Recipes

Low Carb Stuffed Spinach-Artichoke Spaghetti Squash Recipe

Atkins Low Carb Stuffed Spinach-Artichoke Spaghetti Squash
11.9g
Net Carbs
Prep Time: 20 Minutes
Style:American
Cook Time: 40 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
15.3g

Protein

16.1g

Fat

5g

Fiber

274.2cal

Calories

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INGREDIENTS

  • 25 1/2 oz fresh spaghetti squash
  • 1 7/24 lb raw chicken breast, skinless, boneless
  • 2 tsp olive oil
  • 0 1/2 tsp table salt
  • 0 1/4 tsp black pepper, ground
  • 1 Tbsp butter, unsalted
  • 0 1/2 cup fresh scallions, tops & bulb
  • 1 tsp fresh garlic
  • 142 gram(s) fresh baby spinach
  • 9 ea canned artichoke hearts
  • 1 tbsp Real Lemon lemon juice, 100%
  • 2 Tbsp cream cheese
  • 0 1/2 cup heavy whipping cream
  • 0 1/2 cup parmesan cheese, grated
  • 0 1/4 tsp red chili peppers, crushed flakes

DIRECTIONS

Ingredient note: You will need a pretty large spaghetti squash, about 4 1/2 pounds from the grocery store, for this recipe. From that squash, you should get about 4 1/2 cups cooked squash.


  1. Preheat oven to 425°F. Line two baking sheets with foil.
  2. Cut spaghetti squash in half lengthwise. Remove seeds and strings from the center and place cut side down on one of the baking sheets. 
  3. Place chicken breasts on the other baking sheet. Evenly drizzle both sides with olive oil and sprinkle with 1/8 teaspoon salt and pepper.
  4. Place squash and chicken in the oven and roast until chicken reaches an internal temperature of 165°F, 25-30 minutes, and until the top of the squash has some give, 30-40 minutes.
  5. While the squash and chicken are cooking, in a large skillet over medium heat, melt butter. Add sliced scallions and sauté stirring regularly until softening, about 2 minutes. Add minced or pressed garlic and sauté another 30 seconds until fragrant and well mixed. Add spinach and sauté until wilted. Add chopped artichoke hearts and lemon juice, cooking until thoroughly warmed. Scrape veggies to the outer edges of the skillet and place cream cheese in the center, allowing to melt a bit before adding heavy cream. Mix cream and cream cheese in the center of the pan until warmed and the cream cheese is mostly melted. Add parmesan cheese over the cream and mix in until melting, then stir in with the spinach and artichoke mixture. Add remaining 3/8 teaspoon salt and red pepper flakes, mixing until evenly combined. Keep warm.
  6. Remove chicken from the oven when done, allow to cool for about 5 minutes, then chop or shred and add to spinach artichoke mixture, folding until evenly distributed.
  7. Remove cooked spaghetti squash from the oven and flip so cut side is up. Use a fork to loosen the spaghetti squash strands, then fill each half of the spaghetti squash with half of the spinach artichoke mixture, about 2 cups in each squash half. Add an extra sprinkle of red pepper flakes if desired and serve while hot.
  8. One serving is a rounded ½ cup spinach-artichoke and chicken filling with ¾ cup cooked spaghetti squash.

Cooking Tip

The ease of roasting the chicken and squash at the same time is a great convenience! Note that your chicken and squash cooking times may vary based on the size and thickness. We encourage you to begin checking the chicken at 25 minutes if your pieces are an inch or more thick. If your chicken breasts are not that thick, begin checking for doneness after about 20 minutes. The easiest way to check the squash for doneness is to use a hot pad or clean kitchen towel covered hand to press gently on the squash to see if it gives a bit. For al dented spaghetti squash, remove the squash the first time you feel some give. For a more tender squash, allow the squash to stay cut side down and steam for 5 minutes after removing from the oven.

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