CHEESY CHICKEN AND BROCCOLI STUFFED SPAGHETTI SQUASH #vegetable #broccoli #spaghetti #chicken #yummy

CHEESY CHICKEN AND BROCCOLI STUFFED SPAGHETTI SQUASH #vegetable #broccoli #spaghetti #chicken #yummy

Spaghetti Squash loaded down with a rich, gooey, chicken and broccoli filling and bested with progressively softened cheddar! This Cheesy Chicken and Broccoli Stuffed Spaghetti Squash makes an extraordinary gluten free, low carb comfort nourishment supper!

This previous end of the week it felt more like summer than fall, yet I'm not griping. The day off chilly temperatures can remain away for whatever length of time that they'd like, I lean toward a 80 degree day.

My better half was truly occupied with work this end of the week, so it gave me a great deal of time to experience cookbooks that I hadn't took a gander at in some time and think up new plans to impart to you. More often than not I get motivation for my plans from magazines, cooking shows or cookbooks, however on occasion I simply haul one straight out of my cerebrum that sounds great, similar to this Cheesy Chicken and Broccoli Stuffed Spaghetti Squash.

At the point when I chose to make this formula for supper a week ago, I truly didn't have an arrangement other than I needed to utilize the spaghetti squash I had and the chicken bosoms that I generally have. I recalled the broccoli chicken and cheddar meal that my mother utilized make when we were kids.

CHEESY CHICKEN AND BROCCOLI STUFFED SPAGHETTI SQUASH #vegetable #broccoli #spaghetti #chicken #yummy

Also try our recipe : Outrageously Good Stuffed Celery #vegetarian #food #easy #vegan #dinner


  • 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 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
  • 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
  • Kosher salt and black pepper to taste



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

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