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A plate of Broccoli and Chicken Stuffed Spaghetti Squash
4.84 from 175 votes

Chicken and Broccoli Stuffed Spaghetti Squash

Stuffed Spaghetti Squash filled with juicy chunks of chicken, tender broccoli, and an easy cheesy filling.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Servings: 4 servings
Calories: 513kcal

Ingredients

  • 1 large spaghetti squash
  • 3 tablespoon olive oil divided
  • 2 large chicken breasts chopped into bite-size pieces
  • 2 shallots minced
  • 6 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon freshly grated black pepper
  • 2 teaspoon Italian seasoning
  • 3 cups broccoli florets
  • 4 tablespoon cream cheese at room temperature
  • ½ cup plain Greek yogurt
  • ½ cup Parmesan cheese shredded
  • 1.5 cups mozzarella cheese shredded

Instructions

Cook Spaghetti Squash

  • Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
  • Scrub the squash clean and dry thoroughly. Cut the squash in half using a sharp, stable and reliable knife. Cut the squash in half lengthwise (stem to end- as shown in the images). Scoop out the seeds.
  • Drizzle the squash with olive oil and use a pastry brush (or your hands) to brush over the entire surface of the squash. Sprinkle with salt and pepper and place cut-side down on the lined baking sheet.
  • Place squash in the oven and bake for 45 minutes to 1 hour or until squash is tender when pierced with a fork.
  • When cool enough to handle, gently scrape out the squash with a fork to remove the flesh in long strands.

For the Chicken and Broccoli

  • Preheat oven to 350 degrees F.
  • Add one tablespoon of olive oil to a large skillet over medium-high heat. Once the pan is hot add the chicken. Season with salt and pepper. Cook the chicken for 5-6 minutes, stirring often. Remove the chicken to a clean plate and set aside.
  • Return the skillet to medium heat. Add the remaining tablespoon of oil and shallots to the skillet. Sauté the shallots for 2-3 minutes, or until soft and translucent. Add the garlic, salt, pepper, and Italian seasoning, and cook until fragrant- approximately 30 seconds.
  • Add the broccoli and 1-2 tablespoons of water to the skillet. Mix well and cover. Allow the broccoli to steam for 2 minutes before uncovering. Return the chicken back to the skillet. Continue to cook for 1-2 more minutes, stirring often. Remove from heat.
  • Meanwhile, in a large mixing bowl combine the cream cheese with the Greek yogurt. Add the chicken and broccoli to the cream cheese mixture, mixing well to combine. Stir in the parmesan cheese and half of the shredded mozzarella cheese with the chicken and broccoli.
  • Transfer the cooked strands of spaghetti squash to the mixing bowl with the chicken, broccoli, and cheeses. Gently mix to combine. Evenly divide spaghetti squash and chicken mixture between the spaghetti squash bowls. Top with mozzarella cheese (or cheese of choice) and place face up on the prepared baking sheet. Cover the baking dish and squash with foil, creating a tent to prevent the foil from touching the cheese.
  • 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.
  • Garnish with fresh chopped parsley or red pepper flakes, if desired.

Notes

  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 or mix with delicious sauces like pesto, marinara, or meaty spaghetti sauce.
  4. Store leftovers in the refrigerator and reheat in the microwave for 1-2 minutes or until warm.
Originally published January 14, 2019

Nutrition

Calories: 513kcal | Carbohydrates: 28g | Protein: 33g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 95mg | Sodium: 1232mg | Potassium: 855mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1325IU | Vitamin C: 69.1mg | Calcium: 519mg | Iron: 2.4mg
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