Three-Cheese Chicken Broccoli Spaghetti Squash Bake

• Meat

  • 1/2 lb Chicken breasts

• Produce

  • 2 cups Broccoli florets
  • 3 cloves Garlic
  • 1 Onion
  • 2 tbsp Parsley, fresh
  • 1 Spaghetti squash

• Baking & Spices

  • 2 tbsp Flour
  • 1 Salt and pepper

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Cheddar cheese, sharp
  • 1/2 cup Half-and-half cream
  • 1 cup Milk
  • 1/2 cup Mozzarella cheese
  • 1/2 cup Parmesan cheese

Found on wholeandheavenlyoven.com

Description

Ingredients

• 1/2 lb chicken breasts
• 3 cloves garlic
• 1 onion
• 2 cups broccoli florets
• 1 spaghetti squash
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1/2 cup half-and-half cream
• 1/2 cup Parmesan cheese
• 1/2 cup mozzarella cheese
• 1/2 cup sharp cheddar cheese
• Salt and pepper to taste
• 2 tablespoons fresh parsley
• 1 spaghetti squash, halved and baked at 400F 40 minutes until tender
• 1/2 lb chicken breasts, cut into 1-in cubes
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 2 cups fresh broccoli florets
• 2 tablespoons butter
• 2 tablespoons white whole wheat flour
• 1 cup milk
• 1/2 cup half-and-half cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded sharp cheddar cheese
• 2 tablespoons minced fresh parsley

Directions

• Using a fork, scrape out the inside strands of spaghetti squash and place in a large bowl. Set aside.
• In a large saucepan over medium-high heat, saute chicken, onion, garlic, and broccoli in butter until chicken is no longer pink and broccoli is tender.
• Stir flour into skillet and slowly add milk and cream until smooth. Bring sauce to a low boil over medium heat, stirring occasionally until sauce is thickened. Remove from heat and stir in salt and pepper to taste and Parmesan cheese.
• Pour sauce over spaghetti squash and gently toss until combined. Season with additional salt and pepper to taste. Spread mixture in a greased 9x13 baking pan and sprinkle top with mozzarella and cheddar cheese.
• Bake spaghetti squash at 375F 25-30 minutes or until bubbly and cheese is melted. Remove bake from oven and sprinkle with fresh parsley. Enjoy!

Nutrition