2 spaghetti squash (Roughly 5 cups of the inner squash)
6 boneless skinless chicken breast (Sliced very thin- If you have large chicken breasts, you'll only need 3 sliced in half.)
8oz reduced fat cream cheese
4 tbsp of butter
1 cup shredded parmesan cheese
1/3 cup shredded parmesan cheese (for the chicken)
1 cup of whole milk
1 large handful of spinach (add more if you'd like!)
1 tsp minced garlic
Salt & pepper
Cut the spaghetti squash in half (from stem to bottom).
Remove the inner membranes (just like you would a pumpkin).
Drizzle olive oil, salt and pepper over the inside and lay them face down on a baking sheet. The flat side will be touching the baking sheet.
Bake at 400 degrees until tender. You'll be able to tell they are finished when you tap the top with a spoon... it will cave in.
Take a fork and shred the inner squash and put it aside.
In a pot on the stove, cook the cream cheese, butter and whole milk on medium-low heat until combined.
Once this is melted together, add the parmesan cheese, spinach, minced garlic, salt and pepper to the pot and combine.
Add the spaghetti squash to this mixture, mix well, and then cover and set aside. (remove from heat)
Prepare your chicken by slicing it very thin and adding salt and pepper to each side.
In a non-stick pan, add 1 tsp olive oil and lay each chicken breast in the pan. Cook until slightly brown on both sides.
Once you flip the chicken, add the shredded parmesan cheese to the top and then wait to flip it until the other side is done. Do this on both sides.
Keep flipping your chicken until the parmesan cheese creates a crust on each side.
Once your chicken is finished, assemble your creamy spaghetti squash on the plate and then layer the sliced chicken on top of that.
Top with a little extra parmesan cheese!