Chicken Spinach & Artichoke Spaghetti Squash Boats Recipe

Recipe By Slurrp

These Chicken Spinach & Artichoke Spaghetti Squash Boats are a healthy and delicious alternative to traditional pasta dishes. The spaghetti squash is roasted until tender and then filled with a creamy mixture of chicken, spinach, artichokes, and cheese. It's a satisfying and flavorful meal that is low in carbs and packed with nutrients. Perfect for a weeknight dinner or a weekend brunch.

4.9
18 Rating -
Rate
Non Vegdiet
50minstotal
10minsPrep
40minsCook
50m.total
10m.Prep
40m.Cook
Chicken Spinach & Artichoke Spaghetti Squash Boats
plan
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ingredients serve

Ingredients for Chicken Spinach & Artichoke Spaghetti Squash Boats Recipe

  • 1/4 Medium Spaghetti Squash
  • 1/2 tablespoon Olive Oil, Divided
  • As required Salt And Pepper, To Taste
  • 1/4 pound Boneless, Skinless Chicken Breasts, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 1/2 cup Chopped Fresh Spinach
  • 1/4 cup Chopped Artichoke Hearts
  • 1 ounce Cream Cheese
  • 0.13 cup Grated Parmesan Cheese, Plus Extra For Topping
  • as per your need Fresh Parsley, For Garnish

Directions: Chicken Spinach & Artichoke Spaghetti Squash Boats Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  • STEP 3.Drizzle the cut sides of the squash with olive oil and season with salt and pepper.
  • STEP 4.Place the squash halves cut side down on a baking sheet and roast for 40-45 minutes, or until the flesh is tender and easily shreds into strands with a fork.
  • STEP 5.While the squash is roasting, prepare the filling. In a large skillet, heat olive oil over medium heat.
  • STEP 6.Add the diced chicken and cook until browned and cooked through. Remove from the skillet and set aside.
  • STEP 7.In the same skillet, add the minced garlic and cook for 1 minute, until fragrant.
  • STEP 8.Add the chopped spinach and cook until wilted.
  • STEP 9.Stir in the artichoke hearts, cream cheese, and grated Parmesan cheese. Cook until the cream cheese is melted and the mixture is well combined.
  • STEP 10.Return the cooked chicken to the skillet and stir to combine with the spinach and artichoke mixture.
  • STEP 11.Once the spaghetti squash is done roasting, use a fork to shred the flesh into strands.
  • STEP 12.Divide the chicken, spinach, and artichoke mixture evenly between the spaghetti squash halves.
  • STEP 13.Top with additional grated Parmesan cheese, if desired.
  • STEP 14.Place the filled squash boats back in the oven for 10-15 minutes, or until heated through and the cheese is melted and bubbly.
  • STEP 15.Serve the Chicken Spinach & Artichoke Spaghetti Squash Boats hot, garnished with fresh parsley, if desired.

Cooking Tips

  • You can cook the chicken ahead of time and store it in the refrigerator until ready to use.
  • Feel free to add other vegetables or herbs to the filling, such as sun-dried tomatoes or basil.
  • To make it vegetarian, omit the chicken and add extra spinach and artichokes.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • These spaghetti squash boats are best served fresh and hot.
  • Garnish with fresh parsley for added freshness and flavor.
  • Serve as a main dish with a side salad or roasted vegetables.
  • Reheat leftovers in the oven or microwave until heated through.
Nutrition
value
179
calories per serving
13 g Fat9 g Protein7 g Carbs3 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    9g
  • Carbs
    7g
  • Fiber
    3g

MacroNutrients

  • Carbs
    7g
  • Protein
    9g
  • Fiber
    3g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    261mg
  • Iron
    4mg
  • Vitamin A
    2941mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    194mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    35mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    108mg
  • Manganese
    1mg
  • Phosphorus
    154mg
  • Selenium
    11mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp