Learn how to cook dinner spaghetti squash within the oven with these easy Spinach Artichoke Spaghetti Squash Boats with chook. This wholesome filled spaghetti squash recipe is a keto, low-carb, and gluten-free dinner recipe for those busy weeknights.

Tis the season for big spaghetti squash loaded with yummy sauce and hen!!  have you visible all the “gourd”-geous squash at your grocery keep currently?  Acorn squash, spaghetti squash, and pumpkins are taking up the scene.  So what better to do than to make a few Spinach Artichoke Spaghetti Sqash Boats?!


We have a love-hate relationship with dairy in our residence.  Cohl and i both love to consume dairy, because it tastes so darn proper, however then turn out to be hating it after we've eaten.  For me it is tummy problems and for him, it's far a sniffle assault and he gets extremely congested.

A number of the recipes you'll discover right here on the site are not a hundred% dairy loose, but I do use some substitutions wherein flavor will no longer be affected.  as an example… Almond milk turned into utilized in location of normal milk for the sauce within the spinach artichoke spaghetti squash boats.  In all honesty, I do now not suppose you could tell a chunk of distinction!


Spaghetti Squash:

  • 1 large spaghetti squash cut in half, seeds removed
  • 2 T. olive oil
  • ½ t. salt
  • ¼ t. pepper


  • 2 T. olive oil
  • 1 lb. chicken cubed
  • ¾ t. salt
  • ¼ t. pepper


  • 3 cloves garlic crushed
  • 2 T. butter or olive oil
  • 2 T. cornstarch
  • ½ c. milk or almond milk
  • ½ c. chicken broth
  • 3 T. cream cheese
  • 1/3 c. Greek yogurt
  • ½ - 1 t. salt to taste
  • 1- 15- oz. can artichoke hearts drained and quartered
  • 2 c. fresh spinach packed
  • ½ - 1 c. Mozzarella cheese shredded
  • Parsley fresh (optional)
  • Parmesan cheese optional

For the Spaghetti Squash:

  1. Preheat oven to 425 degrees.
  2. Cut one large spaghetti squash in half, lengthwise. Discard seeds.
  3. Drizzle 1 T. olive oil in each half of the squash and sprinkle with equal amounts salt and pepper.
  4. Place, face-down, on a parchment paper or aluminum foil-lined baking sheet.
  5. Roast squash in preheated oven for 45-50 minutes, or until squash is tender and shreds easily with a fork.

For the Chicken:

  1. Drizzle 2 T. olive oil in a large skillet. Place cubed chicken, salt and pepper into skillet and cook over medium heat for 6-8 minutes, or until chicken is cooked through.
  2. Remove chicken and set aside.

For the Sauce:

  1. Once chicken is removed, in the same skillet place butter and garlic. Saute for 1-2 minutes or until garlic is golden brown.
  2. Add cornstarch to the butter and garlic and reduce heat to low. Whisk until a thick paste forms.
  3. Slowly add milk and chicken broth over the course of 3-5 minutes, stirring constantly.
  4. Add cream cheese, Greek yogurt and salt to taste. Stir to combine.
  5. Add artichoke hearts and spinach. Stir to combine and let simmer for 3-5 minutes.
  6. Add chicken and let heat through for an additional 5 minutes.

For the Assembly:

  1. Once spaghetti squash halves are done baking, remove from oven and shred insides with a fork to form spaghetti “noodles.”
  2. Fill each half with equal parts of the spinach artichoke and chicken mixture, making sure to pull up the noodles so the sauce spreads out evenly.
  3. Top both halves with equal amounts of Mozzarella cheese.
  4. Set oven to High Broil.
  5. Broil spaghetti squash halves for 3-5 minutes, or until cheese just starts to bubble and turns a light golden brown.
  6. Top stuffed spaghetti squash halves with parsley and Parmesan cheese. Enjoy!

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