Parmesan Spaghetti Squash with Chicken and Mushrooms
Savory and delectable, Parmesan Spaghetti Squash with Chicken and Mushrooms is one of our favorite "Cooking for Two" comfort food recipes
Ingredients
- 1 small spaghetti squash (about 2 pounds)
- olive oil
- 1/2 pound chicken (about 4 tenders)
- 8 ounces sliced Baby Bella mushrooms
- 3 cups roughly chopped fresh spinach
- 3 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon dried thyme leaves
- salt and pepper to taste
Instructions
- Preheat your oven to 425 degrees
- Cut the squash in half lengthwise, scrape out the seeds, rub the inside with olive oil, and sprinkle with a little salt and pepper
- Place the halves cut side down on a foil-lined pan, and roast for about 30 minutes or until the tip of a knife easily pierces the skin
- When the squash has cooled enough to handle it, scoop out all of the insides into a bowl, cover, and set aside
- Sauté the chicken in some olive oil in a large skillet. (You can do this while the squash is roasting.)
- Once the tenders have browned on both sides and are cooked through, remove them from the pan, slice them into bite-sized pieces, and set them aside
- Add a little more olive oil (if needed) to the pan the chicken was cooked in, and cook the mushrooms until they are browned and starting to soften
- Add the minced garlic, the thyme, and the spinach, and stir until the garlic is fragrant and the spinach is wilted
- Stir the spaghetti squash and chicken into the mixture in the pan, scraping up the browned bits from the bottom of the pan with a wooden spoon for extra flavor
- Continue stirring gently over medium heat until the whole mixture is heated through
- Add the parmesan cheese, divide onto two plates, and top with freshly ground pepper and coarse ground salt to taste