Spinach, Artichoke, and Chicken Spaghetti Squash Bake
The classic Spinach and Artichoke dip turned into a low carb main dish. Gluten free and easily vegetarian.
Ingredients
Spaghetti Squash:
1 medium spaghetti squash, cut in half longways and seeded.
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon pepper
Sauce:
2 cloves of garlic, minced
2 tablespoons butter
½ cup milk
½ cup chicken broth
1/3 cup cream cheese
1/3 cup sour cream or plain Greek yogurt
2 teaspoons salt
1 15 oz can of artichoke hearts, drained and chopped
3 packed cups of spinach chopped
1 pound of chicken cooked and cubed or shredded
Parsley flakes, optional
Topping:
1 cup mozzarella cheese, shredded
¼ cup parmesan cheese
Parsley flakes, optional
Instructions
For Squash:
Preheat oven to 425 F.
Cut spaghetti squash in half, longways and throw away seeds.
Drizzle olive oil over each side and sprinkle with salt and pepper.
Place face-down on a parchment or foil-lined baking sheet and roast for 45 minutes or until squash is soft and shreds easy with a fork.
For Sauce:
In a large skillet melt butter over medium heat. Add minced garlic and sauté till garlic is brown.
Reduce heat to low, add cornstarch to the butter mixture and whisk till it thickens.
Slowly stir in the milk and chicken broth, stirring constantly.
Dollop the cream cheese and sour cream into the sauce and add salt, stirring to combine.
Add artichoke hearts, spinach and cooked chicken and heat for 3-5 minutes.
Assembly:
When spaghetti squash is done baking, remove from oven and shred insides with a fork and remove to a large mixing bowl.
Add the sauce and mix till combined.
You can either place in a casserole dish or back into the empty shells of the spaghetti squash. If using the spaghetti squash shell, make sure to place on a baking sheet before placing in the oven.
Sprinkle with shredded cheese and return to oven just till cheese is melted on top, about 5 minutes.