Spinach Artichoke Spaghetti Squash (Print Version)
# Ingredients:
01 -
1 large spaghetti squash (about 3-4 pounds)
02 -
4 tablespoons avocado oil, divided
03 -
2 ¾ teaspoons salt, divided
04 -
1 teaspoon black pepper, divided
05 -
1 pound boneless, skinless chicken breasts
06 -
1 tablespoon Italian seasoning
07 -
3 tablespoons salted butter
08 -
½ medium sweet onion, finely diced
09 -
3 garlic cloves, finely minced
10 -
2 tablespoons all-purpose flour
11 -
½ cup whole milk
12 -
¾ cup chicken broth
13 -
4 tablespoons cream cheese
14 -
5.3 ounces plain Greek yogurt (full-fat)
15 -
14 ounces artichoke hearts, drained and quartered
16 -
4 cups fresh baby spinach leaves, thinly sliced
17 -
1 cup shredded mozzarella cheese
18 -
Fresh parsley, finely chopped (optional)
19 -
Grated Parmesan cheese (optional)
# Instructions:
01 -
Preheat the oven to 425°F. Cut the spaghetti squash in half, lengthwise, and remove the seeds. Drizzle 2 tablespoons of avocado oil on the flesh, then rub evenly. Sprinkle with 1 teaspoon salt and ½ teaspoon black pepper. Place the squash flat side down on a parchment-lined baking sheet.
02 -
Bake the spaghetti squash for 45-60 minutes, or until tender and edges caramelize. Remove from the oven, flip, and let cool for 10-15 minutes. Use a fork to scrape and fluff the squash strands.
03 -
Cut chicken into four 4-ounce portions. Pound to 1-inch thickness using a meat mallet. Mix ¾ teaspoon salt, ¼ teaspoon black pepper, and Italian seasoning in a small bowl. Sprinkle on both sides of the chicken.
04 -
Heat 2 tablespoons avocado oil in a skillet over medium heat. Cook chicken for 5-6 minutes per side. Cover and cook until the internal temperature reaches 165°F, then transfer to a plate to rest for 5-10 minutes. Cut into cubes.
05 -
Melt butter in the same skillet. Sauté onion for 3-4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
06 -
Reduce heat to medium-low. Whisk in flour to form a paste. Gradually add milk and broth over 5 minutes, stirring constantly. Mix in cream cheese, Greek yogurt, 1 teaspoon salt, and ¼ teaspoon black pepper until smooth.
07 -
Add artichoke hearts, spinach, and cubed chicken to the sauce. Simmer for 4-5 minutes until the spinach wilts.
08 -
Set the oven to broil. Evenly distribute the mixture into the squash halves, fluffing the strands for even sauce coverage. Top each half with ½ cup mozzarella cheese. Broil for 3-5 minutes until cheese bubbles.
09 -
Serve with chopped parsley and Parmesan cheese, if desired.
# Notes:
01 -
Microwave the squash for about 5 minutes to soften its skin, making it easier to cut.
02 -
Low-fat yogurt can be used for a lighter dish.
03 -
Roast the squash and prepare the filling a day in advance, assembling just before serving.