Spaghetti Squash Boats with Chicken

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  Squash, Spaghetti(907g)
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  Olive oil(10g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1/2 teaspoon kosher salt
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  1/4 teaspoon ground black pepper
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  Bacon, Center-Cut Pork

  Center-cut bacon has ~30% less fat than regular. Turkey bacon works as a swap.

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  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1/4 teaspoon kosher salt
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  1/4 teaspoon ground black pepper
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  Garlic powder(3g)
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  Spinach(480g)
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  Greek Yogurt (Nonfat)(120g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Mozzarella Cheese(240g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Basil, Fresh(30g)

Instructions

1. 1Preheat oven to 400°F. Halve the spaghetti squash lengthwise, scoop out seeds, and place cut-side down on a baking sheet. Roast for 35–40 minutes at 400°F until the flesh is tender and easily shreds with a fork. Remove from oven, set aside to cool, then reduce oven temperature to 350°F.
2. 2While squash roasts, heat a large skillet over medium heat. Add the bacon and cook for 7–8 minutes until crispy and fat has rendered. Remove bacon to a paper towel–lined plate with a slotted spoon and set aside.
3. 3Discard all but 1 tablespoon bacon fat from the skillet and increase heat to medium-high. Add the chicken breast (cut into bite-sized pieces) and season with garlic powder. Cook for 5–7 minutes over medium-high heat, stirring occasionally, until the chicken is opaque throughout and internal temperature reaches 165°F.
4. 4Remove skillet from heat. Add the fresh spinach to the warm chicken and stir until wilted, about 1–2 minutes. Fold in the nonfat Greek yogurt, half of the mozzarella cheese, and fresh basil until evenly combined.
5. 5Once squash is cool enough to handle, use a fork to shred and fluff the inside flesh into strands that resemble spaghetti noodles, creating a "nest" in each half.
6. 6Divide the chicken-spinach filling evenly between the 4 squash halves, gently folding it into the shredded squash. Arrange the stuffed squash boats on a baking sheet and top with the reserved crispy bacon and remaining mozzarella cheese.
7. 7Bake at 350°F for 10–12 minutes until the cheese is melted and bubbly. Let cool for 2–3 minutes.
8. 8Divide evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating for up to 4 days. Reheat in a 350°F oven for 8–10 minutes until warmed through.