Spinach, Artichoke, Chicken with Spaghetti Squash
Prep Time: 15 minutes
Total Time: 1 hours, 10 minutes
Servings: 6
The best part of this healthy recipe is the tasty noodles!
Total Time: 1 hours, 10 minutes
Servings: 6
The best part of this healthy recipe is the tasty noodles!
Ingredients:
1 spaghetti squash (about 4 lbs.)
1/4 tsp. each salt and pepper
4 cups spinach, chopped
1 tbsp. garlic, chopped
One 14 Oz. can artichoke hearts, drained and chopped
12 Oz. chicken breast, cooked and chopped
3/4 cup cream cheese
2 1/2 tbsp. Parmesan cheese, grated
1 spaghetti squash (about 4 lbs.)
1/4 tsp. each salt and pepper
4 cups spinach, chopped
1 tbsp. garlic, chopped
One 14 Oz. can artichoke hearts, drained and chopped
12 Oz. chicken breast, cooked and chopped
3/4 cup cream cheese
2 1/2 tbsp. Parmesan cheese, grated
Directions:
Preheat oven to 400, then poke squash a with a fork or knife.
Microwave for 6 minutes, until soft enough to cut.
Cut squash in half lengthwise, then scoop out seeds and discard.
Put squash halves, cut sides down, into a baking pan with 1/2 inch water.
Bake 40 minutes, then cool enough to handle, scrape out squash strands with a fork.
Drain in a strainer to remove excess moisture.
Transfer 5 cups to a large bowl. (Reserve any extra squash for another time.)
Sprinkle with salt and pepper, then cover to keep warm.
Bring a fry pan, sprayed with olive oil to medium-high heat.
Add spinach and garlic, then cook for 2 minutes, until spinach has wilted.
Reduce heat to medium low and add remaining ingredients.
Cook 3 minutes and stir until cheese has melted and coated veggies and chicken.
Add contents to the bowl of spaghetti squash and mix well before serving. Enjoy!
Preheat oven to 400, then poke squash a with a fork or knife.
Microwave for 6 minutes, until soft enough to cut.
Cut squash in half lengthwise, then scoop out seeds and discard.
Put squash halves, cut sides down, into a baking pan with 1/2 inch water.
Bake 40 minutes, then cool enough to handle, scrape out squash strands with a fork.
Drain in a strainer to remove excess moisture.
Transfer 5 cups to a large bowl. (Reserve any extra squash for another time.)
Sprinkle with salt and pepper, then cover to keep warm.
Bring a fry pan, sprayed with olive oil to medium-high heat.
Add spinach and garlic, then cook for 2 minutes, until spinach has wilted.
Reduce heat to medium low and add remaining ingredients.
Cook 3 minutes and stir until cheese has melted and coated veggies and chicken.
Add contents to the bowl of spaghetti squash and mix well before serving. Enjoy!
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