Cheesy Chicken & Broccoli Spaghetti Squash
This dish is pure comfort with a healthy twist! Roasted spaghetti squash gets filled with a creamy, cheesy mix of chicken, broccoli, and herbs. It’s cozy, satisfying, and full of flavour. You won’t miss the pasta here, promise.
Ingredients
- 1 large Spaghetti squash halved and seeded
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 large chicken breast cubed, (omit for vegetarian)
- 2 cups broccoli florets
- ½ cup onion minced
- 3-4 cloves garlic minced
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tbsp Italian herbs
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese for topping
Instructions
- Preheat the oven to 400°F.
- Drizzle the squash halves with olive oil, season with salt and pepper, and place cut side down on a baking sheet. Cover with foil and bake for 35 minutes, until tender.
- Steam the broccoli until tender, about 8 minutes. Set aside.
- In a skillet over medium-high heat, cook the seasoned chicken in a little oil until it reaches 165°F. Set aside.
- Lower the heat. In the same skillet, sauté onion and garlic until soft.
- Stir in the cream, Parmesan, garlic powder, and herbs. Let it thicken for a couple of minutes, then season to taste.
- Add the broccoli and cooked chicken.
- When the squash is cool enough to handle, use a fork to shred it into spaghetti-like strands. Add to the skillet and toss everything together.
- Spoon the mixture into the squash shells. Top with cheddar and mozzarella. Bake for 10 minutes more, until the cheese is melty and golden.
- Serve hot and dig in!
Notes
- Store leftovers in an airtight container in the fridge for 3–4 days.
- Reheat in a 350°F oven until warmed through.
- Squash Swap: Try zucchini noodles for a different base.
- Cheese Twist: Gouda, provolone, or mozzarella balls make fun swaps.
- Vegetarian: For Vegetarian version omit the chicken.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
