Creamy Chicken Stuffed Squash

20 min
4 servings
$4.38/serving

Perfectly Balance Your Plate

Serve with 2 cups leafy green salad and 1 tbsp Balsamic Vinaigrette.   

Ingredients

1 spaghetti squash

¹⁄₂ tbspCreamy Ranch Dip Mix

1 tbsp oil

1 lb (450 g) ground chicken 

2 cups water

1 pkgHome-Style Chicken Stew Seasoning (Pack of 3)

6 cups baby spinach

¹⁄₂ cup grated mozzarella or Parmesan cheese 

Garlic Onion Nutritional Yeast Topper, to taste

Preparation

Preheat oven to 450° F.  
Cut squash in half; remove seeds. Place squash halves, cut-side up, in Multipurpose Steamer. Season with dip mix. Cover; microwave on high, about 12–13 min or until tender. Fluff strands with a fork.  
Meanwhile, heat oil in sauté pan over medium-high heat. Add chicken; cook, breaking up meat using the Ground Meat Separator, until meat is cooked through, about 4–5 min. Add water and seasoning; stir to combine. Bring to a boil, then reduce heat and stir in spinach until wilted.  
Place cooked squash on ¹⁄₄ Sheet Pan lined with ¹⁄₄ Sheet Pan Liner. Spoon chicken filing between squash halves; about 1 ¹⁄₄ cup per half. Reserve remaining filling for use at a later date. Top with cheese. Place in oven and cook until cheese has melted, about 4–5 min. Season with topper, to taste.

Nutritional Information

Per serving: Calories 300, Fat 13 g (Saturated 4.5 g, Trans 0.1 g), Cholesterol 80 mg, Sodium 470 mg, Carbohydrate 25 g (Fibre 5 g, Sugars 7 g), Protein 22 g.