If you love spinach artichoke dip and crave a healthier way to indulge in its creamy, cheesy goodness, then this Spinach Artichoke Spaghetti Squash Boats with Chicken recipe will hit the spot. It’s a warm, comforting dish that marries the flavors of your favorite party appetizer with the satisfaction of a hearty, low-carb meal.
Spaghetti squash is a magical ingredient that naturally transforms into tender, noodle-like strands once cooked. It’s a perfect substitute for pasta if you’re watching your carbs or simply trying to eat more vegetables. When paired with juicy shredded chicken and a creamy spinach artichoke filling, it becomes the base for a satisfying, crave-worthy dinner that’s packed with nutrients and flavor.
This dish brings together the richness of cream cheese, the briny bite of artichoke hearts, and the earthiness of spinach, all folded into savory shredded chicken and baked inside golden roasted spaghetti squash shells. Topped with gooey mozzarella and Parmesan, it melts into bubbly perfection in the oven.
It’s a wonderful way to use up leftover chicken or even a store-bought rotisserie bird. You can prep the filling while the squash bakes, keeping things quick and simple for busy weeknights. The entire dish feels indulgent without being heavy, and it’s an excellent way to sneak more greens into your diet.
The presentation of these boats is stunning—each spaghetti squash half becomes a natural bowl, filled to the brim with creamy chicken goodness. It’s rustic, cozy, and impressive enough to serve guests, even though it’s incredibly easy to make.
Another perk of this recipe is how well it fits into a variety of dietary plans. It’s gluten-free, high-protein, and low in carbs, making it great for keto eaters, paleo fans, or anyone just looking for a wholesome, satisfying dinner. You can also adjust the cheese or use a dairy-free alternative for a lighter twist.
The creamy, garlicky spinach artichoke filling is addictive—rich and flavorful without being overpowering. The spaghetti squash acts like a subtle, slightly sweet base that balances out the tangy and savory notes in the filling.
If you’re meal prepping, these boats reheat beautifully. You can make a batch, store them in the fridge, and enjoy easy lunches or dinners throughout the week. They’re also great for freezing—just bake, cool, wrap well, and freeze for a convenient grab-and-go option.
This recipe is all about comfort and balance. It takes familiar, beloved flavors and transforms them into a wholesome dish that leaves you feeling good. There’s no need to sacrifice taste for health when you have meals like this one in your rotation.
And if you’re serving picky eaters? The cheesy topping and creamy interior make these boats irresistible. They may not even notice they’re eating spinach and squash! It’s a smart and delicious way to get more veggies on the table.
Whether you’re feeding your family, meal prepping for the week, or looking for a dish to impress your friends, Spinach Artichoke Spaghetti Squash Boats with Chicken is the perfect combination of comfort and nutrition. One bite, and you’ll be hooked.
Let the oven do the work as the squash roasts and the filling bubbles and browns. The aroma alone is enough to make your mouth water. It’s the kind of dinner that feels special and satisfying every single time.
If you’re tired of the same chicken dinners, this one brings a whole new life to your weekly rotation. It’s exciting, flavorful, and as fun to eat as it is to prepare.
Servings: 4 servings (1 squash boat per person)
Time:
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Ingredients:
- 2 medium spaghetti squash, halved lengthwise and seeds removed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 cups cooked shredded chicken
- 1 tablespoon butter
- 3 cloves garlic, minced
- 4 oz cream cheese, softened
- 1/2 cup sour cream or Greek yogurt
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 1/2 cups fresh spinach, chopped
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- Optional: crushed red pepper flakes, fresh parsley for garnish
Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Rub spaghetti squash halves with olive oil, and sprinkle with salt and pepper. Place cut-side down on the baking sheet.
- Roast for 35–40 minutes or until the flesh is fork-tender. Remove from oven and allow to cool slightly.
- While the squash bakes, prepare the filling. Melt butter in a skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
- Stir in cream cheese and sour cream until melted and smooth.
- Add chopped artichokes, spinach, shredded chicken, half of the mozzarella, and Parmesan. Stir until well combined. Season with salt, pepper, and red pepper flakes if using.
- Use a fork to scrape the squash into strands, leaving some attached to the skin.
- Spoon the creamy chicken filling evenly into each squash half and mix lightly with the spaghetti squash strands.
- Sprinkle the remaining mozzarella over the top of each boat.
- Return to the oven and bake for 10–15 minutes, or until cheese is melted and bubbly.
- Garnish with parsley and serve hot.
Tips:
- You can prep the filling while the squash is roasting to save time.
- Use rotisserie chicken to make it even easier.
- Add extra veggies like mushrooms or roasted red peppers for variety.
- Swap Greek yogurt for sour cream for a lighter option.
- These boats freeze well—just wrap tightly and freeze after baking.
Why You’ll Love This Recipe:
- All the comfort of spinach artichoke dip in a healthy, wholesome meal
- Gluten-free and low-carb
- Hearty and filling, yet light and nutritious
- Meal-prep friendly
- Easy to customize with your favorite cheeses or veggies
- Great way to use leftover chicken
Summary: Spinach Artichoke Spaghetti Squash Boats with Chicken are a creamy, cheesy, veggie-packed dinner that turns your favorite dip into a wholesome main dish. Perfect for low-carb eaters, busy weeknights, or anyone craving something comforting and delicious.
