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Spinach-Artichoke and Chicken Spaghetti Squash

Spinach-Artichoke and Chicken Spaghetti Squash

A friend made a big batch of spinach-artichoke dip for a party she was going to have but, had to cancel the party so she was stuck with enough dip to feed and army! She asked if I'd take some of it so she didn't have to throw it out. She sure didn't have to twist my arm, I love spinach-artichoke dip!!

I didn't get home until late so I needed a quick dinner and knew this dip would make any other ingredients delicious, I did a quick inventory of my kitchen and came up with this creamy, cheesy, low carb and ridiculously easy entree.

I apologize that I can't give the nutritional analysis of this as I don't know what recipe she used for the spinach-artichoke dip. Make this when you have leftover of your favorite keto or low carb spinach-artichoke dip.

I did measure the amounts of each ingredient I used though, so you can replicate my recipe. Feel free to use up other leftovers you might have in your kitchen, Kalamata olives, red bell pepper, sun-dried tomatoes, feta cheese, ham instead of chicken, etc. they'd all be great in this.

Spinach-Artichoke and Chicken Spaghetti Squash

1 medium spaghetti squash

3/4 cup leftover spinach-artichoke dip

1 (12.5 oz.) can chicken breast meat, drained reserving chicken broth. (I used Kirkland's brand from Costco) or substitute cooked and cubed chicken

1 cup shredded sharp Cheddar cheese, divided

1 tsp. onion powder

Freshly ground black pepper, to taste

Cook spaghetti squash your preferred method. I baked mine at 350F. for about an hour. (I punctured it with a knife first and scooped out the seeds and stringy membrane after it was cooked.)

You can cut it in half first, if you like, and remove the seeds and membrane before cooking. Microwaving works great too.

Set aside to cool enough to handle.

Meanwhile, in a large bowl, stir together spinach-artichoke dip, chicken, 1/2 cup shredded Cheddar, onion powder, pepper and enough reserved broth to make it creamy. I used a couple of tablespoons. Don't use too much or it will get thin while baking.

Scrape cooked spaghetti squash into same bowl, separating squash into spaghetti like strands. Mix gently, but thoroughly. Spoon back into squash shells or into a large casserole. Sprinkle with remaining 1/2 cup cheese and bake at 350F. for about 35 minutes or until cheese is melted and center is hot.

This made about 4-6 servings.

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