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Creamy Chicken, Spinach & Artichoke Stuffed Spaghetti Squash

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...
2
50 min
TOTAL TIME
381
CALORIES
$2.08
PER SERVING
Creamy Chicken, Spinach & Artichoke Stuffed Spaghetti Squash
Ingredients
15 INGREDIENTS
8 SERVINGS
Olive Oil
1 tbsp olive oil
Coconut Cream
1/2 cup coconut cream
Crushed Red Pepper
1/2 tsp crushed red pepper
Canned Artichoke Hearts
14 oz canned artichoke hearts
drained and chopped
Spaghetti Squash
1 large spaghetti squash
Lemon Juice
2 tbsp lemon juice
Boneless Skinless Chicken Breast
1 lb boneless skinless chicken breast
Salt & Pepper
salt & pepper
for seasoning
Sea Salt
1 tsp sea salt
Garlic
4 cloves garlic
minced
Unsalted Butter
1 tbsp unsalted butter
Fresh Baby Spinach
9 oz fresh baby spinach
Store Bought Mayo
1/2 cup store bought mayo
Onion
1 medium onion
thinly sliced
Ground Black Pepper
1/2 tsp ground black pepper
Directions
15 STEPS
15 min
PREP TIME
35 min
COOK TIME
50 min
TOTAL TIME
1
Preheat your oven to 400 degrees Fahrenheit.
2
Cut spaghetti squash in half lengthwise, carefully scoop out the seeds and strings.
3
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.
4
Place the chicken breasts on the same baking sheet, brush with the rest of the olive oil, and season them with salt and pepper.
5
Bake in the preheated oven for 25 minutes. Once done, allow to cool.
6
Meanwhile, heat the skillet over medium heat and add butter.
7
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.
8
Add the spinach to the skillet, allowing it to wilt, then mix with the garlic and onions until all spinach is wilted.
9
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.
10
In a separate bowl, combine the coconut cream, mayo, lemon juice, crushed red pepper, sea salt and black pepper, whisking them together until smooth.
11
Shred the cooled chicken breasts, add it into skillet with spinach-artichoke mixture.
12
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.
13
Scrape down the spaghetti squash halves lengthwise with a fork to release spaghetti strands.
14
Divide and spoon the creamy chicken-spinach-artichoke mixture into the hollows of the spaghetti squash.
15
Serve immediately. Leftovers can be stored in the refrigerator for up to 4 days.
Health Info
Macros
22g
CARBS
26g
FAT
15g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
Contains these allergens
SOYBEANS
MILK
EGGS
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