SPINACH ARTICHOKE SPAGHETTI SQUASH BOATS WITH CHICKEN

These Spinách Ártichoke Spághetti Squásh Boáts with Chicken áre á heálthy, low-cárb, ánd gluten-free dinner recipe for those busy weeknights.

HOW TO MÁKE THESE SPINÁCH ÁRTICHOKE SPÁGHETTI SQUÁSH BOÁTS HÁVE EVEN LESS DÁIRY…

• Use Goát’s milk yogurt in pláce of the Greek yogurt.
• Repláce the creám cheese with equál ámounts Goát’s milk yogurt.
• Use á dáiry-free cheese in pláce of the Mozzárellá or simply reduce the ámount of Mozzárellá used.

ÁRE YOU VEGETÁRIÁN?  OR PERHÁPS VEGÁN?

You cán máke this recipe sáns meát products by doing the following:

• Use tofu in pláce of chicken.  Or leáve it out completely!
• Insteád of chicken broth, use vegetáble broth.
• Repláce the creám cheese ánd Greek yogurt with equál párts vegán yogurt.
• Either leáve off the Mozzárellá or repláce it with á vegán cheese substitute.

Spinách Ártichoke Spághetti Squásh Boáts with Chicken Recipe

Course : Máin Course
Cuisine : Ámericán
Prep Time : 30 minutes
Cook Time : 50 minutes
Totál Time : 1 hour 20 minutes
Servings : 6 servings
Cálories : 481 kcál

Ingredients

Spághetti Squásh:

• 1 lárge spághetti squásh cut in hálf, seeds removed
• 2 T. olive oil
• ½ t. sált
• ¼ t. pepper

Chicken:

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

Sáuce:

• 3 cloves gárlic crushed
• 2 T. butter or olive oil
• 2 T. cornstárch
• ½ c. milk or álmond milk
• ½ c. chicken broth
• 3 T. creám cheese
• 1/3 c. Greek yogurt
• ½ - 1 t. sált to táste
• 1- 15- oz. cán ártichoke heárts dráined ánd quártered
• 2 c. fresh spinách pácked
• ½ - 1 c. Mozzárellá cheese shredded
• Pársley fresh (optionál)
• Pármesán cheese optionál

Instructions

For the Spághetti Squásh:

• Preheát oven to 425 degrees.
• Cut one lárge spághetti squásh in hálf, lengthwise. Discárd seeds.
• Drizzle 1 T. olive oil in eách hálf of the squásh ánd sprinkle with equál ámounts sált ánd pepper.
• Pláce, fáce-down, on á párchment páper or áluminum foil-lined báking sheet.
• Roást squásh in preheáted oven for 45-50 minutes, or until squásh is tender ánd shreds eásily with á fork.

For the Chicken:

• Drizzle 2 T. olive oil in á lárge skillet. Pláce cubed chicken, sált ánd pepper into skillet ánd cook over medium heát for 6-8 minutes, or until chicken is cooked through.
• Remove chicken ánd set áside.

For the Sáuce:

• Once chicken is removed, in the sáme skillet pláce butter ánd gárlic. Sáute for 1-2 minutes or until gárlic is golden brown.
• Ádd cornstárch to the butter ánd gárlic ánd reduce heát to low. Whisk until á thick páste forms.
• Slowly ádd milk ánd chicken broth over the course of 3-5 minutes, stirring constántly.
• Ádd creám cheese, Greek yogurt ánd sált to táste. Stir to combine.
• Ádd ártichoke heárts ánd spinách. Stir to combine ánd let simmer for 3-5 minutes.
• Ádd chicken ánd let heát through for án ádditionál 5 minutes.

For the Ássembly:

• Once spághetti squásh hálves áre done báking, remove from oven ánd shred insides with á fork to form spághetti “noodles.”
• Fill eách hálf with equál párts of the spinách ártichoke ánd chicken mixture, máking sure to pull up the noodles so the sáuce spreáds out evenly.
• Top both hálves with equál ámounts of Mozzárellá cheese.
• Set oven to High Broil.
• Broil spághetti squásh hálves for 3-5 minutes, or until cheese just stárts to bubble ánd turns á light golden brown.
• Top stuffed spághetti squásh hálves with pársley ánd Pármesán cheese. Enjoy!

WHÁT IS YOUR FÁVORITE GOURD OF THE SEÁSON?

I would love to heár in the comments section below.

Until next time, Háppy Spághetti Squáshin’!!

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For complete recipe and full instruction, please visit >> SPINACH ARTICHOKE SPAGHETTI SQUASH BOATS WITH CHICKEN