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This velvety spinach artichoke spaghetti squash with chicken takes that popular dip flavor and turns it into a filling, low-carb meal that tastes decadent but won't weigh you down. After whipping this up for my folks during a chilly evening, it soon became our top choice for enjoying these classic tastes in a healthier way.
I first came up with this dish when trying to find fun ways to use up spaghetti squash from our backyard. What began as just trying something new has turned into our favorite comfort meal that even my picky teens ask for again and again.
Ingredients
- Spaghetti squash: works as the ideal low-carb foundation with its subtle taste that holds the rich sauce wonderfully
- Chicken breast: brings protein that helps you stay full longer
- Artichoke hearts: add a zesty kick that balances the creaminess
- Fresh spinach: melts right into the sauce giving extra nutrients and a pop of green
- Cream cheese and Greek yogurt: deliver that smooth, rich texture without needing heavy cream
- Mozzarella cheese: creates that amazing golden, bubbly top layer we all want
- Italian seasoning: gives the chicken lovely herb flavors in just one step
Step-by-Step Instructions
- Prepare and Roast the Squash:
- Slice your spaghetti squash down the middle with a good knife, using even pressure. Scoop out the seeds, then rub with oil, salt and pepper before putting it face down on a paper-lined baking tray. Cooking it face down lets the squash steam itself while the edges brown for better taste.
- Cook the Chicken:
- Flatten chicken breasts to about one inch thick before adding plenty of seasoning. This helps them cook fast and stay juicy. Cook until both sides are golden and the inside hits 165°F for safety. Let it sit before cutting so the juices don't run out.
- Create the Creamy Base:
- First cook onions until they're clear and a bit sweet, then toss in garlic just for a moment so it won't burn. The mix of flour and butter makes a paste that will thicken your sauce when you slowly add liquids while stirring non-stop. Taking your time here stops lumps and makes everything super smooth.
- Combine and Finish:
- Stir everything together so the spinach softens in the hot sauce and all the flavors blend. When you fill the squash, make sure to lift up the strands to get sauce all through it, not just on top. A quick trip under the broiler makes that awesome cheesy crust that'll have everyone wanting more.
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This meal always reminds me of my grandma's artichoke dip that was always the first thing gone at family get-togethers. I've used her secret of adding a bit of Greek yogurt for that tangy kick that cuts through the richness just right.
Make-Ahead Options
What's great about this dish is how it fits into busy nights. You can cook the squash up to three days early and keep it in the fridge. The filling can also be made separately and stored for two days max. When you're ready to eat, just warm up the filling, stuff the squash, add cheese on top, and broil until it bubbles. This waiting time actually makes everything taste even better.
Perfect Pairings
Though this dish works great by itself, a simple green salad with light dressing makes a nice contrast to the rich filling. If you're not watching carbs, some garlic bread is great for scooping up extra sauce. A glass of Sauvignon Blanc or Pinot Grigio works well with the creaminess and goes nicely with the artichokes.
Ingredient Swaps
You can easily change this recipe based on what you've got at home. Try using hollowed zucchini instead of squash in summer months. Store-bought rotisserie chicken saves time when you're in a rush. Frozen spinach works fine if you squeeze out all the water first. For a non-dairy option, try coconut milk, plant-based cream cheese, and nutritional yeast instead of the regular dairy stuff.
Troubleshooting Tips
If your squash is hard to cut, warm it in the microwave for 3 5 minutes to soften the outside. When your sauce looks too thick, add more broth one spoon at a time. If it's runny, let it cook uncovered a bit longer. For the best browned cheese, put your oven rack near the top when broiling.
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Dig into this tasty and healthy dinner, it's just right for a snug night at home! This meal will soon become one your family asks for again and again.
Frequently Asked Questions
- → What’s the method for cooking the squash?
Slice the squash in half lengthwise, remove the seeds, rub with some oil, sprinkle with spices, and roast in the oven at 425°F until soft.
- → Can I use yogurt to lighten it up?
Yep, swap in low-fat yogurt if you'd like a lighter version but still want it creamy and delicious.
- → How long can I keep leftovers?
Leftovers stay fresh in the fridge for up to 3 days when stored in a sealed container. Heat in the microwave or oven when you're ready to eat.
- → Any tips for cutting spaghetti squash?
Pop it in the microwave for about 5 minutes so the skin softens. It'll make slicing it up way easier.
- → What’s a good cheese alternative?
Mozzarella is great, but if you're feeling adventurous, try Parmesan or Gruyère for a different flavor kick.