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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

Scale
  • 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

  1. Preheat oven to 425 degrees F.
  2. Cut spaghetti squash in half lengthwise and discard seeds.
  3. Drizzle 1 tablespoon olive oil in each half of the squash & sprinkle each with about 1/4 teaspoon each of salt and pepper
  4. 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”.
  5. 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.
  6. Remove chicken from skillet and set aside.
  7. 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.
  8. Add cornstarch to the butter and garlic, reduce heat to low. Whisk until a thick paste forms.
  9. Slowly–over the course of 3-5 minutes–add milk and chicken broth, stirring constantly.
  10. Add cream cheese, yogurt, and salt to taste. Stir to combine.
  11. Add artichoke hearts and spinach. Stir to combine and let simmer for 3-5 minutes or until spinach wilts and cooks down.
  12. Add back the chicken and let heat through for another 5 minutes.
  13. 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.
  14. Top both halves with equal amounts of the Mozzarella cheese.
  15. 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.
  16. Top with Parmesan cheese.

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Find it online: https://www.biscuitsandbasil.com/2020/05/28/spinach-artichoke-spaghetti-squash-with-chicken/