Chicken and Broccoli Stuffed Spaghetti Squash

Chicken and Broccoli Stuffed Spaghetti Squash

These Chicken and Broccoli Stuffed Spaghetti Squash, filled with juicy chicken and healthy broccoli, are loved by all ages- even picky 5-year-old kiddos!

Chicken and Broccoli Stuffed Spaghetti Squash

Chicken and Broccoli Stuffed Spaghetti Squash Ingredients

  • spaghetti squash
  • olive oil
  • chicken breasts
  • shallots
  • garlic
  • Italian seasoning
  • broccoli
  • cream cheese
  • Greek yogurt
  • Parmesan cheese
  • Mozzarella Cheese

Spaghetti Squash

For this recipe, you will, one way or another, need to cook your spaghetti squash.

I share everything I know about this delicious low carb vegetable, including everything you need to know about cooking, cutting, and eating it.

For this recipe, I decided to cut my spaghetti squash in half and bake it in the oven. This method allows you to scrape out the spaghetti squash strands and then twice-bake them in the original shell (translation- make a “boat”).

If you prefer to cook your spaghetti squash a different way, that’s ok, too. Just keep in mind that different methods may result in a more watery squash. Furthermore, you may find that rather than re-baking everything in the spaghetti squash shell, you may need to bake the chicken, broccoli, cheese, and squash mixture in a casserole dish.

How to Cook Spaghetti Squash

  1. Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper.
  2. Scrub the squash and dry well with a kitchen towel so that it doesn’t slide around while cutting.
  3. Cut the squash in half using a sharp, stable and reliable knife. For this recipe, cut the squash in half lengthwise (stem to end- as shown in the images).
  4. Scoop out the seeds.
  5. Drizzle the squash with olive oil and use a pastry brush (or your hands) to cover the entire surface of the squash. Sprinkle with salt and pepper and place cut-side down on the lined baking sheet.
  6. Transfer the baking sheet to the oven and bake for 45 minutes to 1 hour or until squash is tender when pierced with a fork.
  7. Remove from the oven and allow the squash to cool for several minutes before scraping out the delicious strands of cooked squash with a fork.

How to cook stuffed spaghetti squash

First, you need to decide what you want to stuff inside your spaghetti squash. In this case, I chose chicken and broccoli and the primary “stuffing” ingredients. Of course, you may go as wild and crazy as you wish, just keep in mind that you may or may not be able to stuff it all back in the squash bowls if you make too much.

  1. Ok, first and foremost, start baking your spaghetti squash.
  2. Once your squash is cooked, or at least nearly cooked, you want to pan fry your chopped chicken until it is at least nearly cooked. Once the chicken has been browned, remove it to a clean plate to rest.
  3. Then you want to sauté the shallots, garlic, Italian seasoning, salt, pepper, and broccoli. At this stage in the cooking process, you’re only just starting to cook the broccoli, so don’t worry about trying to get the broccoli nice and soft. Add the chicken back to the skillet and let it finish cooking. If things start to burn and stick to the bottom of the skillet (particularly the garlic or shallots) add 1-2 tablespoons of water to skillet.
  4. Once the chicken and spaghetti squash has been cooked, it’s time to start mixing! But first, you need to grab a large (yes, large) mixing bowl and whisk together the cream cheese with the Greek yogurt. Add the chicken and broccoli, the parmesan, and half of the mozzarella cheese. Mix well then add the cooked spaghetti squash strands. Mix again, gently.
  5. Set oven to 350 degrees F. Divide the spaghetti squash mixture between the spaghetti squash bowls and top with remaining shredded mozzarella cheese. Cover the baking dish and squash with foil, creating a tent to prevent the foil from touching the cheese.
  6. Bake at 350 degrees for 15 minutes. Remove the foil tent and bake an additional 5-10 minutes, or until cheese is golden and bubbly.

Tips and Tricks

  1. Save time by preparing the spaghetti squash the day before.
  2. To get golden, bubbly cheese, broil the stuffed squash for 1-2 minutes just before serving.
  3. Try adding other vegetables such as kale, spinach, or bell peppers.
  4. Store leftovers in the refrigerator and reheat in the microwave for 1-2 minutes or until warm.

What to serve with this Chicken and Broccoli Stuffed Spaghetti Squash

Fortunately, this really is a meal within itself. Loaded with vegetables and protein, I frequently enjoy a squash boat for dinner and call it a day.

If you find yourself itching for a little something more, here’s what I would recommend-

  • Cucumber or tomato salad
  • Fruit. one kind of fruit or all the fruit, fruit is always a good idea.
  • Roasted vegetables.

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