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Cheesy Chicken and Broccoli Stuffed Spaghetti Squash: A Delicious Low-Carb Dinner Recipe

Cheesy Chicken and Broccoli Stuffed Spaghetti Squash
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This Cheesy Chicken and Broccoli Stuffed Spaghetti Squash is a comforting, healthy, and delicious meal that’s perfect for a cozy dinner. Spaghetti squash serves as a low-carb alternative to pasta, while the creamy, cheesy filling packed with chicken and broccoli adds a satisfying richness. It’s easy to make and packed with nutrients, making it a great option for a balanced meal. Plus, it’s customizable—add more spice or swap in your favorite veggies!

Ingredients

Scale
  • 1 large spaghetti squash
  • 1 large boneless, skinless chicken breast (or 2 small), cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1/4 cup finely chopped shallot
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes (use 1/2 teaspoon for spicier flavor)
  • 2 cups broccoli florets
  • 1 ounce low-fat cream cheese, room temperature
  • 1/4 cup low-sodium chicken broth
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup plain Greek yogurt
  • Kosher salt and black pepper, to taste

Instructions

1. Prepare the Spaghetti Squash:

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with foil.
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Rub or spray the interior with olive oil and season with salt and pepper.
  4. Place the halves cut-side down on the baking sheet and roast for 30-40 minutes, or until a knife can easily pierce the flesh.
  5. Remove from the oven and let cool until safe to handle.
  6. Use a fork to scrape out the flesh into long strands and place them in a bowl. Set the squash shells aside on the baking sheet.

2. Make the Chicken and Broccoli Filling:

  1. Preheat the oven to broil.
  2. Heat a large non-stick skillet over medium-high heat and lightly spray with oil.
  3. Add the chicken, season with salt and pepper, and sauté until cooked through. Remove and set aside.
  4. Reduce the heat to medium and add 1-2 teaspoons of olive oil to the skillet.
  5. Add the shallot, garlic, and red pepper flakes. Sauté for 1 minute.
  6. Add the broccoli florets, season with salt and pepper, and add 2 tablespoons of water. Cover and steam for 2 minutes.
  7. Uncover, return the chicken to the skillet, and stir in the cream cheese and chicken broth until smooth.
  8. Add half of the shredded cheese and stir until melted.
  9. Remove from heat and stir in the Greek yogurt until combined. Taste and adjust seasoning if needed.

3. Assemble and Bake:

  1. Combine the spaghetti squash strands with the chicken and broccoli filling. Mix well.
  2. Divide the mixture evenly between the squash shells.
  3. Top with the remaining shredded cheese.
  4. Broil in the oven for 2-3 minutes, or until the cheese is melted and bubbly.

 

Notes

Tips for Success

  • Squash Prep: If the squash is hard to cut, microwave it for 2-3 minutes to soften slightly.
  • Customize: Swap broccoli for cauliflower or zucchini, or add mushrooms for extra flavor.
  • Make Ahead: Roast the squash and prepare the filling ahead of time, then assemble and broil just before serving.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

Nutrition

Find it online: https://recipes.gernarb.com/cheesy-chicken-and-broccoli-stuffed-spaghetti-squash-a-delicious-low-carb-dinner-recipe/