Spinach Artichoke Spaghetti Squash Boats with Chicken


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

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

2 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
1-15-oz. can artichoke hearts, drained and quartered
2 c. fresh spinach, packed
1/2 – 1 c. Mozzarella cheese, shredded
Parsley, fresh (optional)
Parmesan cheese (optional)


Leave a Comment