Twice Baked Spaghetti Squash With Chicken And Broccoli
Twice baked spaghetti squash with chicken and broccoli is a delicious and healthy alternative to traditional spaghetti. This dish is easy to make, packed with protein, and perfect for a family dinner or meal prep. In this article, we will go over the ingredients and steps to make this dish, as well as its nutritional benefits and variations.
Ingredients:
For this recipe, you will need:
- 1 medium spaghetti squash
- 2 cups of cooked and shredded chicken breast
- 2 cups of chopped broccoli florets
- 1/2 cup of grated parmesan cheese
- 1/2 cup of shredded mozzarella cheese
- 1/4 cup of heavy cream
- 2 tablespoons of olive oil
- 1 tablespoon of minced garlic
- 1 teaspoon of dried basil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Instructions:
Here are the steps to make twice baked spaghetti squash with chicken and broccoli:
- Preheat the oven to 375°F.
- Cut the spaghetti squash in half lengthwise and remove the seeds and strings with a spoon.
- Brush the inside of the squash with 1 tablespoon of olive oil and sprinkle with salt and black pepper.
- Place the squash halves face down on a baking sheet lined with parchment paper and bake for 30-40 minutes, or until the flesh is tender and easily pierced with a fork.
- While the squash is baking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the minced garlic and cook for 1-2 minutes, or until fragrant.
- Add the chopped broccoli florets and cook for 5-7 minutes, or until tender.
- Add the cooked and shredded chicken breast to the skillet and stir to combine.
- Add the dried basil, salt, and black pepper to the skillet and stir to combine.
- Add the heavy cream to the skillet and stir to combine.
- Simmer the chicken and broccoli mixture for 5-7 minutes, or until the sauce has thickened slightly.
- Remove the spaghetti squash from the oven and let cool for 5-10 minutes.
- Using a fork, scrape the flesh of the squash to create spaghetti-like strands.
- Transfer the spaghetti squash strands to a large mixing bowl.
- Add the chicken and broccoli mixture to the bowl and stir to combine.
- Add the grated parmesan cheese to the bowl and stir to combine.
- Divide the mixture evenly between the two spaghetti squash halves.
- Sprinkle the shredded mozzarella cheese on top of the mixture.
- Bake the spaghetti squash halves for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving.
Nutritional Benefits:
This dish is not only delicious, but it is also packed with nutritional benefits. Spaghetti squash is a low-calorie and low-carb alternative to traditional spaghetti, making it a great choice for those who are watching their weight or their carb intake. It is also high in fiber, vitamin C, and potassium. Chicken breast is a great source of lean protein, while broccoli is packed with vitamins and minerals such as vitamin K, vitamin C, and folate.
Variations:
There are many ways to customize this dish to your liking. Here are some variations:
- Vegetarian: Skip the chicken and add more veggies such as mushrooms, bell peppers, or zucchini.
- Low-fat: Use skim milk instead of heavy cream and reduce the amount of cheese.
- Spicy: Add some red pepper flakes or hot sauce to the chicken and broccoli mixture.
- Italian: Add some chopped tomatoes, fresh basil, and oregano to the chicken and broccoli mixture.
- Mexican: Add some black beans, corn, and taco seasoning to the chicken and broccoli mixture.
Twice baked spaghetti squash with chicken and broccoli is a delicious and healthy alternative to traditional spaghetti. This dish is easy to make, packed with protein, and perfect for a family dinner or meal prep.
