Cheesy Chicken And Broccoli Stuffed Spaghetti Squash

  • on April 9, 2020
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So rich, creamy and delicious! After mixing the ingredients I like to return it back to the squash and cook it inside so it brings out even more flavors. We like to make the dish at least once a month, especially during the summer months where we have a lot of squash that is growing in our garden. If you make any of our recipes, please do post a photo of your dish and use the hashtag #OhDip we would love to see what everyone is doing with our recipes.


  • 1 spaghetti squash halved and baked at 400F 40 minutes until tender
  • 1/2 lb chicken breasts cut into 1-in cubes
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 2 cups fresh broccoli florets
  • 2 tablespoons butter
  • 2 tablespoons white whole wheat flour
  • 1 cup milk
  • 1/2 cup half-and-half cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 2 tablespoons minced fresh parsley


  1. Using a fork, scrape out the inside strands of spaghetti squash and place in a large bowl. Set aside.
  2. In a large saucepan over medium-high heat, saute chicken, onion, garlic, and broccoli in butter until chicken is no longer pink and broccoli is tender.
  3. Stir flour into skillet and slowly add milk and cream until smooth. Bring sauce to a low boil over medium heat, stirring occasionally until sauce is thickened. Remove from heat and stir in salt and pepper to taste and Parmesan cheese.
  4. Pour sauce over spaghetti squash and gently toss until combined. Season with additional salt and pepper to taste. Spread mixture in a greased 9×13 baking pan and sprinkle top with mozzarella and cheddar cheese.
  5. Bake spaghetti squash at 375F 25-30 minutes or until bubbly and cheese is melted. Remove bake from oven and sprinkle with fresh parsley. Enjoy!
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