Cheesy chicken and Broccoli Spaghetti Squash casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
10 cup Spaghetti Squash 1 breast, bone and skin removed Chicken Breast, no skin, fried 2 1tsp Coconut Oil 2 serving Green Onion (fresh-1 stalk) 1 tsp Garlic .5 tsp crushed red pepper flakes (by TORI7HARRISON) 2 cup broccoli, Green Giant Steamers broccoli florets 1 oz Cream Cheese .25 cup (8 fl oz) Chicken Broth 1 cup, shredded Cheddar Cheese 4 oz yogurt Greek Gods Poseidon Greek Yogurt nonfat plain
1. Preheat oven to 400 degrees and line a baking sheet with foil
2. cut the spaghetti squash in half and scoop out the seeds.
3. Rub or spray the interior with oil and season with kosher salt and black pepper.
4. 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.
5. Remove from the oven and let the squash cool until it can be handled.
6. Using a fork scoop out the flesh in long strands and put them in a bowl.
7. You can keep the shells to cook the mixture in, but I just used a glass casserole dish.
8. Preheat oven to broil.
9. Spray a large non stick skillet with oil and heat over medium high heat.
10. When the skillet is hot, add in the chicken which has been cut into chunks. Season with salt and pepper and saute until cooked through.
11. Remove the chicken from the skillet onto a plate.
12. turn the heat down to medium and add a couple of tsp. of coconut oil to the pan.
13. Swirl the oil to coat the bottom of the pan and then add the green onion, which has been chopped, garlic and red pepper flakes.
14. Saute for about a minute then add the broccoli florets.
15. Season with salt and pepper, then add in a couple tablespoons of water and cover with a lid.
16. Let the Broccoli steam for about 2 minutes, then uncover and add the chicken back in.
17. Add in the cream cheese and chicken broth and stir everything until smooth and a sauce starts to form.
18. Add in half of the shredded cheese and stir ntil melted.
19. Remove from the heat and stir in the Greek yogurt until combines.
20. Taste for seasoning, then pour the filling into the bowl of the spaghetti squash and stir together until combines.
21. Divide the filling into the two shells of using, or put into a casserole dish, I used about a 13" by 9" glass pan. Top with remaining cheddar cheese.
22. Broil in oven til cheese is melted. Serve.
Serving Size: 1 cup
Number of Servings: 10
Recipe submitted by SparkPeople user BEEEZY.
2. cut the spaghetti squash in half and scoop out the seeds.
3. Rub or spray the interior with oil and season with kosher salt and black pepper.
4. 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.
5. Remove from the oven and let the squash cool until it can be handled.
6. Using a fork scoop out the flesh in long strands and put them in a bowl.
7. You can keep the shells to cook the mixture in, but I just used a glass casserole dish.
8. Preheat oven to broil.
9. Spray a large non stick skillet with oil and heat over medium high heat.
10. When the skillet is hot, add in the chicken which has been cut into chunks. Season with salt and pepper and saute until cooked through.
11. Remove the chicken from the skillet onto a plate.
12. turn the heat down to medium and add a couple of tsp. of coconut oil to the pan.
13. Swirl the oil to coat the bottom of the pan and then add the green onion, which has been chopped, garlic and red pepper flakes.
14. Saute for about a minute then add the broccoli florets.
15. Season with salt and pepper, then add in a couple tablespoons of water and cover with a lid.
16. Let the Broccoli steam for about 2 minutes, then uncover and add the chicken back in.
17. Add in the cream cheese and chicken broth and stir everything until smooth and a sauce starts to form.
18. Add in half of the shredded cheese and stir ntil melted.
19. Remove from the heat and stir in the Greek yogurt until combines.
20. Taste for seasoning, then pour the filling into the bowl of the spaghetti squash and stir together until combines.
21. Divide the filling into the two shells of using, or put into a casserole dish, I used about a 13" by 9" glass pan. Top with remaining cheddar cheese.
22. Broil in oven til cheese is melted. Serve.
Serving Size: 1 cup
Number of Servings: 10
Recipe submitted by SparkPeople user BEEEZY.
Nutritional Info Amount Per Serving
- Calories: 149.7
- Total Fat: 6.9 g
- Cholesterol: 31.2 mg
- Sodium: 159.9 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 3.0 g
- Protein: 11.0 g
Member Reviews