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

Scale

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)

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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.