Italian-Style Spaghetti Squash Bake

  • Serving Size4


    • 1 Spaghetti squash
    • 1 lb organic boneless chicken breasts, baked or boiled and shredded
    • 1 tsp approved oil
    • 1 garlic clove, crushed
    • 3 handfuls fresh spinach
    • 1 c tomato sauce of choice (homemade or store-bought)
    • 1 egg
    • 1 1/2 T Italian seasoning, more to taste
    • 1/2 tsp red pepper flakes, more to taste
    • 1 T garlic powder
    • 1/2 tsp freshly ground pepper
    • 1/2 tsp salt
    • Optional: 1/4 c fresh parmesan cheese, more for topping



    Preheat the oven to 375 F.


    Cut spaghetti squash in half and scoop out seeds. Drizzle with approved oil, sea salt, and black pepper.


    Line baking sheet with parchment paper.


    Lay spaghetti squash face down on baking sheet, and add 1/4 cup water. Bake for about 30 minutes until fork tender. Let cool.


    Once cool, scrape out spaghetti squash using a fork and place in a medium mixing bowl and set aside.


    In a small skillet over medium-heat, heat oil and sauté garlic. Add spinach and sauté until wilted.


    Add spinach and garlic mixture, shredded chicken, tomato sauce, egg, cheese if using and spices to the bowl with the spaghetti squash. Mix until well combined.


    Transfer entire mixture to a baking dish.


    Sprinkle with fresh parmesan and red pepper flakes.


    Bake at 375 F for 10 minutes. Broil on high for 3-5 minutes, or until the cheese has started to bubble and brown.

    Recipe adapted from:

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