Description
Cheesy Chicken and Broccoli Stuffed Spaghetti Squash is a delightful, healthy dish that combines the nutty sweetness of roasted spaghetti squash with a creamy filling of tender chicken, vibrant broccoli, and rich cheese. Perfect for busy weeknights or gatherings, this recipe delivers a satisfying blend of flavors and textures that’s sure to impress everyone at your table.
Ingredients
Scale
- 1 medium spaghetti squash
- 3 boneless, skinless chicken breasts (about 1 pound)
- 1 head fresh broccoli, chopped
- 1 cup sharp cheddar cheese, shredded
- 4 oz cream cheese, softened
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tsp olive oil
Instructions
- Preheat your oven to 400?F (200?C). Halve the spaghetti squash lengthwise and scoop out seeds.
- Place the squash cut-side down on a baking sheet and roast for 40-45 minutes until tender.
- While the squash roasts, heat olive oil in a skillet over medium heat. Season chicken with salt and pepper; cook for about 6 minutes per side until golden brown.
- Add chopped broccoli to the skillet during the last few minutes of cooking until bright green and tender-crisp.
- In a large bowl, combine shredded chicken, broccoli, softened cream cheese, garlic powder, and half of the cheddar cheese; mix well.
- Scrape out the spaghetti strands from the roasted squash and mix them into the cheesy filling. Stuff each squash half generously with the mixture, top with remaining cheddar cheese, and bake for an additional 10 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed half (approximately 250g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 85mg