Spaghetti Squash with Chicken and Broccoli
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.
Yield: 2 -3 servings
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
- 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.
- 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.
- Heat oil in a large sauté pan over medium heat.
- 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.
- Add the spaghetti squash and ¼ cup Parmesan cheese. Mix well to combine.
- Season to taste with salt and black pepper and serve hot.
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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
Serving: 1serving | Calories: 503kcal | Carbohydrates: 28g | Protein: 30g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 15g | Cholesterol: 130mg | Sodium: 616mg | Fiber: 6g | Sugar: 10g
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