Spinach & Chicken Stuffed Spaghetti Squash

Makes: 4 servings

• 1 medium-large spaghetti squash
• 2 tbsp olive oil, divided
• 1 sweet onion, diced
• 3 cloves garlic, minced
• 8oz chicken breast, cooked & chopped
• 6-8 artichoke hearts, chopped
• 1 pkg frozen spinach, thawed
• 1/2c plain low-fat Greek yogurt
• 1/4c Parmesan cheese
• 1/2 sharp cheddar or mozzarella cheese
• 1/8c panko crumbs


Preheat oven to 400 degrees. Spray baking sheet with non-stick cooking spray. Set aside.

Place the spaghetti squash in the microwave for 5 minutes. If you are using a smaller squash, cook for only 2 or 3 minutes. You want the squash to soften a bit so you are able to cut it in half.

Remove from the microwave. (It will be very hot!) Cut in half, length wise. Remove the seeds and pulp from the middle.

Drizzle each with 1 tablespoon olive oil and season with salt and pepper. Place skin side up on prepared baking sheets and place in preheated oven.  Roast for 35-40 minutes or until the squash is tender and will shred easily when scraped with a fork. It will be like spaghetti noodles.

Once squash is done, carefully scrape each squash half with a fork, to fluff and create the noodles. Set aside.

Heat a large sauté pan over medium heat. Add the remaining 1 tablespoon olive oil and onion. Saute for 4 – 5 minutes, or until onion is soft.

Add garlic, spinach, & artichokes. Cook for 5-10 minutes, or until spinach is heated well. Remove from heat, and add the chicken, greek yogurt, 1/4 cheese, 1/8c parmesean cheese, italian seasoning, salt and pepper. Stir well to completely combine. Toss in spaghetti squash until well blended.

Divide the mixture among the two squashes and top with the remaining cheese. Sprinkle tops with panko crumbs. Place back in oven and cook for 10 minutes longer, or until heated through. Remove from oven and serve immediately. Enjoy!

Nutritional Facts:
388 • Fat: 20g • Fiber: 7g • Carbs: 26g • Protein: 27g • Sugar: 11g • Sodium: 639mg