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Creamy Chicken, Spinach and Artichoke Stuffed Spaghetti Squash

A hearty, flavorful bowl of spaghetti squash filled with a rich blend of chicken, spinach, and artichokes, mirroring the taste of the ever-popular artichoke dip. It showcases a delightful balance between creamy textures and robust flavors while keeping a focus on health with its Paleo, Keto friendly...
5
45 min
TOTAL TIME
497
CALORIES
$2.59
PER SERVING
Creamy Chicken, Spinach and Artichoke Stuffed Spaghetti Squash
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Ingredients
16 INGREDIENTS
6 SERVINGS
Cooked Chicken Breast
1 lb cooked chicken breast
cubed or shredded
Olive Oil
2 tbsp olive oil
divided
Crushed Red Pepper Flakes
1/4 tsp crushed red pepper flakes
Canned Artichoke Hearts
14 oz canned artichoke hearts
drained and quartered
Sea Salt
1/2 tsp sea salt
Onion
1 medium onion
finely chopped
Sea Salt
1/2 tsp sea salt
Fresh Baby Spinach
8 oz fresh baby spinach
Coconut Cream
1/2 cup coconut cream
Garlic
4 cloves garlic
minced
Lemon Juice
1 1/2 tbsp lemon juice
Mayonnaise
1/2 cup mayonnaise
Black Pepper
1 pinch black pepper
Spaghetti Squash
1 medium spaghetti squash
Salt & Black Pepper
salt & black pepper
for seasoning
Nutritional Yeast
3 tbsp nutritional yeast
Directions
14 STEPS
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
1
Preheat your oven to 425 degrees Fahrenheit and line two baking sheets with aluminium foil.
2
Halve the spaghetti squash lengthwise and discard the seeds.
3
Brush the inside of each squash half with 1 tbsp olive oil, season with a sprinkle of salt and pepper and place them cut-side down on one of the baking sheets.
4
Bake the squash in the preheated oven for approximately 25-30 minutes or until fork-tender.
5
Meanwhile, heat the remaining olive oil in a large skillet over medium heat.
6
Add the chopped onions and cook until soft. Add the minced garlic and sea salt, stirring frequently until garlic is softened and fragrant.
7
Add the spinach to the skillet, allowing it to slightly wilt before stirring it into the onion and garlic.
8
Stir in the quartered artichokes, crushed red pepper flakes and remove from heat.
9
In a separate bowl, mix together coconut cream, mayonnaise, lemon juice, nutritional yeast, sea salt, and black pepper until smooth.
10
Drain any liquid from the spinach-artichoke mixture, add the cooked, cubed chicken and cream sauce, stirring everything together.
11
Return the skillet to the stove and heat the mixture for about 2 minutes until everything is warmed through.
12
Fluff the interior of each spaghetti squash half with a fork, then fill them with the chicken-spinach-artichoke mixture.
13
Enjoy the dish as is, or scrape the spaghetti squash and filling into a large serving bowl to combine.
14
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
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Health Info
Macros
25g
CARBS
35g
FAT
21g
PROTEIN
Allowed on these diets
MEDITERRANEAN
GLUTEN FREE
LACTOSE FREE
Contains these allergens
SOYBEANS
EGGS
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