Chicken Parmesan Spaghetti Squash
- 2 (2 1/2-lb.) spaghetti squash
- 4 tablespoons extra-virgin olive oil, divided
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 2 ounces cream cheese
- 3 cups shredded rotisserie chicken
- 2 ounces Parmesan cheese, grated (about 1/2 cup)
- 8 ounces mozzarella cheese, shredded (about 2 cups)
- 1 1/2 cups marinara sauce, divided
- 1/4 cup coarsely chopped fresh basil
- Preheat oven to 425 F. Cut squash in half lengthwise; discard seeds. Coat squash evenly with 2 tablespoons of the oil. Place cut side down on a rimmed baking sheet. Bake in preheated oven until tender, about 45 minutes. Remove squash from oven, and flip over. Let stand 15 minutes to cool. Gently scrape interior of squash from edges, and place in a large bowl. Separate into strands with forks. Sprinkle with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
- Place squash shell halves, cut side up, in a 13- x 9-inch baking dish. Divide mixture among squash shells; spread remaining 1/2 cup marinara evenly on tops of stuffed squash halves, and sprinkle with remaining 6 ounces mozzarella. Bake at 425u0b0F until cheese is melted and lightly browned, about 15 minutes. Remove from oven, and sprinkle with basil and remaining 1/2 teaspoon each of salt and pepper.
extravirgin olive oil, kosher salt, black pepper, cream cheese, shredded rotisserie chicken, parmesan cheese, mozzarella cheese, marinara sauce, fresh basil
Taken from www.myrecipes.com/recipe/chicken-parmesan-spaghetti-squash (may not work)