Spaghetti squash with chicken and broccoli has tender pulled spaghetti squash strands, rotisserie chicken and steamed broccoli, plus a light creamy sauce, for a delicious low-carb meal that’s also gluten-free, keto and whole30 friendly.

I’ve been amassing quite a collection of spaghetti squash recipes here on Family Food on the Table.

It wasn’t exactly planned. I didn’t set out to create almost a dozen recipes using spaghetti squash. It just sorta happened because I love the stuff so much and love finding new ways to use it.

Previously, I’ve shared turkey taco spaghetti squash boats, which are a favorite in my house. I also really adore sausage and kale stuffed spaghetti squash; it’s so hearty and flavorful.

Today, it’s this spaghetti squash with chicken and broccoli.

It’s the sort of recipe you can make anytime you happen to have a spaghetti squash and are wondering what to do with it.

I’ve almost always got these simple ingredients on hand and so voila, a new recipe was born!

It’s creamy (though no heavy cream), it’s filling and it’s got great flavor.

Plus, it’s gluten-free, low carb and both whole30 and keto-friendly as is. (Which is probably why I thought to go ahead and share it here in January. If you're doing keto, you'll want to add some extra oil and cheese to this to increase the fat content. Whole30, you'll have to skip the cheese.)

I think you are going to love this dish!

So let’s get to cooking.

Now, I’ve got some notes, tips and substitutions coming up below on how to make spaghetti squash bowls with chicken and broccoli. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Ingredient Notes

• Spaghetti squash: You can cook your spaghetti squash any way you like for this recipe: baked spaghetti squash, microwave spaghetti squash or Instant Pot spaghetti squash. (The recipe card below already includes how to bake it so you don’t have to click elsewhere.)
• Chicken: The chicken for this dish needs to be cooked, so please plan accordingly. You can use a store-bought rotisserie chicken or some leftover baked or roasted chicken. Even Instant Pot shredded chicken would work here.
• Cream cheese: It’s fine to use a ⅓ reduced fat cream cheese here if you prefer. I don’t really recommend a fat-free cream cheese if you can help it.
• Spicy: Substitute red pepper flakes instead of black pepper if you want to add a little kick.
• Broccoli: Not a fan of broccoli? You could also use frozen peas or some fresh spinach as the vegetable in this dish. You won’t need to steam or cook them separately, just add them to the pan to warm through with the chicken and sauce.

And of course, this is a great recipe to use for leftover chicken or leftover steamed broccoli. (Or use frozen broccoli, just make sure to prep it according to the package instructions so it’s ready to use.)

As for serving, a little extra Parmesan cheese is really all this dish needs. 👌

Oh, but you can serve this plated or you can stuff it back into the squash halves for a spaghetti squash boat. Whatever you prefer.

Last thing, what to do with any leftovers.

Leftovers can be stored, in a covered container, in the refrigerator for up to 3-4 days. Reheat in the microwave until warmed through.

I hope you give this recipe a try for a new way with spaghetti squash. (If you do, leave me a comment below or tag me on Instagram; I love seeing your creations!)

Enjoy!

XO,

Kathryn

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Yield: 2-3 servings

Spaghetti Squash with Chicken and Broccoli

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Spaghetti squash with chicken and broccoli has tender pulled spaghetti squash strands, rotisserie chicken and steamed broccoli, plus a light creamy sauce, for a delicious low-carb meal that’s also gluten-free, keto and whole30 friendly.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• 1 medium spaghetti squash
• 2 teaspoons extra-virgin olive oil
• 1 small head broccoli, florets cut in bite-size pieces
• 2 cups chopped cooked chicken (such as a rotisserie chicken or leftover cooked chicken)
• ½ cup low-sodium chicken broth
• 4 oz. plain cream cheese (reduced fat is fine)
• ¼ cup grated Parmesan cheese, plus extra for serving
• Salt and black pepper, to taste

Instructions

1. Cook your spaghetti squash. To roast it: Preheat the oven to 400. Line a rimmed baking sheet with aluminum foil and spray with cooking spray. Slice the spaghetti squash in half lengthwise and scoop out the seeds and pulp. Place each squash half, cut side down, on the prepared baking sheet. Bake for 30-40 minutes, until the squash is tender. (Exact timing will depend on the size of your squash. You’ll be able to tell whether its tender by pushing on the outside or putting a fork into the inner strands of the inside of the squash; it should give.) Once cool enough to handle, use a fork to pull the long strands of spaghetti squash from the sides. Or see directions for microwave spaghetti squash or Instant Pot spaghetti squash.
2. Meanwhile, steam the broccoli. Add the broccoli florets to a steamer basket in a pot with about an inch of water in the bottom. Cover, turn heat on to high, and steam for 6-8 minutes, until the broccoli is tender.
3. Heat oil in a large sauté pan over medium heat.
4. Add the steamed broccoli, cooked chicken, chicken broth and cream cheese. Stir well to mix and make a smooth sauce. Lower heat to medium low.
5. Add the spaghetti squash and ¼ cup Parmesan cheese. Mix well to combine.
6. Season to taste with salt and black pepper and serve hot.

Notes

Chicken: The chicken for this dish needs to be cooked, so please plan accordingly. You can use a store-bought rotisserie chicken or some leftover baked or roasted chicken. Even Instant Pot shredded chicken would work here.

Cream cheese: It’s fine to use a ⅓ reduced fat cream cheese here if you prefer. I don’t really recommend a fat-free cream cheese if you can help it.

Spicy kick: Substitute red pepper flakes instead of black pepper if you want to add a little kick.

Not a fan of broccoli? You could also use frozen peas or some fresh spinach as the vegetable in this dish. You won’t need to steam or cook them separately, just add them to the pan to warm through with the chicken and sauce.

Serving: You can serve this plated or you can stuff the spaghetti squash and chicken mixture back into the squash halves for a spaghetti squash boat.

Leftovers: Leftovers can be stored in a covered container in the refrigerator for up to 3-4 days. Reheat in the microwave until warmed through.

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 503Total Fat: 31gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 130mgSodium: 616mgCarbohydrates: 28gFiber: 6gSugar: 10gProtein: 30g