[Healthy Recipe] Chicken Spinach Artichoke Spaghetti Squash

Eating healthy doesn’t mean skimping on flavor, and nowhere is that more evident than in the recipes created by Lisa Moskovitz, RD, CDN. Case in point: this Chicken Spinach Artichoke Spaghetti Squash. Taken from Moskovitz’s book, The Core 3 Healthy Eating Plan, this dish is totally tasty and packed with nourishing vegetables; it’s a great source of protein, fiber, vitamins B and C and iron.

“You can never go wrong with spinach artichoke dip, especially when it’s baked into squash. Cooking spaghetti squash for the first time can be intimidating, but it is much easier than it looks,” says Moskovitz. “If you’re conscious of blood sugar levels or trying to replace refined carbs in your diet, this stringy vegetable is a helpful replacement for pasta or noodles in any of your favorite recipes.”

Moskovitz is also the CEO of NY Nutrition Group, where she and her team of diet-neutral, registered dieticians provide custom nutrition counseling focused on creating a healthy relationship with food. So, take it from her and try out this flavorful, nutritious dish for your next get together—or staff meeting!

Chicken Spinach Artichoke Spaghetti Squash

Yields 3 servings

• 1 medium spaghetti squash
• 2 Tbsp. extra virgin olive oil, divided
• 1/4 tsp. salt, divided
• 1/2 medium yellow onion, chopped
• 8 oz. boneless skinless chicken breast, cut into cubes
• 4 cloves garlic, chopped
• 1/4 tsp. red pepper flakes
• 1 14-oz. can artichoke hearts, drained
• 2 cups raw spinach
• 3/4 cup cherry tomatoes, sliced
• 1/2 cup whole milk Greek yogurt
• 1/4 cup grated Parmesan cheese
• 1/3 cup grated part skim mozzarella cheese

Preheat oven to 400°F. Microwave squash for 5 minutes, slice in half and scrape out just the seeds to discard. Drizzle with 2 tsp. oil and 1/4 tsp. salt. Transfer to a parchment paper-lined baking sheet, with outside or skinned side facing up; poke a few holes in squash with a fork. Bake for 30 minutes.

While squash is cooking, heat remaining 4 tsp. oil in a large skillet over medium heat. Add onion, cook for about 5 minutes, then add chicken and garlic. Cook until lightly browned, then add red pepper flakes, artichoke hearts, spinach, tomatoes, yogurt, Parmesan and remaining salt. Stir until spinach is softened, 2-3 minutes.

Remove squash from oven and scrape with a fork until strands are loosened, resembling spaghetti. Leave strands in squash shell. Divide chicken and veggies between squash halves, top with mozzarella and bake for another 5-10 minutes until mozzarella is melted. Scoop out into bowls or enjoy right from the skins!