Cheesy Chicken and Broccoli Stuffed Spagetti Squash

Spaghetti Squash filled with a creamy, cheesy, chicken and broccoli filling and flat-top with additional thawed cheese! This tinny Chicken and Broccoli Stuffed pasta Squash makes a good protein free, low carb food dinner!

Cheesy Chicken and Broccoli Stuffed Spagetti Squash

This past weekend it felt additional like summer than fall, however I’m not whiny. The snow and cold temperatures will keep one's hands off for as long as they’d like, I like Associate in Nursing eighty degree day. My husband was pretty busy with work this weekend, thus it gave American state a great deal of your time to travel through cookbooks that I hadn’t checked out in an exceedingly whereas and hatch new recipes to share with you. Most of the time I buy inspiration for my recipes from magazines, cookery shows or cookbooks, however once in an exceedingly whereas I simply pull one straight out of my brain that sounds smart, like this tinny Chicken and Broccoli Stuffed pasta Squash.

Cheesy Chicken and Broccoli Stuffed Spagetti Squash

When I determined to create this instruction for dinner last week, I actually didn’t have a concept aside from I needed to use the pasta squash I had and therefore the chicken breasts that I invariably have. I assumed back to the broccoli chicken and cheese casserole that my mama used create after we were youngsters. Confession, I completely unloved it, sorry mom, however you almost certainly already knew. I’m positive it tasted nice, however I had such a dislike for broccoli some time past that I wouldn’t bit it while not having a full blown meltdown. As luck would have it I got over my dislike of broccoli and currently fancy it.

I’ve been determined to create a pasta squash instruction that he would really like and that I finally nailed it! I believe the key method creating it creamy and tinny that finally got him to mention he liked  it. The good half regarding this tinny Chicken and Broccoli Stuffed pasta Squash is that it’s uncomplicated, lighter on calories despite the cheese and total food.

The one issue to recollect after you create the sauce for it, is to combine the Greek yoghurt in last and off the warmth in order that it doesn’t curdle. The yoghurt makes it super creamy while not having to use any milk or cream, and it saves plenty of calories. If you wish a lower carb dinner that tastes just like the broccoli and casserole you would possibly keep in mind ingestion as a child, then you have got to grant this healthier stuffed pasta squash version a try!

Cheesy Chicken and Broccoli Stuffed Spagetti Squash

  • 1 large spaghetti squash
  • 1 large boneless skinless chicken breast, or 2 small, cut into bite sized pieces
  • 2 teaspoons olive oil
  • 1/4 cup finely chopped shallot
  • 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 non-fat Greek yogurt
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes, use 1/2 teaspoon if you want it spicier
  • 2 cups broccoli florets
  • 1 ounce low fat cream cheese, room temperature
  • Kosher salt and black pepper to taste

Preheat oven to 400° F. and line a baking sheet with foil.
  1. Cut the spaghetti squash in half and scoop out the seeds.
  2. Rub or spray the interior with oil and season with kosher salt and black pepper.
  3. Place the halves cut side down on the baking sheet and roast in the oven for approximately 30-40 minutes or until a knife can be inserted in the flesh easily.
  4. Remove from the oven and let the squash cool until it can be handled.
  5. Using a fork scoop out the flesh in long strands and put them in a bowl.
  6. Place the skin/shell back on the baking sheet and set aside.

  1. Preheat oven to broil.
  2. Spray a large non-stick skillet with oil and heat over medium high heat.
  3. When the skillet is hot add in the chicken, season with salt and pepper and sauté until cooked through.
  4. Remove the chicken from the skillet onto a plate.
  5. Turn the heat down to medium and add a couple teaspoons of olive oil to the skillet.
  6. Swirl the oil to coat the bottom of the skillet then add in the shallot, garlic and red pepper flakes.
  7. Sauté for about a minute then add in the broccoli florets.
  8. Season with salt and pepper then add in a couple tablespoons of water and cover with a lid.
  9. Let the broccoli steam for about 2 minutes, then uncover and add the chicken back in.
  10. Add in the cream cheese and chicken broth and stir everything until smooth and a sauce starts to form.
  11. Add in half of the shredded cheese and stir until melted.
  12. Remove from the heat and stir in the Greek yogurt until combined.
  13. Taste for seasoning then pour the filling into the bowl with the spaghetti squash strands and stir together until combined.
  14. Divide the filling evenly into the spaghetti squash shells and top with the remaining shredded cheese.
  15. Broil in the oven until the cheese is melted then serve.

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