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Spinach Artichoke Spaghetti Squash with Chicken

Spinach Artichoke Spaghetti Squash with Chicken
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Indulge in the delightful flavors of Spinach Artichoke Spaghetti Squash with Chicken, a creamy and nutritious dish that transforms a classic appetizer into a satisfying dinner option. This recipe combines tender spaghetti squash with a savory filling of chicken, fresh spinach, and artichoke hearts, all enveloped in a rich, homemade sauce. Perfect for family dinners or special occasions, this low-carb recipe is sure to impress everyone at your table. With its comforting textures and vibrant flavors, it’s an easy-to-make meal that will quickly become a favorite.

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

  1. Preheat oven to 425°F.
  2. Cut the spaghetti squash in half lengthwise and remove seeds. Drizzle with avocado oil, season with salt and pepper, then place cut-side down on a baking sheet lined with parchment. Roast for 45-60 minutes until tender.
  3. While squash roasts, pound chicken to an even thickness and season both sides.
  4. Heat remaining avocado oil in a skillet over medium heat; cook chicken until fully cooked (about 5-6 minutes per side). Allow to cool before cutting into cubes.
  5. In the same skillet, melt butter and sauté onions until translucent. Add garlic, then whisk in flour followed by milk and broth until smooth.
  6. Stir in cream cheese and Greek yogurt until well combined. Mix in artichokes, spinach, and chicken; simmer until spinach wilts.
  7. Once squash has cooled slightly, fluff strands with a fork and fill each half with the mixture. Top with mozzarella cheese and broil until bubbly.

Nutrition

Find it online: https://goldenrecipetime.com/spinach-artichoke-spaghetti-squash-with-chicken/