Ingredients:

  • 1 medium (3 lb) spaghetti squash
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1½ lbs boneless skinless chicken breast, diced into 1/2-inch cubes
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 2 cups (60g) fresh baby spinach
  • 3/4 cup (170g) plain non-fat Greek yogurt
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 tsp dried oregano

Instructions:

  1. Preheat the oven to 400°F (200°C). Slice the 3 lb spaghetti squash in half lengthwise and scoop out the seeds.
  2. Brush the interior of the squash with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes until the skin feels soft when pressed and edges are slightly caramelized.
  3. While the squash roasts, heat 1 tbsp olive oil in a skillet over medium-high heat. Add the 1½ lbs diced chicken and cook until golden brown and reached an internal temperature of 165°F (74°C), about 6-8 minutes. Remove chicken from the pan and set aside.
  4. In the same skillet, sauté the 110g diced yellow onion and 9g minced garlic until fragrant and translucent. Stir in 60g baby spinach until just wilted.
  5. Use a fork to scrape the roasted squash, creating long, noodle-like strands.
  6. In a large mixing bowl, combine the shredded squash, cooked chicken, and sautéed vegetables. Fold in 170g Greek yogurt, 50g Parmesan cheese, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper until creamy and well-incorporated.
  7. Spoon the mixture back into the squash shells or transfer it to a baking dish. Place under the broiler for 3-5 minutes until the cheese is bubbly and deep golden brown.