Spaghetti Squash

Ingredients:

• 2 tbsp ground chicken breast
• 1 jar marinara sauce (no sugar added preferred)
• 1 spaghetti squash
• Fennel (to taste)
• Italian seasoning (to taste)
• 1 fresh garlic clove, chopped
• Olive oil
• Parmesan cheese (for topping)
• Black pepper (to taste)
• Optional: part-skim ricotta cheese (for topping)

Instructions:

1. Preheat oven to 350°F.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Place squash cut-side down on a baking sheet and bake for 1 to 1½ hours, depending on size, until tender.
4. While the squash cooks, heat a small amount of olive oil in a skillet over medium heat.
5. Add chopped garlic and sauté briefly until fragrant.
6. Add ground chicken and cook until browned.
7. Stir in marinara sauce, fennel, Italian seasoning, and black pepper; simmer until warmed through.
8. Once the squash is cooked, use a fork to scrape the flesh into strands and transfer to a serving dish.
9. Top with the chicken and marinara mixture.
10. Finish with grated Parmesan cheese and, if desired, a small scoop of part-skim ricotta. Serve warm.

Notes:

• Make it vegetarian: Skip the chicken and add sautéed mushrooms, lentils, or white beans for a hearty, plant-forward version with added fiber.
• Boost the veggies: Mix in spinach, zucchini, or roasted bell peppers to increase volume, color, and nutrient density without changing the core flavors.
• Adjust the richness: For a lighter finish, use Parmesan only; for extra creaminess, add a small spoonful of part-skim ricotta or a sprinkle of mozzarella before serving.