Spinach Artichoke Spaghetti Squash Boats with Chicken
Prep Time
25 minutes
Cook Time
50 minutes
Servings
6 servings
Ingredients
Spaghetti Squash:
- 1 large spaghetti squash, cut in half, seeds removed
- 2 T. olive oil
- ½ t. salt
- ¼ t. pepper
Chicken:
- 2 T. olive oil
- 1 lb. chicken, cubed
- ¾ t. salt
- ¼ t. pepper
Sauce:
- 2 cloves garlic, crushed
- 2 T. butter, or olive oil
- 2 T. cornstarch
- ½ c. milk (or almond milk)
- ½ c. chicken broth
- 3 T. cream cheese
- 1/3 c. Greek yogurt
- 1-15-oz. can artichoke hearts, drained and quartered
- 2 c. fresh spinach, packed
- 1/2 – 1 c. Mozzarella cheese, shredded
- Parsley, fresh (optional)
- Parmesan cheese (optional)
Directions
For the Spaghetti Squash:
- Preheat oven to 425 degrees.
- Cut one large spaghetti squash in half, lengthwise. Discard seeds.
- Drizzle 1 T. olive oil in each half of the squash and sprinkle with equal amounts salt and pepper.
- Place, face-down, on a parchment paper or aluminum foil-lined baking sheet.
- Roast squash in preheated oven for 45-50 minutes, or until squash is tender and shreds easily with a fork.
For the Chicken:
- Drizzle 2 T. olive oil in a large skillet. Place cubed chicken, salt and pepper into skillet and cook over medium heat for 6-8 minutes, or until chicken is cooked through
- Remove chicken and set aside.
For the Sauce:
- Once chicken is removed, in the same skillet place butter and garlic. Saute for 1-2 minutes or until garlic is golden brown.
- Add cornstarch to the butter and garlic and reduce heat to low. Whisk until a thick paste forms.
- Slowly add milk and chicken broth over the course of 3-5 minutes, stirring constantly.
- Add cream cheese and Greek yogurt. Stir to combine.
- Add artichoke hearts and spinach. Stir to combine and let simmer for 3-5 minutes.
- Add chicken and let heat through for an additional 5 minutes.
For the Assembly:
- Once spaghetti squash halves are done baking, remove from oven and shred insides with a fork to form spaghetti “noodles.”
- Fill each half with equal parts of the spinach artichoke and chicken mixture, making sure to pull up the noodles so the sauce spreads out evenly.
- Top both halves with equal amounts of Mozzarella cheese.
- Set oven to High Broil.
- Broil spaghetti squash halves for 3-5 minutes, or until cheese just starts to bubble and turns a light golden brown.
- Top stuffed spaghetti squash halves with parsley and Parmesan cheese. Enjoy!
Notes
Are you vegetarian? Or perhaps vegan?
You can make this recipe sans meat products by doing the following:
- Use tofu in place of chicken. Or leave it out completely!
- Instead of chicken broth, use vegetable broth.
- Replace the cream cheese and Greek yogurt with equal parts vegan yogurt.
- Either leave off the Mozzarella or replace it with a vegan cheese substitute.
