This easy Spinach Artichoke Spaghetti Squash recipe with chicken is a delicious comfort food that is full of veggies and flavor!
If you like spinach artichoke dip, you’ll love this casserole version that is made in a skillet! It’s easy to prepare and full of flavor.
In This Post
Tonia’s Notes
One of my very favorite ways to eat more veggies and less carbs is to swap spaghetti squash for pasta. We’ve been making my chicken alfredo spaghetti squash for several years now and I wanted to make another spaghetti squash recipe that we would love as much as that one.
This spinach artichoke spaghetti squash has a sauce that is similar to the chicken alfredo version, but it has the addition of baby spinach and artichoke hearts.
Before You Start
This recipe calls for cooked spaghetti squash, so you’ll need to start by cooking it if you haven’t already. You can find my microwave recipe here: How To Cook Spaghetti Squash In The Microwave and my Instant Pot Spaghetti Squash recipe here.
How To Make Spinach Artichoke Spaghetti Squash with Chicken
Step One: Garlic
Start by sauteing some minced garlic in olive oil in a large skillet. For fresh garlic, use four cloves.
I like to buy my garlic already minced, in a jar, and ready to be used. To measure minced garlic, use two teaspoons. If you prefer to use dried minced garlic or garlic powder, use one teaspoon.
Step Two: Liquids
Next, add the chicken broth and half-n-half and bring to a simmer (when you see it start to bubble a little, but before it starts a full-on boil).
For those of you from other countries, half-n-half might be known as half cream in your country. It is a mixture of whole milk and light cream. If you prefer to use heavy cream, that would work as well for this recipe.
Step Three: Cheese
Once the liquids are hot, add the cream cheese and shredded Parmesan cheese. I used regular cream cheese, but reduced-fat cream cheese would also work in this recipe, though it might not be as creamy.
Slowly stir the cheeses until they melt into the liquid. Stir with a nylon or silicone whisk (so that you don’t scratch your non-stick pan) until most of the bigger pieces are gone.
Step Four: Veggies
Now that the sauce is ready add the baby spinach and chopped artichokes. This recipe uses two cups of packed, fresh spinach. Feel free to use more if you like!
Also, if you want to use frozen spinach, you’ll only need about 1/4 cup thawed and drained to get two cups of packed, fresh spinach.
Step Five: Chicken and Spaghetti Squash
Finally, add the cooked, cubed chicken and cooked spaghetti squash. I cooked my chicken on the stovetop for this recipe but you can use grilled chicken, oven baked chicken, rotisserie chicken, or even canned chicken.
Step Seven: Garnish
Season with salt and pepper to taste. Garnish with additional shredded Parmesan.
Make Ahead and Storage
- Make Ahead: Prepare the spinach artichoke spaghetti squash, allow it to cool, and then divide it into servings. Put them in airtight containers and place them in the fridge or freezer for a quick meal for one.
- Storage: Store cooled leftovers in an airtight container in the fridge for 3-4 days or in the freezer for up to four months.
Frequently Asked Questions
You can try making this with fat-free half-n-half, low-fat cream cheese, BUT keep in mind that any substitutions may change the flavor and texture of the spinach artichoke spaghetti squash.
It depends on the size of the spaghetti squash. I’ve found that I typically get about 2 – 2 1/2 cups from the ones I buy.
You can use cooked angel hair pasta or spaghetti.
More Spaghetti Squash Recipes
- Chicken Alfredo Spaghetti Squash is a veggie version of the classic favorite!
- Million Dollar Spaghetti Squash has both alfredo and spaghetti sauce.
- Instant Pot Tomato Basil Spaghetti Squash full of flavor!
- Spaghetti Squash with Meatballs is served in spaghetti squash boats.
- Mac and Cheese Spaghetti Squash is irresistible!
Spinach Artichoke Spaghetti Squash
Ingredients
- 1 tablespoon olive oil
- 2 teaspoon minced garlic (4 cloves)
- 1 cup chicken broth
- ½ cup half-n-half
- 8 oz cream cheese cubed
- ¾ cup shredded Parmesan cheese
- ¾ cup canned artichoke hearts drained and chopped
- 2 cups baby spinach packed in cup
- 1 cup cooked chicken cubed
- 2 cups cooked spaghetti squash
- salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for about one minute.
- Add the chicken broth and half-n-half. Bring to a simmer (when you see it start to bubble a little but before it starts a full-on boil), stirring often.
- Add the cubed cream cheese and shredded Parmesan cheese. Stir until melted and mostly smooth.
- Add the baby spinach and chopped artichoke hearts. Cook and stir for two minutes.
- Add the cooked, cubed chicken and cooked spaghetti squash. Cook and stir until heated through.
- Season with salt and pepper to taste. Can be served with additional shredded Parmesan cheese.
Video
Denise says
I made this dish exactly as listed and it was absolutely delicious! I am definitely making this again!
Susan Hidlebaugh says
Kendall, I make this recipe in my IP ALL the time. I cook my spaghetti squash first and when it’s done I then remove the strands from the shells, placing them in a strainer and allow them to drain in them sink. While they are draining, I used my IP (instead of a separate pan) to make the remaining ingredients. Used sauté setting to heat oil, garlic etc. following the recipe directions. When the sauce is done, I fold in the drained spaghetti squash and serve, or if making ahead, when all ingredients have been included I transfer to an oven safe casserole, refrigerate and warm later in the oven. Allowing the squash to drain makes a huge difference in this recipe. Hope this helps.
Elaine Folkesson says
YES, 10 STARS!!!!! This is one of my all-time favorite dishes, seriously!!!! Love the veggies, cheese, cream, spinach, and chicken!!! OH, and I didn’t even have the cream cheese! We were two and I made enough for 4 and I could have finished it off. I too will add more spinach next time! WOOOOW recipe!!!
Tonia Larson says
Thank you Elaine! I’m so happy to hear that!
Leann says
Aahhhhmazing!! My Irish husband, who eats pasta like he’s Italian, loves this!! Thanks for sharing!
Kendall says
I made this for lunch today. I followed the recipe pretty close omitting chicken because we were out. I cooked the spaghetti squash in my IP. So when the sauce was done, the squash was also done at the same time. I had trouble getting the strands out of the half, so I just ladled some sauce into the shell and made it a bowl. Maybe it’s because I used the IP which requires water, but the sauce wasn’t sticking to the strands at all. It was very watery. I think maybe I should’ve baked the squash instead because that’s a drier way to cook it? I still ate it, and my toddler came to try it and asked for additional bites even though she said her tummy was full of grilled cheese. 😂 So it wasn’t bad. Just the wateryness of it isn’t what I was expecting.
Wendy Burton says
Artichoke spaghetti squash this was so good rich creamy very tasty and easy to do.
Vanessa says
Omg this was soooo good! I had pretty much given up on spaghetti squash but wow! This was a perfect combo!
Debra says
OMG!!! This was AH-MAZING!!!!!!! Absolutely delicious! This is a new go-to for me — so easy too make. Thank you!
Megan says
So good!! Even my fiance, who is averse to any and all vegetables, said it “wasn’t bad”. Haha. I gobbled it up! I love spinach artichoke dip and this is such a delicious way to do it in a healthier way. Thanks!!
RaDonna Gentry says
This is a very good recipe. It deserves 10 stars. The only thing I did different was made extra sauce, next time I will add more spinach. This recipe is going on my weekly rotation.
Tonia says
Fabulous! I’m so happy to hear that you enjoyed it as much as we do!