Creamy Chicken Spinach Artichoke Stuffed Spaghetti Squash
This creamy chicken spinach artichoke stuffed spaghetti squash is the perfect fall meal. The tender cubed chicken breasts are seasoned and cooked to golden perfection. Then, they are combined with the most delicious creamy spinach and artichoke sauce. All stuffed into a tender roasted spaghetti squash and topped with shredded cheese. 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.
About Smart Chicken
For this recipe, I used Smart Chicken’s chicken breasts, but their tenderloins would work perfectly too. If you’re new here, Smart Chicken is the reason I started eating chicken again after 9 years without. Their products are superior in every way.
In fact, Smart Chicken’s chickens are fed a high-quality diet, humanely handled, and never given antibiotics, hormones, or animal by-products. Smart Chicken is USDA Process Verified as pure air chilled, without added water and are hand-trimmed for your convenience. The result is the best-tasting, highest-quality fresh chicken on the market!
This post is sponsored by Smart Chicken. I was compensated for my time, but all opinions are my own.
PRO TIPS AND TRICKS FOR ROASTING SPAGHETTI SQUASH
- Pierce the skin of the squash using a fork or paring knife and microwave it for 3-4 minutes to soften it. This makes it easier and safer to cut in half. Remove the seeds using a spoon.
- Add a very light layer of oil and salt. Too much oil or salt can make the squash watery.
- You only need to roast it for 35-40 minutes total. Over roasting will also result is a watery, mushy squash strands.
- For this recipe, roast the squash for 30 minutes, skin side up. Then remove the squash from the oven, turn it over and stuff it with the creamy chicken mixture. Top with shredded mozzarella cheese and bake for 5-10 more minutes or until the cheese is melted.
- Use a fork to lightly flake the squash into long beautiful strands.
How to Make Creamy Chicken Spinach Artichoke Stuffed Spaghetti Squash
Preheat the oven to 400 degrees. 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 any 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!
Storage
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave. Looking for more recipes? Try my Chicken Noodle Soup Pasta Bake.
Creamy Chicken Spinach Artichoke Stuffed Spaghetti Squash
Ingredients
- 1 lb. chicken breasts, cubed, Smart Chicken
- 1 medium spaghetti squash, halved, remove seeds and roast
- salt , season chicken and the sautéed onions
- black pepper , season chicken and the sautéed onions
- 2 tablespoons olive oil, plus extra for the squash
- ½ cup yellow onion, diced small
- 2 cloves garlic, finely diced
- red pepper flakes
- ¼ – ⅓ cup chicken broth
- ¼ cup cream cheese
- ¼ cup 2% milk
- ¼ cup grated parmesan
- 3-4 ounces baby spinach
- 1 cup quartered artichoke hearts, drained
- 2 tablespoons shredded mozzarella cheese, divided between the squash
Equipment
- 1 baking tray
- 1 saucepan
Instructions
How to Make Creamy Chicken Spinach Artichoke Stuffed Spaghetti Squash
- Preheat the oven to 400 degrees. 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 any 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!
2 Comments on “Creamy Chicken Spinach Artichoke Stuffed Spaghetti Squash”
These were really good and so easy to make. Saw the video today and was so happy that I had all the ingredients already at home for this. The only thing I did differently was when the squash was done I took a fork and separated/fluffed it up and added some pasta sprinkle seasoning then added the chicken mixture. Will definitely make this again! Thanks for creating it.
We love spinach artichoke dip, so I was excited to try this recipe. It did not disappoint. I know we will be making this again and again. I love how the squash adds great texture and flavors to the creamy chicken stuffing.