Ingredients:
- 1 large spaghetti squash
- 1.5 cups shredded cooked chicken
- 1.5 cups marinara sauce (low sugar)
- 1 tablespoon olive oil
- 1/2 cup whole milk ricotta cheese
- 1 cup shredded part-skim mozzarella cheese, divided
- 2 tablespoons grated Parmesan cheese, divided
- 1 small diced onion
- 2 cloves minced garlic
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Instructions:
- Preheat oven to 400°F (200°C). Carefully slice the large spaghetti squash in half lengthwise. Use a sturdy spoon to scoop out all the seeds and stringy bits.
- Brush the cut sides of the squash with 1 tablespoon of olive oil, and hit them generously with salt and pepper. Place the squash halves, cut-side down, on a foil-lined baking sheet. Roast for 40 to 50 minutes, or until the skin yields easily and the flesh is tender.
- Let the squash cool for 10 minutes. Use a fork and rake across the width of the squash—not lengthwise—to maximize the length of the strands. Scrape the strands into a large bowl, leaving about 1/2 inch of flesh attached to the skin to keep the boat shape sturdy. (Optional: Press squash lightly to remove excess moisture.)
- While the squash is cooling, heat a large skillet. Add the diced onion and sauté until translucent. Then, add the minced garlic and 1 teaspoon of Italian seasoning and cook until fragrant (about 60 seconds).
- Stir in the shredded chicken and the marinara sauce. Heat until the sauce is bubbly and the chicken is warmed through.
- To the bowl containing the squash strands, add the ricotta, half of the mozzarella (1/2 cup), half of the Parmesan, and the entire chicken-marinara mixture. Mix gently until everything is evenly coated.
- Spoon the hearty mixture back into the four empty squash shells, pressing down lightly and mounding the filling high.
- Sprinkle the remaining 1/2 cup of mozzarella and Parmesan over the tops. Return the boats to the oven for 10 to 15 minutes, or until the cheese is beautifully melted, bubbling, and just starting to turn golden brown. Serve immediately.