Spaghetti squash stars in this delicious twist on traditional gratin.
- Prep time 25 minutes
- Total time 1 hour & 10 minutes
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2022
Ingredients
Method
Preheat oven to 400°F. Brush cut side of squash halves with 2 tsp of the oil. Season with salt and pepper. Place squash, cut side down, on parchment paper-lined baking sheet. Bake until flesh is tender when pierced with fork, 30 to 40 minutes. Let cool slightly. Using fork, gently scrape out flesh of squash, leaving 1/2-inch border to avoid damaging the skin. Set aside. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.)
Meanwhile, in large skillet, heat remaining oil over medium heat. Add shallot and garlic; cook, stirring occasionally, for 3 minutes. Add chicken; cook, stirring and breaking up meat with wooden spoon, for 5 minutes. Add spinach; continue cooking until chicken is no longer pink and spinach has wilted, about 2 minutes. Remove skillet from heat. Stir in cream, Parmesan, sage, oregano and lemon juice, and hot pepper flakes, if using; mix well. Add reserved squash flesh, tossing to coat. Season with salt and pepper.
Fill squash skins with chicken mixture. Sprinkle with mozzarella cheese and season with pepper. Bake until filling is hot and cheese is melted, about 10 minutes. Set oven to broil; continue cooking under broiler until cheese is golden brown, about 2 minutes. Remove from oven and let stand for 5 minutes. Cut into 8 servings. Sprinkle with sage and oregano, if desired.
Test kitchen tip
To save time, cook the squash in the microwave. Prick the skin of one squash half all over. Place the squash, cut side down, in a microwaveable dish and microwave on High until the flesh is tender when pierced with a fork, 5 to 8 minutes. Reserve the cooked squash on a plate. Repeat with remaining squash.
Nutritional facts PER SERVING
- Calories 495
- Total fat 36 g
- Saturated fat 17 g
- Cholesterol 120 mg
- Sodium 700 mg
- Total carbohydrate 15 g
- Fibre 4 g
- Sugars 5 g
- Protein 28 g
- Iron 3.0 mg
