Chicken, Spinach & Artichoke Spaghetti Squash Boats
These Chicken, Spinach & Artichoke Spaghetti Squash Boats are a delicious low-carb dinner idea that tastes just like a creamy spinach & artichoke dip made healthier with goat cheese!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 4 servings
- 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!
Serving: 1g | Calories: 417kcal | Carbohydrates: 13g | Protein: 38g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 96mg | Sodium: 898mg | Potassium: 511mg | Fiber: 4g | Sugar: 3g | Vitamin A: 38% | Vitamin C: 13% | Calcium: 17% | Iron: 15%