Ingredients:

  • 1 medium Spaghetti Squash (approx. 1.2 – 1.5 kg / 2.5 – 3 lbs)
  • 2 tablespoons (30 ml) Extra Virgin Olive Oil, divided
  • 1 teaspoon (5 ml) Kosher Salt, plus more for seasoning
  • ½ teaspoon (2.5 ml) Black Pepper
  • 2 medium (300g / 10 oz total) Boneless, Skinless Chicken Breasts
  • 1 tablespoon (15 ml) Extra Virgin Olive Oil
  • ½ medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 (400g / 14.5 oz) can Crushed Tomatoes
  • ½ teaspoon Dried Oregano
  • ½ teaspoon Dried Basil
  • ¼ teaspoon Red Pepper Flakes (optional, for a little kick)
  • 250g (1 cup) Whole Milk Ricotta Cheese
  • 100g (1 cup) Freshly Grated Parmesan Cheese, divided
  • 150g (1 ½ cups) Low-Moisture Mozzarella Cheese, shredded, divided
  • 2 tablespoons Fresh Parsley, chopped

Instructions:

  1. Preheat oven to 200°C (400°F). Line a large baking sheet with foil or parchment paper.
  2. Carefully slice the spaghetti squash in half lengthwise from stem to end. Scoop out the seeds and stringy bits. Drizzle the cut sides with 1 tablespoon of olive oil, salt, and pepper. Rub to coat.
  3. Place the squash cut-side down on the prepared baking sheet. Roast for 40–50 minutes, or until the skin gives easily when pressed and the flesh is fork-tender. Set aside to cool slightly.
  4. Pat chicken breasts dry and season generously with salt, pepper, and the remaining 1 tablespoon of olive oil. Grill chicken over medium-high heat (or use a grill pan) for 5–7 minutes per side, until the internal temperature reaches 74°C (165°F). Remove chicken and let rest for 5 minutes, then dice into small, bite-sized pieces.
  5. In a large skillet, heat the second tablespoon of olive oil over medium heat. Add the diced onion and cook until softened (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  6. Stir in the crushed tomatoes, dried oregano, basil, and red pepper flakes (if using). Bring to a simmer and cook gently for 5–10 minutes to allow the flavors to meld. Season with salt and pepper to taste.
  7. Once the squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands, keeping the empty shells intact. Place the strands in the large mixing bowl.
  8. Add the tomato sauce, diced chicken, ricotta, 75g of the Parmesan, and 100g of the Mozzarella to the bowl with the squash strands. Mix thoroughly until everything is evenly combined and coated. Taste and adjust seasoning.
  9. Carefully spoon the squash mixture back into the two empty squash shells, mounding the filling slightly over the top.
  10. Sprinkle the remaining 25g of Parmesan and 50g of Mozzarella evenly over the top of the stuffed boats.
  11. Return the stuffed boats to the baking sheet. Bake for 15–20 minutes, or until the cheese is melted, golden brown, and the filling is bubbling hot.
  12. Garnish with fresh parsley. Let cool for 5 minutes before slicing each boat in half (creating four portions) and serving.