Chicken, Spinach & Artichoke Spaghetti Squash
This Chicken, Spinach & Artichoke Spaghetti Squash is a low carb dinner and a healthier take on the popular creamy dip!
Servings: 4 servings
Calories: 440kcal
Ingredients
- 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
Instructions
- 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!
Video
Notes
You can easily make these spaghetti squash boats vegetarian by leaving out the chicken.
Microwave the squash for 2-3 minutes so it’s easier to cut into the skin.
Store the leftovers in the fridge for up to 5 days. Reheat in the oven at 350 F for 10 minutes or in the microwave for 10 minutes.
Freeze the spaghetti squash on its own for up to 6 months. Defrost in the fridge overnight then reheat as normal.
Nutrition
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