Cheesy Chicken and Broccoli Stuffed Spaghetti Squash

This recipe was originally featured on Recipe Runner.

Prep Time: 15 minutes Cook Time: 55 minutes Total Time: 1 hr 10 minutes

Yield: 3-4 servings

Ingredients:

• 1 large spaghetti squash or 2 smaller
• 1 package boneless chicken breasts, cut into small cubes
• 2 tsp olive oil
• 1/4 cup shallot, finely diced
• 1 clove garlic, minced
• 1/2 tsp red pepper flakes
• 2 cups broccoli florets (or 1 frozen steamer bag)
• 1 oz cream cheese, room temperature
• 1/4 cup chicken broth
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup plain Greek-yogurt
• Salt and pepper to taste

Instructions:

1. For the Spaghetti Squash:
   1. Preheat oven to 400°F and line a baking sheet with foil
   2. For the spaghetti squash, poke holes in squash all over with fork. Microwave about 5 minutes to soften. Cut off the end carefully (microwave more if it is still very hard to slice through) and then cut in half length wise. Scoop out the seeds.
   3. Rub or spray in interior with olive oil and season heavily with salt and pepper.
   4. Place halves cut side down on the baking sheet and roast for approximately 30-40 minutes or until a knife can be inserted in the flesh easily. If you can scrape the sides when you take it out and the squash comes off the outer shell, you’re good. If not, pop it back in the oven.
   5. Remove squash from the oven and let it cool until it can be handled.
   6. Turn the oven to broil
   7. Using a fork, scoop out the flesh in long strands and put it in a bowl.
   8. Place the shell back on the baking sheet and set aside.
2. For the Chicken & Broccoli Filling
   1. While the squash is roasting in the oven, heat 1 Tbsp olive oil in a large non-stick skillet over medium high heat.
   2. Cook chicken, seasoning with salt and pepper, until cooked through.
   3. Remove chicken from the skillet and onto a plate.
   4. Turn down the heat to medium and add a couple teaspoons of olive oil to the skillet.
   5. Add the shallot, garlic and red pepper flakes. Sauté for about a minute then add broccoli florets.
   6. Season with salt and pepper and then add a couple tablespoons of water and cover with a lid.
   7. Let the broccoli steam for about 2 minutes, uncover, and add chicken back into the skillet.
   8. Add the cream cheese and chicken broth and stir until everything is smooth and a sauce starts to form.
   9. Add in half of the shredded cheese and stir until melted.
   10. Remove from the heat and stir in the Greek yogurt until combined.
   11. Taste for seasoning then pour the filling into the bowl with the spaghetti squash flesh. Mix together until combined.
   12. Divide mixture evening across the now-empty squash shells and top with remaining cheese.
   13. Broil in the oven until the cheese is golden brown and melted, then serve.