New recipe alert! My sister introduced this one to me this summer and it’s a fan favourite. For what it lacks in visual appeal, I can assure you it makes up in taste! It’s packed with veggies, but all can be substituted based on personal preferences! (I know my nieces are not eating spinach 🤪)
Chicken Parmesan Spaghetti Squash:
• 1 cooked spaghetti squash
• 1/2-1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 pound boneless skinless chicken breast
• 1 jar tomato sauce (always recommend Rao’s)
• 2 cups spinach
• 2 cups chopped broccoli
• 1 cup chopped mushrooms
1. Cut spaghetti squash in half and place on a baking tray. Scoop out seeds. Drizzle the squash with olive oil, salt and pepper. Cook at 400 F for 1 hour.
2. On a separate baking sheet. Add your chopped broccoli. Drizzle with olive oil, salt, and pepper. Bake at 400 F for 20 minutes.
3. While those are baking, you can start on the chicken. Dice chicken in to 1 inch cubes. Drizzle 1 tbsp of olive oil in a skillet and cook the chicken until cooked through. Remove and set aside.
4. In the same skillet, add 1 tsp olive oil. Fry up mushrooms and spinach. Set aside.
5. In a large bowl combine chicken, spinach, mushrooms, and roasted broccoli. Scrape the strands from cooked spaghetti squash and also add to the bowl. In the same bowl add 1 jar marinara, 1/4 cup mozzarella, and 1/4 cup parmesan. Mix all ingredients together until well combined.
6.Transfer the ingredients to a casserole dish. Top with remaining mozzarella and parmesan. Bake at 350 for 25 minutes. Enjoy!!
