Paleo, Whole 30, GF, DF
I love pasta. Like really really love pasta and I’m not going to lie, there is nothing that will replace it. However, there are some dishes that come close and this is one of them. The spaghetti squash (when cooked correctly) is a wonderful sub for pasta. It is also a great vehicle for lots of flavor. The sundried tomatoes, artichokes, and basil go together perfectly. And don’t forget the prosciutto, which adds the perfect crispy texture!
Spaghetti squash is one of my favorite pasta replacements because it can hold its texture really well. I know that there are multiple ways to cook squash, but I like to slice it down the middle lengthwise (with a very sharp knife). Then I use tongs to pull out the seeds, my husband came up with that method and it works so well! Next, I place them open side down on a lined baking sheet and bake at 375′ for about 30 minutes (depending on the size) or until tender. Flip them back over to let the steam out and let cool for a minute, then use a fork to scrape out the flesh of the squash into a bowl. You can save the skins of the squash to stuff like I did or you can place the filling in a baking dish as well.
For the chicken, I roasted thighs in the oven with oil, salt and pepper until cooked through. To make this even easier, you could buy a rotisserie chicken and shred it up!
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Creamy Italian Stuffed Spaghetti Squash
- 1 spaghetti squash medium
- 2 cups Chicken cooked
- 1/2 cup Yellow Onion chopped
- 1 14 oz Can of Artichokes drained and chopped
- 3 oz Prosciutto
- 1/2 cup Sundried Tomatoes
- 2 cloves garlic minced
- 1 tsp salt
- 1/4 tsp Crushed Red Pepper Flakes
- 5 oz Spinach fresh
- 1/2 cup Coconut Milk full fat
- 1/2 cup Chicken Broth
- 1 Lemon
- 2 Tbls Basil
- Cook the spaghetti squash (instructions above) while that is in the oven, heat a large skillet over medium, add a little oil and cook the prosciutto until crispy.
- Remove the prosciutto from the pan and set aside, add the onion in and cook for 5 minutes.
- Add in the drained and chopped artichokes, sundried tomatoes, garlic, salt, crushed red pepper and cook another 2-3 minutes.
- Pour the coconut milk, broth and the juice of a lemon into the pan and simmer until the liquid reduces and thickens a bit.
- Stir in the cooked chicken and spinach and remove from the heat.
- Place the cooked spaghetti squash in a large mixing bowl. Add the mixture from the skillet to the bowl and mix with the squash.
- Stuff the skin of the squash with the mixture and bake at 375' for 10-15 minutes to set the mixture.
- Top with crispy prosciutto and basil.