Chicken Spinach Artichoke Spaghetti Squash

Ingredients

• Squash

  Winter, spaghetti, raw

  1 medium squash or 1.59kg

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 cloves, minced or 12g

• Spinach

  Raw

  8 cup or 240g

• Artichokes

  (globe or french), cooked, boiled, drained, with salt

  2 cup hearts or 336g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Mayonnaise

  Regular, with salt

  ½ cup or 110g

• Lemon juice

  Raw

  1 ½ tbsp or 23g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

Directions

1. Preheat the oven to 425°F. Halve the spaghetti squash lengthwise, remove seeds and strings, and place cut-side down on a lined baking sheet.
2. Place the chicken on another foil-lined baking sheet, drizzle with half the olive oil, and season with salt and pepper.
3. Bake the chicken and squash for 25 minutes. Check the squash for tenderness and continue baking if necessary.
4. In a skillet over medium heat, add the remaining olive oil. Cook the onions until soft, then add garlic and cook for another minute.
5. Add the spinach to the skillet and cook until wilted. Stir in the artichokes and cook for an additional minute. Remove from heat.
6. In a bowl, whisk together the heavy cream, mayonnaise, lemon juice, salt, and pepper until smooth.
7. Drain excess liquid from the spinach mixture, shred the chicken, and add both to the skillet. Stir in the cream sauce and heat through.
8. Use a fork to scrape the spaghetti squash into strands.
9. Fill the squash halves with the chicken mixture to create boats, or mix everything in a large bowl for serving.
10. Garnish with parmesan and crushed red pepper flakes.

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