Spaghetti Squash Stuffed Rings
Rings of spaghetti squash, roasted to perfection then stuffed with a chicken, spinach, ricotta mixture. Topped with cheese. An awesome low carb and keto meal!
Prep Time10 mins
Cook Time55 mins
- 1½ - 2 lb Spaghetti squash
- 1 Tsp Umami seasoning*
- 2 Tbsp Avocado oil separated
- 8 oz Frozen chopped spinach or fresh
- ½ t Garlic powder
- Salt to taste
- 1-½ C Chopped cooked chicken
- 1 cup Ricotta cheese
- 1 c Shredded cheese
Heat oven to 400°.
Trim the ends then peel the spaghetti squash.
Slice in 1” rings.
Scrape out and discard the fibrous strands and seeds.
Lightly oil the rings with avocado oil (1-2 tsp and coat with ½ tsp umami seasoning).
Roast 20 minutes on each side until golden brown.
While Spaghetti Squash Roasts
In a frying pan, cook spinach with 1T avocado oil. Add garlic powder and salt.
Cook until moisture is reduced.
Cook chicken with 1 t avocado oil and ½ t umami seasoning.
Mix ricotta, chicken, and spinach together.
Fill roasted spaghetti squash rings with filling.
Bake for 10 more minutes.
Top with cheese and bake for 2 more minutes, until melted.
Top with herb garnish (if desired) and finishing salt (also optional).
*Umami seasoning is considered the 5th taste. It is a savory seasoning that I found at Trader Joes. If you don't have access to this seasoning, you can use a seasoning blend like Creole seasoning. Something with a little bit of spice. Pay attention to the salt content and omit additional salt if necessary.