Spaghetti squash filled with creamy garlic-Parmesan sauce, chicken, and spinach, baked until cheese is golden.
# What You'll Need:
→ Spaghetti Squash
01 - 2 medium spaghetti squash (about 2 pounds each)
02 - 2 tablespoons olive oil
03 - Salt, to taste
04 - Black pepper, to taste
→ Chicken & Vegetables
05 - 2 cups cooked chicken breast, shredded or diced
06 - 2 cups fresh baby spinach, chopped
07 - 1 cup cremini or white mushrooms, sliced (optional)
→ Alfredo Sauce
08 - 2 tablespoons unsalted butter
09 - 3 cloves garlic, minced
10 - 1 cup heavy cream
11 - 1 cup whole milk
12 - 1 1/2 cups freshly grated Parmesan cheese
13 - 1/2 teaspoon ground nutmeg
14 - Salt, to taste
15 - Black pepper, to taste
→ Topping
16 - 1/2 cup shredded mozzarella cheese
17 - 2 tablespoons fresh parsley, chopped
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Halve each squash lengthwise and remove seeds. Drizzle insides with olive oil, season with salt and black pepper. Arrange cut sides down on the baking sheet and roast for 35 to 40 minutes, until tender.
03 - In a medium saucepan over medium heat, melt unsalted butter. Sauté minced garlic for 1 minute until aromatic.
04 - Pour in heavy cream and whole milk, stirring continuously. Bring to a gentle simmer, whisk in grated Parmesan cheese, ground nutmeg, salt, and black pepper. Cook until sauce is smooth and thickened. Remove from heat.
05 - In a large mixing bowl, add cooked chicken, chopped spinach, sliced mushrooms if using, and half of the Alfredo sauce. Mix gently until evenly coated.
06 - When squash is cool enough to handle, use a fork to shred the flesh into strands, keeping the shells intact.
07 - Add shredded squash strands to the chicken mixture, and toss gently to combine.
08 - Spoon mixture back into the hollowed squash shells. Drizzle the remaining Alfredo sauce on top and sprinkle with shredded mozzarella cheese.
09 - Return filled squash halves to the baking sheet and bake for 10 to 12 minutes, until cheese is melted and bubbling.
10 - Finish with fresh chopped parsley before presenting.
