Ingredients:

  • 2 medium Spaghetti Squash (approx. 1.2 – 1.4 kg total)
  • 2 Tbsp Extra Virgin Olive Oil (divided)
  • ½ tsp Coarse Sea Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 2 large Boneless, Skinless Chicken Breasts (approx. 350 g total)
  • 1 Tbsp Olive Oil
  • 1 tsp Lemon Juice (freshly squeezed)
  • 1 tsp Dried Italian Herbs
  • ½ tsp Sea Salt
  • ¼ tsp Black Pepper
  • 1 Tbsp Unsalted Butter
  • ½ small Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 cup Whole Milk Ricotta Cheese (drained if very wet)
  • 2 cups Fresh Spinach, roughly chopped
  • ½ cup Oil-packed Sun-Dried Tomatoes, drained and chopped
  • ½ cup Grated Parmesan Cheese
  • ¼ tsp Red Pepper Flakes (optional)
  • 1 cup Shredded Low-Moisture Mozzarella Cheese

Instructions:

  1. Preheat oven to 200°C (400°F). Line a large baking sheet.
  2. Carefully slice each spaghetti squash lengthwise, from stem to end. Scoop out the seeds and stringy membranes using a spoon.
  3. Brush the cut sides of the squash with 1 Tbsp of the olive oil and season generously with salt and pepper. Place the squash cut-side down on the prepared baking sheet.
  4. Bake for 40–50 minutes, or until the flesh is easily pierced with a fork. Remove from the oven and let cool slightly.
  5. Pat chicken breasts dry. Toss with 1 Tbsp olive oil, lemon juice, Italian herbs, salt, and pepper to marinate.
  6. Grill chicken on a hot grill pan or outdoor grill for 5–7 minutes per side, or until the internal temperature reaches 74°C (165°F). Rest for 5 minutes, then dice into ½-inch pieces.
  7. In a large skillet, melt the butter over medium heat. Add the diced onion and cook until softened (about 5 minutes). Add the minced garlic and red pepper flakes (if using), and cook for 1 minute until fragrant. Remove from heat.
  8. Once the squash is cool, use a fork to scrape the flesh out of the shells, creating 'spaghetti noodles.' Leave a thin border of flesh intact. Place the squash noodles into the large mixing bowl. Reserve the four empty squash shells.
  9. Add the sautéed onion/garlic mixture, diced grilled chicken, ricotta, Parmesan, chopped spinach, and sun-dried tomatoes to the spaghetti squash noodles.
  10. Mix thoroughly until everything is evenly combined and coated. Taste and adjust seasoning (salt and pepper).
  11. Carefully spoon the filling mixture back into the reserved squash shells, mounding the mixture slightly above the rim.
  12. Sprinkle the shredded mozzarella evenly over the top of the four stuffed boats.
  13. Return the stuffed boats to the oven (or reduce the heat to 180°C/350°F). Bake for 5–10 minutes, or until the mozzarella is melted, bubbly, and lightly golden brown.
  14. Garnish with fresh parsley or basil and serve immediately.