Cheesy Chicken Broccoli Spaghetti Squash

By Jennifer

4 Person

70 Minutes

477 Calories

Spaghetti Squash stuffed with a creamy, cheesy, chicken and broccoli filling and topped with more melted cheese! This Cheesy Chicken and Broccoli Stuffed Spaghetti Squash make great gluten-free, low carb comfort food dinner!

Ingredients

Kosher salt and black pepper to taste
1/4 cup plain non-fat Greek yogurt
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
1/4 cup low sodium chicken broth
1 oz. low fat cream cheese, room temperature
2 cups broccoli florets
1/4 tsp. red pepper flakes, use 1/2 teaspoon if you want it spicier
1 clove garlic, minced
1/4 cup finely chopped shallot
2 tsp. olive oil
1 large boneless skinless chicken breast, or 2 small, cut into bite sized pieces
1 large spaghetti squash

Method

01

Preheat oven to 400° F. and line a baking sheet with foil.
02

Cut the spaghetti squash in half and scoop out the seeds. Rub or spray the interior with oil and season with kosher salt and black pepper.
03

Place the halves cut-side down on the baking sheet and roast in the oven for approximately 30-40 minutes or until a knife can be inserted in the flesh easily.
04

Remove from the oven and let the squash cool until it can be handled. Using a fork scoop out the flesh in long strands and put them in a bowl.
05

Place the skin/shell back on the baking sheet and set aside.
06

CHICKEN AND BROCCOLI FILLING: Preheat oven to broil. Spray a large non-stick skillet with oil and heat over medium-high heat. When the skillet is hot add in the chicken, season with salt and pepper and sautés until cooked through.
07

Remove the chicken from the skillet onto a plate. Turn the heat down to medium and add a couple of teaspoons of olive oil to the skillet. Swirl the oil to coat the bottom of the skillet then add in the shallot, garlic and red pepper flakes.
08

Sauté for about a minute then add in the broccoli florets. Season with salt and pepper then add in a couple of tablespoons of water and cover with a lid. Let the broccoli steam for about 2 minutes, then uncover and add the chicken back in.
09

Add in the cream cheese and chicken broth and stir everything until smooth and a sauce starts to form. Add in half of the shredded cheese and stir until melted. Remove from the heat and stir in the Greek yogurt until combined.
10

Taste for seasoning then pour the filling into the bowl with the spaghetti squash strands and stir together until combined. Divide the filling evenly into the spaghetti squash shells and top with the remaining shredded cheese. Broil in the oven until the cheese is melted then serve.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Easy Chicken Recipes

Gluten-free Recipes

Spaghetti Squash Recipes

Cheesy Chicken Broccoli Spaghetti Squash

4.1

( By Jennifer )

01 Information

Grade easy
Serving 4 servings
Calorie 477 Kcal
Prep Time 15 Mins
Cook Time 55 Mins
Total Time 70 Mins

02 Ingredients

Kosher salt and black pepper to taste

1/4 cup plain non-fat Greek yogurt

1/2 cup shredded sharp cheddar cheese

1/2 cup shredded part-skim mozzarella cheese

1/4 cup low sodium chicken broth

1 oz. low fat cream cheese, room temperature

2 cups broccoli florets

1/4 tsp. red pepper flakes, use 1/2 teaspoon if you want it spicier

1 clove garlic, minced

1/4 cup finely chopped shallot

2 tsp. olive oil

1 large boneless skinless chicken breast, or 2 small, cut into bite sized pieces

1 large spaghetti squash

03 Method

Step 1

Preheat oven to 400° F. and line a baking sheet with foil.

Step 2

Cut the spaghetti squash in half and scoop out the seeds. Rub or spray the interior with oil and season with kosher salt and black pepper.

Step 3

Place the halves cut-side down on the baking sheet and roast in the oven for approximately 30-40 minutes or until a knife can be inserted in the flesh easily.

Step 4

Remove from the oven and let the squash cool until it can be handled. Using a fork scoop out the flesh in long strands and put them in a bowl.

Step 5

Place the skin/shell back on the baking sheet and set aside.

Step 6

CHICKEN AND BROCCOLI FILLING: Preheat oven to broil. Spray a large non-stick skillet with oil and heat over medium-high heat. When the skillet is hot add in the chicken, season with salt and pepper and sautés until cooked through.

Step 7

Remove the chicken from the skillet onto a plate. Turn the heat down to medium and add a couple of teaspoons of olive oil to the skillet. Swirl the oil to coat the bottom of the skillet then add in the shallot, garlic and red pepper flakes.

Step 8

Sauté for about a minute then add in the broccoli florets. Season with salt and pepper then add in a couple of tablespoons of water and cover with a lid. Let the broccoli steam for about 2 minutes, then uncover and add the chicken back in.

Step 9

Add in the cream cheese and chicken broth and stir everything until smooth and a sauce starts to form. Add in half of the shredded cheese and stir until melted. Remove from the heat and stir in the Greek yogurt until combined.

Step 10

Taste for seasoning then pour the filling into the bowl with the spaghetti squash strands and stir together until combined. Divide the filling evenly into the spaghetti squash shells and top with the remaining shredded cheese. Broil in the oven until the cheese is melted then serve.

04 Author