Chicken and Broccoli Stuffed Spaghetti Squash
Looking for a delicious, low-carb dinner that’s packed with flavor and nutrients? This Chicken and Broccoli Stuffed Spaghetti Squash is a perfect choice! Tender strands of roasted spaghetti squash are mixed with juicy chicken, fresh broccoli, and a creamy cheese blend, all baked to golden perfection. This dish is not only satisfying but also easy to make, making it an ideal meal for busy weeknights or cozy dinners at home.
Ingredients:
- 1 large spaghetti squash
- 3 tablespoons olive oil (divided)
- 2 large chicken breasts, chopped into bite-sized pieces
- 2 shallots, minced
- 6 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons Italian seasoning
- 3 cups broccoli florets
- 4 tablespoons cream cheese, room temperature
- ½ cup plain Greek yogurt
- ½ cup Parmesan cheese, shredded
- 1 ½ cups mozzarella cheese, shredded
Directions:
1. Cook the Spaghetti Squash:
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Scrub the spaghetti squash clean and dry thoroughly. Cut the squash in half lengthwise, from stem to end, using a sharp knife. Scoop out the seeds.
- Drizzle the squash halves with olive oil and brush evenly over the surface. Sprinkle with salt and pepper, then place cut-side down on the prepared baking sheet.
- Bake for 45 minutes to 1 hour, or until the squash is tender when pierced with a fork.
- Once cool enough to handle, use a fork to scrape the flesh of the squash into long strands. Set aside.
2. Prepare the Chicken and Broccoli:
- Preheat the oven to 350°F (175°C).
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped chicken, season with salt and pepper, and cook for 5-6 minutes until browned, stirring often. Remove the chicken from the skillet and set aside.
- Return the skillet to medium heat, add another tablespoon of oil, and sauté the minced shallots for 2-3 minutes until softened. Add the garlic, salt, pepper, and Italian seasoning, cooking until fragrant (about 30 seconds).
- Stir in the broccoli florets and 1-2 tablespoons of water. Cover and steam the broccoli for 2 minutes, then uncover and stir in the chicken. Cook for an additional 1-2 minutes, stirring often. Remove from heat.
3. Mix the Filling:
- In a large mixing bowl, combine the cream cheese and Greek yogurt until smooth.
- Add the cooked chicken and broccoli mixture, stirring to combine.
- Stir in the Parmesan cheese and half of the shredded mozzarella.
- Transfer the spaghetti squash strands to the bowl with the chicken and broccoli mixture. Gently mix to combine all the ingredients.
4. Assemble and Bake:
- Divide the filling mixture evenly between the spaghetti squash shells (squash boats). Top each with the remaining mozzarella cheese.
- Place the filled squash halves on the prepared baking sheet. Cover with foil, tenting it to prevent the foil from touching the cheese.
- Bake at 350°F for 15 minutes, then remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden and bubbly.
5. Serve:
- Garnish with fresh chopped parsley or red pepper flakes if desired. Serve warm and enjoy!
Recipe Details:
- Prep Time: 20 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 20 minutes
- Servings: 4 servings
- Calories: 450 kcal per serving
Tips:
- If you prefer a vegetarian option, you can replace the chicken with mushrooms or chickpeas.
- To make the dish even more flavorful, try roasting the broccoli instead of steaming it before adding it to the filling.
- You can prepare the spaghetti squash and the chicken filling ahead of time, then assemble and bake the squash boats when ready to serve.
This Chicken and Broccoli Stuffed Spaghetti Squash is a healthy, hearty, and flavorful dinner that’s easy to prepare and perfect for a nutritious meal. The combination of tender chicken, fresh broccoli, and creamy cheese stuffed into roasted spaghetti squash makes this dish a satisfying and delicious option for any night of the week!
Chicken and Broccoli Stuffed Spaghetti Squash
- Total Time: 1 hour 20 minutes
- Yield: 4 1x
Description
These Chicken and Broccoli Stuffed Spaghetti Squash Boats are the perfect combination of cheesy, savory flavors and healthy ingredients. The tender spaghetti squash serves as the perfect vessel for the rich filling made with chicken, broccoli, cream cheese, and Parmesan, creating a comforting and flavorful dish that’s perfect for any night of the week.
Ingredients
1 large spaghetti squash
3 tablespoons olive oil (divided)
2 large chicken breasts (chopped into bite-sized pieces)
2 shallots (minced)
6 cloves garlic (minced)
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 teaspoons Italian seasoning
3 cups broccoli florets
4 tablespoons cream cheese (room temperature)
½ cup plain Greek yogurt
½ cup Parmesan cheese (shredded)
1 ½ cups mozzarella cheese (shredded)
Instructions
Cook the Spaghetti Squash:
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Scrub the spaghetti squash clean and dry thoroughly. Cut the squash in half lengthwise, from stem to end, using a sharp knife. Scoop out the seeds.
Drizzle the squash halves with olive oil and brush evenly over the surface. Sprinkle with salt and pepper, then place cut-side down on the prepared baking sheet.
Bake for 45 minutes to 1 hour, or until the squash is tender when pierced with a fork.
Once cool enough to handle, scrape the flesh of the squash with a fork to create long strands. Set aside.
Prepare the Chicken and Broccoli:
Preheat the oven to 350°F (175°C).
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped chicken, season with salt and pepper, and cook for 5-6 minutes until browned, stirring often. Remove the chicken from the skillet and set aside.
Return the skillet to medium heat, add another tablespoon of oil, and sauté the minced shallots for 2-3 minutes until softened. Add the garlic, salt, pepper, and Italian seasoning, cooking until fragrant (about 30 seconds).
Stir in the broccoli florets and 1-2 tablespoons of water. Cover and steam the broccoli for 2 minutes, then uncover and stir in the chicken. Cook for an additional 1-2 minutes, stirring often. Remove from heat.
Mix the Filling:
In a large mixing bowl, combine the cream cheese and Greek yogurt until smooth. Add the cooked chicken and broccoli mixture, stirring to combine.
Stir in the Parmesan cheese and half of the shredded mozzarella.
Transfer the spaghetti squash strands to the bowl with the chicken and broccoli mixture. Gently mix to combine all the ingredients.
Assemble and Bake:
Divide the filling mixture evenly between the spaghetti squash shells (squash boats). Top each with the remaining mozzarella cheese.
Place the filled squash halves on the prepared baking sheet. Cover with foil, tenting it to prevent the foil from touching the cheese.
Bake at 350°F for 15 minutes, then remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden and bubbly.
Serve:
Garnish with fresh chopped parsley or red pepper flakes if desired. Serve warm and enjoy!
- Prep Time: 20 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 450