Cheesy Chicken Spaghetti Squash

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.

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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!