Marry Me Spaghetti Squash Chicken

This dish might just have you saying, "I do!" after the first bite. A healthy twist on the classic creamy and savory "marry me" flavors, this recipe combines tender spaghetti squash, juicy chicken, and a rich, flavorful sauce that’s indulgent yet guilt-free. Perfect for a cozy date night or a family dinner, it’s packed with protein, low in carbs, and full of love in every bite. Whether you're wooing a special someone or simply treating yourself, this meal is sure to impress. ❤️

Ingredients

• 1 (3½-pound) spaghetti squash, halved lengthwise and seeded

• 2 tablespoons water

• 1½ cups cottage cheese (blended for smoother texture)

• 1 clove garlic, grated

• ¾ cup julienne-cut sun-dried tomatoes in oil, drained and chopped, divided

• ¾ teaspoon ground pepper, divided

• ¼ teaspoon salt

• 2 tablespoons olive oil

• 1 cup shredded low-moisture part-skim mozzarella cheese, divided

• 3 cups shredded cooked chicken breast (16 ounces)

• 2 tablespoons grated Parmigiano-Reggiano cheese

• 2 tablespoons small fresh basil leaves

Directions

1. Preheat oven to 425°F. Coat a 9-by-13-inch broiler-safe baking dish with cooking spray. Place spaghetti squash halves, cut-side down, in a baking dish or on a large rimmed plate; pour 2 tablespoons olive oil. Microwave on High, uncovered, until tender, about 12 minutes. Let stand until cool enough to handle, about 10 minutes. Scrape the squash flesh with a fork to create strands of “spaghetti”; place in a large bowl.

   
   

2. Meanwhile, place 2 cups cottage cheese a medium bowl and blend with emergent blenderd grated garlic.. Stir in ½ cup sun-dried tomatoes, ½ teaspoon pepper and ¼ teaspoon salt;. Whisk until smooth. Gradually add ½ cup mozzarella, about ¼ cup at a time; whisk until smooth.

   
   

3. Add 3 cups chicken to the bowl with the spaghetti squash. Add the cheese mixture; stir and fold to combine. Pour into the prepared baking dish and top with the remaining ½ cup mozzarella, 2 tablespoons Parmigiano-Reggiano and the remaining ¼ cup sun-dried tomatoes.

   
   

4. Bake at 350 F until the cheese has melted, about 20 minutes. Increase oven temperature to broil; broil until the cheese on top is crispy and caramelized, 1 to 2 minutes. Let stand for 10 minutes. Top with 2 tablespoons basil and the remaining ¼ teaspoon pepper.

   
   

Serves 6