If you love creamy, comforting dishes with a healthy twist, the Spinach Artichoke Spaghetti Squash with Chicken Recipe is about to become your new favorite dinner. This recipe takes the classic cheesy, garlicky flavors of spinach artichoke dip and transforms them into a vibrant, nutritious meal packed with tender chicken and delicate strands of roasted spaghetti squash. Each bite is a warm hug of tender vegetables, luscious sauce, and melty cheese that satisfies without weighing you down. Trust me, this dish hits all the right notes in taste, texture, and heartiness while keeping it wholesome and fresh.
Ingredients You’ll Need
This recipe is delightfully straightforward, relying on simple but essential ingredients that come together to create a deliciously creamy and flavorful dish. Each component plays its part, whether it’s the tender sweetness of the roasted spaghetti squash, the rich creaminess of the cheese blend, or the savory punch from perfectly seasoned chicken.
- Spaghetti squash: The star veggie that roasts into delicate, noodle-like strands perfect for soaking up sauce.
- Avocado oil: Used for roasting and cooking, it has a high smoke point and clean, buttery flavor.
- Salt and black pepper: Basic seasonings that enhance all the ingredients’ natural flavors.
- Boneless, skinless chicken breasts: Tender protein, seasoned and cubed to mix beautifully with the veggies and sauce.
- Italian seasoning: A fragrant herb blend that adds an aromatic depth to the chicken.
- Salted butter: Used to build the rich base of the creamy sauce.
- Sweet onion: Finely diced for subtle sweetness and texture in the sauce.
- Garlic cloves: Minced, delivering that essential savory kick we all crave.
- All-purpose flour: Thickens the sauce when whisked in with milk and broth.
- Whole milk: Adds richness and creaminess to the sauce without heaviness.
- Chicken broth: Builds flavor and a smooth consistency for the base sauce.
- Cream cheese: Melts into the sauce for that luscious, tangy creaminess that mimics spinach artichoke dip.
- Plain full-fat Greek yogurt: Adds tang and body, balancing the richness perfectly.
- Canned artichoke hearts: Quartered, bringing their unique mild tang and texture to the mix.
- Fresh baby spinach: Thinly sliced, it wilts into the sauce for a fresh, vibrant flavor and color.
- Shredded mozzarella cheese: Melts on top for a golden, bubbly finish.
- Fresh parsley and grated Parmesan cheese (optional): For a fresh herbal note and savory umami boost on the finished dish.
How to Make Spinach Artichoke Spaghetti Squash with Chicken Recipe
Step 1: Preheat and Prepare the Squash
Kick things off by preheating your oven to 425°F. Cut the spaghetti squash lengthwise and scoop out the seeds—don’t skip this or you’ll end up with crunchy surprises! Drizzle the squash with half the avocado oil, then sprinkle with salt and pepper. Rubbing the oil evenly into the flesh not only adds flavor, but helps it roast beautifully tender and caramelized on the edges.
Step 2: Roast the Spaghetti Squash
Place the squash halves flesh-side down on a parchment-lined baking sheet. Roast for 45-60 minutes until the strands pull away easily with a fork and the edges begin to caramelize. This natural sweetness forms the perfect foundation for the creamy topping we’ll add later. Let the squash cool a bit before fluffing the strands out gently with a fork to create your “noodles.”
Step 3: Prepare and Cook the Chicken
While the squash is roasting, slice the chicken breasts into four portions and pound them to an even thickness—the secret to juicy, quick-cooking chicken. Season generously with Italian seasoning, salt, and pepper. Then heat the remaining avocado oil in a skillet and cook the chicken until golden on both sides and warmed through. After resting, cut into small cubes so each bite of your dish gets a delightful chicken pop.
Step 4: Build the Creamy Sauce Base
In the same skillet, melt butter and cook diced onion until translucent and mildly sweet. Add minced garlic for just 30 seconds to release its aroma without bitterness. Stir in the flour, making a thick paste that will thicken the sauce beautifully. Then slowly whisk in the milk and chicken broth a little at a time, ensuring the texture stays silky smooth and rich.
Step 5: Finish the Sauce and Combine
Mix in the cream cheese and Greek yogurt until the sauce turns velvety. Season with salt and pepper, then fold in the quartered artichoke hearts, thinly sliced spinach, and the chicken cubes. Let it simmer gently until the spinach wilts, the flavors meld, and the sauce thickens so every ingredient is perfectly coated in creamy goodness.
Step 6: Assemble and Broil
Turn your oven to broil. Spoon the creamy chicken artichoke mixture evenly into the roasted spaghetti squash halves, lifting the “noodles” to distribute the sauce throughout for maximum flavor. Top with shredded mozzarella and broil for just a few minutes until bubbly and golden. For a finishing touch, sprinkle with chopped parsley and Parmesan if you’d like some extra brightness and savory depth.
How to Serve Spinach Artichoke Spaghetti Squash with Chicken Recipe
Garnishes
Freshly chopped parsley adds a vibrant, herbaceous pop that contrasts beautifully with the creamy sauce. A dusting of grated Parmesan cheese not only adds a layer of savory umami but also a touch of saltiness that heightens all the other flavors — the perfect finishing touch.
Side Dishes
This dish is hearty on its own but pairs wonderfully with a crisp garden salad dressed in lemon vinaigrette to add brightness and crunch. For a more indulgent feast, serve alongside garlic roasted green beans or a warm crusty bread to soak up any leftover sauce on the plate.
Creative Ways to Present
You can scoop the mixture into individual ramekins for personalized portions or stuff it back into the squash shell halves for a rustic presentation. Drizzling a little extra olive oil or a sprinkle of red pepper flakes can add a subtle zing and elevate the dish’s visual appeal without much effort.
Make Ahead and Storage
Storing Leftovers
Leftover Spinach Artichoke Spaghetti Squash with Chicken Recipe keeps well in the fridge for up to 4 days when stored in an airtight container. The flavors even deepen overnight, making it a fantastic next-day meal that reheats beautifully.
Freezing
While the texture of cooked squash can soften slightly, this dish freezes nicely for up to 2 months. Portion it into freezer-safe containers and thaw in the refrigerator overnight before reheating. Avoid freezing the dish with fresh garnishes—you can add those fresh at serving time.
Reheating
Reheat gently in the oven at 350°F until warmed through to keep the squash strands from becoming mushy. You can also microwave it covered on medium power. If the sauce thickened too much in the fridge, stir in a splash of milk or broth to bring back creaminess.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can substitute frozen spinach in this recipe. Just make sure to thoroughly thaw and squeeze out excess water before adding it to avoid a watery sauce. Fresh spinach, however, will give a brighter flavor and better texture.
Is this recipe gluten-free?
The base sauce uses all-purpose flour, which contains gluten. To make it gluten-free, swap the flour for a gluten-free all-purpose blend or use a cornstarch slurry as a thickening agent instead.
Can I use another protein instead of chicken?
Absolutely! Shrimp, turkey, or even tofu cubes work wonderfully in place of chicken. Adjust cooking times accordingly to ensure your protein is cooked perfectly and still tender.
How do I know when the spaghetti squash is done roasting?
The squash is ready when the edges start to caramelize and a fork easily pulls away long, spaghetti-like strands from the flesh. It should feel tender when pierced with a fork but not mushy.
Can I make this recipe dairy-free?
Yes, but it requires some swaps. Use dairy-free cream cheese, a plant-based yogurt, and substitute butter with dairy-free margarine or olive oil. Nutritional yeast can replace Parmesan to add a cheesy flavor without dairy.
Final Thoughts
This Spinach Artichoke Spaghetti Squash with Chicken Recipe is like a warm, comforting hug in dinner form, packed with flavor and good-for-you ingredients. It’s perfect for weeknight meals but special enough to impress guests or cozy up a Sunday supper. Honestly, once you try this creamy, cheesy, veggie-packed dish, it will quickly become a staple in your recipe rotation. I can’t wait for you to make it and fall in love just like I did!
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Spinach Artichoke Spaghetti Squash with Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Spinach Artichoke Spaghetti Squash with Chicken is a delicious, low-carb twist on the classic creamy spinach artichoke dip, served inside roasted spaghetti squash halves and topped with melted mozzarella. Tender chicken breast adds protein, while a creamy sauce featuring cream cheese and Greek yogurt makes it rich yet wholesome. A perfect comforting meal that’s both healthy and satisfying.
Ingredients
Spaghetti Squash
- 1 large spaghetti squash (about 3–4 pounds)
- 2 tablespoons avocado oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Chicken
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon Italian seasoning
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons avocado oil (for cooking)
Sauce and Vegetables
- 3 tablespoons salted butter
- ½ medium sweet onion (finely diced)
- 3 garlic cloves (finely minced)
- 2 tablespoons all-purpose flour
- ½ cup whole milk
- ¾ cup chicken broth
- 4 tablespoons cream cheese
- 1 (5.3-ounce) container plain Greek yogurt (full-fat)
- 1 (14-ounce) can artichoke hearts (drained and quartered)
- 4 cups fresh baby spinach leaves (thinly sliced)
Toppings
- 1 cup shredded mozzarella cheese
- Fresh parsley (finely chopped, optional)
- Grated Parmesan cheese (optional)
Instructions
- Preheat oven: Preheat your oven to 425°F to get it ready for roasting the spaghetti squash.
- Prepare spaghetti squash: Cut the spaghetti squash in half lengthwise and scrape out the seeds. Drizzle and rub 2 tablespoons of avocado oil all over the flesh, then sprinkle with 1 teaspoon salt and ½ teaspoon black pepper. Line a large baking sheet with parchment paper to prevent sticking.
- Bake spaghetti squash: Place the squash halves cut side down on the baking sheet. Roast in the oven for 45-60 minutes, or until the flesh is tender and edges start to caramelize. Remove from the oven and flip over. Let cool for 10-15 minutes before using a fork to scrape and fluff the squash strands from the inside.
- Prepare chicken: Cut chicken breasts into four 4-ounce portions. Place under plastic wrap and pound to 1-inch thickness using a meat mallet. In a small bowl, mix Italian seasoning with ¾ teaspoon salt and ¼ teaspoon black pepper, then sprinkle evenly over both sides of the chicken.
- Cook chicken: Heat the remaining 2 tablespoons avocado oil in a large skillet over medium heat. Cook chicken for about 5-6 minutes on one side, flip, cover, and cook another 5-6 minutes until internal temperature reaches 165°F. Transfer to a plate, let rest for 5-10 minutes, then cut into bite-sized cubes.
- Cook onion and garlic: In the same skillet, add butter. Once melted, add diced onion and cook 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
- Make the base: Reduce heat to medium-low. Whisk in the flour to form a thick paste. Slowly add milk and chicken broth a little at a time over about 5 minutes, stirring constantly to avoid lumps and build a creamy sauce.
- Finish the sauce: Stir in cream cheese, Greek yogurt, 1 teaspoon salt, and ¼ teaspoon black pepper until smooth. Mix in quartered artichoke hearts, sliced spinach, and diced chicken. Simmer for 4-5 minutes until spinach wilts and sauce thickens slightly.
- Fill the squash and broil: Turn the oven to broil. Evenly spoon the spinach-artichoke-chicken mixture into the roasted squash halves, mixing the strands to distribute sauce through the squash. Top each half with ½ cup shredded mozzarella cheese. Broil for 3-5 minutes until cheese is bubbly and lightly browned.
- Serve: Garnish with chopped fresh parsley and grated Parmesan cheese if desired. Serve warm and enjoy this hearty, creamy, and nutritious meal.
Notes
- You can substitute Greek yogurt with sour cream if preferred, but Greek yogurt adds protein and tanginess.
- For a dairy-free version, replace cream cheese and butter with dairy-free alternatives.
- If you want a spicier dish, add red pepper flakes to the sauce.
- Make sure the chicken is fully cooked to 165°F for safety.
- Leftovers can be refrigerated and reheated in the oven or microwave.
