Artichoke Chicken Squash Bake (Print Version)

# Ingredients:

01 - 1 big spaghetti squash (weighing about 3-4 pounds)
02 - 4 tbsp avocado oil, split
03 - 2 ¾ tsp salt, split
04 - 1 tsp ground black pepper, split
05 - 1 pound chicken breasts, boneless and skinless
06 - 1 tbsp Italian herb blend
07 - 3 tbsp salted butter
08 - Half a medium sweet onion, diced finely
09 - 3 garlic cloves, minced finely
10 - 2 tbsp regular flour
11 - Half a cup of whole milk
12 - ¾ cup chicken stock
13 - 4 tbsp plain, full-fat cream cheese
14 - 5.3 ounces plain full-fat Greek yogurt
15 - 14 ounces artichoke hearts, chopped into quarters and drained
16 - 4 cups fresh baby spinach, sliced into thin strips
17 - 1 cup shredded mozzarella
18 - Chopped fresh parsley for garnishing (optional)
19 - Grated Parmesan cheese for topping (optional)

# Instructions:

01 - Before starting, get your oven going at 425°F. Slice the spaghetti squash lengthwise and scoop out the seeds. Cover the flesh side with 2 tbsp of avocado oil, spreading it out evenly. Sprinkle on 1 tsp of salt and ½ tsp of pepper. Put the halves cut-side down on a baking pan covered with parchment.
02 - Cook the squash for 45-60 minutes until soft and slightly browned around the edges. Take it out and flip the halves, letting them cool for about 10-15 minutes. Use a fork to shred and separate the strands.
03 - Divide the chicken into four 4-ounce portions and flatten to about 1 inch thick with a meat mallet. In a small bowl, combine ¾ tsp salt, ¼ tsp pepper, and the Italian seasoning. Sprinkle this on both sides of the chicken pieces.
04 - Warm 2 tbsp avocado oil in a skillet on medium. Fry the chicken for around 5-6 minutes per side. Cover and cook through until a thermometer reads 165°F inside. Move the cooked chicken to a dish and let it rest for 5-10 minutes before cutting it into cubes.
05 - In the same pan, melt the butter. Toss in the onion and cook for 3-4 minutes until it's clear. Add the garlic and stir for about 30 seconds until it smells great.
06 - Turn the heat down to medium-low. Stir in the flour and let it blend into a paste. Slowly add the milk and broth bit by bit, whisking constantly for about 5 minutes. Mix in cream cheese, Greek yogurt, 1 tsp salt, and ¼ tsp black pepper until it looks velvety.
07 - Stir in the artichokes, spinach, and cubed chicken. Simmer it all together for 4-5 minutes so the spinach cooks down.
08 - Switch your oven to broil. Divide the mixture evenly into the squash halves, fluffing the squash strands so the creamy filling spreads out. Sprinkle ½ cup of mozzarella cheese on the top of each squash half. Broil for 3-5 minutes or until the cheese melts and turns golden.
09 - If you like, sprinkle on chopped parsley or some Parmesan cheese before serving.

# Notes:

01 - Microwaving the squash for 5 minutes makes it easier to cut into.
02 - Switch to low-fat yogurt if you want a lighter option.
03 - You can prepare the squash and sauce the day before to save time later.

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