Ingredients:
• 2 medium spaghetti squash, halved and seeds removed
• 2 cups chopped, cooked chicken.
• 1 cup whole milk or heavy cream
• 1/3 cup basil pesto
• 1 teaspoon dried oregano
• 8 ounces frozen chopped spinach, thawed and squeezed dried
• 1/2 cup whole milk ricotta cheese
• 1 1/2 cups shredded gruyere cheese
• 1 cup shredded mozzarella cheese
• 1 pinch crushed red pepper flakes
• kosher salt and pepper
Directions:
1. Preheat the oven to 425 degrees F.
2. Place squash on a flat cutting surface. Cut in half lengthwise, scoop out the seeds and discard.
3. In a medium bowl, mix together the milk, pesto, oregano, spinach, and ricotta cheese. Season with red pepper flakes, salt and pepper. Stir in 1 cup gruyere cheese and 1/2 cup mozzarella cheese.
4. Place the squash on a sheet pan and season the cut sides with salt and pepper. Sprinkle the remaining gruyere cheese in the bottom of each squash, then evenly divide the milk mix among the squash cavities. Top with the remaining mozzarella cheese. Cover the squash loosely with foil.
5. Transfer to the oven and bake 20 minutes. Remove the foil and continue baking another 15-20 minutes or until the squash is tender and the cheese is golden brown on top. The squash will seem a little soupy, this is OK.
6. Let the squash sit 5 minutes, then use a fork to scrape the squash into strands, mixing the cheese with the squash.
Delicious!!
boymomfoodie.mom 