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17) Chicken, Spinach and Ricotta Stuffed Spaghetti Squash

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium spaghetti squash about 3–4 lbs
  • 1 tbsp olive oil
  • 2 cups cooked chicken shredded (rotisserie works)
  • 1 cup ricotta cheese
  • 1 cup fresh spinach chopped (or 3/4 cup frozen, thawed and squeezed)
  • 1/2 cup shredded mozzarella
  • 1/4 cup grated Parmesan
  • 1 garlic clove minced
  • 1/2 tsp dried oregano
  • Salt and pepper to taste
  • Optional: pinch red pepper flakes

Method
 

  1. Preheat oven to 400°F (200°C). Slice squash lengthwise, scoop seeds, brush cut sides with olive oil, and roast cut-side down 35–40 minutes until tender.
  2. While squash roasts, mix chicken, ricotta, spinach, garlic, oregano, mozzarella, Parmesan, salt, and pepper in a bowl.
  3. When squash is cool enough, use a fork to shred strands and leave shells intact. Stir squash strands into filling or stuff shells directly.
  4. Return filled shells to oven and bake 10–12 minutes until top is golden and bubbly. Sprinkle red pepper flakes if using.