Chicken and Broccoli Stuffed Spaghetti Squash Recipe

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Stuffed Spaghetti Squash filled with juicy chunks of chicken, tender broccoli, and an easy cheesy filling.

Servings : 4


1 large spaghetti squash
3 tbsp olive oil – divided
2 large chicken breasts – chopped into bite-size pieces
2 shallots – minced
6 cloves garlic – minced
1 tsp salt
1/2 tsp freshly grated black pepper
2 tsp Italian seasoning
3 cups broccoli florets
4 tbsp cream cheese – at room temperature
1/2 cup plain Greek yogurt
1/2 cup Parmesan cheese – shredded
1.5 cups mozzarella cheese – shredded


For the Spaghetti Squash

  1. Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
  2. Scrub the squash clean and dry thoroughly. Cut the squash in half using a sharp, stable and reliable knife. Cut the squash in half lengthwise (stem to end- as shown in the images). Scoop out the seeds.
  3. Drizzle the squash with olive oil and use a pastry brush (or your hands) to brush over the entire surface of the squash. Sprinkle with salt and pepper and place cut-side down on the lined baking sheet.
  4. Place squash in the oven and bake for 45 minutes to 1 hour or until squash is tender when pierced with a fork.
  5. When cool enough to handle, gently scrape out the squash with a fork to remove the flesh in long strands.
  6. Visit Chicken and Broccoli Stuffed Spaghetti Squash Recipe @ for full instructions.

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