WHAT YOU'LL NEED: 

• 1 Large Spaghetti Squash 
• 1 Pack of Hidden Creek Chicken Breast
• 8 oz. Heavy Cream 
• 8 oz. Whole Milk (possibly more to thin out sauce) 
• 1 Cup Shredded Mozzarella Cheese
• 3 Cups of Baby Spinach 
• 1 Red Bell Pepper Sliced 
• 1 Jar of Aldi's Roasted Red Pepper Pesto (Optional but we highly encourage)
• Marinated Mozzarella Balls (Optional) 
• 3 tbsp. Olive Oil
•  2 tbsp. Butter
• 1 - 2 tbsp. Flour or Corn Starch (your preference)  
• Gold Label Musket Powder Seasoning to Taste 
• Garlic/Salt/Pepper to Taste 

DIRECTIONS

1. Preheat oven to 400*
2. Cut your spaghetti squash in half, long ways, & remove seeds as best as possible. (A trick that I like to use when making spaghetti squash, using a fork & poke holes all around the shell of the squash. Place whole squash in microwave for two minutes. This makes it so much easier to cut.) 
3. Once seeds are removed, drizzle olive oil & season to taste on the fleshy part of the squash. Place the flesh side of the squash downwards on a baking sheet, & when oven comes to temperature, place squash halves inside for 35-40 minutes. At the end of the 35-40 minutes of having your spaghetti squash in the oven, remove from oven & let cool. 
4. As squash is cooling, heat 1 tbsp. of olive oil in a skillet over medium heat. Place seasoned chicken breasts in oil when it comes to temperature & cook until internal temperature reaches 165* Dice chicken now or later, it doesn't make much of a difference. Once chicken is cooked thoroughly, set it aside.
5. In the same pan, add 1 tbsp. of olive oil and heat bell pepper & spinach until tender. Place to the side with chicken when complete. 
6. Now, using the SAME pan heat 2 tbsp. of butter and slowly whisk in flour to create a rue. 
7. Begin to whisk in heavy cream first & then milk. Once those ingredients have created a sauce like consistency, add in shredded mozzarella & our favorite roasted red pepper pesto if you wish. If your sauce is thicker than you'd like, you can add more milk until it becomes creamy. 
8. When your sauce is at the consistency that you prefer, add in vegetables & diced chicken and mix together. 
9. If there are any lingering seeds in your spaghetti squash, now is the time to remove them. Then, take a fork and shred the squash into 'spaghetti' but leave inside of the skin. 
10. Using a sauce spoon, scoop your chicken, vegetable & cream mixture over top of the spaghetti squash, creating a "boat."
11. If you choose, place 3 mozzarella balls on top of the boat and place back in the oven for 10-15 minutes. We turned the broiler on low for the last 5.