Creamy Chicken Spinach Artichoke Stuffed Spaghetti Squash

5 from 2 votes

This Creamy Chicken Spinach Artichoke Stuffed Spaghetti Squash is the perfect fall meal.

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: American

Servings: servings

Calories: 836kcal

Preheat the oven to 400 degrees. Spray a baking tray with non-stick baking spray. Set it aside.

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.

Cube the chicken breasts and season them with kosher 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 kosher 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.

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!

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave.