Ingredients
For the Spaghetti Squash:
- 1 large spaghetti squash, halved and seeds removed
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Chicken Mixture:
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 3 cups fresh spinach, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional, for a little heat)
For the Creamy Parmesan Sauce:
- 1 cup heavy cream (or half-and-half for a lighter option)
- ½ cup chicken broth
- ¾ cup grated parmesan cheese
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
For Assembly:
- ½ cup shredded mozzarella cheese
- 2 tablespoons chopped fresh basil (for garnish)
Instructions
Preheat your oven to 400°F (200°C). Drizzle the inside of the spaghetti squash halves with olive oil, then season with salt and black pepper. Place them cut-side down on a baking sheet lined with parchment paper. Roast for 35-40 minutes, or until the flesh is tender and easily shreds into strands. Let it cool slightly before scraping the flesh into strands with a fork.
While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using). Cook for another minute.
Next, add the chopped spinach and cook until wilted, about 2 minutes. Stir in the shredded chicken, mixing well so the flavors blend together. Remove from heat and set aside.
In a saucepan over medium heat, combine the heavy cream, chicken broth, and Dijon mustard. Bring to a simmer, then stir in the grated parmesan cheese, salt, and black pepper. Whisk continuously until the cheese is fully melted and the sauce is smooth. This should take about 3-4 minutes. Remove from heat.
In a large mixing bowl, combine the roasted spaghetti squash strands with the chicken mixture. Pour the creamy parmesan sauce over everything and stir until well coated.
Transfer the mixture into a lightly greased 9×13-inch baking dish. Sprinkle the top with shredded mozzarella cheese.
Reduce oven temperature to 375°F (190°C). Bake the casserole uncovered for 20 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it sit for 5 minutes before serving. Garnish with chopped fresh basil for a pop of color and flavor. Serve hot and enjoy!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 350
- Sugar: 6g
- Fat: 18g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 32g