Description
Hearty chicken and broccoli stuffed spaghetti squash brings Mediterranean comfort to your dinner table. Mediterranean flavors blend seamlessly with wholesome ingredients, creating a nutritious meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 2 large chicken breasts (chopped into bite-sized pieces)
Main Vegetables:
- 1 large spaghetti squash
- 3 cups broccoli florets
- 2 shallots (minced)
- 6 cloves garlic (minced)
Dairy and Seasonings:
- 3 tablespoons olive oil (divided)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons Italian seasoning
- 4 tablespoons cream cheese (room temperature)
- ½ cup plain Greek yogurt
- ½ cup Parmesan cheese (shredded)
- 1 ½ cups mozzarella cheese (shredded)
Instructions
- Prepare the oven environment by heating to 400°F and arranging a parchment-lined baking sheet for the spaghetti squash roasting.
- Carefully split the spaghetti squash lengthwise using a sharp knife, ensuring a clean cut from stem to end. Remove the inner seeds with a spoon.
- Massage olive oil across the squash’s interior surface, seasoning generously with salt and pepper. Position the halves cut-side down on the prepared sheet.
- Roast the squash for approximately 45-60 minutes until fork-tender, allowing the vegetable to develop a soft, stringy texture.
- After cooling slightly, use a fork to gently separate the squash flesh into delicate, spaghetti-like strands. Reserve these strands for later assembly.
- Lower the oven temperature to 350°F in preparation for the final baking stage.
- In a skillet, sear the chicken pieces over medium-high heat until golden brown and thoroughly cooked, seasoning with salt and pepper during the process.
- Create an aromatic base by sautéing shallots and garlic, introducing Italian seasoning to enhance the flavor profile.
- Add broccoli florets to the skillet, steaming briefly to maintain their vibrant color and crisp texture. Incorporate the cooked chicken into this vegetable mixture.
- Blend cream cheese and Greek yogurt until smooth, creating a creamy foundation for the filling.
- Fold the chicken-broccoli mixture into the creamy base, integrating Parmesan and half the mozzarella cheese.
- Gently combine the seasoned filling with the prepared spaghetti squash strands, ensuring even distribution of ingredients.
- Carefully fill each squash half with the mixed ingredients, topping with remaining mozzarella cheese.
- Tent the filled squash with foil to prevent direct cheese contact, then bake for 15 minutes.
- Uncover and continue baking until the cheese transforms into a golden, bubbling crust.
- Finish the dish with optional fresh parsley or red pepper flakes for added visual appeal and flavor complexity. Serve immediately while warm and inviting.
Notes
- Prepare spaghetti squash ahead of time to save cooking time and make meal prep smoother.
- Use a sharp chef’s knife carefully when cutting the squash to prevent slipping and ensure even halves.
- Choose fresh broccoli florets for maximum crunch and nutritional value in the dish.
- Pat chicken dry before seasoning to help achieve a perfect golden-brown exterior during cooking.
- Opt for full-fat Greek yogurt and cream cheese for richer, creamier texture and enhanced flavor profile.
- Tent foil loosely when baking to prevent cheese from sticking and ensure even melting without burning.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 470
- Sugar: 4g
- Sodium: 680mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 110mg