📖 Instructions

1. Preheat your oven to 375°F (190°C). This ensures that the chicken cooks evenly and the stuffing is heated thoroughly.
2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard them. Drizzle each half with 1 tablespoon of olive oil, season with salt and pepper, and place them cut-side down on a baking sheet. Roast for 30-40 minutes, or until the squash is easily pierced with a fork. Once cooked, let it cool slightly, then shred the flesh with a fork. Set aside. Be careful when you scoop out the seeds, it can be a bit messy!
3. While the squash is roasting, prepare the spinach mixture. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the fresh spinach and cook until wilted, about 3-5 minutes. Drain any excess liquid. I always make sure to really squeeze out the water, it's important!
4. In a mixing bowl, combine the cooked spaghetti squash, wilted spinach, ricotta cheese, grated Parmesan cheese, one beaten egg, salt, pepper, and a pinch of nutmeg. Mix well until all ingredients are evenly distributed. This mixture is the heart of the dish, so make sure it tastes delicious!
5. Butterfly each chicken breast by slicing horizontally through the center, being careful not to cut all the way through. Open the chicken breast like a book. Season both sides of each chicken breast with salt, pepper, and garlic powder. This helps to tenderize the meat and add flavor.
6. Spoon the spaghetti squash and spinach mixture evenly onto one side of each butterflied chicken breast. Fold the other side of the chicken breast over the stuffing. Secure the edges with toothpicks to keep the stuffing inside. Make sure the toothpicks are securely in place!
7. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the stuffed chicken breasts on both sides until golden brown, about 3-4 minutes per side. Searing adds a nice crust and seals in the juices.
8. Place the seared chicken breasts on a baking sheet. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
9. Remove the chicken breasts from the oven and let them rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
10. Remove the toothpicks before serving. Garnish with fresh parsley or a sprinkle of Parmesan cheese, if desired. Serve immediately and enjoy the delicious combination of flavors and textures!