The first time I tasted Spinach Artichoke Spaghetti Squash with Chicken was at my sister’s home in Virginia. I think that was when we traveled up to give them some “we just moved in” help. It was also Hurricane Michael weekend, if you remember that one. We walked in after a 2-hour drive, and the kitchen smelled amazing and I was excited for a yummy meal. We were starting our visit out on a very good note. She always finds some really tasty recipes.
As first-time spaghetti squashers, we had no idea what to expect when we bit into this dish. I mean, I have seen spaghetti squash on TV and I had heard good things about it but I had never ventured to that bin in the produce section to pick up my own squash. I do now, of course. We just had some last week so that I could make this recipe for you.
If you’re looking for gluten-free, low carb AND delicious, Spinach Artichoke Spaghetti Squash with Chicken is your dish. It’s not low fat, but it has good fats so maybe it works with a Keto diet. You can correct me, if I’m wrong.
Another cool thing about this spaghetti squash dish is that you serve it up right in the squash “boat” itself. Be sure to have someone who works out cut your squash in half. I have tried it twice, and apparently I have not worked my forearms enough to get that done. Or maybe it’s my small hands. Anyway, once it’s cut, I am good to go.
So, you bake your squash halves face down–be sure to remove the seeds before you bake it. Once that is done, it’s fun to take a fork and shred your “pasta”. Get the kids to help. They will be amazed at the transformation. I know I was!
Hey, if you need a little something to nibble on while you’re waiting for dinner, try a salsa or two and chips. ‘Cuz that just goes with anything, right?
Original recipe from Evolving Table.
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Spinach Artichoke Spaghetti Squash with Chicken
Description
A yummy combo of veggies, dairy, and chicken that you probably haven’t tried before.
Ingredients
- 1 large spaghetti squash
- 4 tablespoons olive oil, divided
- 2 1/4 teaspoons salt, divided
- 1/2 teaspoon black pepper, divided
- 1 lb. skinless, boneless chicken breast halves, cubed
- 3 cloves garlic, crushed
- 2 tablespoons butter
- 2 tablespoons cornstarch
- 1/2 cup milk
- 1/2 cup chicken broth
- 3 tablespoons cream cheese (I used Neufchatel)
- 1/3 cup plain Greek yogurt (I used whole milk Greek)
- 15-oz. can artichoke hearts, drained & quartered
- 2 cups fresh spinach, packed
- 1 cup Mozzarella cheese, shredded
- Parmesan cheese, grated (opt.)
Instructions
- Preheat oven to 425 degrees F.
- Cut spaghetti squash in half lengthwise and discard seeds.
- Drizzle 1 tablespoon olive oil in each half of the squash & sprinkle each with about 1/4 teaspoon each of salt and pepper
- Place face-down on parchment or foil lined baking sheet. Roast for 45-50 minutes or until tender and squash shreds easily with a fork. Shred both halves in the squash. to form “noodles”.
- For the chicken, drizzle 2 tablespoons of oil in a large skillet. Place cubed chicken, 3/4 teaspoon of salt and 1/4 teaspoon of pepper into skillet and cook over medium heat for 6-8 minutes, or until cooked through.
- Remove chicken from skillet and set aside.
- For the sauce, use the same skillet that the chicken was cooked in (after removing) add the garlic and butter. Saute for 1-2 minutes or until garlic is golden brown.
- Add cornstarch to the butter and garlic, reduce heat to low. Whisk until a thick paste forms.
- Slowly–over the course of 3-5 minutes–add milk and chicken broth, stirring constantly.
- Add cream cheese, yogurt, and salt to taste. Stir to combine.
- Add artichoke hearts and spinach. Stir to combine and let simmer for 3-5 minutes or until spinach wilts and cooks down.
- Add back the chicken and let heat through for another 5 minutes.
- To assemble, fill each half with equal parts of the spinach, artichoke & chicken mixture, making sure to pull the noodles up through the sauce so that it mixes together evenly.
- Top both halves with equal amounts of the Mozzarella cheese.
- Set oven to high broil. Broil filled squash halves for 3-5 minutes, or until cheese just starts to bubble and turns a light golden brown.
- Top with Parmesan cheese.
