Description
This Spinach Artichoke Spaghetti Squash with Chicken is a delightful, comforting dish that combines the tender strands of baked spaghetti squash with a creamy spinach and artichoke sauce, enriched with tender, seasoned chicken. Perfectly broiled with melted mozzarella on top, it’s a low-carb alternative to traditional pasta that’s packed with flavor and wholesome ingredients.
Ingredients
Scale
Spaghetti Squash
- 1 large spaghetti squash (about 3-4 pounds)
- 2 tablespoons avocado oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Chicken
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon Italian seasoning
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons avocado oil
Sauce and Filling
- 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: Set your oven to 425°F to prepare for baking the spaghetti squash and later broiling the finished dish.
- Prepare spaghetti squash: Cut the squash in half lengthwise and scoop out the seeds. Drizzle with 2 tablespoons of avocado oil then rub it evenly over the flesh. Sprinkle with 1 teaspoon salt and ½ teaspoon black pepper. Line a baking sheet with parchment paper for easy cleanup.
- Bake spaghetti squash: Place the squash halves cut side down on the baking sheet. Bake for 45-60 minutes until tender and the edges start caramelizing. Remove from oven, flip over, and let cool for 10-15 minutes. Scrape the flesh with a fork to create spaghetti-like strands.
- Prepare chicken: Cut chicken breasts into four portions and pound each to 1-inch thickness. Season both sides with a mix of Italian seasoning, ¾ teaspoon salt, and ¼ teaspoon black pepper.
- Cook the chicken: Heat 2 tablespoons avocado oil in a large skillet over medium heat. Cook chicken for 5-6 minutes per side, covered, until internal temperature reaches 165°F. Remove, let rest 5-10 minutes, then cut into bite-sized cubes.
- Cook the onion and garlic: In the same skillet, melt the butter. Add diced onion and cook until translucent (3-4 minutes). Add minced garlic and cook for 30 seconds until fragrant.
- Make the base: Lower heat to medium-low. Whisk in flour to form a thick paste. Gradually add milk and chicken broth a little at a time over 5 minutes, stirring constantly to avoid lumps.
- Finish the sauce: Stir in cream cheese, Greek yogurt, 1 teaspoon salt, and ¼ teaspoon black pepper until smooth. Mix in artichoke hearts, spinach, and cubed chicken. Simmer for 4-5 minutes until spinach wilts and flavors combine.
- Fill the squash and bake: Turn oven to broil. Evenly distribute the spinach-artichoke mixture into the squash halves, pulling up the noodles so sauce is well mixed. Top each half with ½ cup mozzarella cheese. Broil for 3-5 minutes until cheese bubbles and slightly browns. Garnish with parsley and Parmesan if desired, then serve.
Notes
- You can use part-skim mozzarella for a lighter option, though whole milk mozzarella adds creamier texture.
- Allow chicken to rest after cooking to retain juiciness before cutting into cubes.
- Adjust seasoning to taste, especially salt and pepper in the sauce based on your preference.
- Ensure the spaghetti squash is cooked thoroughly; it should be tender enough to scrape easily with a fork.
- The broiling step is quick and watch closely to prevent burning.
- For a vegetarian version, omit the chicken and add more artichokes or other vegetables.
