These Chicken, Spinach & Artichoke Spaghetti Squash Boats are a delicious, low-carb dinner that tastes just like a creamy spinach & artichoke dip made healthier with goat cheese!
Ingredients in Spinach & Artichoke Spaghetti Squash
Let's talk about spinach and artichoke dip for a second.
It's pretty much my FAVOURITE appetizer ever. I always order it whenever we go to Applebee's. But the problem is pretty apparent here, and that's the fact that you can't always order it because it's so indulgent. Well, if you're as big a fan of spinach and artichoke dip as I am, you're in luck! Because that's basically what these Chicken, Spinach & Artichoke Spaghetti Squash Boats are! Here's what you need to make them:
- spaghetti squash
- chicken breasts
- onion powder
- chili flakes
- canned artichoke hearts
- spinach, chopped
- goat cheese
- mozzarella cheese
How to prepare spaghetti squash
First, you will have to cut your squash in half. The exterior skin of the squash is very tough, but there is a trick that will make the work much easier. Microwave the entire squash for 2-3 minutes, then allow it to cool enough to handle it. At this point, the squash skin will be soft enough to cut in half.
How to roast spaghetti squash
- Slice your spaghetti squash in half lengthwise.
- Scoop out the seeds.
- Drizzle with olive oil and season with salt and pepper.
- Roast in the oven at 425 F. for 30 minutes – this will make it al dente, but don't worry, you'll be roasting it more once you add the chicken.
- Scrape the insides with a fork to create spaghetti-like strands of squash.
How to Make Spinach & Artichoke Spaghetti Squash
These Spinach & Artichoke Spaghetti Squash Boats are the most PERFECT dinner idea because they use minimal ingredients, and really pack in flavour using nutritionally dense ingredients.
In this case, I've swapped out heavy cream cheese and parmesan cheese for a lighter goat cheese, and a little goes a loooooong way in getting the spinach and artichoke dip flavour you're looking for. Here's how to make these spaghetti squash boats:
- Preheat the oven to 425 F. Cut and prepare your squash, then bake for 30 minutes.
- Meanwhile, saute chicken until lightly browned, about 5-6 min. Season with salt and pepper, onion powder and chili flakes, then add artichokes, spinach and goat cheese, stirring for about 1 minute or until spinach softens.
- Remove spaghetti squash from oven and scrape into strands. Divide spinach mixture among each spaghetti squash half, then top with mozzarella cheese. Bake another 5-10 minutes until cheese is melted. Serve and enjoy!
These spaghetti squash boats are super versatile! Here are a few recipe notes and substitutions you can make below.
Spinach – Don't have spinach? Any other type of leafy greens will do! I could see kale or even arugula working really well with this recipe.
Artichokes – You can just leave the artichokes out altogether if you don't have any! Spinach alone will work fine.
Chicken – You can also leave the chicken out altogether if you want a vegetarian dish, or you can sub in chopped boneless, skinless chicken thighs or add some sausage to the mix.
Spaghetti squash – You technically don't even need to use spaghetti squash! Any type of squash will work as the vessel.
Goat cheese – Cream cheese makes a great substitute for goat cheese.
More spaghetti squash recipes
If you're looking for more ways to fill spaghetti squash boats, I've got a ton of other recipes for you! The Pesto and Caprese flavours are SO good, but I also have some more unique toppings in the spaghetti squash 4 ways. I've made Taco, Pad Thai, Chicken Alfredo and Pizza flavours in that post! Check these other options out below:
Storing and reheating
You can store these spaghetti squash boats in the fridge for 5 days – they reheat really well in a 350 F oven for 10 minutes, or you can reheat for 2 minutes in the microwave. You can also make the filling up to 2 days in advance, or roast the spaghetti squash up to 2 days in advance in case you're looking to prep some components in advance.
Freezing this recipe
This recipe freezes very well – just make sure to store in glass bowls with lids. You can defrost in the fridge overnight, or just microwave right from frozen for 6-7 minutes, stirring halfway through. Reheating from frozen in a 375 F oven for 45 minutes would also work and revive the spaghetti squash to taste a little more fresh and less watered down. Finally, you can also freeze the filling, or freeze the roasted spaghetti squash components alone instead 0f the entire cooked meal.
Meal prep tools for this recipe
- Grab some glass meal prep bowls to store this recipe as leftovers
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen
Meal prep challenge
If you'd like some more help with meal planning, then you'll love my free 5-day meal prep challenge! It's basically a free course that will teach you how to meal prep and cook healthy meals at home with some PDF bonus materials. Sign up for free below:
Chicken, Spinach & Artichoke Spaghetti Squash Boats
- 2 tbsp olive oil, divided
- 2 spaghetti squash, sliced in half & seeds scooped out
- 2 chicken breasts, cut into cubes
- 1 tsp onion powder
- 1/2 tsp chili flakes
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 (400mL) can artichoke hearts, chopped
- 3 cups spinach, chopped
- 1/3 cup goat cheese
- 1/2 cup mozzarella cheese, grated
- Preheat oven to 425 F. Microwave squash for 2 minutes. Slice in half and scoop out seeds. Place on a parchment-lined baking sheet and drizzle with 1 tbsp olive oil, then season with salt and pepper. Bake for 30 minutes.
- Meanwhile, add 1 tbsp olive oil to a large skillet. Add chicken and saute until lightly browned, about 5-6 min. Season with salt and pepper, onion powder and chili flakes. Add artichokes, spinach and goat cheese, stirring for about 1 minute or until spinach softens.
- Remove spaghetti squash from oven and scrape with a fork. Divide spinach mixture among each spaghetti squash half, then top with mozzarella cheese. Bake another 5-10 minutes until cheese is melted. Serve and enjoy!