Ingredients:

  • 2 medium spaghetti squashes (approx. 3 lbs each)
  • 2 tbsp extra virgin olive oil
  • ½ tsp sea salt
  • ¼ tsp cracked black pepper
  • 1 lb lean ground chicken breast
  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups fresh baby spinach, chopped
  • 1 cup diced carrots
  • 1 ½ cups low-sodium tomato sauce
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • ½ cup shredded parmesan cheese
  • ½ cup shredded mozzarella cheese

Instructions:

  1. Preheat oven to 400°F (200°C). Slice the squashes in half lengthwise and scoop out the seeds and ribs.
  2. Brush the interior flesh of the squash with olive oil and season with salt and pepper. Place squash cut-side down on a baking sheet and roast for 30–35 minutes.
  3. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking it apart, until pale brown.
  4. Stir in the diced onions and carrots, cooking for 5 minutes until softened.
  5. Add minced garlic, oregano, and smoked paprika; stir for 60 seconds until fragrant.
  6. Pour in the tomato sauce and stir in the chopped spinach. Simmer for 5–7 minutes until the sauce thickens and spinach wilts.
  7. Remove squashes from oven, flip them over, and use a fork to scrape the flesh into spaghetti strands.
  8. Spoon the chicken and veggie mixture evenly into the squash shells and top with parmesan and mozzarella cheese.
  9. Return to the oven for 8–10 minutes, or until the cheese is bubbling and mahogany-colored.