RECIPE FROM
PALEORUNNINGMOMMA.COM
Chicken Spinach Artichoke Spaghetti Squash {Paleo, Whole30, Keto}
This chicken spinach artichoke spaghetti squash was inspired by my Whole30 chicken spinach artichoke dip! It’s creamy, filling, packed with protein and veggies and seriously addicting. It’s paleo, Whole30 friendly, gluten-free, and dairy-free.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Dinner/Lunch
Cuisine: Paleo, Whole30
Servings: 8
Ingredients
- 1 med-large spaghetti squash
- 1 lb chicken breast boneless and skinless
- 1 tbsp olive or avocado oil
- Salt and pepper to season chicken
- 1 Tbsp ghee or coconut oil
- 1 med onion chopped
- 3-4 cloves garlic finely chopped
- sea salt to taste
- Crushed red pepper (to taste, optional)
- 8 oz fresh baby spinach chopped
- 14 oz can artichoke hearts drained and chopped (check label for Whole30 compliance)
- 1/2 cup coconut cream - the thick part of a chilled can of coconut milk* or you can purchase coconut cream separately.
- 1/2 cup homemade whole30 mayo or purchased paleo mayo*
- 1.5 Tbsp lemon juice
- 3 Tbsp nutritional yeast OR 1/4 cup parmesan cheese, if dairy is okay
- 1/2 tsp sea salt
- Black pepper to taste
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Instructions
- Preheat your oven to 425 degrees. Cut squash in half lengthwise and scoop out seeds and string. Place face down on a foil lined baking sheet.
- Place chicken on another foil lined baking sheet and drizzle with olive oil, sprinkle with salt and pepper. Bake chicken and squash in the preheated oven for 25 minutes, check, and continue to bake the squash, if necessary until the top is tender/firm when pressed gently. My chicken cooked for 25 minutes and my squash for 30.
- Meanwhile, heat a large skillet over medium heat and add the coconut oil. Add onions and cook until soft, then add garlic, sprinkle with sea salt and continue cooking another minute, adjusting heat if necessary, until soft.
- Once garlic is soft, add spinach and allow it to wilt a bit, then mix in to garlic/onions and cook until all is wilted. Add artichokes and cook one more minute until heated through, sprinkle with of sea salt and crushed red pepper, if using, then remove from heat.
- In a mixing bowl, whisk together the coconut cream, mayo, lemon juice, nutritional yeast (or parmesan), salt and pepper until smooth. Drain any obvious liquid from the spinach artichoke mixture, then chop or shred the cooked chicken and add to skillet. Stir in the cream sauce, and return to med/low heat. Cook and stir until heated through - about 2 mins.
- Using a fork, scrape spaghetti squash lengthwise to release spaghetti strands. Fill the squash with the chicken spinach artichoke mixture to create squash boats, OR toss together in a large serving bowl. Any extra filling can be refrigerated and reheated later on.
- Store leftovers covered in the refrigerator for up to 4 days. Enjoy! Serves 5-6.
Recipe Notes
*Use the cream only, since even full fat milk will make the sauce too watery.
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