Spinach, Artichoke, Chicken with Spaghetti Squash


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

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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