Chicken, Spinach & Artichoke Spaghetti Squash Boats
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!
This post is sponsored by PC Black Label – thanks for supporting the brands that help keep my blog up and running!
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 or some other pub-style restaurant where lots of my greasy guilty pleasure food is served. 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!
These Spinach & Artichoke Spaghetti Squash Boats are the most PERFECT dinner idea because they use minimal ingredients, and really pack in flavour using hearty, nutritionally dense ingredients, while relying less on, well, cheese alone.
In this case, I've swapped out the 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. I topped these Spinach & Artichoke Spaghetti Squash Boats with a bit of mozzarella cheese just to finish it all off but I found personally that it's almost too much cheese. You can totally leave it off and just enjoy the filling alone, which will shave off about 10 minutes of cooking time in the end…buttttt it's up to you of course!
Spaghetti squash is my go-to this time of year because it's in season and super easy to customize with different flavours. You can add sauces (like this carbonara, for instance), or you can do a play on tacos, pizza or any of your other favourite types of food because spaghetti squash has such a mild flavour that pairs really well with just about anything, including any protein.
If I ever have a few veggies on hand that I need to use up, I count on spaghetti squash to help. In the case of these Spinach & Artichoke Spaghetti Squash Boats, I've usually ALWAYS got some spinach on hand that I need to use up, and you can keep jarred/canned artichokes hearts on hand in your pantry at home as well as have chicken breasts handy in the freezer. As long as you keep a well-stocked house, you can whip these Spinach & Artichoke Spaghetti Squash Boats up in no time!
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, or even some turkey sausage or chicken thighs if you're out of chicken breasts.
That's the fabulous part about cooking sometimes – the experimentation and exploration of flavours. I pretty much refuse to try any recipe I can't customize and make my own, because I often have a ton of veggies on hand that I need to use up at any given point in time and it's handy to be able to use them up before they go bad.
If you haven’t been following along already, I’ve been working with Presidents Choice this year to put together some fun and easy recipes using their foodie-friendly PC Black Label products. Each month they send me a black box revealing a couple secret ingredients inside to get me inspired to play around with different flavours, especially since so many of their products touch on fun trends in the food world.
I’ve loved experimenting in the kitchen through the #PlayWithYourFood campaign and am actually kinda sad it's coming to an end! I know I'll be indulging in many more of their products over the holidays, however. They recently sent me some dried apricots and a raspberry sauce alongside the grilled halved artichokes with this month's box, and I am OBSESSED with their artisan crisps, so I'm thinking a healthy charcuterie board is in order soon! What's your favourite PC Black Label product?
Will you be making these Chicken, Spinach & Artichoke Spaghetti Squash Boats?
I am LOVING low carb comfort food meal prep recipes like this – maybe it's time I take some more of my favourite appetizers and turn them into full blown dinners? Let me know if you'd like to see more!
Chicken, Spinach & Artichoke Spaghetti Squash Boats
- 2 tbsp olive oil, divided
- Salt & pepper to taste
- 2 spaghetti squash, sliced in half & seeds scooped out
- 3 chicken breasts, cut into cubes
- 1/2 tsp salt
- 1 tsp onion powder
- 1/2 tsp chili flakes
- 1 370 mL jar PC Black Label artichoke halves, chopped
- 3 cups baby spinach, chopped
- 1/3 cup goat cheese
- 1/2 cup mozzarella cheese, grated
- Preheat oven to 425 F. Microwave squash one at a time for 2 minutes each. 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!