Chicken Spaghetti Squash Boats

Preheat oven to 200C/400F. 

Cut your squash in half lengthwise and scoop out the seeds; With a small sharp pointed knife poke wholes into the squash all along the dark line where you are going to cut it in half. Once you have done that, use a large pointed knife and cut through the wholes you previously made and it will crack open. 

Brush the inside with olive oil and place it cut side down on parchment paper in a shallow baking dish. Bake for about 45 minutes until tender and easily pierced with a fork. (Cooking time may vary depending on the size of your squash). 

Combine all marinade ingredients in a small bowl and coat the chicken tenderloins. Leave to marinate for 30 minutes. 

While the squash roasts, prepare the filling; Heat a little vegetable oil in a pan and sear the chicken from both sides. Remove and set aside.

To the same pan, drizzle more vegetable oil and add the crushed garlic. Saute just until fragrant, about 1 minute. 

On low heat, add the spinach and stir until wilted, then add the cream, parmesan cheese, chicken with juices and a pinch of chilli flakes. Stir together until you reach a smooth sauce, then add the sun-dried tomatoes and season with freshly ground pepper. Turn off heat and fill prepared squash. 

Reduce oven temperature to 180C/350F. 

Once squash is ready, allow to cool until you can easily touch it by hand. Use a fork to separate and fluff the strands of spaghetti squash. Make a well so you can easily fill with chicken filling. 

Spoon the chicken over each squash boat. Top with shredded mozzarella and freshly ground pepper. 

Return to oven and bake for about 30 minutes until cheese is melted and filling is warmed through. 

Enjoy!