Chicken Florentine Spaghetti Squash will make all your weeknight dinner dreams come true. It comes together easily, and it's paleo and gluten-free.
First things first, let’s get that spaghetti squash in the oven to roast while we prepare the filling. Preheat the oven to 400°F. Using a large knife and steady hand, split the squash in half lengthwise. The best way to do this is usually by scoring the squash and then inserting the tip of the blade into an end. Apply strong and even pressure on the knife, using it more like a splitting wedge on a large log rather than the familiar slicing action of a blade. Once the squash is split open, use a spoon to remove the seeds and pulp (just toss that stuff). Place the halved squash cut-side down on a roasting pan, add a few tablespoons of water to the pan and roast for 35 to 40 minutes in a preheated oven.
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