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!
Step 1 Preheat oven to 425 F. Microwave squash for 2 minutes. Slice in half and scoop out seeds.
Step 2 Place on a parchment-lined baking sheet and drizzle with 1 tbsp olive oil, then season with salt and pepper. Bake for 30 minutes.
Step 3 Meanwhile, add 1 tbsp olive oil to a large skillet. Add chicken and saute until lightly browned, about 5-6 min.
Step 4 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.
Step 5 Remove spaghetti squash from oven and scrape with a fork. Divide spinach mixture among each spaghetti squash half, then top with mozzarella cheese.
Step 6 Bake another 5-10 minutes until cheese is melted. Serve and enjoy!
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.
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.