Description
This cheesy garlic chicken and spinach spaghetti squash is a creamy, delicious and nutritious meal for any day of the week!
Ingredients
Units
Scale
- 1 medium spaghetti squash (about 2–3 pounds)
- 3 Tablespoons + 1 teaspoon olive oil, divided
- 1/2 cup water
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon poultry seasoning (optional)
- 2 Tablespoons flour
- 1 and 1/2 cup milk (I used whole milk for added ‘creaminess’)
- 4–6 cloves garlic, minced
- 1/2 cup shredded parmesan cheese
- 1/4 cup shredded mozzarella cheese + more to sprinkle on top
- 1 package (5 oz) fresh spinach, chopped
- salt and pepper, to taste
Instructions
- Preheat oven to 400°F.
- Cut the spaghetti squash in half length-wise and remove the seeds. Rub 1 teaspoon of the olive oil on the cut inside of the spaghetti squash. Place upside down in a 9X13 -inch baking dish. Pour 1/2 cup water in the bottom the baking dish. Cover with tin foil and place in the oven. Bake for approximately 40 minutes or until tender (baking time will vary based on the size of the squash).
- Meanwhile, prepare the chicken and sauce. Heat 1 Tablespoon olive oil in a skillet over medium heat. Add the chicken and sprinkle with poultry seasoning, if using. Cook the chicken until no longer pink, about 7-8 minutes. Transfer the chicken to a plate and keep warm.
- Add the remaining 2 Tablespoons olive oil to the skillet along with the flour. Whisk continuously until a thick paste is formed. Continue whisking gently as it bubbles, about 2-3 minutes. (Do not allow it to bubble too vigorously, or it will burn.)
- Add the garlic and sauté until fragrant, about 30-60 seconds. Add the milk and both cheeses to the skillet. Stir until smooth and creamy. Add in the spinach and continue stirring until it is wilted, about 2-3 minutes. Season with salt and pepper, to taste.
- Transfer the chicken back to the skillet with the sauce and stir until combined. Turn off the heat. Set aside.
- Once the spaghetti squash is cooked and tender remove it from the oven, take off the tin foil (reserve for later) and allow to cool. Drain the water from the baking dish. Reduce the oven temperature to 350°F.
- Flip the squash to cut-side up. Using a fork, rake in the same direction as the strands, gently pulling the inner squash flesh from the outer peel to make “noodles.” Place all the noodles into the baking dish.
- Pour the chicken/sauce mixture into the baking dish with the squash and stir to combine. Sprinkle additional mozzarella cheese on top. Cover with tin foil.
- Return to the oven and bake for 15 minutes. Remove the tin foil and bake an additional 5 minutes or until the cheese on top is melted and bubbling. Take out of the oven, allow to slightly cool and enjoy!