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Healthy Recipe: Artichoke Dip Stuffed Spaghetti Squash with Chicken

Posted on January 25, 2017 at 12:20 PM by IWLS Dietitians

Looking for a healthy new recipe to add to your meal plans? Check out this tasty recipe full of non-starchy vegetables and protein!

Greek Yogurt Spinach & Artichoke Dip Stuffed Spaghetti Squash with Chicken

Serves: 4 - 6


  • 1 large (4-5 lb.) spaghetti squash
  • 2 Tbsp. olive oil, divided
  • Salt and Pepper
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 2 cups rotisserie chicken, diced (or just cooked chicken)
  • 1 (14.5 oz.) can chopped artichokes, drained
  • 1 package frozen spinach, thawed
  • 1 cup plain Greek yogurt
  • 6 oz. Provel cheese, divided
  • 1 Tbsp. Italian seasoning
  • 1/2 tsp. salt
  • 1/2 tsp. pepper



  1. Preheat oven to 415 degrees F. Line a large baking sheet with foil. Spray with non-stick cooking spray. Set aside.
  2. Place the spaghetti squash in the microwave for 5 minutes. (This will help to cook the spaghetti squash quicker and make it easier to cut into - If you are using a smaller squash, cook for only 2 - 3 minutes).
  3. Remove from the microwave. Be careful, as it will be warm! Carefully cut in half, length-wise. Scoop out the seeds and pulp from the middle.
  4. Drizzle each with 1 Tbsp olive oil and season with salt and pepper.
  5. Place on prepared baking sheets and place in preheated oven. Roast for 35 minutes or until the flesh of the squash will shred easily when scraped with a fork; will be like spaghetti noodles.
  6. Meanwhile, heat a large sauté pan over medium heat. Add the remaining 1 Tbsp olive oil and add the diced onion. Cook for 4 - 5 minutes, or until onion is soft.
  7. Add the diced red pepper and garlic. Cook for 10 - 15 minutes, or until veggies start to caramelize and are soft.
  8. Remove from heat, and add the chicken, artichokes, chopped spinach, Greek yogurt, 4 oz of the Provel, Italian seasoning, salt and pepper. Stir well to completely combine.
  9. Once squash is done, carefully scrape each squash half with a fork, to fluff and create the noodles.
  10. Divide the mixture between the two squashes and top with the remaining Provel.
  11. Place back in oven and cook for 10 minutes longer, or until heated through.
  12. Remove from oven and serve immediately.


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