and Greek yogurt until smooth.
  4. Mix in artichokes, spinach, and cubed chicken; simmer until spinach wilts.
  5. Fluff the spaghetti squash strands and fill each half with the mixture. Top with mozzarella cheese and broil for about 3–5 minutes until bubbly.
  • Author: Emmeline
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 stuffed spaghetti squash half (approximately 300g)
  • Calories: 455
  • Sugar: 6g
  • Sodium: 945mg
  • Fat: 26g
  • Saturated Fat: 11g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 8g
  • Protein: 27g
  • Cholesterol: 105mg

Keywords: For added flavor, substitute chicken with turkey or beef if desired. Experiment with different cheeses like gouda or cheddar for unique twists. Ensure not to overcook the spaghetti squash for ideal texture.

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