Ingredients:

  • 1 large spaghetti squash (approx. 3 lbs)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 4 oz cream cheese, cubed and softened
  • 1 cup freshly grated parmesan cheese
  • 1/4 tsp ground nutmeg
  • 2 cups cooked chicken breast, sliced
  • 2 cups fresh baby spinach

Instructions:

  1. Preheat oven to 400°F. Place your rack in the center position.
  2. Cut the ends off the squash, then stand it upright and slice it in half lengthwise.
  3. Use a metal spoon to scrape out the seeds and stringy bits until the center is smooth and clean.
  4. Rub the interior with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper.
  5. Place face down on the baking sheet and bake for 45 minutes until the skin is easily pierced with a fork.
  6. In your large skillet over medium heat, melt 4 tbsp butter until it begins to foam and smell nutty.
  7. Add the 3 cloves of minced garlic and cook for 1 minute until fragrant but not browned.
  8. Whisk in 1 cup heavy cream and 4 oz cream cheese.
  9. Stir in 1 cup parmesan and 1/4 tsp nutmeg. Simmer for 3 minutes until the sauce coats the back of a spoon.
  10. Fold in 2 cups sliced chicken and 2 cups baby spinach until the spinach just begins to wilt.
  11. Use a fork to pull the squash strands away from the skin.
  12. Add the squash noodles to the skillet. Toss gently for 2 minutes until every strand is shimmering with sauce.