1 spaghetti squash
1 tbsp oil
1 lb (450 g) ground chicken
2 cups water
6 cups baby spinach
1⁄2 cup grated mozzarella or Parmesan cheese
Garlic Onion Nutritional Yeast Topper, to taste
- 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.