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Chicken, Spinach & Artichoke Spaghetti Squash
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4.85 from 13 votes

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
Course: Main Course
Cuisine: American
Keyword: artichoke, spaghetti squash, spinach
Servings: 4 servings
Calories: 440kcal
Author: Taylor Stinson


  • 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!



Serving: 1g | Calories: 440kcal | Carbohydrates: 35g | Protein: 34g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 92mg | Sodium: 685mg | Potassium: 1076mg | Fiber: 8g | Sugar: 14g | Vitamin A: 3087IU | Vitamin C: 18mg | Calcium: 236mg | Iron: 3mg