Cheesy Chicken and Broccoli Spaghetti Squash
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Cook time: 
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Serves: 4
 
Ingredients
  • 1 large spaghetti squash
  • 2 Tbsp olive oil or avocado oil
  • 2 cups broccoli or broccolini florets, chopped into small pieces
  • 2 cups leftover chicken, cubed OR cook up 2 chicken thighs with salt + pepper and cube
  • ½ onion, diced
  • 3 cloves garlic, minced
  • 8 oz. fresh mozzarella, cubed
  • 1 tsp sea salt, divided
  • ½ tsp fresh ground black pepper, divided
  • ¼ tsp red pepper flakes, optional
Instructions
  1. To cook spaghetti squash: Preheat oven to 350 degrees. Using a sharp knife, cut the spaghetti squash lengthwise. Then, using a spoon, scoop out and discard all of the seeds. Place squash on a parchment paper lined baking sheet. With flesh side face up, drizzle 1 Tbsp olive oil and half of the salt and pepper over the flesh. Turn squash over and bake for about 40 minutes until the outer shell of the squash is slightly soft to the touch. Remove from oven and carefully turn squash over. Let cool slightly. Using a fork, scrape the flesh out of the shell into thin strands. Set aside.
  2. Heat a large skillet with 1 Tbsp olive or avocado oil on medium heat.
  3. Add onion and garlic. Saute for a few minutes until fragrant and starting to get translucent.
  4. Next add broccoli, salt, pepper and red pepper flakes [optional].
  5. Stir for a 2-3 minutes, then cover and let broccoli steam for a few minutes.
  6. Add about half of the cubed mozzarella mixture to the spaghetti squash and stir until cheese is incorporated and starting to melt.
  7. Transfer this mixture to your leftover squash "boats" or to a baking dish.
  8. Top with remaining mozzarella.
  9. Bake at 350 degrees for 10 minutes.
  10. Broil for 2-3 minutes until cheese is bubbly and slightly brown.
  11. Remove from oven and let cook for 10-15 minutes. The squash will be piping hot!
  12. Enjoy!
Recipe by Angela Freed at https://www.angelafreed.com/cheesy-chicken-broccoli-spaghetti-squash/