Cooklist AI

Creamy Chicken, Spinach & Artichoke Stuffed Spaghetti Squash

Name: Creamy Chicken, Spinach & Artichoke Stuffed Spaghetti Squash
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 tablespoon olive oil; 1/2 teaspoon crushed red pepper; 1 large spaghetti squash; 2 tablespoons lemon juice; 1 pound of boneless, skinless chicken breast; Salt and pepper for seasoning; 1 medium onion, thinly sliced; 1 tablespoon unsalted butter; 1 teaspoon sea salt; 4 cloves garlic, minced; 1/2 cup store-bought mayo; 1/2 teaspoon ground black pepper; 9 oz fresh baby spinach; 1/2 cup coconut cream; 14 oz can artichoke hearts, drained and chopped

An enticingly delicious and healthy twist on the classic artichoke dip. Tender spaghetti squash is filled with a creamy mixture of chicken, spinach, and artichoke, brimming with savory flavors. It's a gluten-free, dairy-free dinner that will win you over even if you're not following a specific dieta...



50 min

TOTAL TIME

388

CALORIES

$2.14

PER SERVING

Creamy Chicken, Spinach & Artichoke Stuffed Spaghetti Squash

Ingredients

15 INGREDIENTS

8 SERVINGS

1 tbsp olive oil

1/2 tsp crushed red pepper

1 large spaghetti squash

2 tbsp lemon juice

1 lb boneless skinless chicken breast

1 tbsp unsalted butter

1/2 tsp ground black pepper

9 oz baby spinach

fresh

1/2 cup coconut cream

14 oz artichoke hearts

drained and chopped

Directions

15 STEPS

15 min

PREP TIME

35 min

COOK TIME

50 min

TOTAL TIME

Preheat your oven to 400 degrees Fahrenheit.

Cut spaghetti squash in half lengthwise, carefully scoop out the seeds and strings.

Brush the inside of the squash halves with half of the olive oil, then season with salt and pepper. Place them face down on a foil lined baking sheet.

Place the chicken breasts on the same baking sheet, brush with the rest of the olive oil, and season them with salt and pepper.

Bake in the preheated oven for 25 minutes. Once done, allow to cool.

Meanwhile, heat the skillet over medium heat and add butter.

Add onions to the skillet, sauté until they have softened. Once done add minced garlic, sprinkle with sea salt, and continue sautéing another minute until fragrant.

Add the spinach to the skillet, allowing it to wilt, then mix with the garlic and onions until all spinach is wilted.

Add chopped artichokes to the skillet, mixing them with the wilted spinach. Leave on heat for another minute until heated through, then remove from the heat.

In a separate bowl, combine the coconut cream, mayo, lemon juice, crushed red pepper, sea salt and black pepper, whisking them together until smooth.

Shred the cooled chicken breasts, add it into skillet with spinach-artichoke mixture.

Pour the cream sauce over the chicken, spinach, and artichoke in the skillet. Mix until all ingredients are covered, then return to low heat, stirring occasionally until thoroughly warm.

Scrape down the spaghetti squash halves lengthwise with a fork to release spaghetti strands.

Divide and spoon the creamy chicken-spinach-artichoke mixture into the hollows of the spaghetti squash.

Serve immediately. Leftovers can be stored in the refrigerator for up to 4 days.

Health Info

Macros

24g

CARBS

26g

FAT

15g

PROTEIN

Allowed on these diets