Spinach Artichoke Spaghetti Squash
This easy Spinach Artichoke Spaghetti Squash recipe with chicken is a delicious comfort food that is full of veggies and flavor!
Servings 4
Calories 404kcal
Ingredients
- 1 tablespoon olive oil
- 2 teaspoon minced garlic (4 cloves)
- 1 cup chicken broth
- ½ cup half-n-half
- 8 oz cream cheese cubed
- ¾ cup shredded Parmesan cheese
- ¾ 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 to taste
Instructions
- 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.
Video
Notes
Store cooled leftovers in an airtight container in the fridge for 3-4 days or in the freezer for up to four weeks.
Nutrition
Serving: 1/4 | Calories: 404kcal | Carbohydrates: 11g | Protein: 13g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 82mg | Sodium: 876mg | Potassium: 271mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2841IU | Vitamin C: 14mg | Calcium: 345mg | Iron: 1mg
