‘Tis the season for squash! Butternut, acorn, spaghetti… I love them all! I also love that one spaghetti squash makes so much “pasta.” Hello, leftovers for lunch! This recipe could easily feed four people. It’s tasty and simple to make – perfect for a weeknight dinner. If this meal makes your mouth water, you might also enjoy my recipe for spaghetti squash with pumpkin sauce.
- 1 spaghetti squash
- 1 Tbsp. butter
- 3 cloves of garlic, minced
- 2 Tbsp. flour
- 1 1/2 cups milk (I used fat-free)
- 1 Tbsp. cream cheese
- 1 cup Parmesan cheese, grated
- 1/4 tsp. salt
- 1/8 tsp. freshly ground pepper
- 2 boneless, skinless chicken breasts, cooked and warm
- Crushed red pepper flakes to taste
- Preheat oven to 350 degrees.
- Using a paring knife or fork, poke holes into whole squash. Bake for 60 minutes. Remove from oven and let cool for 10 – 20 minutes. Slice in half lengthwise and scoop out seeds. Use a fork to gently scrape the spaghetti strands into center.
- Time for the sauce! Melt butter in a small pot over medium-low heat. Add garlic and sauté for 1-2 minutes. Whisk in flour and stir for another minute. Whisk in milk until no lumps remain. Add cream cheese and stir until smooth. Remove from heat. Stir in Parmesan, salt and pepper.
- Spoon sauce equally into each spaghetti squash half. Gently fold it in to coat spaghetti squash. Stir in cooked chicken. Top with extra Parmesan and place under broiler of oven for 2-3 minutes, until golden and bubbly. Sprinkle with crushed red pepper flakes. Enjoy!