Spaghetti Squash Chicken Alfredo Rings

Steps

1. Preheat oven to 425°F. Line a rimmed baking sheet with parchment. Prick the spaghetti squash a few times with a fork. Microwave 4–5 min., until softened enough to cut easily.
2. Transfer squash to a cutting board and let cool slightly. Using a sharp knife, trim ends and cut crosswise into 5 or 6 (1-inch) rings. Using a spoon, remove seeds. Transfer rings to prepared baking sheet. Brush with the oil and season with salt and pepper.
3. Bake squash 30–35 min., until tender when pierced and browned in spots. When squash is almost cooked, microwave the spinach according to package directions. Add spinach to a medium bowl along with the chicken, Alfredo sauce, and ½ cup Parmesan. Season with salt and pepper and stir to combine.
4. When squash is done, using a fork, shred some of the cooked squash from each ring to yield 1 cup; stir into chicken mixture. Divide chicken mixture among squash rings. Return to oven and bake 12–15 min., until filling is bubbling and browned in spots. Garnish with remaining ¼ cup Parmesan and the chopped parsley, if desired.