Ingredients
- 1 spaghetti squash
- 1 tbsp extra-virgin olive oil (optional)
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 3 cups shredded chicken
- 2 cups shredded mozzarella cheese
- 1/4 tsp crushed red pepper flakes
- 2 tbsp salted butter
- 1 small shallot
- 2 cloves garlic
- 3/4 cups heavy cream
- 1 tsp dijon mustard
- 1/4 tsp sea salt
- 1/4 tsp freshly cracked black pepper
- 1/2 tsp garlic powder
- 1 pinch ground nutmeg
- 1 pinch cayenne
- 1/4 cup grated parmesan cheese (optional)
- 12 oz frozen spinach
- 1/4 cup minced fresh basil (optional)
Steps
- Heat the oven to 400 F.
- Halve the squash, remove the seeds, and season the cut sides with olive oil, salt, and pepper.
- Place the squash cut-side down on a baking sheet and roast for 40 to 45 minutes, until tender.
- Melt the butter in a large skillet, cook the shallot and garlic for 3 minutes, then stir in the cream, mustard, spices, and spinach for 5 minutes.
- Scrape the squash strands into a bowl and mix them with the chicken, spinach sauce, and half the mozzarella.
- Fill the squash shells, top with the remaining mozzarella and Parmesan, and bake at 400 F for 8 to 10 minutes, until bubbling and the chicken reaches 165 F.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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