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Rich and gooey, this cheesy chicken and broccoli stuffed spaghetti squash is packed full of flavor and filling nutrients!
There’s something magical about the combination of broccoli and cheese. Or maybe it’s just cheese and anything… You really can’t go wrong so long as cheese is involved, and this recipe is further evidence of that. Between the chicken, broccoli, and spaghetti squash aspects, it’s packed full of nutrients, vitamins, and protein for a pretty perfect meal that tastes outstanding, if I do say so myself.
The cheddar and Swiss cheeses just balance each other out well and add nice sharp and mild tones to the rich dish. I love a meal with simple ingredients and classic flavors that is approachable to all, and this is just one of those! It’s great on cool fall evenings or for a healthy Sunday night feast. The best part is that it makes single portions for easy serving and easy clean up… And you all know how much I love easy! I hope you love this tasty dish as much as we do.
Table of Contents
Why You’ll Love This Recipe
- Nutrient-Dense: This is a great meal that is full of veggies but isn’t a salad. You can get all those good-for-you vitamins and minerals in a different but delicious way.
- Comforting yet Light: This dish is creamy and cheesy, but still light, thanks to the the spaghetti squash and broccoli.
- Impressive Presentation: Something about serving the meal in the squash shell looks so fancy but doesn’t take any extra work. You have a meal that looks impressive enough for company but easy enough to eat it all the time.
Ingredients
- Spaghetti Squash: two of them, about 1.5 pounds each
- Butter
- Flour
- Milk
- Salt
- Onion Powder
- Garlic Powder
- Broccoli Pieces: fresh OR frozen
- Cheddar Cheese
- Swiss Cheese
- Cooked Chicken
See the recipe card below for full information on ingredients and quantities
How to Make Cheesy Chicken and Broccoli Stuffed Spaghetti Squash
Step #1. Preheat the oven and line a baking sheet with parchment. Remove the squash stems and cut them in half longwise. Scrape out the seeds and place the halves cut side down on the parchment. Bake until tender.
Step #3. Once the squash is done, shred the flesh of the halves with a fork, being careful not to poke through the skin. Top evenly with the broccoli mixture and remaining cheese.
Step #2. While the squash is baking, melt the butter in a skillet, then whisk in the flour. Slowly add the milk to the mixture. Stir in the seasonings then add the broccoli. After it has simmered for 1-2 minutes, add half of the cheeses. Finally, stir in the chicken. Set aside.
Step #4. Bake for an additional 10 minutes until the cheese is melted and bubbly. Serve hot.
Recipe FAQs
Normally I love to roast my spaghetti squash in rounds (it shreds really nicely that way), but sometimes I like to make spaghetti squash boats where you cut them top to bottom, roast them, and then fill up the middle of the “boat” with all kinds of yummy ingredients. Spaghetti Squash with Meatballs and Tomato Sauce is always a favorite way to fill ’em!
To save leftovers, scoop the pasta contents out from the spaghetti squash skin into an airtight container, and store in the fridge for up to 3 to 4 days. Reheat in the microwave or the oven if you’d like a crispier texture on top.
Spaghetti squash is wonderful because it’s a super mild squash, so it takes on the flavor of the ingredients and spices you put in and on it! It’s not as nutty or sweet as its acorn and butternut counterparts, which allows it to not be overpowering in all sorts of pasta dishes.
Yes! If you’d prefer a different ingredient, please play with it as you’d like. You can try provolone cheese with shredded turkey, onions, and mushrooms, or mozzarella cheese with black olives and pepperoni. Have fun with it and get creative!
Expert Tips
- This is a great recipe to use some pre-cooked chicken: leftovers from another meal, rotisserie chicken, or some that you have cooked in advance and frozen.
- If you want your cheese topping to be browned and a little crispy, put it under the broiler for 1-2 minutes. Just be sure to watch it closely so that it doesn’t burn!
- If you’re serving this to guests, it looks so nice garnished with a little chopped fresh parsley or chives after it comes out of the oven the last time.
More Pasta Recipes to Consider
Recipe Collections
Zucchini Recipes
Chicken Recipes
Garlic Parmesan Chicken and Pasta (One Pot!)
Pasta Dishes
Easy Slow Cooker Vegetable Lasagna
Pasta Dishes
Pumpkin Alfredo
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Cheesy Chicken and Broccoli Stuffed Spaghetti Squash
Ingredients
- 2 small spaghetti squash, (1.5 pound each)
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 2 cups bite-sized broccoli pieces, fresh or frozen
- 1 cup grated cheddar cheese
- 1 cup grated Swiss cheese
- 1 cup cooked chicken, chopped into bite-sized pieces
Instructions
- Preheat the oven to 425 degrees F., and line a baking sheet with parchment paper for easy clean up.
- Remove the stems from the spaghetti squash, and then use a sharp knife to cut the squash from top to bottom (stem to blossom end lengthwise).
- Use a spoon to scrape out the seeds inside the squash, and discard them (or feed them to your chickens!).
- Place the squash, cut side down, on the parchment paper, and bake until tender, about 25 minutes.
- While the squash is cooking, melt the butter in a small pan over medium to medium-high heat.
- When the butter is melted, whisk in the flour, stir to combine, and cook for 30 seconds. Slowly whisk in the milk.
- Add the salt, onion powder, and garlic powder. Stir to combine. Add the broccoli and let the mixture simmer for 1 or 2 minutes.
- Add half of the cheddar cheese and half of the Swiss cheese, and stir until melted. Add the chicken and stir to combine. Remove from the heat, and set aside.
- When the squash is done cooking, remove from the oven. Flip the squash over, and shred the flesh into “spaghetti” with a fork, taking care not to tear the skin of the squash.
- Spoon the broccoli mixture evenly over the 4 pieces of squash, and then top with remaining cheese.
- Bake for an additional 10 minutes, until the cheese is melted and bubbly.
- Serve hot.
Notes
- You can use 1 large 3-pound squash for this recipe and serve it more “family style” — it’ll work great.
- This recipe is great for using up leftover cooked chicken or vegetables.
- You can customize the filling with other vegetables like spinach, mushrooms, or bell peppers, cheese like parmesan or mozzarella, or meats like ham or pepperoni.
- Don’t forget to broil the cheese topping if you prefer the browned, crispy top.
Chicken recipe in cast iron pan wonderful it out shown beef on Thanksgiving!!!
Husband eats reduced carb (keto) and spaghetti squash recipes for right in. GOOD STUFF.? Easy to monitor portion size.
I’m so glad you liked it as much as we did! And thank you for coming back to leave a review, it’s so helpful to everyone.