Ingredients
Spaghetti Squash
- 1 large spaghetti squash
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly grated black pepper, divided
Chicken and Broccoli Mixture
- 2 large chicken breasts, chopped into bite-size pieces
- 2 shallots, minced
- 6 cloves garlic, minced
- 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, divided
Instructions
- Cook the Spaghetti Squash: Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper. Scrub and dry the squash thoroughly, then carefully cut it lengthwise from stem to end. Scoop out all the seeds.
- Prepare and Roast the Squash: Drizzle olive oil over the inside of each squash half and brush to coat evenly. Season with half the salt and pepper. Place the squash cut-side down on the prepared baking sheet and roast in the oven for 45 minutes to 1 hour, or until the flesh is fork-tender.
- Scoop the Spaghetti Strands: Remove the squash from the oven and allow it to cool until safe to handle. Use a fork to gently scrape out the flesh in long strands and set aside.
- Cook the Chicken: Preheat the oven to 350°F (177°C). Heat 1 tablespoon of olive oil over medium-high heat in a large skillet. Add the chopped chicken, season with remaining salt and pepper, and cook for 5-6 minutes, stirring frequently, until cooked through. Remove chicken from the skillet and set aside.
- Sauté Shallots and Garlic: Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add shallots and sauté for 2-3 minutes until soft and translucent. Stir in minced garlic, salt, pepper, and Italian seasoning; cook for about 30 seconds until fragrant.
- Steam Broccoli and Combine: Add broccoli florets and 1-2 tablespoons of water to the skillet, stir well, then cover and let steam for 2 minutes. Remove the lid, return the cooked chicken to the skillet, and heat through for 1-2 minutes while stirring. Remove from heat.
- Prepare the Cheese Mixture: In a large mixing bowl, blend cream cheese with Greek yogurt until smooth. Add the chicken and broccoli mixture and combine well. Stir in Parmesan cheese and half of the shredded mozzarella cheese.
- Mix Spaghetti Squash with Filling: Add the cooked spaghetti squash strands into the bowl with the chicken, broccoli, and cheese mixture. Gently fold everything together to combine evenly.
- Stuff and Bake the Squash Bowls: Evenly divide the mixture back into the hollowed-out spaghetti squash shells. Top with the remaining mozzarella cheese. Place the stuffed shells cut-side up on the baking sheet. Tent loosely with foil to avoid cheese contact.
- Bake to Finish: Bake at 350°F (177°C) for 15 minutes covered, then remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and golden brown.
- Garnish and Serve: Optionally, garnish with freshly chopped parsley or a sprinkle of red pepper flakes before serving.
Notes
- Use a sharp, stable knife to safely cut the spaghetti squash.
- Adjust seasoning to taste, especially salt and pepper.
- You can substitute Greek yogurt with sour cream if preferred.
- For a lower-fat version, reduce the amount of cream cheese and cheese.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
