Chicken and Broccoli Stuffed Spaghetti Squash Recipe

Introduction

This Chicken and Broccoli Stuffed Spaghetti Squash is a comforting, healthy dish that combines tender chicken, fresh broccoli, and creamy cheeses in a unique spaghetti squash bowl. It’s a delicious way to enjoy a low-carb twist on classic comfort food favorites.

Ingredients

• 1 large spaghetti squash
• 3 tablespoons olive oil (divided)
• 2 large chicken breasts (chopped into bite-size pieces)
• 2 shallots (minced)
• 6 cloves garlic (minced)
• 1 teaspoon salt
• 1/2 teaspoon freshly grated black pepper
• 2 teaspoons Italian seasoning
• 3 cups broccoli florets
• 4 tablespoons cream cheese (at room temperature)
• 1/2 cup plain Greek yogurt
• 1/2 cup Parmesan cheese (shredded)
• 1.5 cups mozzarella cheese (shredded)

Instructions

1. Step 1: Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper.
2. Step 2: Scrub the spaghetti squash clean and dry it thoroughly. Cut the squash in half lengthwise from stem to end. Scoop out the seeds.
3. Step 3: Drizzle the cut squash with 2 tablespoons of olive oil and brush evenly over the surface. Sprinkle with salt and pepper, then place the squash halves cut-side down on the baking sheet.
4. Step 4: Bake the squash for 45 minutes to 1 hour, or until tender when pierced with a fork. Let cool enough to handle.
5. Step 5: Using a fork, gently scrape the flesh of the squash to create long strands. Set aside.
6. Step 6: Lower the oven temperature to 350 degrees F.
7. Step 7: Heat 1 tablespoon 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 cooked through. Remove chicken and set aside.
8. Step 8: In the same skillet, add the remaining tablespoon of olive oil and the minced shallots. Sauté for 2-3 minutes until soft and translucent.
9. Step 9: Add the garlic, salt, pepper, and Italian seasoning, cooking until fragrant, about 30 seconds.
10. Step 10: Stir in the broccoli florets and 1-2 tablespoons of water. Cover and steam for 2 minutes until the broccoli is tender-crisp. Return the chicken to the skillet and cook for 1-2 more minutes, stirring often. Remove from heat.
11. Step 11: In a large mixing bowl, combine the cream cheese and Greek yogurt until smooth. Add the chicken and broccoli mixture, mixing well to combine.
12. Step 12: Stir in the Parmesan cheese and half of the shredded mozzarella.
13. Step 13: Fold in the spaghetti squash strands gently to combine everything evenly.
14. Step 14: Divide the mixture evenly back into the squash halves. Top each with the remaining mozzarella cheese.
15. Step 15: Place the squash halves on the baking sheet. Cover loosely with foil, creating a tent so it doesn’t touch the cheese.
16. Step 16: Bake at 350 degrees F for 15 minutes. Then remove the foil and bake an additional 5-10 minutes until the cheese is golden and bubbly.
17. Step 17: Garnish with fresh chopped parsley or red pepper flakes if desired, and serve warm.

Tips & Variations

• For extra flavor, try adding a pinch of crushed red pepper to the chicken and broccoli mixture before filling the squash.
• Swap the cream cheese and Greek yogurt with ricotta for a slightly different texture.
• Boost the veggie content by including chopped mushrooms or spinach in the filling.
• Use cooked rotisserie chicken to save time on preparation.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325 degrees F until warmed through to maintain the squash’s texture and keep the cheese melty.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare the filling and bake the spaghetti squash in advance. Store them separately and assemble before reheating to keep the squash from getting soggy.

What if I don’t have spaghetti squash?

While spaghetti squash offers a unique texture, you can substitute with cooked zucchini noodles or penne pasta for a different but tasty variation.

Chicken and Broccoli Stuffed Spaghetti Squash Recipe

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★★★★★

4.4 from 117 reviews

This Chicken and Broccoli Stuffed Spaghetti Squash recipe offers a healthy and satisfying meal by combining tender roasted spaghetti squash strands with savory sautéed chicken, garlic, shallots, and steamed broccoli, all mixed in a creamy blend of cream cheese, Greek yogurt, and cheeses. Baked until bubbly and golden, it’s a perfect low-carb, flavorful dinner that balances protein, vegetables, and comforting cheese.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Spaghetti Squash

• 1 large spaghetti squash
• 3 tablespoons olive oil (divided)
• 1 teaspoon salt
• 1/2 teaspoon freshly grated black pepper

Chicken and Vegetables

• 2 large chicken breasts (chopped into bite-size pieces)
• 2 shallots (minced)
• 6 cloves garlic (minced)
• 2 teaspoons Italian seasoning
• 3 cups broccoli florets

Cheese Mixture

• 4 tablespoons cream cheese (at room temperature)
• 1/2 cup plain Greek yogurt
• 1/2 cup Parmesan cheese (shredded)
• 1.5 cups mozzarella cheese (shredded)

Instructions

1. Cook Spaghetti Squash: Preheat your oven to 400°F and line a large baking sheet with parchment paper. Scrub the spaghetti squash clean, dry it, then carefully cut it lengthwise from stem to end using a sharp knife. Scoop out all the seeds from each half.
2. Season and Bake Squash: Drizzle the cut sides of the squash with 2 tablespoons of olive oil and brush it evenly over the surface. Sprinkle with salt and pepper, then place the squash halves cut-side down on the prepared baking sheet. Bake for 45 minutes to 1 hour until the flesh is tender and pierces easily with a fork.
3. Prepare Squash Flesh: Once cool enough to handle, use a fork to scrape the flesh into long spaghetti-like strands and set aside in a large mixing bowl.
4. Cook Chicken: Preheat oven to 350°F. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for 5-6 minutes, stirring frequently until fully cooked. Remove chicken from the skillet and place on a clean plate.
5. Sauté Shallots and Garlic: Reduce heat to medium and add the remaining tablespoon of olive oil to the skillet. Add minced shallots and cook 2-3 minutes until soft and translucent. Stir in garlic, salt, pepper, and Italian seasoning, cooking until fragrant (about 30 seconds).
6. Steam Broccoli: Add broccoli florets and 1-2 tablespoons of water to the skillet, mix, and cover. Let steam for 2 minutes, then uncover and add the cooked chicken back into the skillet. Stir and cook another 1-2 minutes, then remove from heat.
7. Mix Cheese and Chicken Mixture: In a large mixing bowl, blend the cream cheese and Greek yogurt until smooth. Add the cooked chicken and broccoli mixture, stirring well to combine. Fold in Parmesan cheese and half of the shredded mozzarella cheese.
8. Combine with Spaghetti Squash: Add the spaghetti squash strands to the chicken and cheese mixture, gently folding everything together until evenly combined.
9. Stuff and Bake: Divide the combined mixture evenly back into the hollowed spaghetti squash shells. Top each with the remaining mozzarella cheese. Place the stuffed squash on the baking sheet face up, cover loosely with foil tenting it to prevent cheese contact, and bake at 350°F for 15 minutes.
10. Finish Baking: Remove the foil tent and bake an additional 5-10 minutes until the cheese is golden and bubbly.
11. Garnish and Serve: Optionally sprinkle fresh chopped parsley or red pepper flakes over the top before serving for added color and flavor.

Notes

• Spaghetti squash is perfectly cooked when it can be easily pierced with a fork and the flesh separates into long strands.
• You can substitute the chicken breasts with rotisserie chicken for a quicker option.
• If you prefer a spicier dish, add red pepper flakes during the garlic and spice step.
• Make sure cream cheese is at room temperature to blend smoothly with the Greek yogurt.
• Feel free to add other vegetables like mushrooms or bell peppers to the sauté mix for variety.

Keywords: spaghetti squash, stuffed spaghetti squash, chicken and broccoli recipe, low-carb dinner, healthy baked dishes, cheesy chicken bake