Imagine diving into a mouthwatering dish that combines the creamy indulgence of spinach artichoke dip with the lightness of spaghetti squash and the protein-packed goodness of chicken. These Spinach Artichoke Spaghetti Squash Boats are not just a meal – they're a culinary adventure that will transform your dinner routine! Perfect for health-conscious foodies and flavor seekers alike, this recipe promises to satisfy your cravings while keeping things surprisingly simple and incredibly delicious.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 spaghetti squash
- 1 cup cooked chicken, shredded
- 1 cup spinach, chopped
- 1 cup artichoke hearts, chopped
- 1/2 cup cream cheese
- 1/2 cup parmesan cheese, grated
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the spaghetti squash cooks evenly and becomes tender.
- Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and any stringy bits from the center using a spoon. This will create a hollow space for the filling.
- Place the spaghetti squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30 minutes, or until the flesh is tender and can be easily shredded with a fork.
- While the squash is roasting, prepare the filling. In a large mixing bowl, combine the shredded chicken, chopped spinach, chopped artichoke hearts, cream cheese, and grated Parmesan cheese. Mix well until all ingredients are evenly incorporated.
- Once the spaghetti squash is done roasting, remove it from the oven and let it cool for a few minutes. After cooling, use a fork to gently shred the flesh of the squash into spaghetti-like strands. Be careful not to break the skin of the squash, as you will use it as a boat for the filling.
- Add the shredded spaghetti squash to the chicken and vegetable mixture. Stir until the squash is well combined with the filling ingredients.
- Carefully spoon the filling mixture back into the hollowed-out spaghetti squash halves, dividing it evenly between the two halves.
- Return the stuffed spaghetti squash boats to the oven and bake for an additional 10-15 minutes, or until the filling is heated through and slightly golden on top.
- Once done, remove from the oven and let cool for a few minutes before serving. Garnish with additional Parmesan cheese or fresh herbs if desired.
- Serve warm and enjoy your delicious Spinach Artichoke Spaghetti Squash Boats with Chicken!
Tips
- Choose a ripe spaghetti squash: Look for a squash with a hard, matte skin without soft spots or blemishes.
- Maximize flavor: For extra depth, consider seasoning the chicken with garlic powder or Italian herbs before mixing.
- Prevent soggy boats: Pat your chopped spinach and artichoke hearts dry to remove excess moisture.
- Cheese hack: For a golden, crispy top, sprinkle some extra Parmesan cheese during the final baking stage.
- Make ahead friendly: You can prepare the filling and roast the squash in advance, then assemble and do the final bake when ready to serve.
- Customize your protein: Feel free to substitute chicken with turkey, shredded salmon, or even a plant-based protein for variety.
- Storage tip: These boats reheat beautifully and can be stored in the refrigerator for up to 3 days in an airtight container.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 25g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 70mg
