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This satisfying Spinach Artichoke Spaghetti Squash with Chicken turns that beloved party dip into a wholesome dinner. The rich, cheesy blend wrapped in soft squash strands delivers a guilt-free meal that feels totally decadent while still packing tons of good-for-you stuff.
I first whipped this up when I wanted spinach artichoke dip but needed something more filling for our evening meal. Fast forward seven years, and my family still asks for it constantly, especially when the weather turns cold and we want something cozy without feeling stuffed afterward.
Ingredients
- Spaghetti squash: Makes an awesome low carb base that soaks up all the creamy goodness with its subtle taste
- Chicken breasts: Supply the protein punch that turns this into a complete meal
- Fresh baby spinach: Adds bright color and healthy benefits as it softens into the mixture
- Artichoke hearts: Deliver that signature zesty kick that makes everyone want more
- Cream cheese and Greek yogurt: Work together for a thick, smooth sauce without needing any heavy cream
- Mozzarella cheese: Creates that must-have golden crust when heated under the broiler
- Aromatics like onion and garlic: Set up the taste foundation for everything else
Easy Preparation Steps
- Get the Squash Ready:
- Split your spaghetti squash down the middle and scoop out seeds before coating with oil, salt and pepper. Cooking face-down helps the squash brown while the inside gets soft enough to pull into those pasta-like threads. You'll need 45-60 minutes of baking to bring out the squash's natural sweetness.
- Fix the Chicken:
- Flatten the chicken to the same thickness so it cooks fast and evenly in around 12 minutes. The Italian seasoning makes a tasty outer layer while keeping the chicken moist inside. Let your cooked chicken sit before slicing so all the good juices stay put.
- Start the Sauce:
- Cook onions in butter until see-through to lay down flavor basics. When you toss in garlic, cook just half a minute to wake up its smell without burning it, which would make everything taste bitter.
- Mix Up the Creamy Part:
- Make a paste with flour first before slowly pouring in liquids to avoid getting lumps. Add milk and broth bit by bit while stirring non-stop for a smooth mix that sticks to your spoon. This trick gives you fancy restaurant-style sauce at home.
- Throw It All Together:
- Gently mix in cream cheese and Greek yogurt for extra richness and zip that makes the whole dish pop. The spinach will look way too much at first but shrinks down quickly to just the right amount. Let everything bubble together so the flavors can blend perfectly.
- Brown It Up:
- Loosen the squash strands before adding your mix so the sauce gets everywhere instead of just sitting on top. A quick trip under the broiler makes that cheese melt into a bubbly golden top that nobody can resist.
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When I first gave this to my picky teenagers, I thought for sure they'd turn their noses up at the squash. I couldn't believe it when they ate every last bit and immediately wanted to know when we'd have it again. There's just something about that creamy, cheesy mix that gets even the biggest veggie haters to clean their plates.
Prep Ahead Perks
This meal works wonders for anyone who likes planning ahead. You can cook the squash and make the filling up to two days early, keeping them apart in the fridge. When you're hungry, just warm the squash in the oven for 15 minutes, heat the filling in a pot, put them together and broil for that just-made finish. The funny thing is, it actually tastes better after hanging out in the fridge for a day.
Easy Swaps
Want a veggie version? Just skip the chicken and swap in veggie broth for chicken broth. Need more protein? Throw in some drained white beans or chickpeas. Can't do dairy? Use plant-based cream cheese, coconut milk instead of regular milk, and top it with your go-to non-dairy shredded cheese. It turns out great no matter which way you go.
What to Serve With It
This dish stands perfectly fine on its own, but it's really nice with a basic green salad tossed in lemon dressing to balance out the richness. For fancy dinner parties, give each person half a squash on a bed of arugula sprinkled with toasted pine nuts. If you're having guests over, try making mini versions with smaller delicata squash for single servings that look super impressive.
Health Benefits
Mixing spaghetti squash, spinach, and artichokes loads this meal with fiber, vitamins A and C, and disease-fighting compounds. The chicken and Greek yogurt add protein that keeps hunger away longer, while the cheese gives you calcium without too many extra calories. Everything balances out to give you steady energy instead of the sudden crash you often get after eating regular pasta.
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Frequently Asked Questions
- → What can I swap chicken with?
Shrimp, turkey, or veggie options like tofu or chickpeas all work as tasty substitutes.
- → How can I cut the squash more easily?
If you microwave the squash for 5 minutes, the skin softens, making it easier to halve.
- → Any alternatives to Greek yogurt?
Sour cream or dairy-free yogurt can fill in for Greek yogurt without any trouble.
- → Can I prep this meal early?
Yes, roast the squash and mix your filling the day before. Assemble and heat it up when ready to serve.
- → What's the best way to store leftovers?
Leftovers can go in the fridge for up to 3 days in a sealed container. Warm them up in the oven at 350°F or use the microwave until hot.