Chicken and Broccoli Stuffed Spaghetti Squash (+ Video)

This Stuffed Spaghetti Squash Recipe is filled with juicy chunks of chicken, tender broccoli, and an easy cheesy filling. Comforting and surprisingly healthy, the whole family will love digging into this low-carb and gluten-free chicken and broccoli stuffed spaghetti squash.

Relatively mild in taste, Spaghetti Squash has quickly become everyone’s favorite low-carb substitute for noodles and rice. With only 42 calories per 1 cup and a badge of approval from the Paleo crew, it’s easy to see why so many people have jumped on board.

While there are many ways to enjoy spaghetti squash, my personal favorite is to stuff them full of juicy chicken, veggies, and gooey, melty cheese.

Today I’m sharing one of my favorite stuffed spaghetti squash combos – garlic chicken, tender broccoli, and cheese! Healthy, low-carb, and loved by all ages!

Key Ingredients

• Spaghetti squash
• Olive oil
• Chicken breasts
• Shallots
• Garlic
• Italian seasoning
• Broccoli florets
• Cream cheese
• Greek yogurt
• Parmesan cheese
• Mozzarella Cheese

Spaghetti Squash

If this is your first time tackling this fantastic winter squash, check out my post completely dedicated to the Spaghetti Squash. I share everything I know about this delicious, low-carb vegetable, including how to cook, cut, and eat it.

To make this recipe, we’re cutting our spaghetti squash in half and baking it in the oven. This method allows you to scrape out the spaghetti squash strands and then bake them twice 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.

Stuffed Spaghetti Squash Variations

There are so many fabulous variations to this recipe. Here are some ideas:

Protein – ground beef, ground turkey, taco meat, shredded pork, meatballs, beans

Veggies – spinach, kale, bell pepper, onions, cauliflower (watery veggies like zucchini are not recommended)

Cheese – ricotta, feta, goat cheese

Herbs – oregano, thyme, basil, parsley

How to Cook Stuffed Spaghetti Squash

First, you need to decide what you want to stuff inside your spaghetti squash. In this case, we’re adding chicken, broccoli, and cheese.

1. Cook your spaghetti squash:

Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper.

Cut your squash in half lengthwise (stem to end – as shown in the images) and scoop out the seeds.

Use a pastry brush (or your hands) to coat the entire surface of the squash. Sprinkle with salt and pepper and place cut-side down on your prepared baking sheet.

Bake for 45 minutes to 1 hour or until squash is tender when pierced with a fork.

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.

• TIP: You can cook the squash the day before. Store in the refrigerator until ready to stuff and bake.

2. Cook the chicken and broccoli mixture:

When your squash has finished cooking, saute the chicken over medium-high heat until it is nearly cooked. Once the chicken has been browned, remove it to a clean plate to rest.

Return the skillet to medium heat. Add the shallots, garlic, Italian seasoning, salt, pepper, and broccoli. Stir often to prevent burning.

• NOTE: At this stage, 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.

• TIP: 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 the skillet.

3. Combine and stuff the squash halves:

Grab a large (yes, large) mixing bowl and mix 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, very gently.

Preheat oven to 350 degrees F. Divide the spaghetti squash mixture between the spaghetti squash bowls and top with the remaining shredded mozzarella cheese.

Tent your baking dish with foil; be sure the foil isn’t touching the cheese.

4. Bake:

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.

How to Serve

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.

You may easily serve this as a side dish with a few other healthy recipes. Here are a few of my favs-

Salad – Cucumber salad or lettuce and tomato salad

Fruit – A side of fruit or a whole fruit salad

More veggies! Roasted Brussels sprouts or roasted asparagus!

Try These Other Squash Recipes,

• How to Roast an Acorn Squash <— helpful tutorial!
• Cheesy Buffalo Chicken Spaghetti Squash Recipe
• Spaghetti Squash with Bacon, Spinach and Goat Cheese <— Low-carb!
• Instant Pot Butternut Squash Soup
• How to Roast Butternut Squash <— helpful tutorial!
• Butternut Squash Lasagna <— reader favorite!