Cheesy Chicken and Broccoli Stuffed Squash Boats Recipes

Discover a delicious twist on weeknight dinners with our Cheesy Chicken and Broccoli Stuffed Squash Boats recipes. These easy-to-make, flavor-packed squash boats are filled with tender chicken, melted cheese, and fresh broccoli for a wholesome and satisfying meal!

Mega Chicken & Broccoli Cheesy Stuffed Spaghetti Squash Recipes

Spaghetti squash might have a mild vibe, but it’s totally taken over as the go-to low-carb swap for noodles and rice. At just 42 calories a cup and loved by the Paleo crowd, it’s easy to see why everyone’s all about it!

There are tons of ways to enjoy this squash, but my top pick? Stuff it with juicy chicken, fresh veggies, and loads of melty cheese.

Today, I’m sharing one of my fave combos: garlic chicken, tender broccoli, and gooey cheese! It’s healthy, low-carb, and a hit with all ages! Cheesy Chicken and Broccoli Stuffed Squash Boats Recipes

Mega Cheesy Stuffed Spaghetti Squash Ingredients

• Spaghetti squash
• Olive oil
• Chicken breasts
• Shallots
• GarlicItalian seasoning
• Broccoli florets
• Cream cheese
• Greek yogurt
• Parmesan cheese
• Mozzarella cheese

Spaghetti Squash Recipes

For this recipe, we’re slicing the squash in half and baking it in the oven. That way, you can scoop out the strands and load ’em back into the squash shell for a double-baked ‘boat.’

Want to cook your squash a different way? No problem! Just remember, some methods might leave it a bit watery. And if it gets too saucy, try baking the whole chicken, broccoli, and cheesy squash mix in a casserole dish instead of stuffing the shell. Cheesy Chicken and Broccoli Stuffed Squash Boats Recipes

Stuffed Spaghetti Squash Mix-Ups Recipes

There are tons of awesome ways to switch this recipe up. Here are some ideas:

Protein – ground beef, ground turkey, taco meat, pulled pork, meatballs, or even beans

Veggies – spinach, kale, bell peppers, onions, cauliflower (skip watery ones like zucchini)

Cheese – ricotta, feta, goat cheese

Herbs – oregano, thyme, basil, parsley

How to Make Stuffed Spaghetti Squash Boats Recipes

1. 1. Cook Your Spaghetti Squash:
   Preheat that oven to 400°F and line a big baking sheet with parchment paper.
   Cut your squash in half lengthwise (stem to end) and scoop out those seeds. Use a pastry brush (or your hands) to coat the squash with oil, then sprinkle it with salt and pepper. Place the squash cut-side down on the baking sheet.
   Bake it for 45 minutes to an hour, until it’s nice and tender when you poke it with a fork. Once it’s done, use a fork to pull out those spaghetti strands, mixing them in gently.
   Now, lower the oven temp to 350°F. Fill each squash half with that tasty mixture and top it off with the rest of the shredded mozzarella.
   Cover the baking dish with foil, but make sure it doesn’t touch the cheese!
   Pro Tip: You can cook the squash the day before. Just pop it in the fridge until you’re ready to stuff and bake.
   
   2. Cook the Chicken and Broccoli Mix:
   After the squash is done, sauté the chicken over medium-high heat until it’s almost cooked through. Once it’s nice and brown, take it off the heat and set it aside.
   Put the skillet back on medium heat. Toss in the shallots, garlic, Italian seasoning, salt, pepper, and broccoli. Keep stirring to prevent burning.
   Note: Don’t stress if the broccoli isn’t super soft at this point; it’s just starting to cook. Add the chicken back in and let it finish cooking.
   Pro Tip: If things start to stick to the skillet (especially the garlic or shallots), just add a splash of water—1-2 tablespoons should do it.
   
   3. Combine and Stuff:
   Grab a big mixing bowl and mix together the cream cheese with the Greek yogurt. Add in the chicken, broccoli, Parmesan, and half of the mozzarella.
   Now you’re ready to stuff those squash halves with this tasty mixture!
   And there you go—time to bake it up and dig in! Cheesy Chicken and Broccoli Stuffed Squash Boats Recipes

FAQ’s for Cheesy Chicken and Broccoli Stuffed Squash Boats Recipes

How do I prepare the spaghetti squash for stuffing?

• Cut the squash in half lengthwise, scoop out the seeds, and bake it cut-side down at 400°F until tender. Then, use a fork to scrape out the spaghetti-like strands before stuffing and baking again.

Can I make this recipe ahead of time?

• Yes! You can prepare the spaghetti squash and the filling separately, then store them in the fridge. When ready to serve, simply stuff the squash halves, add cheese on top, and bake until heated through.

Is this recipe low-carb and gluten-free?

• Absolutely! Spaghetti squash is a fantastic low-carb and gluten-free alternative to pasta, making this dish ideal for those following keto or gluten-free diets.

Can I substitute the chicken with another protein?

• Definitely. You can use ground turkey, beef, or even tofu as a vegetarian option. Just adjust the cooking time as needed for the protein you choose.

What sides go well with stuffed spaghetti squash?

• This dish is quite filling on its own, but it pairs well with a simple side salad, roasted vegetables, or a slice of crusty garlic bread for a complete meal.

Cheesy Chicken and Broccoli Stuffed Squash Boats Recipes

Recipe by umairCourse: Newest Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 big ol’ spaghetti squash

• 1 large boneless, skinless chicken breast (or 2 smaller ones), cut into bite-sized chunks

• 2 teaspoons olive oil

• 1/4 cup finely chopped shallot

• 1 clove garlic, minced

• 1/4 teaspoon red pepper flakes (or 1/2 teaspoon if you’re feelin’ spicy)

• 2 cups broccoli florets

• 1 ounce low-fat cream cheese, softened

• 1/4 cup low-sodium chicken broth

• 1/2 cup shredded part-skim mozzarella

• 1/2 cup shredded sharp cheddar

• 1/4 cup plain non-fat Greek yogurt

• Kosher salt and black pepper, to taste
  

Directions

• Spaghetti Squash
  
• Fire up your oven to 400°F and line a baking sheet with some foil.
• Slice that spaghetti squash in half and scoop out all the seeds. Rub or spray the inside with a bit of oil, then hit it with some kosher salt and black pepper.
• Flip those halves cut-side down on the baking sheet, and roast ’em in the oven for around 30-40 minutes, or until you can slide a knife into the flesh without a fight.
• Take it out and let it cool till you can handle it. Then, use a fork to scrape out all the squash strands into a bowl—get those long, noodle-y pieces!
• Pop the empty shell back on the baking sheet and set it aside for later.
  
  
• Chicken and Broccoli Filling
  
• Crank up the oven to broil.
• Spray a big non-stick skillet with oil and heat it up over medium-high. Once it’s nice and hot, toss in the chicken, sprinkle with salt and pepper, and cook it up until it’s done. Scoop the chicken out onto a plate and set it aside.
• Turn the heat down to medium, add a couple teaspoons of olive oil, and swirl it around to coat the pan. Throw in the shallots, garlic, and a pinch of red pepper flakes. Let that sizzle for about a minute, then toss in the broccoli florets. Season with salt and pepper, add a splash of water, and cover with a lid. Steam the broccoli for about 2 minutes, then uncover and toss the chicken back in.
• Add the cream cheese and chicken broth, stirring it all until smooth and saucy. Toss in half of the shredded cheese and stir until it’s melted.
• Remove from the heat, then mix in the Greek yogurt. Give it a taste and adjust the seasoning if you need to, then pour this filling over the spaghetti squash strands and mix it all together.
• Fill up those squash shells evenly with the mixture, sprinkle the rest of the shredded cheese on top, and pop it under the broiler until that cheese is melted and bubbly. Dig in!