Spinach Artichoke Spaghetti Squash Boats with Chicken

• Gluten free

• Meat

  • 1 lb Chicken

• Produce

  • 1 15-oz. can Artichoke hearts
  • 2 cloves Garlic
  • 1 Parsley
  • 1 Spaghetti squash, large
  • 2 cup Spinach, fresh packed

• Canned Goods

  • 1/2 cup Chicken broth

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1/2 tsp Pepper
  • 1 1/4 tsp Salt

• Oils & Vinegars

  • 4 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 3 tbsp Cream cheese
  • 1/3 cup Greek yogurt
  • 1/2 cup Milk
  • 1/2 cup Mozzarella cheese
  • 1 Parmesan cheese

Found on glutenfreewithlb.com

Description

Ingredients

• 1 large spaghetti squash, cut in half, seeds removed
• 2 T. olive oil
• ½ t. salt
• ¼ t. pepper
• 2 T. olive oil
• 1 lb. chicken, cubed
• ¾ t. salt
• ¼ t. pepper
• 2 cloves garlic, crushed
• 2 T. butter, or olive oil
• 2 T. cornstarch
• ½ c. milk (or almond milk)
• ½ c. chicken broth
• 3 T. cream cheese
• 1/3 c. Greek yogurt
• 1-15-oz. can artichoke hearts, drained and quartered
• 2 c. fresh spinach, packed
• 1/2 - 1 c. Mozzarella cheese, shredded
• Parsley, fresh (optional)
• Parmesan cheese (optional)

Directions

• Preheat oven to 425 degrees.
• Cut one large spaghetti squash in half, lengthwise. Discard seeds.
• Drizzle 1 T. olive oil in each half of the squash and sprinkle with equal amounts salt and pepper.
• Place, face-down, on a parchment paper or aluminum foil-lined baking sheet.
• Roast squash in preheated oven for 45-50 minutes, or until squash is tender and shreds easily with a fork.
• Drizzle 2 T. olive oil in a large skillet. Place cubed chicken, salt and pepper into skillet and cook over medium heat for 6-8 minutes, or until chicken is cooked through.
• Remove chicken and set aside.
• Once chicken is removed, in the same skillet place butter and garlic. Saute for 1-2 minutes or until garlic is golden brown.
• Add cornstarch to the butter and garlic and reduce heat to low. Whisk until a thick paste forms.
• Slowly add milk and chicken broth over the course of 3-5 minutes, stirring constantly.
• Add cream cheese and Greek yogurt. Stir to combine.
• Add artichoke hearts and spinach. Stir to combine and let simmer for 3-5 minutes.
• Add chicken and let heat through for an additional 5 minutes.
• Once spaghetti squash halves are done baking, remove from oven and shred insides with a fork to form spaghetti “noodles.”
• Fill each half with equal parts of the spinach artichoke and chicken mixture, making sure to pull up the noodles so the sauce spreads out evenly.
• Top both halves with equal amounts of Mozzarella cheese.
• Set oven to High Broil.
• Broil spaghetti squash halves for 3-5 minutes, or until cheese just starts to bubble and turns a light golden brown.
• Top stuffed spaghetti squash halves with parsley and Parmesan cheese. Enjoy!