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Ingredients

1 medium spaghetti squash, halved and seeded 2 tablespoons olive oil, divided kosher salt and freshly ground black pepper to taste 1 small onion, minced 2 cloves garlic, minced 1 pound ground chicken 4 cups spaghetti sauce 1 (12 ounce) package frozen chopped spinach, thawed and well drained 1 ½ cups shredded mozzarella cheese 1 cup shredded Parmesan cheese

Nutrition Info

349 calories carbohydrate: 27.2 g cholesterol: 57.8 mg fat: 15.4 g fiber: 4.6 g protein: 26.1 g saturatedFat: 5.8 g servingSize: - sodium: 890.2 mg sugar: 11.9 g transFat: : - unsaturatedFat: : -

Preheat the oven to 425 degrees F (220 degrees C).
Drizzle cut sides of spaghetti squash with 1 tablespoon olive oil and season with salt and pepper. Place on a sheet pan with the cut sides down.
Roast in the preheated oven until a fork easily penetrates the skin, about 30 minutes. Remove from the oven and set aside until cool enough to handle. Shred flesh with a fork until it resembles spaghetti noodles, transfer to a colander to drain for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
While squash is draining, heat remaining olive oil in a skillet over medium heat. Add onion, cook and stir for 2 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add ground chicken and season with salt and pepper. Cook until chicken is browned and crumbly with no pink remaining, 5 to 7 minutes. Remove from the heat and stir in spaghetti sauce.
Transfer drained squash to a 9x13-inch casserole dish. Add sauce mixture, spinach, 1/2 of the mozzarella cheese and 1/2 of the Parmesan cheese, toss to combine. Sprinkle remaining cheeses over the top.
Bake in the preheated oven until casserole is bubbling and cheeses have melted, about 20 minutes.

1 9X13-inch casserole

Get the cheesy goodness of baked spaghetti without the carbs in this spaghetti squash casserole with chicken!