All the flavors of your favorite spinach artichoke recipe are stuffed into these low-carb spaghetti squash boats. Made with tender seared chicken breast, bacon, and covered in a creamy dairy-free spinach and artichoke sauce, it’s the ultimate healthy comfort food! Paleo, Whole30, and Keto too!
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:
- 1 pound boneless skinless chicken breasts or chicken tenders, cubed
- 1/2 tablespoon basil
- 1/2 tablespoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon ghee or extra-virgin olive oil
for the creamy sauce:
- 5–6 slices bacon, cut into small pieces
- 2 garlic cloves, minced
- 1/2 yellow onion, diced
- 1/4 cup chicken broth, or bone broth
- (1/2)13.5 ounce can unsweetened full-fat coconut milk (I recommend Thai Kitchen Coconut Milk)
- 1/2 lemon, juiced (about 2 tablespoons)
- 2 tablespoons nutritional yeast
- 1 14-ounce can quartered artichoke hearts, drained and chopped
- 1 tablespoon arrowroot starch mixed with 1 tablespoon of cold water
- 2 cups packed spinach
- red pepper flakes, optional
- Preheat the oven to 400 degrees Fahrenheit. To soften the spaghetti squash before cutting, 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.
- Using a spoon, 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.
- While the squash is cooking, season the cubed chicken with basil, garlic powder, sea salt and black pepper. Heat olive oil over medium heat in skillet. Sauté cubed chicken breast for 5-6 minutes, or until chicken is cooked through. Transfer cooked chicken to a plate. Set skillet aside, you will use it to make the creamy sauce.
- In a medium-sized bowl, whisk together the chicken broth, coconut milk, lemon juice, and nutritional yeast. Set aside.
- In the same skillet used for the chicken, sauté the bacon, garlic, and onion over medium heat for 2-3 minutes, or until bacon is cooked.
- Add the sauce to the skillet. Stir in cooked chicken, artichokes, and arrowroot starch and let simmer for 2-3 minutes on low heat, or until the sauce thickens. Lastly mix in the spinach and stir for 1-2 minutes until softened.
- Remove spaghetti squash from the oven and use a fork to scrape the inside of the boats to release the squash strands. Spoon the spinach artichoke mixture into each boat and stir to combine. Serve hot.
- If sauce is getting dry while simmering, add in a little more chicken broth.
- Make sure to shake the can of coconut milk before using. If you open the can, and it is clumpy, stir with a spoon or whisk before adding it to the sauce.
- Arrowroot starch and arrowroot powder are the same thing. If you want your sauce thicker, add 1 teaspoon arrowroot mixed with 1 teaspoon cold water to the skillet. You can also use cornstarch to thicken the sauce, however it is not Paleo/Whole30 friendly.
- Category: Main Dish
- Method: Oven
- Cuisine: American
Keywords: stuffed spaghetti squash, paleo, keto, whole30, bacon spinach spaghetti squash, chicken stuffed spaghetti squash