Spinach Artichoke Spaghetti Squash Boats with Chicken

These Spinach Artichoke Spaghetti Squash Boats with Chicken are a healthy, low-carb, and gluten-free dinner recipe for those busy weeknights.

Ingredients

Spaghetti Squash:

• 1 large spaghetti squash cut in half, seeds removed
• 2 T. olive oil
• ½ t. salt
• ¼ t. pepper

Chicken:

• 2 T. olive oil
• 1 lb. chicken cubed
• ¾ t. salt
• ¼ t. pepper

Sauce:

• 3 cloves garlic crushed
• 2 T. butter or olive oil
• 2 T. cornstarch
• ½ c. milk or almond milk
• ½ c. chicken broth
• 3 T. cream cheese
• 1/3 c. Greek yogurt
• ½ - 1 t. salt to taste
• 1- 15- oz. can artichoke hearts drained and quartered
• 2 c. fresh spinach packed
• ½ - 1 c. Mozzarella cheese shredded
• Parsley fresh (optional)
• Parmesan cheese optional

https://www.evolvingtable.com/spinach-artichoke-spaghetti-squash-boats-chicken/

Instructions

For the Spaghetti Squash:

1. Preheat oven to 425 degrees.
2. Cut one large spaghetti squash in half, lengthwise. Discard seeds.
3. Drizzle 1 T. olive oil in each half of the squash and sprinkle with equal amounts salt and pepper.
4. Place, face-down, on a parchment paper or aluminum foil-lined baking sheet.
5. Roast squash in preheated oven for 45-50 minutes, or until squash is tender and shreds easily with a fork.
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