Italian-Style Spaghetti Squash Bake

  • Serving Size4

    Ingredients

    • 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

    Directions

    1

    Preheat the oven to 375 F.

    2

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

    3

    Line baking sheet with parchment paper.

    4

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

    5

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

    6

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

    7

    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.

    8

    Transfer entire mixture to a baking dish.

    9

    Sprinkle with fresh parmesan and red pepper flakes.

    10

    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: lexiscleankitchen.com

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