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August 19, 2020

Spinach Artichoke Stuffed Spaghetti Squash (Paleo, Whole30, Keto)

All the flavors of your favorite spinach artichoke recipe are stuffed into these spaghetti squash boats. Made with tender seared chicken breast, bacon, and covered in a dairy-free spinach and artichoke sauce it’s the ultimate comfort food! Paleo, Whole30, and Keto too!

chicken stuffed spaghetti squash

If you love my Spinach Artichoke Chicken Skillet recipe, (which is the most popular recipe on the blog), you will obsess over these stuffed spinach artichoke spaghetti squash boats!

Not only are they dairy-free, and low-carb, they are also filled with healthy fats, and packed with protein. Great to make for meal prep, lunch, or dinner too.

Spinach Artichoke chicken skillet with bacon

Spaghetti squash is a healthy swap for regular spaghetti noodles or pasta, and it is filled with nutrients! It’s a great way to sneak some extra vegetables in your meals and perfect if you are eating low-carb.

How To Cook Spaghetti Squash

Don’t be intimidated by spaghetti squash! It takes only 5 minutes of prep time, and the oven does the rest of the work. If you prefer to make your spaghetti squash in the slow cooker, microwave, or instant pot click here.

Here is my method to cooking this fun vegetable:

  1. To make the squash easier to cut in half, start by poking holes in the squash with a fork (just like you would a potato).
  2. Place the squash in the microwave and cook for 3-4 minutes.
  3. Take the squash out with oven mitts (the squash will be hot!)
  4. Trim the ends off the squash, and slice evenly in half. If squash is still too hard to slice, place in the microwave for another 1-2 minutes.
  5. Scoop out the seeds and stringy parts from the center of the squash using a fork. Discard the seeds and stringy parts.
  6. Drizzle olive oil over the squash and sprinkle some salt and pepper. Set the squash halves face down on a baking sheet and bake for 30-35 minutes, or until the squash is tender when poked with a fork.

How To Assemble Spaghetti Squash Boats:

spinach artichoke chicken skillet

When the squash is finished baking, and cool enough to handle, you can assembly your boats in two different ways.

  1. The easiest way is to fill your boats evenly with the spinach artichoke chicken mixture and eat the spaghetti squash along with each bite of the stuffing.
  2. You can also use a fork and shred the spaghetti strands so that they are no longer attached to the walls of the squash. Take the spaghetti squash strands and mix it in with the stuffing.
bacon spinach spaghetti squash

Recipe Tips and Variations:

  • Swap out chicken breast for boneless chicken thighs
  • If you don’t have spaghetti squash, make just the skillet recipe! It’s SO good on its own.
  • Don’t forget the lemon juice in this recipe! It makes the recipe taste complete!
  • To make ahead: roast the squash and keep in the fridge for up to 1 day.
  • Store: leftovers can be stored in the fridge for up to 4-5 days.
  • Reheat: can be reheated in the oven or in the microwave

Making This Recipe?

Don’t forget to #thehealthyconsultant on Instagram for a chance to be featured! I would love to see your remake of this spinach artichoke stuffed spaghetti squash.

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chicken stuffed spaghetti squash

Spinach Artichoke Stuffed Spaghetti Squash (Paleo, Whole30, Keto)

  • Author: Abbey Blackwell
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Main Dish
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free

Description

All the flavors of your favorite spinach artichoke recipe are stuffed into these spaghetti squash boats. Made with tender seared chicken breast, bacon, and covered in a dairy-free spinach and artichoke sauce it’s the ultimate comfort food! Paleo, Whole30, and Keto too!


Scale

Ingredients

for the spaghetti squash:

  • 1 medium-large spaghetti squash, or 2 small
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

for the chicken breast:

for the creamy sauce:


Instructions

Spaghetti squash:

  1. Preheat the oven to 400 degrees Fahrenheit. To soften the spaghetti squash before cooking, poke holes in the squash with a fork, and place the whole spaghetti squash in the microwave. Heat for 3-4 minutes. Take spaghetti squash out of the microwave with oven mitts, as the squash will be hot. Trim the ends of the squash, and slice evenly in half.
  2. Scoop out the seeds and stringy parts in the center of the squash. Spray or drizzle the inside of the squash with olive oil, and sprinkle with sea salt. Place squash halves cut side down and bake for 30-35 minutes, or until squash is tender when poked with a fork. Smaller squash will need less time, than larger squash.

Chicken:

  1. While the squash is cooking, season the cubed chicken with basil, garlic powder, salt and black pepper. Heat oil over medium heat in skillet. Sauté cubed chicken breast for 5-6 minutes. Transfer cooked chicken to a plate.

Creamy Sauce:

  1. In the same skillet, heat oil over medium heat. Add garlic, onions, and bacon pieces, and sauté over medium heat for 2-3 minutes, or until bacon is cooked.
  2. In a separate bowl, whisk together chicken broth, coconut milk, lemon juice, nutritional yeast and arrowroot starch. Add the sauce to the skillet and simmer for 2-3 minutes on low heat. Stir in artichokes and spinach. Return the chicken to the skillet, and spoon the sauce over the chicken.

Assembly:

  1. When the spaghetti squash is done cooking, take it out of the oven. Fill the squash boats with the spinach artichoke skillet mixture to make stuffed boats OR use a fork to release the spaghetti strands and combine in a large bowl with skillet mixture.


Notes

  • If sauce is getting dry while simmering, add in a little more chicken broth.

Keywords: stuffed spaghetti squash, paleo, keto, whole30, bacon spinach spaghetti squash, chicken stuffed spaghetti squash

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Hi, I’m Abbey! Food blogger, health coach, and personal trainer. I’m just a girl who loves food, and loves to show others how good healthy eating can taste! Here you’ll find easy real food recipes as well as healthy lifestyle and fitness content. I’d love to get to know you!

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