Ingredients
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1 large spaghetti squash (about 4 lbs)
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Olive oil, for brushing
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1 (9 oz) bag ready-to-microwave spinach
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2 1/2 cups shredded cooked or rotisserie chicken
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1 cup store-bought Alfredo sauce
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3/4 cup grated Parmesan, divided
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Chopped parsley, to serve (optional)
Steps
1
Preheat oven to 425°F. Line a rimmed baking sheet with parchment. Prick the spaghetti squash a few times with a fork. Microwave 4–5 min., until softened enough to cut easily.
2
Transfer squash to a cutting board and let cool slightly. Using a sharp knife, trim ends and cut crosswise into 5 or 6 (1-inch) rings. Using a spoon, remove seeds. Transfer rings to prepared baking sheet. Brush with the oil and season with salt and pepper.
3
Bake squash 30–35 min., until tender when pierced and browned in spots. When squash is almost cooked, microwave the spinach according to package directions. Add spinach to a medium bowl along with the chicken, Alfredo sauce, and ½ cup Parmesan. Season with salt and pepper and stir to combine.
4
When squash is done, using a fork, shred some of the cooked squash from each ring to yield 1 cup; stir into chicken mixture. Divide chicken mixture among squash rings. Return to oven and bake 12–15 min., until filling is bubbling and browned in spots. Garnish with remaining ¼ cup Parmesan and the chopped parsley, if desired.
