Spicy Baked Spaghetti (Squash) with Parmesan Chicken

In college I would occasionally order baked spaghetti. It was warm. It was filling. It was comfort food. It was loaded with carbs, sugar, and a whole bunch of no-goodness. Here is my own version. I got the idea when I was over at a friend's house this weekend and she served me a delicious spaghetti squash chicken Alfredo. This is different, but shares a few key ingredients!

Ingredients:

2 Small/Medium Spaghetti Squash
2 Lbs Chicken Breast
1 1/4 Cup Chicken Stock
1/2 Cup Parmesan Cheese
1/2 Small Yellow Onion
1 Tablespoon EVOO
3 Cloves Garlic
2 Tablespoons Cornstarch
1 Teaspoon Kosher Salt
2 Teaspoons Ground Black Pepper
2 Teaspoons Oregano
1/2 - 1 Teaspoon Crushed Red Pepper Flakes
1/2 Cup Mozzarella Cheese, shredded
Coconut Oil (spray)


Directions:

Preheat oven to 400 degrees.

Slice Spaghetti Squash in half length-wise. Scoop out seeds/insides. Lay cut side down on a rimmed baking dish that has a light spray of coconut cooking oil. Bake for 45-50 minutes.

Boil water for chicken. Once boiling, add chicken till done approximately 20 minutes. Check internal temperature for safety.

While waiting for chicken to cook, begin sauce: heat tablespoon of evoo in pan. Chop one half of small onion and add to pan with 2 cloves garlic. Cook until softened. Then, add chicken stock, salt, pepper, oregano, red pepper flakes. Mix a little stock with cornstarch before adding the cornstarch into the sauce. Let sauce boil and reduce just a little bit. Add in Parmesan and stir until melted.

When chicken is done, shred or chop. Then, add to sauce.

When squash is done spread onto the bottom of a casserole dish. Top with chicken/sauce mixture. Add 1/2 Cup Mozzarella cheese on top and bake for 15-20 minutes at 375.

Enjoy!