Spinach Artichoke Spaghetti Squash Boats

These easy Spinach Artichoke Spaghetti Squash Boats are a fun and delicious way to enjoy a balanced meal for lunch or dinner.

Spinach Artichoke Spaghetti Squash Boats

Trying to sneak some veggies in for your pickiest eater? This recipe is so good that they won’t even notice the spinach hiding inside! It’s creamy and flavorful all while being packed with nutrients and protein when you add chicken! If you’re a vegetarian, chickpeas would make a great substitution in this recipe!

How do you cook spaghetti squash?

It’s actually very simple! First preheat your oven to 425 degrees and slice the spaghetti squash in half, from the top to the bottom. Next, take cake pan(s) (I use two circular pans, but any cake pans will work) and place each squash in them, face down. Now you’ll fill the bottom of the pan with just enough water to cover the bottom of the pan and have a small pool for the squash to sit in. Once the oven is preheated, cook the spaghetti squash for 25-30 minutes. How simple is that?!

This method gives me perfect spaghetti squash “noodles” every time. Once it’s cooked and cooled, all you do is use a fork to form the noodles. It’s actually pretty fun and especially easy.

Hungry for more?

If you’re looking for more spaghetti squash recipes, try my Pizza Spaghetti Squash Boats or my dairy free Creamy Spaghetti Squash next! If you want to keep with the spinach artichoke theme, you’ll love my Spinach Artichoke Chicken skillet as well! You can also find my dairy free healthified Spinach Artichoke Dip recipe here.

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Spinach Artichoke Spaghetti Squash Boats

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 2

Course: Dinner, Lunch, Main Course

Ingredients Method

Ingredients

  

• 1 small spaghetti squash
• ½ lb chicken (optional)
• 2 tbsp avocado oil or olive oil, separated
• ¼ onion, chopped
• 1 tbsp garlic, minced
• 1 cup spinach, chopped
• ½ cup artichoke hearts, chopped
• ½ cup water chestnuts, chopped
• ¼ cup coconut milk
• 3 tbsp mayo (I use Primal Kitchen Foods avocado mayo)
• 1 tbsp nutritional yeast (optional)
• ¼ cup chicken broth
• ½ lemon, juiced
• ½ tbsp onion powder
• 1 tsp garlic powder
• salt and pepper, to taste

Method

 

1. Preheat your oven to 425°.
2. Heat your spaghetti squash in the microwave in 1 minute increments up to five minutes to make it easier to cut in half.
3. Slice your spaghetti squash in half and scoop out the seeds. Place both halves face down in a cake pan with water covering the bottom and bake for 10 minutes.
4. Once cooked, remove from the oven to cool and set aside. Place a skillet/pan over medium heat on the stove and heat avocado oil.
5. If including chicken, cube chicken breasts and cook on the stove with 1 tbsp of avocado oil and salt and pepper. Once cooked, remove, set aside.
6. Return the pan to the stove and heat the remaining avocado oil or olive oil until warm. Sauté chopped onion on the stove until soft, then add in the garlic until fragrant.
7. Add in the chopped spinach and allow to wilt, then add the artichokes and water chestnuts.
8. In a bowl, whisk together the coconut milk, mayo, lemon juice, chicken broth, nutritional yeast, seasonings, salt and pepper until smooth. Add to the skillet and stir until combined.
9. Once the spaghetti squash is cool, scrape out the “noodles” with a fork. Be sure not to scrape too much of the edges off as you'll want a sturdy boarder to keep it's shape.
10. Turn up the heat just slightly until simmering. Cook for 5 minutes or until the sauce has thickened a little, then add chicken and spaghetti squash noodles. Stir to combine.
11. Add everything into the boats and serve warm!