Easy Spinach Artichoke Spaghetti Squash with Chicken recipe is a delicious low carb comfort food full of veggies! Your family won’t even miss the pasta!
One of my very favorite ways to eat more veggies and less carbs is to swap spaghetti squash for pasta. We’ve been making my chicken alfredo spaghetti squash for several years now and I wanted to make another spaghetti squash recipe that we would love as much as that one.
This spinach artichoke spaghetti squash as a sauce that is similar to the chicken alfredo version but it has the addition of the baby spinach and artichoke hearts.
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Where is the Spinach Artichoke Spaghetti Squash recipe? In this post, I will share step-by-step instructions with photos for how to make this easy meal, as well as answering FAQs about the recipe and sharing a short video showing the recipe in motion. But you can go directly to the recipe by scrolling down to the bottom of the post.
How To Make Spaghetti Squash
This recipe calls for cooked spaghetti squash so you’ll need to start by cooking your spaghetti squash if you haven’t already.
You can find my microwave recipe here: How To Cook Spaghetti Squash In The Microwave
You can find my Instant Pot Spaghetti Squash recipe here.
How To Make Spinach Artichoke Spaghetti Squash with Chicken
Step One: Garlic
Start by sauteing some minced garlic in olive oil in a large skillet.
For fresh garlic, use four cloves.
I like to buy my garlic already minced, in a jar and ready to be used. If measuring minced garlic, use two teaspoons.
If you prefer to use dried minced garlic or garlic powder, use one teaspoon.
Step Two: Liquids
Next, add the chicken broth and half-n-half and bring to a simmer (when you see it start to bubble a little but before it starts a full-on boil).
For those of you from other countries, half-n-half might be known as half cream in your country. It is a mixture of whole milk and light cream.
If you prefer to use heavy cream, that would work as well for this recipe.
Step Three: Cheese
Once the liquids are hot, add the cream cheese and shredded Parmesan cheese.
I used regular cream cheese but reduced fat cream cheese would also work in this recipe.
Slowly stir the cheeses until they melt into the liquid. Stir with a nylon or silicone whisk (so that you don’t scratch your non-stick pan) until most of the bigger pieces are gone.
Step Four: Veggies
Now that the sauce is ready, add the baby spinach and chopped artichokes.
I used two cups of packed, fresh spinach for this recipe. Feel free to use more if you want!
Also, if you want to use frozen spinach, you’ll only need about 1/4 cup thawed and drained to get two cups of packed, fresh spinach.
Step Five: Chicken and Spaghetti Squash
Finally, add the cooked, cubed chicken and cooked spaghetti squash.
Step Seven: Finish It Off
Season with salt and pepper to taste. Serve with additional shredded Parmesan.
Spinach Artichoke Spaghetti Squash FAQs
1. How can I lower the fat and/or calories in this recipe? Try making this with fat-free half-n-half, low-fat cream cheese BUT keep in mind that any substitutions may change the flavor and texture of the spinach artichoke spaghetti squash.
2. Is this recipe gluten-free? Yes
3. What about a meatless version? Yes, this spinach artichoke spaghetti squash would still be good without the cubed chicken.
4. How much spaghetti squash do you get from one cooked spaghetti squash? It depends on the size of the spaghetti squash. I’ve found that I typically get about 2 – 2 1/2 cups from the ones I buy.
5. We don’t like spaghetti squash. What can we use instead? Use cooked angel hair pasta instead.
6. What else can I add to to the spinach artichoke spaghetti squash? You can add more spinach and cubed chicken. Or feel free to add other vegetables such as steamed broccoli or cauliflower.
7. What should I do with the leftovers? Divide the spinach artichoke spaghetti squash into servings, put them in airtight containers and place in the fridge or freezer for a quick meal for one.
Looking For More Spaghetti Squash Recipes?
Don’t worry! We’ve got you covered. Try one of the following recipes next.
Chicken Alfredo Spaghetti Squash from The Gunny Sack: This Chicken Alfredo Spaghetti Squash recipe is low carb comfort food that is easy to make. Your family won’t even miss the pasta!
Million Dollar Spaghetti Squash from The Gunny Sack: This Million Dollar Spaghetti Squash is a low carb recipe the whole family will love! This baked spaghetti squash casserole is pure comfort food full of flavor and cheesy goodness.
Spaghetti Squash with Bacon and Parmesan from SkinnyTaste: Roasted spaghetti squash with bacon and Parmesan cheese is a great way to top spaghetti squash for an easy, tasty, low-carb side dish.
Instant Pot Tomato Basil Spaghetti Squash from The Gunny Sack: This Instant Pot Tomato Basil Spaghetti Squash recipe is mainly vegetables! It’s healthy, flavorful, filling, and gluten free.
Spaghetti Squash with Meatballs from The Gunny Sack: Skip the carbs and try this recipe for spaghetti squash with meatballs. This healthy dinner recipe for squash boats is a great way to eat extra vegetables!
- 1 tbsp olive oil
- 2 tsp minced garlic, (4 cloves)
- 1 cup chicken broth
- 1/2 cup half-n-half
- 8 oz cream cheese, cubed
- 3/4 cup shredded Parmesan cheese
- 3/4 cup canned artichoke hearts, drained and chopped
- 2 cups baby spinach, packed in cup
- 1 cup cooked chicken, cubed
- 2 cups cooked spaghetti squash
- salt and pepper
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for about one minute.
- Add the chicken broth and half-n-half. Bring to a simmer (when you see it start to bubble a little but before it starts a full-on boil), stirring often.
- Add the cubed cream cheese and shredded Parmesan cheese. Stir until melted and mostly smooth.
- Add the baby spinach and chopped artichoke hearts. Cook and stir for two minutes.
- Add the cooked, cubed chicken and cooked spaghetti squash. Cook and stir until heated through.
- Season with salt and pepper to taste. Can be served with additional shredded Parmesan cheese.
See blog post for additional tips and answers to FAQs.
Nutrition Information:Yield: 4 Serving Size: 4 Servings
Amount Per Serving: Calories: 476 Saturated Fat: 18g Cholesterol: 112mg Sodium: 896mg Carbohydrates: 9g Fiber: 1g Sugar: 3g Protein: 20g