Prep Time: 20 mins, Cook Time: 40 mins, Total Time: 60 mins, Makes: 2 servings
This creamy chicken spinach artichoke stuffed spaghetti squash is the perfect fall meal. The tender chicken breasts are seasoned and seared to golden perfection and combined with the most delicious creamy spinach and artichoke sauce. All stuffed into a tender roasted spaghetti squash and topped with shredded cheese and baked to golden brown perfection. Your entire family will love this dish. Plus, it’s a great way to reduce carbs and increase your family’s veggie intake.
Ingredients
1 medium spaghetti squash halve, remove seeds and roast
1 lb. Smart Chicken Boneless Skinless Chicken Breasts, cubed
Salt and black pepper
2 tablespoons olive oil plus extra for the squash
1/2 cup yellow onion, diced
2 cloves garlic, finely diced
Red pepper flakes
1/4 - 1/3 cup chicken broth
1/4 cup cream cheese
1/4 cup 2% milk
1/4 cup grated parmesan
3-4 ounces baby spinach
1 cup artichokes, drained
2 tablespoons mozzarella cheese, divided
Directions
Preheat the oven to 400°F. Spray a baking tray with non-stick baking spray. Set it aside.
Prepare the Squash: Pierce the squash using a fork or paring knife and microwave it for 3-4 minutes. This will soften the squash making it easier and safer to cut in half. Cut the squash in half and remove the seeds using a spoon. Add the squash to the prepare baking tray skin side up, and roast for 30 minutes.
Prepare the Creamy Chicken: Cube the chicken breasts and season them with salt and black pepper. Place a saucepan over medium/high heat and add the olive oil. Once the oil is hot, add the cubed chicken breasts and pan fry until golden brown. You’ll want the chicken to reach 165 degrees to ensure doneness. Remove the cubed chicken and set it aside.
In the same pan, add the diced onion and finely diced garlic. Sauté for 3-4 minutes and season with salt, black pepper and red pepper flakes. Deglaze the pan with chicken broth making sure to scrape up and crispy pieces from the pan. Next, add the cream cheese and mix until well combined. Then, add the 2% milk and grated parmesan cheese. Mix well. If the sauce is getting to tight, reduce the heat and add a touch more chicken broth. Then, add the baby spinach and wilt it in the pan. Add the artichokes, and cooked chicken back into the pan. Toss until well combined.
Assemble the Dish: Once the squash has roasted for 30 minutes, remove it from the oven. Turn it over and stuff it with the creamy chicken mixture. Top with shredded mozzarella cheese and place back in the oven for 5-10 more minutes. You’ll want the cheese to be melted and the squash to be tender.
Serve hot and enjoy!
Nutrition
serving: 1serving or one stuffed squash half, calories: 836kcal, carbohydrates: 55g, protein: 65g, fat: 40g, saturated fat: 14g, polyunsaturated fat: 4g, monounsaturated fat: 17g, trans fat: 0.1g, cholesterol: 199mg, sodium: 1881mg, potassium: 1787mg, fiber: 13g, sugar: 20g, vitamin a: 5256IU, vitamin c: 29mg, calcium: 429mg, iron: 4mg