Chicken Spinach & Artichoke Spaghetti Squash Boats Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Cut the spaghetti squash in half lengthwise and scoop out the seeds.
• STEP 3.Drizzle the cut sides of the squash with olive oil and season with salt and pepper.
• STEP 4.Place the squash halves cut side down on a baking sheet and roast for 40-45 minutes, or until the flesh is tender and easily shreds into strands with a fork.
• STEP 5.While the squash is roasting, prepare the filling. In a large skillet, heat olive oil over medium heat.
• STEP 6.Add the diced chicken and cook until browned and cooked through. Remove from the skillet and set aside.
• STEP 7.In the same skillet, add the minced garlic and cook for 1 minute, until fragrant.
• STEP 8.Add the chopped spinach and cook until wilted.
• STEP 9.Stir in the artichoke hearts, cream cheese, and grated Parmesan cheese. Cook until the cream cheese is melted and the mixture is well combined.
• STEP 10.Return the cooked chicken to the skillet and stir to combine with the spinach and artichoke mixture.
• STEP 11.Once the spaghetti squash is done roasting, use a fork to shred the flesh into strands.
• STEP 12.Divide the chicken, spinach, and artichoke mixture evenly between the spaghetti squash halves.
• STEP 13.Top with additional grated Parmesan cheese, if desired.
• STEP 14.Place the filled squash boats back in the oven for 10-15 minutes, or until heated through and the cheese is melted and bubbly.
• STEP 15.Serve the Chicken Spinach & Artichoke Spaghetti Squash Boats hot, garnished with fresh parsley, if desired.

Cooking Tips

• You can cook the chicken ahead of time and store it in the refrigerator until ready to use.
• Feel free to add other vegetables or herbs to the filling, such as sun-dried tomatoes or basil.
• To make it vegetarian, omit the chicken and add extra spinach and artichokes.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• These spaghetti squash boats are best served fresh and hot.
• Garnish with fresh parsley for added freshness and flavor.
• Serve as a main dish with a side salad or roasted vegetables.
• Reheat leftovers in the oven or microwave until heated through.