Go Back
A roasted spaghetti squash boat filled with creamy chicken, spinach, and melted cheese.

High Protein Spinach and Artichoke Stuffed Spaghetti Squash

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 2 servings
Calories 540 kcal

Ingredients
  

  • 1 medium spaghetti squash (approximately 3 lbs)
  • 10 oz cooked chicken breast, finely shredded
  • 1/2 cup non -fat Greek yogurt
  • 1/2 cup low -fat cottage cheese, blended until smooth
  • 2 cups fresh baby spinach, roughly chopped
  • 1 cup canned artichoke hearts, drained and chopped
  • 1/2 cup shredded low-moisture part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic , minced
  • 1/2 tsp onion powder
  • 1/4 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Slice the spaghetti squash in half lengthwise, remove the seeds with a spoon, and season the interior with salt and pepper.
  • Place the squash halves cut-side down on the baking sheet and roast for 40 to 45 minutes until the flesh is easily pierced with a fork.
  • In a large mixing bowl, combine the shredded chicken, Greek yogurt, blended cottage cheese, chopped spinach, artichokes, minced garlic, onion powder, and red pepper flakes.
  • Fold in 1/4 cup of the mozzarella cheese and 2 tablespoons of the Parmesan cheese into the protein mixture.
  • Remove the squash from the oven and use a fork to scrape the flesh into strands, ensuring the strands remain inside the squash skins.
  • Distribute the protein mixture evenly between the two squash halves, folding it gently into the squash strands to incorporate.
  • Top each half with the remaining mozzarella and Parmesan cheese.
  • Return the stuffed squash to the oven and bake for 10 minutes, then broil on high for 2 minutes until the cheese is golden and bubbling.
  • Serve immediately, ensuring each portion contains half of the total squash and filling to meet the 45g protein target.