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.

Check out a couple of our other spaghetti squash recipes below!