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This creamy spinach artichoke spaghetti squash with chicken transforms the beloved dip into a satisfying, low-carb dinner that feels indulgent without the guilt. After making this for my family on a cold winter evening, it quickly became our favorite way to enjoy the classic flavor combination in a more nutritious package.
I first created this recipe when looking for creative ways to use spaghetti squash from our garden. What started as an experiment has become our go to comfort food that even my vegetable resistant teenagers request regularly.
Ingredients
- Spaghetti squash: provides the perfect low carb base with a mild flavor that carries the creamy sauce beautifully
- Chicken breast: adds lean protein that keeps you satisfied longer
- Artichoke hearts: bring a tangy brightness that cuts through the richness
- Fresh spinach: wilts perfectly into the sauce adding nutrition and color
- Cream cheese and Greek yogurt: create the perfect creamy consistency without heavy cream
- Mozzarella cheese: forms that irresistible golden bubbly topping we all crave
- Italian seasoning: infuses the chicken with aromatic herbs in one simple step
Step-by-Step Instructions
- Prepare and Roast the Squash:
- Cut your spaghetti squash lengthwise using a sharp knife, taking care to use steady pressure. After removing the seeds, coat generously with oil, salt and pepper before placing cut side down on a parchment lined baking sheet. The cut side down position ensures the squash steams properly from within while the edges caramelize for maximum flavor development.
- Cook the Chicken:
- Pound chicken breasts to an even thickness of about one inch before seasoning generously. This ensures quick, even cooking and prevents dry meat. Cook the chicken until golden on both sides and reaching that critical 165°F internal temperature for food safety. Allow it to rest before cutting to keep all those flavorful juices inside.
- Create the Creamy Base:
- Start by sautéing onions until translucent and slightly sweet before adding garlic just briefly to prevent burning. The flour and butter create a roux that thickens our sauce perfectly when you add liquids gradually while whisking constantly. This patience prevents lumps and creates silky smoothness.
- Combine and Finish:
- Mix all components together allowing the spinach to wilt into the hot sauce and the flavors to meld. When stuffing the squash, be sure to lift the spaghetti strands to distribute sauce throughout rather than just on top. The final broil creates that restaurant quality cheese crust that makes everyone reach for seconds.
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This dish reminds me of my grandmother's artichoke dip that always disappeared first at family gatherings. I've incorporated her trick of using a bit of Greek yogurt for tanginess that balances the richness perfectly.
Make-Ahead Options
The beauty of this recipe lies in its flexibility for busy weeknights. You can roast the spaghetti squash up to three days in advance and keep it refrigerated. The creamy filling can also be prepared separately and stored for up to two days. When ready to serve, simply reheat the filling, stuff the squash, top with cheese, and broil until bubbly. This approach actually allows the flavors to develop even more fully.
Perfect Pairings
While this dish stands beautifully on its own, a crisp green salad with a light vinaigrette provides the perfect contrast to the creamy, rich filling. For those not counting carbs, garlic bread makes an excellent accompaniment for dipping into any extra sauce. A crisp Sauvignon Blanc or Pinot Grigio cuts through the creaminess and complements the artichokes wonderfully.
Ingredient Swaps
This recipe welcomes customization based on what you have available. The spaghetti squash can be replaced with roasted zucchini boats for a summer version. Rotisserie chicken works perfectly when you need a shortcut. Frozen spinach can substitute for fresh if thoroughly drained first. For a dairy free version, use coconut milk, dairy free cream cheese, and nutritional yeast instead of traditional dairy products.
Troubleshooting Tips
If your squash seems difficult to cut, microwave it for 3 5 minutes first to soften the skin. Should your sauce appear too thick, add additional broth a tablespoon at a time. If it seems too thin, simmer uncovered for a few extra minutes. For maximum cheese browning, make sure your oven rack is in the top position when broiling.
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Enjoy this healthy and delicious meal, perfect for a cozy night in! This dish is sure to become a family favorite.
Frequently Asked Questions
- → How do you prepare the spaghetti squash?
First, cut the squash lengthwise and remove the seeds. Rub with oil, sprinkle with seasoning, and bake at 425°F until tender.
- → Can I substitute low-fat yogurt?
Yes, low-fat yogurt works well if you're looking for a lighter option while maintaining creaminess.
- → How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving.
- → What’s the best way to cut a spaghetti squash?
Microwave the squash for 5 minutes to soften the skin, making it easier to cut through.
- → What cheese works best for this dish?
Mozzarella cheese is ideal for this recipe, but you can also try Parmesan or Gruyère for a twist.