Spaghetti Squash stuffed with a creamy, cheesy, chicken and broccoli filling and topped with more melted cheese! This Cheesy Chicken and Broccoli Stuffed Spaghetti Squash makes a great gluten free, low carb comfort food dinner!
This past weekend it felt more like summer than fall, but I’m not complaining. The snow and cold temperatures can stay away for as long as they’d like, I prefer an 80 degree day. My husband was pretty busy with work this weekend, so it gave me a lot of time to go through cookbooks that I hadn’t looked at in a while and dream up new recipes to share with you. Most of the time I get inspiration for my recipes from magazines, cooking shows or cookbooks, but once in a while I just pull one straight out of my brain that sounds good, like this Cheesy Chicken and Broccoli Stuffed Spaghetti Squash.
When I decided to make this recipe for dinner last week, I really didn’t have a plan other than I wanted to use the spaghetti squash I had and the chicken breasts that I always have. I thought back to the broccoli chicken and cheese casserole that my mom used make when we were kids. Confession, I absolutely hated it, sorry mom, but you probably already knew. I’m sure it tasted great, but I had such a dislike for broccoli back then that I wouldn’t touch it without having a full blown meltdown. Luckily I got over my dislike of broccoli and now enjoy it.
My husband isn’t a big fan of spaghetti squash, a big plate of pasta is more his style. I’ve been determined to make a spaghetti squash recipe that he would actually like and I finally nailed it! I think the key way making it creamy and cheesy that finally got him to say he liked it. The great part about this Cheesy Chicken and Broccoli Stuffed Spaghetti Squash is that it’s uncomplicated, lighter on calories despite the cheese and total comfort food.
The one thing to remember when you make the sauce for it, is to mix the Greek yogurt in last and off the heat so that it doesn’t curdle. The yogurt makes it super creamy without having to use any milk or cream, plus it saves a ton of calories. If you want a lower carb dinner that tastes like the broccoli and chicken casserole you might remember eating as a kid, then you have to give this healthier stuffed spaghetti squash version a try!
More Spaghetti Squash Recipes
Green Chile Chicken Enchilada Stuffed Spaghetti Squash
Turkey and Spinach Spaghetti Squash Lasagna
Spicy Tomato Garlic Shrimp with Spaghetti Squash
Cheesy Chicken and Broccoli Stuffed Spaghetti Squash
Ingredients
- 1 large spaghetti squash
- 1 large boneless skinless 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 teaspoon red pepper flakes, use 1/2 teaspoon if you want it spicier
- 2 cups broccoli florets
- 1 ounce low fat cream cheese, room temperature
- 1/4 cup low sodium chicken broth
- 1/2 cup shredded part-skim mozzarella cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup plain non-fat Greek yogurt
- Kosher salt and black pepper to taste
Instructions
Spaghetti Squash
- Preheat oven to 400° F. 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 30-40 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.
Chicken and Broccoli Filling
- 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 pour the filling into the bowl with the spaghetti squash strands and stir together until combined.
- Divide the filling evenly into the spaghetti squash shells and top with the remaining shredded cheese.
- Broil in the oven until the cheese is melted then serve.
Nutrition Information:
Yield:
3Serving Size:
1Amount Per Serving: Calories: 477Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 84mgSodium: 776mgCarbohydrates: 36gFiber: 9gSugar: 14gProtein: 41g
Spaghetti squash is a favorite in my house..this looks fantastic. I know my family would absolutely love this cheesy version. xo, Catherine
My husband was just saying that we should make something with spaghetti squash soon! Can’t wait to try this!
Yummy will try this recipe for sure !
This is perfect timing as I just bought 4 small SS!
Woohoo! Enjoy!
I made this we loved it!! My husband on a low salt I just used other spice. Great for heart health thanks.
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Thanks for trying the recipe Sue and I’m glad you and your husband enjoyed it!
Hi I was wandering about the calories. Any idea on the calories per half a prepared squash?
Hi Ashley,
The recipe makes 4 servings and each serving is approximately 265 calories. This may vary slightly depending on the size of the squash. For half the squash double the calories. Most of the fat and calories are coming from the cheese so if that’s an issue just decrease the amount used.
Hi! Any chance you have the nutritional facts for this recipe handy? THanks so much , yum!
Hi Lori,
I just updated the post with the nutritional info. If for some reason you can’t see it please let me know. :-)
If I was serving this to a family of four would a half of a squash count as one serving?
If the spaghetti squash you are using is fairly large I would say the recipe should be 4 servings. If you have a smaller squash then it will probably only make 2-3 servings.
When do you add the chicken and squash to the sauce?
Hi Allison,
The chicken is added back into the skillet after the broccoli has steamed and the squash is added in once the sauce is made.
Yum! My kids scarfed it down, they’re 13 and 8. The baby (7 months) loved the spaghetti squash and my husband also sung the praises of this. I forgot garlic but added bacon. Highly recommended!
This is so good. Very filling. This is a must to make for the family.. thanks for sharing
Any substitute for the Greek yogurt, just not a fan? Thanks!
Hi Mary,
If you don’t like Greek yogurt you could sub in sour cream or use an extra ounce or two of cream cheese.
I used sour cream it came out amazing
This is an amazing dish, I absolutely love it. Thank you for sharing
I’m so happy to hear you liked it Emily, thanks for trying it out! :-)
I am super excited to try this with leftover turkey from thanksgiving!
Thanks Kathy, enjoy!
This looks great! I want to make it tonight but am trying to health-ify the recipe. Can I skip the cream cheese?
Hi Emily,
I think it should turn out just fine without the cream cheese. If you need more creaminess maybe add a little more Greek yogurt.
Tried the broccoli chicken squas recipe. Awesome!!!!!
Thanks Annette, so glad you liked it!
This recipe is amazing. I use 3 cups of spinach instead of broccoli though.
Thanks Andrea and I bet the spinach was great in it!
What is the best way to drain the squash? I have yet to be able to make spaghetti squash with out a watery mess on my plate. This looks and sounds wonderful but could be another meal I force my way through because of the squash’s moisture. Ideas or suggestions? How about adding the squash back while making the sauce and eliminating the broth?
Hi Angie,
When I roast my spaghetti squash I scrape out the seeds and pulp, spray the flesh with cooking oil, season with salt and pepper then roast it cut side down on a foil lined baking sheet. I’ve found that if I let it roast too long it is much more watery than if I pull it out when it’s a little underdone. Another tip would be to either squeeze some of the excess liquid out of the cooked strands like you would with frozen spinach or let it drain in a cheese cloth lined colander. I haven’t tried eliminating the broth, but I suspect that would also help prevent it from becoming too watery. Good luck and I hope one of these methods works for you!
Don’t roast the squash too long. 30-40 minutes, max. Then scrape the squash onto a clean tea towel and squeeze it out over the sink. Same goes for cauliflower rice, and zoodles.
Thanks for sharing! Looks delicious… do you use
vanilla Greek yogurt or plain?
Thank Haley! You definitely want to use plain Greek yogurt. All of my recipes that use Greek yogurt unless specified use plain.
Made this for dinner tonight, sooooo good! Thanks you for sharing this recipe!
Thanks for trying the recipe Jessica and I’m glad you liked it!
On THM would this be an S meal?
Hi Linda,
I’m not familiar with this diet so unfortunately I can’t be of much help. Sorry!
Just made this and its DELICIOUS!! Just wanted to note that it doesn’t say when to put the squash back in but im assuming it was at the end lol. Love the recipe!!
Sorry about that Shelly and you are correct! You just stick the stuffed squash back in the oven to broil until the cheese melts. Glad you enjoyed it!
We loved this it was so good we have it all the time now.. But we did add mushrooms and it’s very yummy.. Thanks for sharing..
Nothing bad about adding mushrooms Dana! :-) Thanks for trying the recipe!
What do you do with the squash that was scooped out after being in the oven?
Hi Amy,
Sorry for the confusion. I updated the recipe to make it more clear. Please see steps 6, 20 and 21. If you have any more questions let me know.
hey Danae, This is so tempting recipe and the picture of roasted squash makes it even more interesting. I would make this but I am planning to use cottage cheese and Tofu instead of chicken.
Would this be good heated up as left overs? I do meal prep for the week? Thanks
Hi Erin,
The leftovers taste fine, but the spaghetti squash does release a lot of liquid the longer it sits. I probably wouldn’t suggest this for meal prep unless you don’t mind the excess liquid.
I made this last night and it was really good- comfort food for sure. Yum. My husband liked it too. I microwaved the spaghetti squash for 15 minutes instead of baking it- too hot this summer to want to run my oven.
Great idea microwaving the squash Sheri! Turning on the oven in the summer can be brutal. Glad you and your husband enjoyed it!
What size is a serving? Like how many cups or ounces do you consider a serving? I tired finding an answer before I asked, hopefully you didn’t answer this already and I wasted your time. Thank you very much
I can’t find the carb count on here anywhere. Can you help? I absolutely loved this, it wae so good! My husband is a meat and potatoes man but even he LOVED this.
What are the carbs per serving? Size of serving?
I’m really sorry, but I cannot seem to find the nutrition facts, I too am looking for the carbs.
I make this using Chicken tiny meatballs. It is delicious and when I make it, I put them in individual boat dishes and freeze them. Delish!
The meatballs sounds delicious! Thanks for trying the recipe. :-)
Is the cream cheese only one ounce or ONE 8 ounce container?
Just one ounce.
This may be a silly question, but do you eat the outside of the squash as well?
Made this for dinner tonight and it is delish! Found out we don’t eat the skin. This is a very filling meal and will be going in my rotation. Thanks for sharing!
Hi Carlotta,
I’m glad you enjoyed the spaghetti squash! I’m sorry I didn’t get back to you in time to tell you that the skin isn’t edible, but good to see you figured it out. ;-)
This looks delicious and I have two smaller spaghetti squashes in my refrigerator, right now. That’s what caught my eye on FB when I saw this.
I’m getting ready to leave for a trip and am trying to use up what I have in my fridge and pantry. This will definitely be one of my dinners (since I’m single, it’ll be good for leftovers, too, I think)
This. Was. So good. I did not have cream cheese or sharp cheddar so used all mozzarella and just the Greek yogurt. I cooked everything separately and then threw it all together at the end. Last time I cooked squash, I did right side up and it just didn’t work out. This upside down method is perfect. Thank you for the recipe, I will be using over and over again!
I’m happy to hear the upside down roasting method worked for you Carrie! Glad you like the recipe. :-)
This looks amazing! But I cannot see the nutritional information. Can you post it please?
I can’t find the nutritional information for this recipe. I am looking for serving size, calories, carbs, protein, and fat. Please help!!!!
This was amazing! I love spaghetti squash, I love to use it in recipes! I used milk instead of chicken stock, can’t wait to make this again! Thanks for a great recipe, so flavorful!
Delicious! I started the Keto Diet and this recipe makes me not miss the unhealthy carbs. Thank you!
HI, I read in the comments that you added the nutritional information to the post but I don’t see it anywhere. Is there any chance you could just tell me what the carbs and fiber be per serving and what the serving size would be. Thanks.
This recipe sounds delicious. Could it be made with 18% cream instead of the cream cheese & chicken broth? I don’t use cream cheese regularly so don’t want to buy it unnecessarily.
Hi Freda, I’m not sure what 18% cream is, but it might work. I use cream cheese for the slight tang, cheesy flavor and because it helps thicken the filling. If your cream isn’t thickening you may want to add some kind of thickener.
I’ve made it twice now, and it’s fabulous!! Please post the nutrition values, as they are not in the article, as stated in previous comments. Thank you so much for sharing such a wonderful recipe!
Thanks Kris! The recipe has been updated and now has the nutritional info.
I cant seem to find or see the recipe instructions or ingredients :(
Hi Sheleigh,
There seems to be an issue with my recipe card plugin at the moment. I’m working on getting it fixed. Try checking back later tonight or tomorrow. I’m so sorry for the inconvenience.
Just inquiring about the scooped out squash. Does it go back in the mix with the broccoli, etc.?
It does. It’s a lot easier to mix everything together when it’s not in the squash shells.