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High Protein Spinach and Artichoke Stuffed Spaghetti Squash

A delicious and healthy low-carb alternative to traditional pasta, packed with protein and nutrients.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 290
Ingredients Method Notes

Ingredients
  

Main 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) Adjust according to preference.
  • 1 tablespoon olive oil

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Slice the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Brush the flesh with olive oil and season with a pinch of salt and pepper.
  4. Place squash cut-side down on a parchment-lined baking sheet and roast for 40-45 minutes until tender.
Mixing Filling
  1. 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.
  2. Stir the mixture thoroughly and season with salt, black pepper, and red pepper flakes.
Stuffing and Broiling
  1. Once the squash is cooked, remove it from the oven and use a fork to scrape the insides into strands.
  2. Divide the chicken and spinach mixture evenly between the two squash halves, gently folding it into the squash strands.
  3. Top each half with the remaining mozzarella cheese.
  4. Return the stuffed squash to the oven and broil for 3-5 minutes, or until the cheese is melted and slightly golden brown.
  5. Serve immediately inside the squash shells.

Notes

Pair with a side salad for a complete meal. If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days.