Spaghetti Squash with Chicken, Mushrooms and Spinach

Boost your vegetable intake with this excellent zucchini spaghetti dish. "This recipe is a variation of the pasta I often make. I thought about using zucchini spaghetti as a pasta substitute, " says Claudia Kremp of Plainfield, Illinois. She won the main prize of the Cooking Light market basket competition, and her surprise came to an end.
Preheat the grill.Cut the poblano lengthwise in half; remove the seeds and shells. Place the pepper halves, skin side up, on a baking sheet lined with foil; flatten with your hands. Bake for 5 minutes or until browned. Place in a zippered plastic bag; seal. Let stand for 5 minutes. Peel and slice.Reduce the oven temperature to 400 degrees.Cut the zucchini lengthwise in half; remove the seeds. Place the zucchini halves, cut side down, in a 13-by-9-inch baking dish. Add water so that it is 1/2 inch thick. Bake at 400 ° C for 45 minutes. Turn the courgettes over; bake for another 15 minutes or until tender; let cool. Scrape the zucchini inside with a fork to remove the threads, measure out 6 cups. Keep warm.Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the bacon to the skillet; cook until crisp. Remove the bacon from the pan. Cool and crumble. Increase heat to medium-high; sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the chicken to the filling in the pan and cook for 4 minutes; remove from the pan.Heat the remaining 11/2 teaspoons of oil over medium-high heat. Add the onion to the pan and cook for 3 minutes or until soft, stirring frequently. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, remaining bacon, poblano, garlic, and Italian seasoning to the pan; cook for 1 minute. Add the mushrooms and cook for 4 minutes or until softened, stirring occasionally. Add the wine to the pan and cook for 3 minutes or until the liquid has evaporated, stirring occasionally. Add the tomato paste and cook for 1 minute, stirring constantly. Add the remaining chicken, chicken stock, tomatoes and spinach to the pan. Cook for 2 minutes or until the spinach wilts, stirring constantly; add 1/4 cup cheese. Place about 1 cup of courgettes on each of 6 plates; sprinkle each serving with about 1 cup of the chicken mixture and 2 teaspoons of the remaining cheese.