If you're a fan of healthy spaghetti squash recipes you've got to give this chicken & spinach spaghetti squash bake a try! It's creamy, gluten-free, and full of lean protein, vegetables, and flavor!
free from: wheat/ gluten, soy, egg, tree nuts, peanuts, shellfish, fish
Preheat oven to 350 degrees.
If it's not already, shred your cooked spaghetti squash and chop your chicken.
Finely chop your fresh spinach. Wilt down by either cooking for 2 minutes in a microwave or on the stovetop for 4 minutes over medium-high heat, or until wilted.
Remove two tablespoons of parmesan cheese from the 1/2 cup and set aside to top the spaghetti squash bake.
In a large bowl, combine spaghetti squash, spinach, chicken, Greek yogurt, salt, and pepper. Add the parmesan cheese without the 2 tbsp reserved for topping.
Transfer mixture to an 8x8 baking dish. Top with reserved parmesan cheese. Bake for 25 minutes.
After 25 minutes, switch your oven to the broiler setting. Broil for 2-5 minutes, or until top is golden brown. Note: keep a very close eye on your spaghetti squash bake while broiling! Every oven is a little different and some will broil faster and require less time.
Serve immediately or portion into four individual airtight containers to keep in the refrigerator up to 4-5 days for meal prep.