Spinach Artichoke Spaghetti Squash Boats with Chicken

Spinach Artichoke Spaghetti Squash Boats with Chicken

These Spinach Artichoke Spaghetti Squash Boats with Chicken are a healthy, low-carb, and gluten-free dinner recipe for those busy weeknights.

Ingredients

Spaghetti Squash:

• 1 large spaghetti squash cut in half, seeds removed
• 2 T. olive oil
• ½ t. salt
• ¼ t. pepper

Chicken:

• 2 T. olive oil
• 1 lb. chicken cubed
• ¾ t. salt
• ¼ t. pepper

Sauce:

• 3 cloves garlic crushed
• 2 T. butter or olive oil
• 2 T. cornstarch
• ½ c. milk or almond milk
• ½ c. chicken broth
• 3 T. cream cheese
• 1/3 c. Greek yogurt
• ½ - 1 t. salt to taste
• 1- 15- oz. can artichoke hearts drained and quartered
• 2 c. fresh spinach packed
• ½ - 1 c. Mozzarella cheese shredded
• Parsley fresh (optional)
• Parmesan cheese optional

Instructions

For the Spaghetti Squash:

• Preheat oven to 425 degrees.
• Cut one large spaghetti squash in half, lengthwise. Discard seeds.
• Drizzle 1 T. olive oil in each half of the squash and sprinkle with equal amounts salt and pepper.
• Place, face-down, on a parchment paper or aluminum foil-lined baking sheet.
• Roast squash in preheated oven for 45-50 minutes, or until squash is tender and shreds easily with a fork.

For the Chicken:

• Drizzle 2 T. olive oil in a large skillet. Place cubed chicken, salt and pepper into skillet and cook over medium heat for 6-8 minutes, or until chicken is cooked through.
• Remove chicken and set aside.

For the Sauce:

• Once chicken is removed, in the same skillet place butter and garlic. Saute for 1-2 minutes or until garlic is golden brown.
• Add cornstarch to the butter and garlic and reduce heat to low. Whisk until a thick paste forms.
• Slowly add milk and chicken broth over the course of 3-5 minutes, stirring constantly.
• Add cream cheese, Greek yogurt and salt to taste. Stir to combine.
• Add artichoke hearts and spinach. Stir to combine and let simmer for 3-5 minutes.
• Add chicken and let heat through for an additional 5 minutes.

For the Assembly:

• Once spaghetti squash halves are done baking, remove from oven and shred insides with a fork to form spaghetti “noodles.”
• Fill each half with equal parts of the spinach artichoke and chicken mixture, making sure to pull up the noodles so the sauce spreads out evenly.
• Top both halves with equal amounts of Mozzarella cheese.
• Set oven to High Broil.
• Broil spaghetti squash halves for 3-5 minutes, or until cheese just starts to bubble and turns a light golden brown.
• Top stuffed spaghetti squash halves with parsley and Parmesan cheese.