Cheesy Chicken Spaghetti Squash
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By Rae Davenport
Cheesy Chicken Spaghetti Squash
6 steps
Prep:5minCook:35min
This is an easy weeknight meal that is great for autumn or winter when you're craving a fresh, tasting garden meal. It's quick and makes delicious leftovers.
Feel free to use precooked chicken (rotisserie) and omit broccoli or swap it for another green vegetable.
Updated at: Thu, 17 Aug 2023 05:33:45 GMT
Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
10
Low
Nutrition per serving
Calories320.5 kcal (16%)
Total Fat17.5 g (25%)
Carbs29.2 g (11%)
Sugars7.5 g (8%)
Protein16.1 g (32%)
Sodium333.5 mg (17%)
Fiber8.5 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Cut spaghetti squash in half and bake at 425 for 25 to 35 minutes, until soft
Step 2
Steam broccoli until dark green, set aside
Step 3
Cook chicken as desired and shred or slice thinly, set aside
Step 4
Add spinach, broccoli, broth, garlic, and cream cheese to pot and cook on medium heat until spinach is cooked down and cream cheese is evenly coating greens.
Step 5
Add in cooked chicken, all cheese, and pepper to pot and fold over until all the cheese has melted and is well mixed.
Step 6
Scrape spaghetti squash and plate, add your chicken/cheese mix on top, enjoy!
Notes
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