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This hearty Spinach Artichoke Spaghetti Squash with Chicken transforms your favorite appetizer dip into a satisfying main course. The creamy, cheesy mixture nestled inside tender strands of spaghetti squash creates a low-carb dinner that feels indulgent while still being packed with nutritious ingredients.
I first made this dish when I was craving spinach artichoke dip but needed something more substantial for dinner. Seven years later, it remains one of my family's most requested meals, especially during the cooler months when we crave comfort food without the heaviness.
Ingredients
- Spaghetti squash: Creates the perfect low carb "pasta" base with a mild flavor that absorbs the creamy sauce beautifully
- Chicken breasts: Add lean protein to make this a complete meal
- Fresh baby spinach: Provides vibrant color and nutrients that wilt perfectly into the sauce
- Artichoke hearts: Bring that classic tangy flavor that makes spinach artichoke dip so craveable
- Cream cheese and Greek yogurt: Create the rich, velvety sauce without needing heavy cream
- Mozzarella cheese: Forms that irresistible golden brown topping when broiled
- Aromatics like onion and garlic: Build the flavor foundation for the entire dish
Step-by-Step Instructions
- Prepare the Squash:
- Halve the spaghetti squash lengthwise and remove seeds before rubbing with oil, salt and pepper. Roasting cut-side down allows the squash to caramelize while the flesh becomes tender enough to form those perfect spaghetti-like strands. The 45-60 minute roasting time is essential for developing the sweetness of the squash.
- Cook the Chicken:
- Pounding the chicken to an even thickness ensures it cooks quickly and evenly in about 12 minutes total. The Italian seasoning creates a flavorful crust on the outside while keeping the inside juicy. Allowing the cooked chicken to rest before cutting prevents the juices from escaping.
- Create the Sauce Base:
- Sautéing onions until translucent in butter creates the flavor foundation for the sauce. When adding garlic, just 30 seconds is all you need to release its aromatic oils without burning it, which would create bitterness.
- Build the Cream Sauce:
- Creating a roux with flour before slowly adding liquids prevents lumps from forming. The gradual addition of milk and broth while continuously stirring develops a silky texture that coats the back of a spoon. This method creates restaurant-quality sauce right in your kitchen.
- Combine Everything:
- Folding in the cream cheese and Greek yogurt adds richness and tanginess that elevates the entire dish. When adding the spinach, it will look like too much at first but will quickly wilt down to the perfect amount. Simmering everything together allows the flavors to marry beautifully.
- Broil to Perfection:
- Pulling up the spaghetti squash strands before adding the filling ensures the sauce penetrates throughout instead of just sitting on top. The brief broiling time creates that golden, bubbly cheese crust that makes this dish utterly irresistible.
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The first time I served this to my teenagers, I was nervous they'd reject the spaghetti squash. To my surprise, they scraped their squash shells clean and asked when we could have it again. Something about the creamy, cheesy sauce makes even vegetable skeptics clean their plates.
Make Ahead Magic
This dish is perfect for meal prep enthusiasts. Roast the squash and prepare the filling up to two days ahead, storing them separately in the refrigerator. When ready to eat, simply reheat the squash in the oven for 15 minutes, warm the filling in a saucepan, combine and broil for that fresh-made finish. The flavors actually develop and improve after a day in the refrigerator.
Smart Substitutions
If you're looking for a vegetarian version, simply omit the chicken and use vegetable broth instead of chicken broth. For added protein, mix in a can of drained white beans or chickpeas. Dairy-free? Replace the cream cheese with a plant-based alternative, use coconut milk instead of whole milk, and top with your favorite dairy-free shredded cheese. The dish remains delicious with any of these swaps.
Serving Suggestions
While this dish is certainly satisfying on its own, it pairs beautifully with a simple side salad dressed with lemon vinaigrette to cut through the richness. For a more elegant presentation, serve half a squash per person on a bed of arugula with a sprinkle of toasted pine nuts. If serving for company, consider preparing mini versions using smaller delicata squash for individual portions that look impressive on the plate.
Nutritional Power
The combination of spaghetti squash, spinach, and artichokes makes this dish exceptionally high in fiber, vitamins A and C, and antioxidants. The protein from the chicken and Greek yogurt helps keep you satisfied longer, while the moderate amount of cheese adds calcium without excessive calories. This balanced meal provides steady energy rather than the crash that often follows carb-heavy pasta dishes.
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Frequently Asked Questions
- → Can I substitute chicken with another protein?
Yes, you can use turkey, shrimp, or a plant-based protein like tofu or chickpeas for a vegetarian option.
- → How do I prepare the spaghetti squash more easily?
Microwave the squash for 5 minutes before cutting to soften the skin, making it easier to cut in half.
- → What can I use instead of Greek yogurt?
You can substitute Greek yogurt with sour cream or a dairy-free yogurt alternative for similar results.
- → Can this meal be made ahead of time?
Yes, you can roast the squash and prepare the filling a day in advance. Assemble and broil it just before serving.
- → How should I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F or in the microwave until warmed through.