Spinach Artichoke Chicken Spaghetti Squash Bake: The Ultimate Comfort Dish
Introduction to Spinach Artichoke Chicken Spaghetti Squash Bake
This Spinach Artichoke Chicken Spaghetti Squash Bake is not just a meal; it’s an experience! Perfect for those who love a hearty, healthy dish that brings together the flavors of creamy artichokes and savory chicken, all nestled in the delightful strands of spaghetti squash. Whether you’re looking for a comforting dinner or a way to impress your guests, this recipe will not disappoint.
A Personal Story Behind My Spinach Artichoke Chicken Spaghetti Squash Bake Journey
My journey with this dish started during a family gathering where my aunt introduced me to the wonders of spaghetti squash. I was amazed at how a simple vegetable could be transformed into such a delicious base for various toppings. Over the years, I’ve experimented with different ingredients, and this Spinach Artichoke Chicken version quickly became a family favorite. It’s a dish that brings everyone together, sparking joy and conversation at the dinner table.
What Makes This Spinach Artichoke Chicken Spaghetti Squash Bake Recipe Special?
This recipe stands out because it combines the nutritional benefits of spaghetti squash with the rich flavors of spinach, artichokes, and chicken. It’s a low-carb alternative to traditional pasta bakes, making it a fantastic choice for those looking to maintain a healthy lifestyle without sacrificing flavor. The creamy texture of the dish, thanks to the combination of cream cheese and Greek yogurt, adds a luxurious feel that makes it comfort food at its best!
The Full Spinach Artichoke Chicken Spaghetti Squash Bake Recipe
Ingredients
- 1 large spaghetti squash (about 3-4 pounds)
- 4 tablespoons avocado oil, divided
- 2 ¾ teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon Italian seasoning
- 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
- 1 cup shredded mozzarella cheese
- Fresh parsley, finely chopped (optional)
- Grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper. This will make cleaning up easier later!
- Cut the spaghetti squash in half lengthwise, scoop out and discard the seeds. Drizzle 2 tablespoons of avocado oil over the squash, rub it in, and sprinkle with 1 teaspoon salt and ½ teaspoon black pepper. Place the squash halves flat side down on the baking sheet and bake for 45-60 minutes until tender. Let cool, then scrape out the strands with a fork.
- Pound the chicken breasts to 1-inch thickness, season with Italian seasoning, ¾ teaspoon salt, and ¼ teaspoon black pepper. Cook in a skillet with 2 tablespoons of avocado oil over medium heat until done, about 6-7 minutes per side. Once cooked, cube the chicken into bite-sized pieces.
- In the same skillet, melt the butter over medium heat. Sauté the finely diced onion and minced garlic until fragrant, about 2-3 minutes. Stir in the flour and cook for an additional minute to eliminate the raw flour taste.
- Slowly add the milk and chicken broth, whisking constantly until the mixture is smooth and thickens slightly. This will create a creamy sauce for your filling.
- Add the cream cheese, Greek yogurt, 1 teaspoon salt, and ¼ teaspoon black pepper. Mix until the cream cheese is fully incorporated. Stir in the drained artichoke hearts, sliced spinach, and cubed chicken. Simmer for about 5 minutes until the spinach wilts.
- Turn the oven to broil. Fill the squash halves with the spinach-artichoke mixture, and top with shredded mozzarella cheese. Broil for 3-5 minutes until the cheese is bubbly and golden brown.
- Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.
Serving Suggestions and Variations for Spinach Artichoke Chicken Spaghetti Squash Bake
This dish is fantastic on its own but can also be served alongside a light salad or garlic bread for a complete meal. For a vegetarian option, simply omit the chicken and add additional vegetables like bell peppers or mushrooms. You can also experiment with different cheese blends or add spices for an extra kick!
Frequently Asked Questions About Spinach Artichoke Chicken Spaghetti Squash Bake
Can I make this dish ahead of time?
Absolutely! You can prepare the filling and the spaghetti squash separately, then assemble and bake just before serving.
How do I store leftovers?
Store any leftover Spinach Artichoke Chicken Spaghetti Squash Bake in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I freeze this dish?
Yes, this dish can be frozen! Just make sure to let it cool completely before wrapping it tightly in foil and placing it in a freezer-safe container. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
Recipe Stats
- Prep Time: 20 minutes
- Cooking Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Calories per Serving: 450
- Servings: 4
Spinach Artichoke Chicken Spaghetti Squash Bake
Ingredients
Main Ingredients
- 1 large spaghetti squash about 3-4 pounds
- 4 tablespoons avocado oil divided
- 2.75 teaspoons salt divided
- 1 teaspoon black pepper divided
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon Italian seasoning
- 3 tablespoons salted butter
- 0.5 medium sweet onion finely diced
- 3 cloves garlic finely minced
- 2 tablespoons all-purpose flour
- 0.5 cup whole milk
- 0.75 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
- 1 cup shredded mozzarella cheese
- 1 bunch fresh parsley finely chopped (optional)
- 1 grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper. This will make cleaning up easier later!
- Cut the spaghetti squash in half lengthwise, scoop out and discard the seeds. Drizzle 2 tablespoons of avocado oil over the squash, rub it in, and sprinkle with 1 teaspoon salt and ½ teaspoon black pepper. Place the squash halves flat side down on the baking sheet and bake for 45-60 minutes until tender. Let cool, then scrape out the strands with a fork.
- Pound the chicken breasts to 1-inch thickness, season with Italian seasoning, ¾ teaspoon salt, and ¼ teaspoon black pepper. Cook in a skillet with 2 tablespoons of avocado oil over medium heat until done, about 6-7 minutes per side. Once cooked, cube the chicken into bite-sized pieces.
- In the same skillet, melt the butter over medium heat. Sauté the finely diced onion and minced garlic until fragrant, about 2-3 minutes. Stir in the flour and cook for an additional minute to eliminate the raw flour taste.
- Slowly add the milk and chicken broth, whisking constantly until the mixture is smooth and thickens slightly. This will create a creamy sauce for your filling.
- Add the cream cheese, Greek yogurt, 1 teaspoon salt, and ¼ teaspoon black pepper. Mix until the cream cheese is fully incorporated. Stir in the drained artichoke hearts, sliced spinach, and cubed chicken. Simmer for about 5 minutes until the spinach wilts.
- Turn the oven to broil. Fill the squash halves with the spinach-artichoke mixture, and top with shredded mozzarella cheese. Broil for 3-5 minutes until the cheese is bubbly and golden brown.
- Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.