This Spinach Artichoke Stuffed Spaghetti Squash with Chicken makes a filling, satisfying, and healthy meal!
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Onto today’s recipe for Spinach Artichoke Stuffed Spaghetti Squash with Chicken. Whew. That’s a mouthful! It’s a delicious mouthful, too.
To me, stuffed spaghetti squash is the ultimate healthy comfort food. I find it so filling and satisfying, yet it’s light and healthy! This version is like your favorite spinach artichoke dip stuffed into a squash boat. Does it get any better?? 
There’s not an overwhelming amount of cheese, but just enough to make you crave this. The first time I made this I didn’t use cream cheese, the second time I added a tablespoon. I list it as optional because it’s great both ways, but the cream cheese just adds a bit more creaminess that makes it pretty dreamy. But don’t sweat it if you don’t have any on hand. 
Finally, the chicken in this dish makes it more husband-friendly in my house (he thinks everything with chicken is more filling and hearty than almost any vegetarian dish I make) but you could easily leave it out. Your choice!
I think you’re going to LOVE this easy weeknight dinner! I suggest cooking the spaghetti squash ahead of time to make this super speedy. Let me know if you try it?
Spinach Artichoke Stuffed Spaghetti Squash with Chicken
- Total Time: 1 hour 10 minutes
- Yield: 2 servings 1x
Description
This Spinach Artichoke Stuffed Spaghetti Squash with Chicken makes an easy, healthy, satisfying meal.
Ingredients
- 1 small-medium spaghetti squash
- 2 tablespoons avocado oil
- 1/2 cup diced onion
- 1 tablespoon minced garlic
- 2 boneless, skinless chicken breast halves, cut into bite sized pieces
- salt and pepper
- 4 cups fresh baby spinach, chopped
- 1 jar marinated quartered artichoke hearts, drained
- 1/2 cup grated parmesan cheese
- 1 tablespoon cream cheese (optional)
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 400 degrees. Cut the spaghetti squash in half, scoop out the seeds, and place it shell side up on a baking sheet. Bake in the oven for 40 minutes. Remove from the oven and reduce the temperature to 350 degrees.
- Meanwhile, heat your oil in a large skillet over medium heat. Add the onion and garlic and sauté for 5 minutes. Season your chicken with salt and pepper and add it to the skillet.
- Sauté until the chicken is cooked through, about 5-7 minutes.
- Add the spinach and artichokes and sauté another 1-2 minutes until the spinach is wilted. Remove from heat.
- Transfer the chicken mixture to a large bowl. Scrape out the spaghetti squash strands and add them to the bowl with the chicken. Mix well and add the parmesan cheese and cream cheese. Transfer this mixture back to the spaghetti squash shells on the baking sheet.
- Top each spaghetti squash with 1/4 cup shredded mozzarella.
- Bake at 350 degrees for 10-15 minutes, until heated through and cheese is melted, using your oven’s broiler for the last two minutes to brown the cheese. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 60 minutes
Nutrition
- Serving Size: 1/2 of spaghetti squash
- Calories: 397
- Sugar: 3.3 grams
- Fat: 17.9 grams
- Carbohydrates: 37.4 grams
- Protein: 22.3 grams
If you make this Spinach Artichoke Stuffed Spaghetti Squash with Chicken recipe, or any Happy Healthy Mama recipe, I would LOVE to see it! Please take a pic and share it on Instagram or the Happy Healthy Mama Facebook page and tag me @happyhealthymama ?
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I have cooked this a number of times now and it is delicious each time! Depending on the size of the spaghetti squash, I usually end up with 6-8 servings which makes this recipe great for a bunch of leftovers or to share with my family. It has become my favorite dish to eat and always make it now when I come home for college breaks!
So happy to hear this! Thank you for the feedback.
Want to try this but not sure the size of jar for the artichokes? I have a 1L one but thinking that might be too much? Not sure if you could let me know how many ml or oz that would be great thank you.
We had this last night and my 3 year old asked for seconds! The only thing I’d change is swapping the cream cheese for about 1/2c of ricotta, and halving the artichokes. The marinade just makes them sour even though the jar gets drained.
Thanks for your feedback! I’m happy to hear your 3 year old like it. 🙂
Yum, I mixed it up a bit. No artichoke hearts or chicken – instead I used lean hot Italian sausage and I added some cooked linguine noodles. I loved the version I came up with, don’t like hearts.
First time I tried spaghetti squash & the family loved it! This was a great recipe, very easy to follow. The only suggestion my boys had was to shred the chicken next time. This is definitely on our make again menu!!👍👍
So glad to hear that!
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