Roasted spaghetti squash stands in for pasta in this lightened up, creamy dish from HEB! Roasted spaghetti squash is fluffed up with a fork to create noodle-like strings and loaded with HEB’s ready-to-eat grilled chicken strips, bacon, spinach, and mozzarella. It’s a cheesy, family-pleasing dinner!
Preheat your oven to 400°F. Brush the insides of the squash halves with olive oil and then season with salt and pepper.
Lay the halves cut-side down on a parchment-lined baking sheet. Bake for 35 to 40 minutes, until fork-tender on the inside and the outsides give when pressed.
Remove from the oven and flip the halves over. With a fork, fluff the squash flesh to create the strands.
Reduce oven temperature to 350°F.
Meanwhile, heat a large saucepan over medium heat and add the bacon. Cook until the bacon is crisp. Transfer the bacon to a paper towel-lined plate to drain and discard all but 1 tablespoon of the bacon fat from the pan. Increase the heat to medium high.
Add the HEB Grilled Chicken to the pan and sauté until the chicken is heated all the way through, about 5 minutes.
Remove the pan from heat, then add the spinach. Stir until the spinach wilts, then add in the Greek yogurt, ½ cup of the mozzarella cheese, and basil.
Divide the chicken filling evenly among the boats, using a fork to lightly mix it with the spaghetti squash. Arrange the stuffed squash on a baking sheet and sprinkle with the reserved bacon and top with remaining mozzarella cheese.
Bake until the cheese is bubbly, about 10 minutes. Let cool for a few minutes, then garnish with more basil and serve.