Cheesy Chicken and Broccoli Stuffed Spaghetti Squash

Ingredients

• Squash

  Winter, spaghetti, raw

  1 medium squash or 1.59kg

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Shallots

  Raw

  4 tbsp chopped or 40g

• Garlic

  Raw

  1 cloves, minced or 3g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Broccoli

  Raw

  2 cup chopped or 182g

• Cream cheese

  Low fat

  1 oz or 28g

• Chicken broth

  Soup, canned, less/reduced sodium

  ¼ cup or 60g

• Mozzarella cheese

  Part skim milk

  ½ cup, shredded or 56g

• Cheddar cheese

  ½ cup, shredded or 57g

• Nonfat greek yogurt

  Nonfat, plain

  4 tbsp or 60g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat the oven to 400°F and line a baking sheet with foil.
2. Cut the spaghetti squash in half and scoop out the seeds. Rub or spray the interior with oil and season with salt and pepper.
3. Place the halves cut side down on the baking sheet and roast in the oven for about 40 minutes or until tender.
4. Remove from the oven and let cool until manageable. Scoop out the flesh with a fork into a bowl and reserve the shells.
5. Preheat the oven to broil.
6. Heat a large non-stick skillet over medium-high heat, spray with oil, and cook the chicken seasoned with salt and pepper until done. Remove and set aside.
7. Add olive oil to the skillet, then sauté shallots, garlic, and red pepper flakes for a minute. Add broccoli, season, add water, cover, and steam for 2 minutes.
8. Uncover, return chicken to the skillet, and stir in cream cheese and broth until smooth. Add half the cheese and stir until melted.
9. Remove from heat, stir in Greek yogurt, and adjust seasoning. Combine with spaghetti squash strands.
10. Fill squash shells with the mixture, top with remaining cheese, and broil until the cheese is melted. Serve immediately.

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