Description
A comforting and cheesy stuffed spaghetti squash dish packed with chicken, broccoli, and flavorful herbs. Perfect for a wholesome, satisfying meal.
Ingredients
Scale
- 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
Instructions
- Roast the Spaghetti Squash:
- Preheat oven to 400°F (200°C).
- Cut squash in half lengthwise, scoop out seeds.
- Brush with olive oil, season with salt and pepper.
- Place cut-side down on parchment-lined baking sheet.
- Roast for 45–60 minutes until tender. Scrape into strands with a fork.
- Cook Chicken & Broccoli:
- Heat 1 tbsp olive oil in a skillet. Cook diced chicken until browned and nearly cooked through. Remove and set aside.
- In same skillet, add olive oil, sauté shallots and garlic until fragrant.
- Add broccoli and seasoning. Cook briefly, then return chicken and finish cooking.
- Prepare Filling:
- In large bowl, mix cream cheese and Greek yogurt.
- Add chicken, broccoli, Parmesan, half the mozzarella, and squash strands. Mix gently.
- Assemble and Bake:
- Preheat oven to 350°F (175°C).
- Fill squash shells with mixture, top with remaining mozzarella.
- Tent with foil and bake for 15 minutes. Remove foil and bake 5–10 more minutes until bubbly and golden.
Notes
You can use pre-cooked rotisserie chicken to save time. This dish also works well with cauliflower in place of broccoli.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 85mg