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Simple Recipes for Every Day

Spaghetti Squash with Creamed Spinach and Chicken

Spaghetti Squash with Creamed Spinach and Chicken on a baking sheet topped with parmesan and basil
  • Serves:  4
  • Prep Time:  20 min
  • Cook Time:  45 min

Ingredients

  • 1 spaghetti squash (about 4-5 pounds), halved lengthwise, seeds removed
  • 1 tablespoon extra-virgin olive oil, plus more for greasing
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 3 cups shredded chicken, warmed
  • 2 cups shredded mozzarella cheese
  • ¼ teaspoon crushed red pepper flakes

For the Creamed Spinach

  • 2 tablespoons salted butter
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • ¾ cups heavy cream
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper
  • ½ teaspoon garlic powder
  • Pinch of ground nutmeg
  • Pinch of cayenne
  • ¼ cup grated Parmesan cheese, plus more for serving
  • 12 ounces frozen spinach, thawed and squeezed very dry
  • ¼ cup minced fresh basil, optional, plus more for serving

Method

  1. Preheat the oven to 425° F with a rack in the center position. Grease a rimmed sheet pan or large baking dish with olive oil.

  2. Brush the inside of the squash with olive oil. Place cut side down on the prepared sheet pan. Bake for 40 minutes, or until the squash is very tender. Remove from the oven, leaving the oven on. Carefully flip the squash and using a fork, scrape the flesh to loosen the spaghetti-like strands. Season with salt and pepper.

  3. Make the creamed spinach. While the squash is roasting, melt the butter in a large skillet over medium heat. Add the shallot and cook until softened, but not browned, 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more.

  4. Stir in the heavy cream, mustard, salt, pepper, garlic powder, nutmeg, and cayenne and bring to a simmer. Reduce the heat to medium low and cook until the mixture has thickened enough to coat the back of a spoon, about 5 minutes.

  5. Add the Parmesan, spinach, and basil, if using, and stir to combine. Cook, stirring, until the cheese is melted and incorporated into the spinach, about 5 minutes longer.

  6. Fill each piece of squash with shredded chicken dividing evenly. Add the creamed spinach, dividing evenly. Top with the mozzarella. Return the squash to the oven and bake for 15 more minutes, or until the cheese is golden and bubbling. Sprinkle with remaining Parmesan, remaining basil, and red pepper flakes. Serve warm.