2 tablespoons avocado oil, divided
1 spaghetti squash, halved and seeded
1 pound ground chicken
3/4 cups diced onion
1/2 cup red pepper, diced
1 clove garlic, minced
1 teaspoon each dried basil, oregano, and fennel seed
1/4 teaspoon red pepper flakes
3 cups chopped baby spinach chopped
Salt & pepper to taste
1 1/2 cups ricotta cheese
1/3 cup parmesan cheese grated
1 egg, beaten
Parmesan cheese grated & fresh flat parsley for garnish
Preheat oven to 425 degrees.
Place halved, seeded spaghetti squash on a baking sheet, cut side down. Drizzle with 1 tablespoon oil coating the inside and outside of the squash. Season with salt and pepper. Place in the preheated oven cut side down and bake for 30 to 45 minutes or until the skin gives easily under pressure and the inside is tender.
Heat remaining 1 tablespoons oil in a skillet over medium heat. Saute ground chicken, red pepper, onion, dried basil, oregano, fennel seeds, and red pepper flakes until ground chicken is cooked through. Add the garlic and spinach and cook until spinach is just wilted. Season with salt and pepper to taste.
In a large mixing bowl, combine ricotta, beaten egg, and Parmesan. Add the ground chicken-spinach mixture, stirring to combine thoroughly.
Turn the roasted squash over so the scooped side it up.
Divide the filling evenly between the two halves of the squash.
Sprinkle with more Parmesan cheese.
Place the stuffed squash back in the oven uncovered for 25 to 30 minutes or until lightly browned.
Garnish with more Parmesan and fresh parsley if desired.
Serve with a side of sautéed cherry tomatoes
Keywords: spaghetti squash, ground chicken, ricotta cheese, spinach, keto, bake