- Level
- easy
- Prep Time
- 25 mins
- Cooking Time
- 48 mins
- Serves
- 4
Ingredients
- 2 small
- spaghetti squash, about 1 ¾ lb (800 g) each, halved lengthwise and seeded
- 3 tbsp
- olive oil
- 45 ml
- 1 lb
- boneless, skinless chicken breast, cubed
- 450 g
- 1
- onion, finely chopped
- 4
- garlic cloves, chopped
- 2 tbsp
- butter
- 30 ml
- 1 ½ cups
- 35% cream
- 375 ml
- 1 ¼ cups
- mozzarella cheese, grated
- 125 g
- 1 cup
- fresh Parmesan cheese, grated
- 70 g
- 4 cups
- baby spinach
- 100 g
- Chives, finely chopped, for serving (optional)
Directions
- Step 1
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- Step 2
- On a non-stick or foil-lined baking sheet, coat the squash with 2 tbsp (30 ml) of the oil. Season with salt and pepper. Arrange the squash cut-side down on the baking sheet. Bake for 35 to 40 minutes or until tender.
- Step 3
- Meanwhile, in a large non-stick skillet over medium-high heat, brown the chicken in the remaining oil. Season with salt and pepper. Set aside on a plate.
- Step 4
- In the same skillet, soften the onion and garlic in the butter. Add the cream. Bring to a boil. Simmer for 5 minutes or until the sauce has thickened. Season lightly with salt and pepper. Remove from the heat.
- Step 5
- Add half of both types of cheese to the skillet. Mix well until the cheese has melted. Return the chicken to the sauce. Add the spinach. Mix gently until the spinach has wilted. Adjust the seasoning.
- Step 6
- Remove the baking sheet from the oven. Shred the squash flesh with a fork, keeping it inside each squash half. Top with the sauce. Sprinkle with the remaining cheese. Continue to cook under the broiler for 2 to 3 minutes or until the cheese is nicely browned.
- Step 7
- Serve the squash on plates sprinkled with chives.
