Cheesy Chicken & Broccoli Spaghetti Squash
- Unexpected Foodie
- Jan 1, 2017
- 3 min read
HAPPY 2017 FELLOW FOODIES!
It seems I've been MIA for quite some time... 6 months to be exact. This doesn't mean I haven't been cooking and baking in my tiny downtown kitchen.. life has just been a whirlwind, and I've been seriously slacking on my blogging skills. To be fair, I was semi-busy with planning a wedding/getting married.. that's a good excuse, right?!
With the New Year upon us, I decided to take a few moments and actually think about some New Year's resolutions that are actually achievable for 2017. One of them is to dedicate more time to my passion for food, which also means more blogging!
My husband and I have come up with a fantastic idea which brings together our love for spending time together and our love for cooking (and eating), which will hopefully turn into a year long cooking/blogging project. You'll have to stay tuned for that... it's coming soon!
For now, I'll share a meal that I made a while back after visiting a pumpkin patch with some friends in the fall. We brought home two gorgeous spaghetti squashed from the farm, and I was super jazzed to turn them into a delicious dish.
I know squashes are daunting to some, but spaghetti squash is super simple to cook. After roasting it goes from this...
To this, after simply shredding with a fork! Hence the name spaghetti squash... how fun is that?!
As always, feel free to make this recipe your own by adding in different veggies, or making it fully vegetarian by omitting the chicken.
Serves 4. Original recipe from http://reciperunner.com/cheesy-chicken-broccoli-stuffed-spaghetti-squash/
Enjoy!
Ingredients
- 2 large spaghetti squashes
- 2 chicken breasts, cut into smaller pieces
- 4 teaspoons olive oil
- 1/2 cup finely chopped onion
-2-3 cloves garlic, minces
- 1/2 - 1 teaspoon of red pepper flakes (or more), depending on how much heat you want
- 4 cups broccoli florets
- 1 cup sliced mushrooms
- 1/2 small container of cream cheese (room temperature)
- 1/2 cup low sodium chicken broth
- 2 cups shredded cheese of your choice (I used plain old marble, which is the only thing I had in the fridge)
- 1/2 cup plain greek yogurt
- salt and pepper to taste
Directions
Spaghetti Squash
- Preheat oven to 400 degrees and line a baking sheet with foil
- Cut the spaghetti squash in half (length wise) and scoop out the seeds. Make sure you leave enough flesh inside the squash to bake.
- rub the inside with oil, and season with salt and pepper
- Place the halves cut side down on the baking sheet and roast in the oven for approximately 40 minutes, or until the flesh is soft
- Remove from oven and let cool
- Using a fork, scoop out the flesh in long strands and put them in a bowl
- Place the shells back on the baking sheet and set aside
Filling
- Preheat oven to broil
- Preheat pan with 2 teaspoons of oil on medium high heat
- Add chicken, season with salt and pepper and sauté until cooked
- Remove chicken from pan and let rest
- Turn heat down to medium and add some more oil to pan
- Add onion, garlic and red pepper flakes
- Add in broccoli florets and mushrooms
- Season with salt and pepper, add a tablespoon or two of water and cover with a lid - Let veggies steam for a minute or two, and add the chicken back in
- Add cream cheese and chicken broth, and stir until smooth
- Add in half the shredded cheese, and stir until melted
- Remove from heat and stir in the yogurt until combined
- Evenly portion out filling into your 4 spaghetti squash shells and top with remaining cheese
- Broil in the oven until cheese is bubbly and starting to brown
-Serve, and enjoy
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