Twice Baked Spaghetti Squash 

This meal is not only hubby approved, but the preschooler (yes, he is 3 now!) and baby all but licked their plates clean. This meal came together in just over an hour. You can do “semi-homemade” by getting the pre-cooked grilled chicken strips or a pre-cooked rotisserie chicken saves time and adds some good filling protein. It has spinach and squash which makes it a little more guiltless and a great fall meal. We will say the fat in the cream cheese and heavy cream helps keep you full. This is defiantly a make again dish. Keep this recipe on hand! 


2 small spaghetti squash

1/2 tbsp olive oil 

1/2 tbsp minced garlic 

1 lb. pre-cooked chicken- rotisserie would be awesome 

1 10 oz pack frozen spinach- thawed and drained 

1/2 pint heavy whipping cream 

2 tbsp cream cheese 

1/2 c. Paremsean cheese (freshly grated is best) 

Salt and pepper to taste 

1 cup Mozzerella cheese 

Directions: warm oven to 400• F. Slice squash in half and spoon out seeds. Rub a bit of olive oil into cut side. Salt and pepper to taste. Place cut side down on rimmed baking sheet and bake 40 minutes or until squash is tender and easily pulls from sides. While squash bakes, warm medium skillet over medium heat. When warm, toss in garlic and sauté until fragrant, about 30 seconds. Add spinach, chicken, cream, Parmesan and cream cheese. Salt and pepper to taste. When the squash is done baking, take from oven and let cool until you can handle it. Scrape squash out (without damaging sides) and add to chicken mixture. Combine. Once combined, fill squash shells with mixture. Evenly spread the mozzerella on top of the filled shells and bake an additional 20 minutes. Broil for last 5 minutes until cheese is golden brown. Serve and enjoy! 


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