Get ready to transform your weeknight dinner routine with this fantastic Chicken & Broccoli Stuffed Spaghetti Squash recipe! It’s a delicious and healthy meal that’s surprisingly easy to put together, making it perfect for busy families looking for a satisfying dish without a lot of fuss.
This recipe takes advantage of the natural goodness of spaghetti squash, turning it into a flavorful vessel for tender chicken and vibrant broccoli. It’s a complete meal in one, packed with protein and vegetables, and is sure to become a new favorite at your dinner table.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
Chicken and Broccoli Stuffed Spaghetti Squash
- Total Time: 60-70 minutes
- Yield: 2 servings 1x
Description
This Chicken and Broccoli Stuffed Spaghetti Squash recipe is a delicious, healthy, and easy-to-make weeknight meal. It features tender chicken and vibrant broccoli nestled in spaghetti squash, making it a satisfying, protein-packed, and low-carb option that’s perfect for busy families. It’s also a great way to get kids to enjoy their vegetables.
Ingredients
Instructions
1. Preheat your oven to 400 F (200 C). Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and stringy bits from the center. Drizzle the cut sides with a little olive oil, season with salt and pepper, and place them cut-side down on a baking sheet. Roast for 30-40 minutes, or until the flesh is tender when pierced with a fork.
2. While the squash roasts, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed chicken and cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the broccoli florets and chicken broth to the skillet. Bring to a simmer, then cover and cook for 5-7 minutes, or until the broccoli is tender-crisp.
4. Return the cooked chicken to the skillet with the broccoli mixture. Stir in the Italian seasoning, salt, and pepper. Mix well to combine all the flavors.
5. Once the spaghetti squash is tender, carefully remove it from the oven. Using a fork, gently scrape the flesh away from the sides of the squash, creating spaghetti-like strands. Leave the strands in the squash halves; do not remove them completely.
6. Spoon the chicken and broccoli mixture evenly into the two spaghetti squash halves. Sprinkle 3/4 cup of mozzarella cheese and all of the Parmesan cheese over the filling in each squash half. Return the stuffed squash to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the filling is heated through.
7. Carefully remove the stuffed spaghetti squash from the oven. Let it cool for a few minutes before serving directly from the squash halves.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: main dish
- Method: roasting
- Cuisine: american
Nutrition
- Serving Size: 1 stuffed squash half
Keywords: spaghetti squash, chicken, broccoli, stuffed squash, healthy, weeknight meal, low carb, family friendly, cheese, dinner
What You’ll Love About This Quick And Easy Recipe
This recipe is a true weeknight hero for so many reasons. First, it’s incredibly satisfying and feels like a substantial meal, yet it’s packed with healthy ingredients. It’s perfect for anyone looking to incorporate more vegetables into their diet, especially those who appreciate a low-carb option that doesn’t skimp on flavor. Families will particularly love this dish because it’s a great way to get kids to eat their broccoli – when it’s mixed with cheesy chicken and nestled in a fun “noodle” squash, it becomes much more appealing! Serve this for a casual family dinner, a healthy meal prep option, or even when you have friends over and want to impress them with something wholesome and delicious. It’s a versatile dish that fits many occasions.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients for this stuffed spaghetti squash is straightforward. Most items are pantry staples or easily found at any grocery store. The beauty of this recipe lies in its simplicity, using fresh, wholesome components to create a truly flavorful meal.
INGREDIENTS:
- 1 medium spaghetti squash (about 3 pounds)
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 cups broccoli florets, fresh or frozen
- 1/2 cup chicken broth
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
When it comes to substitutions, this recipe is quite flexible. If you don’t have chicken breasts, boneless, skinless chicken thighs work just as well, though they might require a minute or two longer to cook. For the broccoli, fresh is always great, but frozen broccoli florets are a fantastic time-saver; just be sure to thaw them slightly before adding them to the pan. You can also experiment with other vegetables like chopped bell peppers, spinach, or mushrooms if you want to change things up. Feel free to use your favorite cheese blend instead of just mozzarella and Parmesan – a Monterey Jack or cheddar blend would also be delicious. For a richer flavor, you could swap out some of the chicken broth for a splash of white wine, allowing it to reduce before adding the remaining broth.
Time Needed From Start To Finish
This recipe is designed for efficiency, delivering a delicious meal without requiring hours in the kitchen.
- Prep time: 15 minutes
- Cook time: 45-55 minutes (includes squash roasting time)
- Total time: 60-70 minutes
The bulk of the time is hands-off, as the spaghetti squash roasts in the oven, allowing you to prepare the chicken and broccoli filling simultaneously. This makes it a perfect candidate for a busy weeknight.
How To Make It Step By Step With Visual Cues
Making this Chicken & Broccoli Stuffed Spaghetti Squash is a straightforward process. Follow these steps for a perfectly cooked and flavorful meal.
- Prepare the spaghetti squash: Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and stringy bits from the center. Drizzle the cut sides with a little olive oil, season with salt and pepper, and place them cut-side down on a baking sheet. Roast for 30-40 minutes, or until the flesh is tender when pierced with a fork.
- Cook the chicken: While the squash roasts, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed chicken and cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté the aromatics and broccoli: In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the broccoli florets and chicken broth to the skillet. Bring to a simmer, then cover and cook for 5-7 minutes, or until the broccoli is tender-crisp.
- Combine the filling: Return the cooked chicken to the skillet with the broccoli mixture. Stir in the Italian seasoning, salt, and pepper. Mix well to combine all the flavors.
- Fluff the squash and fill: Once the spaghetti squash is tender, carefully remove it from the oven. Using a fork, gently scrape the flesh away from the sides of the squash, creating spaghetti-like strands. Leave the strands in the squash halves; do not remove them completely.
- Stuff and bake: Spoon the chicken and broccoli mixture evenly into the two spaghetti squash halves. Sprinkle 3/4 cup of mozzarella cheese and all of the Parmesan cheese over the filling in each squash half. Return the stuffed squash to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the filling is heated through.
- Serve and enjoy: Carefully remove the stuffed spaghetti squash from the oven. Let it cool for a few minutes before serving directly from the squash halves.
Easy Variations And Serving Ideas That Fit Real Life
This Chicken & Broccoli Stuffed Spaghetti Squash is wonderfully adaptable. For a kid-friendly twist, you can chop the broccoli florets even smaller or use a milder cheese like Colby Jack. You could also add a spoonful of marinara sauce to the filling before baking for a more Italian-inspired flavor that many kids enjoy.
If you’re looking to change up the protein, ground turkey or even cooked shrimp would work beautifully in this recipe. For a vegetarian option, simply omit the chicken and add a can of drained cannellini beans or chickpeas, along with extra vegetables like sliced mushrooms or bell peppers. You could also stir in a handful of fresh spinach during the last few minutes of cooking the filling.
When serving, these stuffed squash halves make a complete meal on their own. However, they pair wonderfully with a simple side salad with a light vinaigrette dressing or a slice of crusty garlic bread. For a party or buffet, you could prepare smaller spaghetti squash or even individual portions in ramekins if you prefer not to serve directly from the squash halves. A sprinkle of fresh parsley or red pepper flakes (for a little kick) can be a nice finishing touch.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have common pitfalls. Knowing what to watch out for will help you achieve perfect results every time.
One frequent mistake is overcooking the spaghetti squash. If roasted for too long, it can become mushy and watery, losing its signature “spaghetti” texture. Start checking for doneness around the 30-minute mark; it should be tender but still hold its shape.
Another common issue is under-seasoning the filling. Because spaghetti squash itself has a mild flavor, the filling needs to be well-seasoned to carry the dish. Don’t be shy with the Italian seasoning, salt, and pepper. Taste the filling before adding it to the squash and adjust as needed.
Finally, ensure your broccoli isn’t overcooked in the skillet. You want it tender-crisp, not mushy. Cooking it covered with a little broth helps it steam perfectly without losing its vibrant color or texture. If using frozen broccoli, make sure to thaw it slightly beforehand to prevent excess water from diluting your filling.
How To Store It And Make It Ahead Without Ruining Texture
This Chicken & Broccoli Stuffed Spaghetti Squash is great for leftovers and can even be partially prepped ahead of time.
To store leftovers, allow the stuffed squash halves to cool completely. You can either cover the entire squash half tightly with plastic wrap or aluminum foil, or scoop out the filling and store it in an airtight container separately from the squash strands. Stored this way, it will keep in the refrigerator for up to 3-4 days.
When reheating, if stored in the squash shell, you can warm it in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. If reheating just the filling, a microwave works well, or you can gently warm it in a skillet on the stovetop. Be mindful not to over-microwave the squash itself, as it can become watery.
For make-ahead convenience, you can roast the spaghetti squash and cook the chicken and broccoli filling a day or two in advance. Store them separately in airtight containers in the refrigerator. When ready to serve, simply combine the fluffed squash strands with the filling, stuff the squash halves, top with cheese, and bake as directed. This significantly cuts down
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
