Cheesy Chicken and Broccoli Stuffed Spaghetti Squash

• Produce

  • 2 cups Broccoli florets
  • 1 clove Garlic
  • 1/4 cup Shallot
  • 1 Spaghetti squash, large

• Canned Goods

  • 1/4 cup Chicken broth, low-sodium

• Baking & Spices

  • 1 Kosher salt and black pepper
  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 2 tsp Olive oil

• Dairy

  • 1 oz 1/3 less fat cream cheese, less fat
  • 1/2 cup Cheddar cheese, sharp
  • 1/4 cup Greek yogurt, plain non fat
  • 1/2 cup Mozzarella cheese

• Other

  • 1 Large chicken breast or 2 small, cut into bite sized pieces

Found on reciperunner.com

Description

Ingredients

• 1 large spaghetti squash
• 1 large chicken breast or 2 small, cut into bite sized pieces
• 2 teaspoons olive oil
• 1/4 cup finely chopped shallot
• 1 clove garlic, minced
• 1/4-1/2 teaspoon red pepper flakes, depending on how spicy you like things
• 2 cups broccoli florets
• 1 ounce 1/3 less fat cream cheese, room temperature
• 1/4 cup low sodium chicken broth
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup plain non-fat Greek yogurt
• Kosher salt and black pepper to taste

Directions

• Preheat oven to 400 degrees and line a baking sheet with foil.
• Cut the spaghetti squash in half and scoop out the seeds.
• Rub or spray the interior with oil and season with kosher salt and black pepper.
• Place the halves cut side down on the baking sheet and roast in the oven for approximately 40 minutes or until a knife can be inserted in the flesh easily.
• Remove from the oven and let the squash cool until it can be handled.
• Using a fork scoop out the flesh in long strands and put them in a bowl.
• Place the skin/shell back on the baking sheet and set aside.
• Preheat oven to broil.
• Spray a large non-stick skillet with oil and heat over medium high heat.
• When the skillet is hot add in the chicken, season with salt and pepper and sauté until cooked through.
• Remove the chicken from the skillet onto a plate.
• Turn the heat down to medium and add a couple teaspoons of olive oil to the skillet.
• Swirl the oil to coat the bottom of the skillet then add in the shallot, garlic and red pepper flakes.
• Sauté for about a minute then add in the broccoli florets.
• Season with salt and pepper then add in a couple tablespoons of water and cover with a lid.
• Let the broccoli steam for about 2 minutes, then uncover and add the chicken back in.
• Add in the cream cheese and chicken broth and stir everything until smooth and a sauce starts to form.
• Add in half of the shredded cheese and stir until melted.
• Remove from the heat and stir in the Greek yogurt until combined.
• Taste for seasoning then put the filling back into the spaghetti squash shells and top with the remaining shredded cheese.
• Broil in the oven until the cheese is melted then serve.