Spinach Artichoke Chicken Spaghetti Squash Bake
A delicious and healthy baked dish combining spaghetti squash, chicken, artichokes, and spinach.
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.
Notes
For a vegetarian option, omit the chicken and add more veggies like bell peppers or mushrooms.