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...
Cut spaghetti squash in half lengthwise, carefully scoop out the seeds and strings.
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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.
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Place the chicken breasts on the same baking sheet, brush with the rest of the olive oil, and season them with salt and pepper.
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Bake in the preheated oven for 25 minutes. Once done, allow to cool.
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Meanwhile, heat the skillet over medium heat and add butter.
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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.
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Add the spinach to the skillet, allowing it to wilt, then mix with the garlic and onions until all spinach is wilted.
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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.
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In a separate bowl, combine the coconut cream, mayo, lemon juice, crushed red pepper, sea salt and black pepper, whisking them together until smooth.
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Shred the cooled chicken breasts, add it into skillet with spinach-artichoke mixture.
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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.
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Scrape down the spaghetti squash halves lengthwise with a fork to release spaghetti strands.
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Divide and spoon the creamy chicken-spinach-artichoke mixture into the hollows of the spaghetti squash.
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Serve immediately. Leftovers can be stored in the refrigerator for up to 4 days.