Introduction

This Chicken and Broccoli Stuffed Spaghetti Squash is a comforting, healthy dish that combines tender chicken, steamed broccoli, and creamy cheese inside sweet roasted spaghetti squash. It’s an impressive yet simple recipe perfect for a weeknight dinner or casual entertaining.

The image shows a halved spaghetti squash filled with several layers on a white plate placed on a white marbled surface. The bottom layer is the yellow, stringy spaghetti squash flesh. On top of that, there are pieces of green broccoli and light-colored cooked chicken. The top layer is melted, slightly browned cheese with small green herb bits sprinkled over it. A silver spoon is inside the squash, scooping some of the filling, and part of a second similar squash is visible on another white plate in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large spaghetti squash
3 tablespoons olive oil (divided)
2 large chicken breasts (chopped into bite-size pieces)
2 shallots (minced)
6 cloves garlic (minced)
1 teaspoon salt
1/2 teaspoon freshly grated black pepper
2 teaspoons Italian seasoning
3 cups broccoli florets
4 tablespoons cream cheese (at room temperature)
1/2 cup plain Greek yogurt
1/2 cup Parmesan cheese (shredded)
1.5 cups mozzarella cheese (shredded)

Instructions

Step 1: Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper. Clean and dry the spaghetti squash, then cut it lengthwise from stem to end. Scoop out the seeds.
Step 2: Drizzle the squash halves with 2 tablespoons of olive oil and brush evenly over the cut sides. Sprinkle with salt and pepper, then place cut-side down on the prepared baking sheet. Roast for 45 minutes to 1 hour, until tender when pierced with a fork.
Step 3: When cool enough to handle, use a fork to scrape the flesh of the squash into long strands. Set aside.
Step 4: Preheat the oven to 350 degrees F.
Step 5: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped chicken, season with salt and pepper, and cook for 5–6 minutes, stirring often. Remove chicken to a clean plate.
Step 6: Lower the heat to medium and add the remaining tablespoon of olive oil and minced shallots to the skillet. Sauté until soft and translucent, about 2–3 minutes. Add garlic, salt, pepper, and Italian seasoning; cook until fragrant, about 30 seconds.
Step 7: Add broccoli and 1–2 tablespoons of water to the skillet. Cover and steam for 2 minutes. Return the cooked chicken to the skillet and cook for another 1–2 minutes, stirring frequently. Remove from heat.
Step 8: In a large mixing bowl, combine cream cheese and Greek yogurt until smooth. Add the chicken and broccoli mixture, tossing to coat evenly. Stir in Parmesan cheese and half of the shredded mozzarella.
Step 9: Fold in the spaghetti squash strands gently to combine with the chicken and cheese mixture.
Step 10: Divide the mixture evenly into the hollowed squash shells. Sprinkle the remaining mozzarella cheese on top. Place the squash face up on the baking sheet and tent loosely with foil, avoiding contact with the cheese.
Step 11: Bake at 350 degrees F for 15 minutes. Remove the foil and bake for an additional 5–10 minutes, until the cheese is golden and bubbly.
Step 12: Garnish with fresh chopped parsley or red pepper flakes if desired, then serve warm.

Tips & Variations

Use leftover cooked chicken or rotisserie chicken to save time in step 5.
Swap broccoli with cauliflower or spinach for a different veggie twist.
If you prefer a richer dish, add a splash of heavy cream when mixing the cheeses for extra creaminess.
For a bit of spice, sprinkle red pepper flakes inside before baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. To retain a crispy top, reheating in the oven is recommended.

How to Serve

Two halves of spaghetti squash are placed side by side on a metal baking tray set on a white marbled surface. Each half has three visible layers: the base is yellow spaghetti squash flesh with a stringy texture, followed by a middle layer of bright green broccoli florets scattered unevenly, and the top layer is a thick, melted cheese with patches of golden brown from broiling, giving a bubbly, slightly crispy texture. The edges of the squash shells are a pale yellow with slight browning and a natural stripy pattern from the squash skin. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can roast the spaghetti squash and cook the chicken and broccoli mixture ahead of time, then assemble and bake just before serving.

What if I don’t have cream cheese or Greek yogurt?

You can substitute with sour cream or ricotta cheese, but keep in mind the texture and tanginess may vary slightly.

Chicken and Broccoli Stuffed Spaghetti Squash Recipe

Print Recipe

★★★★★

4.7 from 127 reviews

This Chicken and Broccoli Stuffed Spaghetti Squash is a delicious, healthy, and satisfying low-carb dinner option. Tender roasted spaghetti squash strands are mixed with sautéed chicken, steamed broccoli, and a creamy blend of cream cheese, Greek yogurt, and Parmesan, then topped with melty mozzarella and baked to golden perfection. It’s a flavorful way to enjoy a nutritious meal with a comforting cheesy finish.

Author: Lila
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Baking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Spaghetti Squash

1 large spaghetti squash
3 tablespoons olive oil (divided)
1 teaspoon salt (divided)
1/2 teaspoon freshly grated black pepper (divided)

Chicken and Broccoli Filling

2 large chicken breasts, chopped into bite-size pieces
2 shallots, minced
6 cloves garlic, minced
2 teaspoons Italian seasoning
3 cups broccoli florets
4 tablespoons cream cheese (at room temperature)
1/2 cup plain Greek yogurt
1/2 cup Parmesan cheese, shredded
1.5 cups mozzarella cheese, shredded (divided)

Instructions

Cook Spaghetti Squash: Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper. Scrub the spaghetti squash clean and dry thoroughly. Using a sharp, stable knife, carefully cut the squash lengthwise (stem to end) and scoop out the seeds. Drizzle both halves with 2 tablespoons of olive oil and brush evenly over the surface. Sprinkle with half the salt and pepper, then place the squash cut-side down on the prepared baking sheet. Bake for 45 minutes to 1 hour, or until the squash is tender and easily pierced with a fork. Let cool slightly, then use a fork to scrape out the flesh into long strands, setting aside in a large mixing bowl.
Prepare Chicken and Broccoli: Lower the oven temperature to 350°F (177°C). Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped chicken breasts, seasoning with salt and pepper, and cook for 5-6 minutes, stirring often, until fully cooked and lightly browned. Remove chicken from the skillet and set aside. In the same skillet, add the remaining tablespoon of olive oil and the minced shallots. Sauté for 2-3 minutes until soft and translucent. Add the garlic, remaining salt and pepper, and Italian seasoning; cook for about 30 seconds until fragrant. Add the broccoli florets along with 1-2 tablespoons of water, mix well, cover, and steam for 2 minutes. Return the cooked chicken to the skillet, stir to combine, and cook for 1-2 more minutes. Remove from heat.
Combine Filling Mixture: In the large mixing bowl with the spaghetti squash strands, add the cream cheese and Greek yogurt. Stir until smooth. Add the cooked chicken and broccoli mixture to the bowl and mix well to combine. Stir in the Parmesan cheese and half of the shredded mozzarella cheese.
Stuff and Bake: Divide the spaghetti squash and chicken mixture evenly back into the spaghetti squash shells or into individual baking dishes. Top each with the remaining mozzarella cheese. Place the stuffed squash face up on the lined baking sheet. Cover loosely with foil, creating a tent to keep the foil from touching the cheese, and bake at 350°F (177°C) for 15 minutes. Then remove the foil and bake an additional 5-10 minutes, or until the cheese is golden and bubbly.
Garnish and Serve: Remove from the oven and garnish with fresh chopped parsley or red pepper flakes, if desired. Serve warm and enjoy your hearty, cheesy stuffed spaghetti squash!

Notes

Use a very sharp, stable knife to cut the spaghetti squash safely as it can be tough to cut through.
You can substitute broccoli with other veggies like asparagus or kale if preferred.
To make it spicier, add red pepper flakes to the cheese mixture or sprinkle on top before baking.
Make sure cream cheese is at room temperature to blend smoothly into the Greek yogurt.
Leftovers keep well refrigerated in an airtight container for up to 3 days and reheat nicely in the oven or microwave.

Keywords: chicken stuffed spaghetti squash, healthy stuffed squash recipe, cheesy broccoli chicken squash, low carb dinner, baked spaghetti squash