Garlic Spaghetti Squash with Chicken
Gluten Free: undefined
MAKES: serving
Ingredients
6 cups spaghetti squash (1 large squash)
1 tsp olive oil
Sea salt and pepper to taste
1 tsp butter
3 Tbsp minced garlic
3 cups fresh spinach, chopped
1/2 cup whole milk
2/3 cup freshly grated parmesan
12 oz cooked chicken breast, chopped
1/2 cup fresh mozzarella, grated
Directions
Preheat oven to 400°F.
Wash and carefully cut squash in half. Remove seeds. Drizzle olive oil inside. Season with salt and pepper. Place on baking sheet with inside facing down. Roast until outer shell is fork-tender, about 40 minutes.
Remove from oven. Let cool. Fluff with fork into strands. Measure 6 cups into a bowl.
Preheat oven to 350°F.
In large sauté pan over medium heat, combine butter and garlic. Cook 1-2 minutes, until garlic is fragrant. Do not burn. Add spinach and sauté until soft. Season with salt and pepper.
Add milk and 1/3 cup of parmesan cheese to the spinach mixture. Stir until smooth and the cheese has melted.
Add spinach mixture and cooked chicken to the bowl of squash. Mix well. Adjust seasonings if needed.
Pour into a lightly-oiled casserole dish and top with mozzarella and 1/3 cup of parmesan cheese.
Bake 30 minutes, until bubbling. Brown cheese on top by turning oven to broil for 2-3 minutes.
Remove from oven. Cool about 10 minutes before serving.