1To safely cut a spaghetti squash, use a folded kitchen towel to push with your knife into the squash, then remove the seeds.
2Roast the spaghetti squash in a 375°F oven with a little olive oil, kosher salt, and black pepper for 35 to 40 minutes, cut side up to allow steam to escape.
3Thin slice one shallot and mince four to six garlic cloves.
4Brown about 1 lb of boneless skinless chicken thighs, seasoned with onion powder, garlic powder, dried parsley, dried oregano, salt, and black pepper, in a pan over medium heat with a couple tablespoons of olive oil.
5Once the chicken starts to turn golden brown on one side, give it a mix; it should be fully cooked by the time both sides are browned.
6Add the shallots and garlic to the pan and cook for about one to two minutes or until the shallots fully soften.
7Add about a quarter of a cup of chicken stock or white wine to the pan; it will instantly pick up the brown bits.
8Reduce the chicken stock by about half quickly.
9Add one whole bag (about 5 oz) of baby spinach to the pan.
10Once the spinach wilts, cut off the heat and add about two tablespoons of Parmesan cheese.
11Add a healthy scoop (about a half to three quarters of a cup) of cottage cheese, using the residual heat in the pan to melt and "gooify" it.