08/31/2026
**SAVE THIS RECIPE 🥘**
If you have a spaghetti squash sitting on the counter and you’re not sure what to do with it, make this.
This **Cheesy Chicken Spaghetti Squash Bake** keeps the squash front and center, adds rotisserie chicken for easy protein, and uses cottage cheese to make the sauce creamy without loading it up with tons of cheese.
The biggest tip: **don’t overcook the squash.**
**Bare-bones recipe:**
1 large spaghetti squash
3 cups shredded rotisserie chicken
3–4 cups spinach
1 cup cottage cheese
1 cup sharp cheddar, divided
1/4 cup Parmesan
1/2 cup milk
1/2 cup chicken broth
1 Tbsp flour
1/2 small onion
2 cloves garlic
Garlic powder, onion powder, salt + pepper
**How to make it:**
Cut the spaghetti squash in half, scoop out the seeds, brush lightly with olive oil, and place cut-side down on a baking sheet.
Roast at **400°F for 30–40 minutes**, starting to check around 30 minutes.
You want the strands **just tender**, not super soft.
Scrape out the squash and let the strands drain for 10–15 minutes.
Blend the cottage cheese, milk + broth until smooth.
Sauté onion, garlic + spinach. Stir in the flour, then add the cottage cheese mixture.
Stir in 1/2 cup cheddar + Parmesan.
Fold in the rotisserie chicken and spaghetti squash.
Transfer to a casserole dish, top with the remaining cheddar, and bake at **375°F for 20–25 minutes**.
Done. 🙌
This recipe is part of the **Swift River CrossFit x Davis Natural Produce** summer recipe partnership.
Grab fresh, organic, locally grown produce from Davis Natural Produce at IME in North Conway Monday–Friday, 10:00 AM–6:00 PM, or at Tuckerman Brewing on Fridays from 4:00–6:30 PM.
**SAVE this recipe for spaghetti squash season** and visit the **link in bio for the full recipe.**
