Creamy Garlic Spinach Spaghetti Squash Bake

Preheat the oven to 375°F.

Pierce the spaghetti squash in several places and place whole on a baking sheet. Bake for 1 hour 10 minutes. (Alternatively, halve the squash lengthwise, scoop out the seeds, and place cut side down on a baking sheet coated with coconut oil spray. Bake for 40 minutes.) We prefer to bake whole, because squash is difficult to cut before baking but easy afterward and you can prebake squash any ol’ time and keep it in the fridge until ready to make the casserole. (If you are halving the recipe, you can cook 1 squash in your electric pressure cooker in only 6 to 8 minutes.)

Halve the spaghetti squash lengthwise. Scrape out the seeds and discard. Using a fork, scrape all the flesh from 1½ of the squash into a 9 × 13-inch baking dish. Divide the spaghetti strands from the remaining squash into two baggies and freeze for 2 other single-serve meals to top with any sauce or one of our crockpot meals . . . you’ll thank us for that later.

Melt the butter in a large skillet over medium-high heat. Add the garlic and toss in the butter for a minute. Add the spinach and toss until it is wilted down. Add the cream cheese, heavy cream, ½ cup of the Parmesan, the salt, black pepper, and red pepper flakes (if using). Stir, then add to the baking dish with the spaghetti squash. Add the diced chicken and stir together very well. Top with the grated mozzarella and the remaining ¼ cup Parmesan. Increase the oven temperature to 400°F and bake for 35 minutes.