Spaghetti Squash Chicken Bake with Roasted Cauliflower

Roast the squash and cauliflower:
Preheat oven to 400°F. Cut the spaghetti squash in half lengthwise, scoop out the seeds, and brush the insides with olive oil. Place face down on a baking sheet and roast for 35–40 minutes, until tender. Chop cauliflower into bit size pieces and toss with some olive oil and roast 25 minutes along with the spaghetti squash.

Cook the chicken and aromatics:
In a large skillet, heat olive oil over medium heat. Add ground chicken and cook until no longer pink, breaking it apart as it cooks. Add onions and garlic; sauté until fragrant and onions are translucent.

Combine everything:
In a large bowl, mix the roasted spaghetti squash strands, roasted cauliflower, cooked chicken mixture, cottage cheese, marinara sauce, salt, pepper, dried oregano, dried basil, and garlic powder. Stir until evenly combined.

Stuff and bake:
Spoon the mixture back into the two spaghetti squash shells, dividing evenly. Top with shredded cheese if desired.
Bake uncovered at 375°F for 20–25 minutes, until bubbly and golden on top.

Serve warm straight from the squash boats — a beautiful, protein-packed, and nourishing meal that’s as comforting as it is good for you