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Nutrition Facts
Serving Size 395 g
(Approx. 6 Servings)
Amount Per Serving
Calories 300 Calories From Fat 100
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 790 mg 33%
Total Carbohydrate 22 g 7%
Dietary Fiber 4 g 16%
Sugars 6 g
Protein 28 g
Vitamin A 40% • Iron 10%
Vitamin C 35% • Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Spinach Artichoke Stuffed Spaghetti Squash

Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 h 20 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 large spaghetti squash, cut in half & seeds removed
3 Tbsp olive oil, divided use
1 Lb boneless skinless chicken breast, cubed
1/2 Tsp kosher salt
1/2 Tsp black pepper
1 Tsp garlic powder
5 Oz pkg. baby spinach, chopped
15 Oz can artichoke hearts, drained
1/2 cup(s) H-E-B Select Ingredients 2% Milk
1 cup(s) nonfat Greek yogurt
1/4 cup(s) part skim mozzarella cheese, shredded
1/4 cup(s) Parmesan cheese, shredded
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Instructions

1
Preheat oven to 425ºF. Line a baking sheet with foil.
2
Brush cut side of spaghetti squash evenly with 1 tablespoon olive oil and place face down on prepared pan. Bake 45 minutes or until tender.
3
Meanwhile, heat 1 tablespoon olive oil in a large skillet on medium-high.
4
Season chicken with salt, pepper, and garlic powder. Place in hot pan and cook about 3 minutes per side or until cooked through. Spoon chicken into a bowl and set aside.
5
In the same pan, add remaining tablespoon of oil, spinach and artichoke hearts. Cook several minutes until spinach begins to wilt.
6
Add milk, yogurt, and mozzarella cheese. Cook several minutes until sauce begins to thicken.
7
Return chicken to the pan and stir to combine. Remove skillet from heat and set aside.
8
When squash is tender, turn cut side up and use a spoon or fork to shred the inside to resemble noodles.
9
Divide sauce evenly between both halves, top with Parmesan cheese and bake until cheese is melted and bubbly.
10
Spoon into bowls and enjoy!

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