It's been one of those busy, but yet "blah" weeks where I feel like my creativity has packed it's bags, and left my brain! Lol! I just don't feel as motivated this week. But I had bought another one of those great Spaghetti Squashes a week or two ago, and since it's one of those weeks where grocery funds are limited, I needed to get creative and come up with a dinner idea based on what I had. For this recipe, I literally had all of the ingredients already, except for the chicken! This is another super simple, low-carb, incredibly healthy, and delicious meal to make! The lemon in the sauce adds that real element of freshness, combined with the artichokes, chicken, spinach, and just a little bit of plain Greek yogurt to add some creaminess, protein, and extra "tang" to the flavors. It's another one of those meals where you feel like your body thanks you for filling it with some "clean" and solid nutrition! Now, if you really aren't one for Spaghetti Squash, then simply make some of your favorite pasta to go with it! Also, the sauce ISN'T Gluten-free, (as I used flour in mine), but you could easily make it Gluten-free by subbing rice flour for the thickening agent, or making a slurry with the chicken broth/stock by combining with some Arrowroot or Corn starch. So incredibly delicious!

Yield: 5-6 servings

Prep time: Approx. 10-15min. in total!
Cook time: Squash- 1 hour
Sauce- 30min.

Ingredients:
1 Medium/Lg. Spaghetti Squash

4T. Butter or Oil
1 clove of garlic (minced or crushed)
1 1/2#- 2# of Boneless Chicken (Chopped) **Save time and purchase already cut-up!
4 T. flour
Salt & White Pepper (or regular pepper if you don't have White)
1 3/4 cup (14.5 oz can) Chicken broth or stock
zest and juice of 1/2 lemon
1 14oz. can of Artichoke Hearts (Drained & chopped)
**Optional: about 3/4 cup of Frozen cooked spinach
1T Parsley (minced) or can use dried parsley as well
2 T. + of Plain Greek Yogurt

Garnish: Grated Parmesan Cheese

Preheat oven to 350F
1) An hour or more prior to serving your dinner, bake the Spaghetti Squash. Cut the squash in half length-wise, hollow out the seeds, and place flat-side down on a foil lined sheet tray. Place in a 350F oven for approx. 1 hour, (can check for doneness at 45min. using a fork.) When the squash is done, remove from the oven, allow to cool for about 10min., and using a fork, pull up the "noodles" by running the fork lengthwise back and forth on both halves. Place squash "noodles" in a separate bowl, and discard the rinds.

2) When the squash has been in the oven for about 30min., you can begin making the sauce.
Heat the butter on medium heat in a large saute or sauce pan. Add the garlic and chicken when the butter is melted, and cook. When the chicken looks cooked, sprinkle in the flour, combine, and allow to cook for about 1-2min- making sure to stir! (This is basically making a "roux".) Slowly de-glaze the pan by pouring in a little bit of the chicken broth/ stock at a time- stirring well to incorporate the "roux" so there are no lumps. After all of the broth or stock is in, add the zest and lemon juice, salt and pepper. Add the artichokes and spinach at this time as well. Turn the heat down to low, and allow to simmer for about 10min.
Before removing from the heat to serve, finish with the parsley and yogurt, stir well to combine.

3) When ready to serve, simply place some of the squash "noodles" on your plate, (or in a bowl), and spoon some of the sauce over the top. Garnish with some grated Parmesan Cheese, or additional lemon zest or fresh parsley, and voila!
A fresh salad, or some garlic bread/ sliced baguettes, would also be fabulous to serve along with this dish!

Red-

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