Ingredients:

  • 1 large Spaghetti Squash (approx. 1.5 – 1.8 kg / 3.5 – 4 lbs)
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil
  • ½ tsp (2.5 g) Fine Sea Salt
  • ¼ tsp (1 g) Freshly Ground Black Pepper
  • 450 g (1 lb) Boneless, Skinless Chicken Breast or Thigh, diced into 1 cm (½ inch) cubes
  • 1 Tbsp (15 ml) Extra Virgin Olive Oil
  • 1 Medium Yellow Onion, finely chopped
  • 4 cloves Garlic, minced
  • 2 Tbsp (10 g) Fresh Sage Leaves, roughly chopped
  • 100 ml (⅓ cup plus 1 Tbsp) Dry White Wine or Chicken Stock
  • 200 g (7 oz / approx. 3 cups) Fresh Spinach, washed and roughly chopped
  • Zest of 1 Large Lemon
  • 2 Tbsp (30 ml) Fresh Lemon Juice
  • ½ cup (50 g) Parmesan Cheese, freshly grated (plus extra for topping)
  • Salt and Pepper to taste

Instructions:

  1. Pre-heat oven to 200°C (400°F). Line a large baking tray with parchment paper.
  2. To soften the tough skin, pierce the squash several times with a fork and microwave on high for 3-5 minutes. Once slightly softened, slice the squash in half lengthwise from stem to end.
  3. Use a spoon to scrape out and discard the seeds and stringy parts. Brush the cut surfaces and interiors evenly with the 2 Tbsp olive oil, salt, and pepper.
  4. Place the squash halves cut-side down on the prepared baking tray. Roast for 40–50 minutes, or until the flesh is easily pierced with a fork.
  5. Once cool enough to handle, use a fork to scrape the flesh from the shell, creating the spaghetti-like strands. Leave the strands inside the shells (the 'boats'). Set aside.
  6. Heat 1 Tbsp of olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until softened (about 4 minutes). Add the minced garlic and chopped sage; cook for 1 minute until fragrant.
  7. Push the aromatics to one side. Add the diced chicken and season lightly. Cook, stirring occasionally, until the chicken is browned and cooked through.
  8. Pour in the white wine (or stock) and scrape up any browned bits from the bottom of the pan to deglaze. Let the liquid reduce by half (about 2 minutes). Stir in the chopped spinach until it wilts completely.
  9. Take the pan off the heat. Stir in the lemon zest, lemon juice, and half of the grated Parmesan (¼ cup / 25g).
  10. Gently fold the chicken filling mixture into the reserved spaghetti squash strands inside their 'boats'. Ensure the filling is evenly distributed. Taste and adjust seasoning if needed.
  11. Heap the seasoned squash mixture back into the shells, overfilling them slightly.
  12. Sprinkle the remaining ¼ cup (25g) Parmesan evenly over the tops of the stuffed boats.
  13. Return the boats to the oven for 10–15 minutes, or until the filling is piping hot and the Parmesan topping is golden brown and crispy.
  14. Garnish with a little extra fresh sage or parsley and serve immediately.