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If you’re looking for a healthy, hearty, and flavor-packed dish that satisfies cravings without guilt, look no further than Chicken and Broccoli Stuffed Spaghetti Squash. This low-carb, gluten-free recipe blends tender chicken, nutritious broccoli, and melty cheese all nestled in a spaghetti squash “boat” — a complete meal that’s as fun to eat as it is to make.

Not only does spaghetti squash offer a satisfying texture similar to pasta, but it’s also incredibly nutrient-dense. According to the Nutritional benefits of spaghetti squash from the USDA, it’s low in calories and carbs while providing fiber, potassium, and vitamin C — making it a smart choice for anyone watching their macros or increasing veggie intake.

Before you dive into the recipe, it’s important to know how to prepare spaghetti squash safely. Given its tough exterior, it’s crucial to use proper cutting techniques — check out this guide on How to safely cut hard squash to avoid any kitchen mishaps. And for added creaminess without the fat, we’ll use Greek yogurt — a healthy substitute that enhances flavor and texture. If you’re new to this ingredient, here’s more on Cooking with Greek yogurt in savory dishes.

Why This Recipe Works

Low-carb and gluten-free
Packed with lean protein and vegetables
Cheesy, comforting, and nutritious
Ideal for meal prep or weeknight dinners
Easily customizable

Ingredients You’ll Need

1 large spaghetti squash
2 chicken breasts, diced
3 cups broccoli florets
2 shallots, minced
6 cloves garlic, minced
2 tsp Italian seasoning
½ tsp black pepper
1 tsp salt
3 tbsp olive oil, divided
½ cup plain Greek yogurt
4 tbsp cream cheese
½ cup Parmesan cheese, shredded
1½ cups mozzarella cheese, shredded

Tools Required

Sharp chef’s knife
Large skillet
Baking sheet
Mixing bowl
Foil for baking
Spoon for scooping

How to Cook Spaghetti Squash

Cooking the spaghetti squash correctly is key to ensuring the perfect “boat” texture. Here’s how:

Preheat oven to 400°F (200°C).
Slice the squash in half lengthwise and scoop out the seeds.
Brush the insides with olive oil and sprinkle with salt and pepper.
Place cut-side down on a parchment-lined baking sheet.
Bake for 45–60 minutes, or until tender and strands pull apart easily with a fork.

Tip: You can roast the squash a day in advance and store it in the fridge.

Making the Chicken and Broccoli Filling

While your squash is baking:

Heat 1 tbsp olive oil in a skillet over medium-high heat.
Add diced chicken, season with salt and pepper, and cook until browned.
Remove chicken from skillet and set aside.
Add 1 tbsp olive oil, then sauté shallots and garlic until aromatic.
Toss in the broccoli and Italian seasoning, sautéing until just tender.
Return the chicken to the pan and cook through.

Combining the Filling

In a large bowl:

Mix cream cheese and Greek yogurt until smooth.
Add the cooked chicken and broccoli mixture.
Fold in Parmesan cheese, half of the mozzarella, and the spaghetti squash strands.
Stir gently to combine without breaking the strands.

Assembling the Boats

Preheat oven to 350°F (175°C).
Scoop the mixture evenly into the two squash halves.
Top with remaining mozzarella cheese.
Tent with foil (don’t let it touch the cheese).
Bake for 15 minutes, remove foil, and bake another 5–10 minutes until bubbly and golden.

Serving Suggestions

This dish works beautifully on its own, but you can pair it with:

A fresh cucumber or tomato salad
Roasted Brussels sprouts or asparagus
A light fruit salad for a refreshing finish

Recipe Variations

Make it your own with these tweaks:

Protein swaps:

Ground turkey
Shredded pork
Tofu for a vegetarian version

Veggie add-ins:

Spinach
Mushrooms
Bell peppers

Cheese alternatives:

Ricotta
Feta
Goat cheese

Flavor boosts:

Pesto
Marinara sauce
Taco seasoning for a Tex-Mex spin

Make-Ahead & Storage Tips

Make ahead: Cook the squash and filling separately and store until ready to bake.
Store leftovers: In an airtight container in the fridge for up to 4 days.
Freeze: Portion the mixture into freezer-safe containers. Reheat in the oven or microwave (note: texture may soften).
Reheat: Microwave on medium for 1–2 minutes or re-bake for 10–15 minutes.

Common Mistakes to Avoid

Don’t overbake the squash — strands will become mushy.
Avoid watery veggies like zucchini.
Don’t skip tenting with foil — it prevents the cheese from burning.
Make sure not to overcook the chicken; it’ll dry out.

Frequently Asked Questions

Can you freeze Chicken and Broccoli Stuffed Spaghetti Squash?
Yes! Cool it completely, portion it, and freeze in airtight containers. Reheat in the oven or microwave.

How do you cut spaghetti squash safely?
Use a sturdy cutting board, a sharp knife, and read this guide on How to safely cut hard squash.

How long does cooked spaghetti squash last in the fridge?
Up to 4 days when stored properly in a sealed container.

Can I make this vegetarian?
Absolutely. Swap the chicken for tofu, lentils, or extra veggies like mushrooms and kale.

What’s a good dairy-free cheese substitute?
Use dairy-free cream cheese and vegan mozzarella or nutritional yeast for cheesy flavor.

Why is my squash watery?
Overcooking or using high-moisture veggies (like zucchini) can cause excess water.

Do I have to use the squash shells?
No. You can bake the mixture in a casserole dish if preferred.

Final Thoughts

Chicken and Broccoli Stuffed Spaghetti Squash is a delicious and customizable dish that’s perfect for anyone craving comfort food without compromising on health. With its creamy filling, cheesy topping, and veggie-packed goodness, this recipe checks every box for an easy, flavorful, and satisfying meal.