Spinach Artichoke Spaghetti Squash
Spinach Artichoke Spaghetti Squash is a low-carb dinner option for the whole family.
Ingredients
- 1 large spaghetti squash, cut in half, seeds removed
- 1/4 cup olive oil, divided
- 1 tsp. salt, divided
- 1/2 tsp. freshly ground black pepper, divided
- 1 lb. chicken, cubed
- 3 cloves garlic, minced
- 2 Tbsp. butter
- 2 Tbsp. cornstarch
- 1/2 cup milk
- 1/2 cup chicken broth
- 3 Tbsp. cream cheese
- 1/3 cup Greek yogurt
- 1/3 cup Parmesan cheese
- 1 (15 oz.) can artichoke hearts, drained and roughly chopped
- 2 cups spinach
- 1 cup shredded Mozzarella cheese
Instructions
- Preheat oven to 425°.
- Drizzle 1 tablespoon olive oil on each half of spaghetti squash and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place face-down on a baking sheet lined with parchment paper; roast until tender.
- In a large skillet over medium-high heat, add 2 tablespoons olive oil, chicken, remaining salt and pepper. Cook until chicken is cooked through, remove and set aside. In same skillet add garlic and butter. Sauté for 2 minutes until golden brown. Add cornstarch and whisk until a thick paste forms. Slowly add milk and chicken broth; stirring constantly for 3 minutes. Add cream cheese, yogurt, cheese, artichoke hearts and spinach. Add chicken and heat for an additional 5 minutes.
- Remove squash from oven and shred inside. Add in spinach artichoke mixture. Combine and top with cheese. Set oven to high broil. Broil until cheese bubbles and turns golden brown.
