Your favorite party dip, in a protein-packed dinner! 😋
RECIPE: https://www.evolvingtable.com/spinach-artichoke-spaghetti-squash-boats-chicken/
This Spinach Artichoke & Chicken Stuffed Spaghetti Squash has been a site favorite for over seven years—and for good reason. It’s cozy, creamy, perfect for Fall, and packed with protein and veggies!
The sauce is made totally from scratch (but don’t worry—it’s easy!) with Greek yogurt to keep things light, plus fresh spinach, artichoke hearts, and a dreamy mix of cheeses.
💡 My Top Tip: Roast the spaghetti squash without any added water. It brings out that sweet, nutty flavor and gives you a better texture for stuffing.
If there’s one spaghetti squash recipe you have got to make this fall, it’s a spinach and artichoke stuffed one. You’ll start by cutting a large spaghetti squash in half and then roast it up in the oven flat side down. The creamy filling comes together super fast with a quick whisk of butter, flour, and milk. Then fresh spinach, artichokes, and Italian seasoned chicken get mixed in. Simply load up the roasted spaghetti squash halves. Top with mozzarella, then pop under the broiler for a few minutes until the cheese is nice and bubbly. You can find the full recipe at evolvingtable.com.
1 Comment
Wow wow wow!!!