Broccoli & Chicken Alfredo Spaghetti Squash by
I often cook squash the night before or in the morning and put in fridge as it takes a long time to cool.
Ingredients
1 (2 1/2 pound) 1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
2 tablespoons extra-virgin olive oil
12 ounces boneless, skinless chicken breast, cut into bite-size pieces
3 cups small broccoli florets
1/2 teaspoon salt
2 large cloves garlic, minced
1 cup reduced-fat milk
¾ cup grated Parmesan cheese
2 tablespoons cornstarch
¼ teaspoon ground pepper
4 ounces shredded mozzarella cheese (3/4 cup)
Instructions
Place squash halves, cut-side down, in a microwave-safe dish. Add 2 tablespoons water. Microwave on High until the squash is tender, about 10 minutes. OR place squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400 degrees F oven until the squash is tender, 40 to 50 minutes.
When cool enough to handle, use a fork to scrape the squash flesh from the shells into a medium bowl. Place the squash shells, cut-side up, on a rimmed baking sheet.
Step 2
Heat oil in a large skillet over medium-high heat. Add chicken, broccoli and salt; cook, stirring, until the chicken is cooked through and the broccoli is tender, about 5 minutes. Add garlic and cook, stirring, for 1 minute.
Step 3
Whisk milk, Parmesan, cornstarch and pepper together in a measuring cup. Add to the pan and cook, stirring, until thickened, 1 to 2 minutes more. Stir in the squash. Fill the squash shells with the chicken mixture. Top with mozzarella. Bake until heated through and cheese has melted, 12 to 15 minutes.
When cool enough to handle, use a fork to scrape the squash flesh from the shells into a medium bowl. Place the squash shells, cut-side up, on a rimmed baking sheet.
Step 2
Heat oil in a large skillet over medium-high heat. Add chicken, broccoli and salt; cook, stirring, until the chicken is cooked through and the broccoli is tender, about 5 minutes. Add garlic and cook, stirring, for 1 minute.
Step 3
Whisk milk, Parmesan, cornstarch and pepper together in a measuring cup. Add to the pan and cook, stirring, until thickened, 1 to 2 minutes more. Stir in the squash. Fill the squash shells with the chicken mixture. Top with mozzarella. Bake until heated through and cheese has melted, 12 to 15 minutes.