Stuffed Spaghetti Squash

Ingredients:

• 1 medium sized spaghetti squash
• ½ lb Italian chicken sausage uncased
• 1½ tbsp olive oil
• 4 cloves garlic minced
• ¼ cup chicken broth
• ½ tsp salt
• 5 ounces fresh spinach
• 1 can cannellini beans drained
• 2 tsp jarred Calabrian chili paste or 1 tsp dried chili flakes
• ⅓ cup heavy cream
• ¼ cup grated Parmigiano Reggiano
• ¼ cup shredded parm or shredded mozzarella
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Instructions:

• Preheat the oven to 400°F
• Cut the squash in half widthwise and deseed. Brush with ½ tbsp olive oil and place, cut side down, onto a parchment lined baking sheet. Roast for 30 minutes
• Add chicken sausage to a medium-sized skillet. Cook over medium heat breaking down the chicken as it cooks
• Once fully cooked, add olive oil and garlic. Let cook for 3 minutes or until the garlic is golden brown
• Add the chicken broth, salt and spinach. Cover and let cook until the spinach has wilted
• Uncover and mix in the beans, Calabrian chili, heavy cream and the grated Parmigiano Reggiano. Let simmer for 4 minutes
• Remove squash from oven, fill with chicken and white bean mixture. Top with shredded parm and return to oven for 10 more minutes
• Mix and enjoy warm

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