Finally, an excuse to have spinach artichoke dip for dinner! This Spinach Artichoke Stuffed Spaghetti Squash with Chicken has been a site favorite for over seven years, and it’s no wonder why. It’s a low-carb dish made with the creamiest from-scratch sauce, fresh spinach, artichoke hearts, and a mix of cheeses.
London’s Top Tips: Roasting the squash in the oven, and skipping any addition of water, caramelizes it beautifully and brings out its mildly sweet and nutty taste!
Table of Contents
The first time I experienced the magic of stuffing a roasted spaghetti squash was over eight years ago—with this recipe! I was blown away by how a seemingly bland, low-carb vegetable could transform into the most delightfully nutty and slightly sweet base for whatever toppings you add to it.
I actually hadn’t revisited this recipe in years, but as I was going through old reader favorites for my Weeknight Winners dinner cookbook, I had a feeling this one would still deliver. And boy, did it! The creamy sauce, lightened up with Greek yogurt, keeps it indulgent without being too heavy.
One of the secrets to why this dish is so special is in the roasting technique. By giving the squash halves a little extra love in the oven, they get wonderfully caramelized around the edges, adding a touch of sweetness that pairs perfectly with the savory filling.
Ingredients You’ll Need
For the exact measurements and detailed instructions, you can jump to the recipe.
- Spaghetti Squash: The star of the dish, providing a naturally sweet, low-carb base. You’ll want to look for a larger one that is about 3 to 4 pounds in weight to have enough to serve alongside the filling ingredients.
- Chicken Breasts: Boneless, skinless chicken breasts add lean protein. Swap with boneless chicken thighs for more juiciness, or you can even try ground turkey of ground chicken.
- Italian Seasoning: A blend of herbs like oregano, basil, and thyme that enhances flavor. I used this Homemade Italian Seasoning for this recipe, but you can always use a store-bought one instead.
- Cream Cheese: Adds creaminess to the sauce. You can use full-fat, reduced-fat, or even dairy-free cream cheese if needed.
- Greek Yogurt: Full-fat Greek yogurt gives the sauce a little tang without sacrificing texture. Use low-fat for a lighter option.
- Artichoke Hearts: These canned, quartered artichoke hearts bring a savory element. Feel free to use marinated artichokes for a more flavorful option.
- Fresh Baby Spinach: Adds texture. If spinach isn’t available, kale, Swiss chard, or arugula can be used instead.
Gluten-free: Swap the all-purpose flour for a gluten-free flour blend or cornstarch to thicken the sauce, and ensure that your chicken broth is labeled gluten-free.
Dairy-free: Use plant-based butter, dairy-free cream cheese (like Kite Hill or Daiya), non-dairy yogurt (almond or coconut), and dairy-free mozzarella cheese.
How to Make Spinach Stuffed Spaghetti Squash
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Roast the spaghetti squash. Cut the squash in half lengthwise, scoop out the seeds, and rub with avocado oil. Season generously with salt and pepper. Roast it cut-side down in a preheated 425°F oven for 45-60 minutes until the flesh is tender and the edges caramelize.
- Cook the chicken breasts. Start by pounding the chicken to a 1-inch thickness. Sprinkle Italian seasoning, salt, and pepper on each side. Heat oil in a large skillet, then cook the chicken for 5 to 6 minutes per side. When slightly cooled, cut into bite sized pieces.
- Make the spinach artichoke sauce. Add the butter to the same skillet, then cook the onion for 3 to 4 minutes. Stir in the garlic and cook another 30 seconds. Whisk in the flour over medium-low, then slowly stir in the milk and broth a little at a time. Finish by adding the cream cheese, Greek yogurt, and additional salt and pepper. Then stir in the artichoke hearts, spinach, and cubed chicken.
- Stuff the squash and bake. When the spinach has wilted, evenly divide the filling between the two halves of the squash. Pull up the noodles so the sauce spreads out. Top with mozzarella cheese, and broil for 3 to 5 minutes.
FAQs
Absolutely! If spaghetti squash isn’t available, you can substitute it with butternut squash or zucchini noodles. Just note that the texture will be different, and butternut squash will add a slightly sweeter flavor.
Yes! Just make sure to thaw and squeeze out any excess moisture from the frozen spinach before adding it to the filling to avoid a watery sauce.
Yes! Simply leave out the chicken and consider adding extra veggies like mushrooms or a plant-based protein like tofu or tempeh for added substance and flavor.
Make Ahead and Storage Tips
- Make-Ahead: You can roast the squash ahead of time and store the cooked strands in an airtight container in the fridge for up to 3 days. Prepare the spinach-artichoke filling up to a day in advance and refrigerate it separately. When you’re ready to serve, simply assemble the squash halves with the filling, top with cheese, and broil until bubbly.
- Storage Directions: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F until warmed through, or microwave in 30-second increments. Avoid freezing since the yogurt will separate upon thawing and reheating.
What to Serve it With
While this is a full meal on its own, here are a few simple sides you can serve with it to make it go further!
- Simple Green Salad: A light, crisp green salad with a lemon vinaigrette or balsamic dressing complements the richness of the stuffed squash without overpowering it.
- Roasted Vegetables: Serve with a side of roasted veggies like Air Fryer Brussels sprouts, roasted broccoli, or asparagus. The caramelization from roasting will match the slightly sweet, nutty flavor of the squash.
- Cauliflower Rice: For a low-carb side, cauliflower rice adds texture and soaks up the creamy sauce from the filling. You can season it with lemon juice or garlic for extra flavor.
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This gourd is deceptively delicious and surprisingly easy! Try these recipes next.
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Spinach Artichoke Spaghetti Squash with Chicken
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Ingredients
- 1 large spaghetti squash about 3-4 pounds
- 4 tablespoons avocado oil divided
- 2 ¾ teaspoons salt divided
- 1 teaspoon black pepper divided
- 1 pound boneless skinless chicken breasts
- 1 tablespoon Italian seasoning
- 3 tablespoons salted butter
- ½ medium sweet onion finely diced
- 3 garlic cloves finely minced
- 2 tablespoons all-purpose flour
- ½ cup whole milk
- ¾ cup chicken broth
- 4 tablespoons cream cheese
- 1 (5.3-ounce) container plain Greek yogurt full-fat
- 1 (14-ounce) can artichoke hearts drained and quartered
- 4 cups fresh baby spinach leaves thinly sliced
- 1 cup shredded mozzarella cheese
- Fresh parsley finely chopped, optional
- Grated Parmesan cheese optional
Instructions
- Preheat the oven to 425°F.
- Cut the spaghetti squash in half, lengthwise. Scrape out and discard the seeds. Drizzle squash with 2 tablespoons of the avocado oil. Use your hands to rub it all over the flesh and sprinkle with 1 teaspoon salt and ½ teaspoon black pepper. Meanwhile, line a large baking sheet with parchment paper.1 large spaghetti squash, 4 tablespoons avocado oil, 2 ¾ teaspoons salt, 1 teaspoon black pepper
- Place the spaghetti squash flat side down on the baking sheet. Bake for 45-60 minutes, or until squash is tender and the edges begin to caramelize. Remove the squash from the oven and flip. Let cool for 10-15 minutes, then scrape and fluff the strands from the sides of the squash by dragging a fork from the stem to the root.
- Pound the chicken to 1-inch thick. In a small bowl, whisk together the Italian seasoning, ¾ teaspoon salt, and ¼ teaspoon black pepper. Sprinkle over both sides of the chicken breasts.2 ¾ teaspoons salt, 1 pound boneless, 1 tablespoon Italian seasoning, 1 teaspoon black pepper
- Heat the remaining 2 tablespoons avocado oil over medium heat in a large skillet. Add the chicken and cook for 5-6 minutes, then flip. Cover and continue cooking for another 5-6 minutes, or until cooked through. Transfer to a clean plate, allow to cool for 5-10 minutes, then cut into bitesized cubes.4 tablespoons avocado oil
- Add the butter to the same skillet. Once melted, add the onion and cook for 3-4 minutes, or until translucent. Add the garlic and continue cooking for 30 seconds, or until fragrant.3 tablespoons salted butter, ½ medium sweet onion, 3 garlic cloves
- Reduce the heat to medium-low and whisk in the flour until a thick paste forms. Over the course of about 5 minutes, very slowly add the milk and broth a little at a time, stirring after each addition.2 tablespoons all-purpose flour, ½ cup whole milk, ¾ cup chicken broth
- Add the cream cheese, Greek yogurt, 1 teaspoon salt, and ¼ teaspoon black pepper. Stir until smooth, then mix in the artichoke hearts, spinach, and cubed chicken. Simmer for 4-5 minutes, or until spinach is wilted.2 ¾ teaspoons salt, 1 teaspoon black pepper, 4 tablespoons cream cheese, 1 (5.3-ounce) container plain Greek yogurt, 1 (14-ounce) can artichoke hearts, 4 cups fresh baby spinach leaves
- Turn the oven to broil. Evenly divide the spinach-artichoke mixture between the two squash halves, pulling up the noodles so the sauce spreads evenly. Top each half with ½ cup mozzarella cheese. Broil for 3-5 minutes, or until the cheese begins to bubble. Serve with parsley and Parmesan cheese, if desired.1 cup shredded mozzarella cheese, Fresh parsley, Grated Parmesan cheese
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Notes
- Spaghetti Squash: If you’re having a hard time cutting it in half, poke a few holes into the skin and microwave for about 5 minutes. This softens the skin, making it easier to cut.
- Yogurt: A low-fat yogurt can be substituted for a lighter dish.
- Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend or cornstarch to thicken the sauce. Double-check that your chicken broth is labeled gluten-free.
- Dairy-Free: Use plant-based butter, dairy-free cream cheese (like Kite Hill or Daiya), non-dairy yogurt (almond or coconut), and dairy-free mozzarella to make this dish dairy-free while keeping it creamy and flavorful.
- Prep-Ahead: Roast the spaghetti squash and prepare the filling up to a day ahead. Store them separately and assemble just before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F or microwave until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This dish was soooo yummy! My boyfriend was apprehensive about the spaghetti squash but the filling was so good he devoured it! It was such a cozy dish too. Will make again 🙂
Yay! So happy to hear you enjoyed the recipe, Lauren! I’m glad it won over your boyfriend. Thanks so much for taking the time to leave a comment and rating!
This was a big hit at my house! I added saute mushrooms and onions with the chicken! It’s a keeper!!
Yay! So happy to hear you enjoyed the recipe, Shannon! Sounds delicious. Thanks so much for taking the time to leave a comment and rating!
Loved it, very easy to make. We will have it again
Yay! So happy to hear you enjoyed the recipe, Ron! I love easy recipes. Thanks so much for taking the time to leave a comment and rating!