Chicken and Artichoke Stuffed Spaghetti Squash


Despite the title of this blog, I do actually *try* to eat healthy *most* of the time. I thought I’d share this quick post about a chicken and artichoke stuffed spaghetti squash I made the other night. It’s so simple and so tasty.
I’m following a nutrition plan a friend referred to me, it’s called Transform with Chris and Heidi Powell. What I love about it is that it’s completely realistic.The nutrition portion really teaches you what a healthy meal should look like, so even if you stop the program completely, you still have the knowledge to take with you. It follows macro nutrients, which basically just means it keeps your carbs, proteins, and fats in balance. Essentially, how much meat should you have? What does a healthy amount of carbs look like in a meal? What are the best food to eat at certain parts of the day? It’s kind of just overall healthy, not so much diet culture driven, if you’re not so much into that.
As I’ve been learning about macros and how to make healthy meals, I’m getting more confident in branching out from the suggested meals and making my own. I had seen that there was a stuffed spaghetti squash recipe listed but wasn’t feeling the full flavor profile, so I tried my own. It was delicious! I had cooked chicken meal prepped in the fridge, and so all I had to do was pop open a can of artichoke hearts, cook the squash (super easy if you have a pressure cooker) and mix it all up with some cheese and chicken. Here’s a “recipe” but I mostly just eyeballed everything.
Spaghetti Squash
1 cup of mozzarella cheese
1 can of artichoke hearts, drained and quartered
2 Chicken breasts, cooked and shredded
1/4 cup of parmesan cheese
salt and pepper to taste
Preheat oven to 400
Slice spaghetti squash length wise and lay cut side down in a 9×13 baking dish. Pour about half a cup of water around squash in dish.
Bake for 35 minutes or until tender
Allow to cool for 10 minutes, then scoop insides out and put into a separate bowl.
Add 3/4 cup of the Mozzarella as well as the chicken, and artichokes
Season with salt and pepper to taste
Transfer into the hollowed out spaghetti squash shells
Sprinkle remaining mozzarella and parmesan on top
Broil until the cheese turns slightly brown and bubbly (just a few minutes)
Allow to cool and enjoy!
As a testament to this dish, I made it separate from Ben and Charlotte’s sloppy joes, but Charlotte only wanted my meal. That’s high praise for a toddler!
Did you make this? Do you have a different stuffed squash recipe you like? Comment below!

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