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Creamy Chicken & Artichoke Squash Bake

Angela's Featured on
by Angela Gallardo in Lunch & Dinner, Recipes

I always get an early jump on winter squash season <3

Since I eat high-fat/low-carb paleo (meaning minimal potatoes and sweet potatoes), squash is a big go-to for me when it comes to nutritious plant-based carb sources.

I will very literally have some form of roasted or Instant-Potted squash in my fridge until spring.  This recipe came about as a result.  I love leftovers of fleshy squash like butternut or acorn.  They reheat easily without changing the flavor or texture.  Add a little butter and Winter Fruit Chutney, yummm.

But spaghetti squash leftovers just don’t translate the same.  They often get a little watery after sitting in the fridge and can taste a bit overdone when reheated.  So here we are.

When you have that half spaghetti squash sitting lonely in the fridge, pair with some leftover chicken for an easy one-pan meal.  Note, the optional toppings are a bit *extra* and I like it that way.  All those finishing touches after baking take an average casserole to above average, for sure.


Get a printable PDF of the recipe

Creamy Chicken & Artichoke Squash Bake

Yields: 4 servings

  • ¼ c. bone broth or stock
  • ½ c. creme fraiche, coconut cream, or cashew cream
  • 1 egg
  • 1 tsp. sea salt
  • ½ tsp. black pepper
  • 1 tsp. Italian seasoning
  • ½ large spaghetti squash, cooked & shredded
  • 2 tbsp. high-heat cooking fat
  • ½ large sweet or white onion, chopped
  • 14 oz. canned artichoke hearts (canned in water), drained & chopped
  • 4 garlic cloves, minced
  • 3 c. spinach or arugula, chopped
  • 2 cooked chicken breasts or 3 chicken thighs, chopped
  • For serving: chopped basil, capers, red pepper flakes, fresh lemon, and torn up prosciutto

Directions:

  1. Before beginning, it’s best to have your spaghetti squash noodles and your cooked chicken ready to go.  I often make this when I have leftovers of both.  You can make them along with the recipe but the total cook times will be greatly extended.
  2. Whisk together the bone broth, creme fraiche, egg, sea salt, black pepper, and Italian seasoning together in a bowl.  Add the shredded spaghetti squash (it must be room temperature or cold) and set aside for later.
  3. Preheat the oven to 375F.
  4. Heat a minimum 10” cast iron skillet over medium-high heat.  Once hot, add the cooking fat, onion, and artichoke hearts.  Sauté until they begin to turn golden, about 10 minutes.
  5. Add the garlic and spinach and stir until wilted, about 2 minutes.
  6. Stir in the chopped chicken.
  7. Gently stir in the spaghetti squash noodles and egg mix.
  8. Move promptly to the oven and cook for 12-15 minutes, or until the top is golden and there is very little moisture from the egg mixture present.
  9. Serve with fresh chopped basil, capers, red pepper flakes, fresh lemon juice, and torn up pieces of prosciutto, as desired.

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