Creamy Artichoke Stuffed Spaghetti Squash
Cozy, creamy, and full of nourishing ingredients—this Creamy Artichoke Stuffed Spaghetti Squash is the perfect comfort meal with a lighter twist. Tender roasted spaghetti squash is mixed with a rich, velvety blend of Greek yogurt, cream cheese, parmesan, artichokes, and garlic, creating a flavorful filling that feels indulgent while still being balanced. It’s a delicious, veggie-forward dish that comes together easily and satisfies every time.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Total Time: 60 minutes
- Yield: 2 servings
Ingredients
- 1 spaghetti squash
- 1 Tbsp extra-virgin olive oil or avocado oil
- Salt and Pepper, to taste
- 1 cup plain Greek yogurt
- 2 cups shredded rotisserie chicken
- 4 oz cream cheese, room temperature
- 1/4 cup freshly grated Parmesan cheese
- 2 tsps Italian seasoning
- 1 tsp garlic powder, or to taste
- 1/2 tsp onion powder
- 1 (14 oz) jar artichoke hearts, rinsed and drained, chopped
Instructions
- Preheat the oven to 425 F. Line a baking sheet with parchment paper.
- Slice the spaghetti squash in half lengthwise. Remove the seeds with a spoon. Rub the spaghetti squash with oil, salt, and pepper. Place on the baking sheet cut side-up and roast in the oven for 45 minutes or until tender.
- Meanwhile, stir together the Greek yogurt, chicken, cream cheese, parmesan cheese, seasonings, and artichoke to make the filling.
- Once the spaghetti squash is tender, remove the pan from the oven and use a fork to break up the strands of the squash. Once shredded, split the filling between the two halves of the spaghetti squash and gently mix it with the squash.
- Place the squash back in the oven for another 10 minutes or until hot and bubbly. Remove from the oven and allow to cool for a few minutes before enjoying!
