Cheesy Chicken and Broccoli Stuffed Spaghetti Squash
Author: Danae - Recipe Runner
Prep time:
Cook time:
Total time:
Serves: 3-4 Servings
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 <g class="gr_ gr_83 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace" id="83" data-gr-id="83">makes</g> a great gluten free, low carb comfort food dinner!
Ingredients
1 large spaghetti squash
1 large chicken breast or 2 small, cut into bite sized pieces
2 teaspoons olive oil
¼ cup finely chopped shallot
1 clove garlic, minced
¼-1/2 teaspoon red pepper flakes, depending on how spicy you like things
2 cups broccoli florets
1 ounce ⅓ less fat cream cheese, room temperature
¼ cup low sodium chicken broth
½ cup shredded mozzarella cheese
½ cup shredded sharp cheddar cheese
¼ cup plain non-fat Greek yogurt
Kosher salt and black pepper to taste
Instructions
Spaghetti Squash
Preheat oven to 400 degrees and line a baking sheet with foil.
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.
Place the halves cut side down on the baking sheet and roast in the oven for approximately 40 minutes or until a knife can be inserted in the flesh easily.
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.
Place the skin/shell back on the baking sheet and set aside.
Chicken and Broccoli Filling
Preheat oven to broil.
Spray a large non-stick skillet with oil and heat over medium high heat.