Spaghetti Squash with Creamed Spinach and Chicken

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  Squash, Spaghetti(2268g)
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  Olive oil(15g)

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

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  1 teaspoon kosher salt
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  ½ teaspoon freshly cracked black pepper
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  Chicken Breast, Grilled(720g)
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  Mozzarella Cheese(480g)

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

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  Red pepper flakes(1g)
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  Butter(30g)
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  Shallot
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  Garlic(120g)
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  Cream, Heavy Whipping(180g)
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  Mustard, Dijon(5g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  ¼ teaspoon sea salt
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  ¼ teaspoon freshly cracked black pepper
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  Garlic powder(3g)
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  Pinch of ground nutmeg
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  Cayenne Pepper, Ground
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  Parmesan Cheese(60g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Spinach(340g)
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  Basil, Fresh(60g)

Instructions

1. 1Preheat the oven to 425° F with a rack in the center position. Grease a rimmed sheet pan or large baking dish with olive oil.
2. 2Brush the inside of the squash with olive oil. Place cut side down on the prepared sheet pan. Bake for 40 minutes, or until the squash is very tender. Remove from the oven, leaving the oven on. Carefully flip the squash and using a fork, scrape the flesh to loosen the spaghetti-like strands. Season with salt and pepper.
3. 3Make the creamed spinach. While the squash is roasting, melt the butter in a large skillet over medium heat. Add the shallot and cook until softened, but not browned, 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more.
4. 4Stir in the heavy cream, mustard, salt, pepper, garlic powder, nutmeg, and cayenne and bring to a simmer. Reduce the heat to medium low and cook until the mixture has thickened enough to coat the back of a spoon, about 5 minutes.
5. 5Add the Parmesan, spinach, and basil, if using, and stir to combine. Cook, stirring, until the cheese is melted and incorporated into the spinach, about 5 minutes longer.
6. 6Fill each piece of squash with shredded chicken dividing evenly. Add the creamed spinach, dividing evenly. Top with the mozzarella. Return the squash to the oven and bake for 15 more minutes, or until the cheese is golden and bubbling. Sprinkle with remaining Parmesan, remaining basil, and red pepper flakes. Serve warm.