Creamy Spinach Artichoke Spaghetti Squash with Chicken
Indulge in this low-carb spinach artichoke spaghetti squash with chicken. A creamy, cheesy meal packed with vegetables and flavor!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tasteofcook.com.
Cooking tools:
- Chef's knife
- Cutting board
- Baking sheet
- Parchment paper
- Oven
- Mixing bowl
- Skillet
- Saucepan
- Whisk
- Wooden spoon
- Spatula
- Measuring cup
- Measuring spoon
- Meat tenderizer
- Tongs
- Microwave
- Airtight container
- Plate
- Spoon
- Oven mitt
Ingredients
- 1 large spaghetti squash (about 3-4 pounds)
- 4 tablespoons avocado oil, divided
- 2 ¾ teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon Italian seasoning
- 3 tablespoons salted butter
- ½ medium sweet onion, finely diced
- 3 garlic cloves, finely minced
- 2 tablespoons all-purpose flour
- ½ cup whole milk
- ¾ cup chicken broth
- 4 tablespoons cream cheese
- 5.3 ounces plain Greek yogurt (full-fat)
- 14 ounces artichoke hearts, drained and quartered
- 4 cups fresh baby spinach leaves, thinly sliced
- 1 cup shredded mozzarella cheese
- Fresh parsley, finely chopped (optional)
- Grated Parmesan cheese (optional)
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