Ingredients:

  • 1 medium (3 lb) spaghetti squash
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 lb lean ground chicken
  • 3 cloves garlic, minced
  • 1/2 cup yellow onion, finely diced
  • 2 cups low-sugar marinara sauce
  • 1 tsp dried Italian seasoning
  • 1/2 tsp crushed red pepper flakes
  • 1 cup shredded low-moisture mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp chopped fresh parsley

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Slice the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Brush the interior of the squash with 1 tbsp of olive oil and season with salt and pepper.
  4. Place squash cut-side down on a baking sheet. Roast for 30-35 minutes until the skin is slightly shriveled and a knife slides easily into the flesh.
  5. Flip the squash over and use a fork to scrape the flesh into long, spaghetti-like strands, keeping them inside the squash shell.
  6. Heat 1 tbsp of olive oil in a skillet over medium-high heat. Add the ground chicken, cooking until browned and no longer pink.
  7. Stir in the diced onion and minced garlic; cook for 3-4 minutes until the onions are translucent and fragrant.
  8. Pour in the marinara sauce, Italian seasoning, and red pepper flakes. Simmer for 5 minutes to thicken the sauce.
  9. Gently fold the shredded spaghetti squash strands into the skillet, tossing until evenly coated in the chicken mixture.
  10. Spoon the chicken and squash mixture evenly back into the roasted squash shells.
  11. Top each shell with shredded mozzarella and grated Parmesan cheese.
  12. Bake for 5-10 minutes until the cheese is melted and golden brown. Garnish with fresh parsley before serving.