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. Cut the spaghetti squash in half lengthwise, scoop out seeds, brush the cut sides with olive oil, place cut-side down on a greased rimmed sheet pan, and bake for 40 minutes until the flesh is very tender and easily pierced with a fork.
2. 2While the squash roasts, melt the salted butter in a large skillet over medium heat. Add the diced shallot and cook for 3 minutes, stirring occasionally, until softened but not browned.
3. 3Add the minced fresh garlic to the skillet and cook, stirring constantly, for 1 minute until fragrant.
4. 4Stir in the heavy cream, Dijon mustard, garlic powder, cayenne pepper, and a pinch of salt and pepper. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally, until the mixture thickens enough to coat the back of a spoon.
5. 5Remove the skillet from heat, add the grated Parmesan and fresh spinach, and stir continuously for 5 minutes until the cheese melts completely and the spinach is fully wilted and incorporated into the cream sauce. Tear in the fresh basil if using.
6. 6Remove the squash from the oven and use a fork to scrape the flesh into spaghetti-like strands. Divide the cooked chicken evenly between the squash halves, then top each half with the creamed spinach mixture, dividing evenly. Sprinkle the part-skim mozzarella over each half.
7. 7Return the filled squash to the oven and bake for 15 minutes at 425°F until the mozzarella is melted, golden brown, and bubbling at the edges.
8. 8Remove from the oven and divide evenly into 4 airtight containers while hot, or serve immediately topped with red pepper flakes and remaining fresh basil.