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Why make this recipe

High Protein Spinach and Artichoke Stuffed Spaghetti Squash is a delicious and healthy meal that packs protein and nutrients in every bite. This recipe is perfect for anyone looking for a low-carb alternative to traditional pasta dishes. The combination of tender spaghetti squash filled with shredded chicken, fresh spinach, and creamy artichokes makes for a flavorful dish. It’s not only filling but also great for meal prep, making it an excellent choice for busy weeknights or healthy lunches.

How to make High Protein Spinach and Artichoke Stuffed Spaghetti Squash

Ingredients:

1 large spaghetti squash (approx 3 lbs)
12 oz boneless skinless chicken breast, cooked and shredded
2 cups fresh baby spinach, roughly chopped
1 cup canned artichoke hearts, drained and chopped
1/2 cup non-fat plain Greek yogurt
1/2 cup low-fat cottage cheese, blended smooth
1/2 cup shredded part-skim mozzarella cheese, divided
1/4 cup grated parmesan cheese
2 cloves garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1 tablespoon olive oil

Directions:

Preheat the oven to 400°F (200°C).
Slice the spaghetti squash in half lengthwise and scoop out the seeds. Brush the flesh with olive oil and season with a pinch of salt and pepper.
Place squash cut-side down on a parchment-lined baking sheet and roast for 40-45 minutes until the flesh is tender and can be easily shredded with a fork.
While the squash is roasting, in a large mixing bowl, combine the shredded chicken, chopped spinach, artichoke hearts, Greek yogurt, blended cottage cheese, minced garlic, parmesan cheese, and half of the mozzarella cheese.
Stir the mixture thoroughly and season with salt, black pepper, and red pepper flakes.
Once the squash is cooked, remove it from the oven and use a fork to scrape the insides into strands, keeping the strands inside the squash shells.
Divide the chicken and spinach mixture evenly between the two squash halves and fold it gently into the squash strands within the shell.
Top each half with the remaining mozzarella cheese.
Return the stuffed squash to the oven and broil for 3-5 minutes, or until the cheese is melted and slightly golden brown.
Serve immediately inside the squash shells.

How to serve High Protein Spinach and Artichoke Stuffed Spaghetti Squash

You can serve this dish right in the squash shells, which makes it visually appealing as well. Pair it with a side salad for a complete meal. It’s also great on its own, letting the flavors of the stuffing shine.

How to store High Protein Spinach and Artichoke Stuffed Spaghetti Squash

If you have leftovers, let them cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 3-4 days. You can reheat the stuffed squash in the microwave or oven until heated through.

Tips to make High Protein Spinach and Artichoke Stuffed Spaghetti Squash

Choose a spaghetti squash that feels heavy for its size. This usually indicates a good amount of flesh inside.
For added flavor, consider sautéing the spinach with a little garlic before mixing it into the stuffing.
If you like your dish spicy, feel free to increase the crushed red pepper flakes.

Variation

You can customize this recipe by adding other vegetables like mushrooms or bell peppers to the filling. If you’re looking for a vegetarian option, you can skip the chicken and increase the amount of spinach and artichokes instead.

FAQs

Can I prepare the filling ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator until you’re ready to stuff the squash.

Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just make sure to thaw and drain it well before adding it to the mixture.

Is this recipe gluten-free?
Yes, all the ingredients used are gluten-free, making it a great option for those with gluten sensitivities.