Post by Loupy on May 3, 2017 17:47:12 GMT -7
CHEESY CHICKEN AND BROCCOLI STUFFED SPAGHETTI SQUASH
from: Danae @ reciperunner.com/
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!
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!
Total time: 1 hrm 10 min
Makes: 4 servings
Ingredients:
1 large spaghetti squash
1 large chicken breast or 2 small, cut into bite sized pieces
2 teaspoons olive oil
1/4 cup finely chopped shallot
1 clove garlic, minced
1/4-1/2 teaspoon red pepper flakes, depending on how spicy you like things
2 cups broccoli florets
1 ounce 1/3 less fat cream cheese, room temperature
1/4 cup low sodium chicken broth
1/2 cup shredded 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 degrees 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 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 put the filling back into the spaghetti squash shells and top with the remaining shredded cheese.
Broil in the oven until the cheese is melted then serve.
Nutritional Information
Calories: 266
Total Fat: 14.7
Sat Fat: 6.5g
Cholesterol: 64.1mg
Total Carbohydrate: 12.6g
Sugar: 4.7g
Protein: 22.3g
from: Danae @ reciperunner.com/
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!
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!
Total time: 1 hrm 10 min
Makes: 4 servings
Ingredients:
1 large spaghetti squash
1 large chicken breast or 2 small, cut into bite sized pieces
2 teaspoons olive oil
1/4 cup finely chopped shallot
1 clove garlic, minced
1/4-1/2 teaspoon red pepper flakes, depending on how spicy you like things
2 cups broccoli florets
1 ounce 1/3 less fat cream cheese, room temperature
1/4 cup low sodium chicken broth
1/2 cup shredded 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 degrees 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 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 put the filling back into the spaghetti squash shells and top with the remaining shredded cheese.
Broil in the oven until the cheese is melted then serve.
Nutritional Information
Calories: 266
Total Fat: 14.7
Sat Fat: 6.5g
Cholesterol: 64.1mg
Total Carbohydrate: 12.6g
Sugar: 4.7g
Protein: 22.3g
