Go Back
–+ servings
Three-Cheese Chicken Broccoli Spaghetti Squash Bake

Three-Cheese Chicken Broccoli Spaghetti Squash Bake Bliss

This Three-Cheese Chicken Broccoli Spaghetti Squash Bake combines tender chicken, vibrant broccoli, and three cheeses for a comforting low-carb meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Quick Meals
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bake
  • 1 medium spaghetti squash
  • 1 pound chicken breasts cubed
  • 1 medium onion finely diced
  • 2 cloves garlic minced
  • 2 cups fresh broccoli florets fresh is best
For the Sauce
  • 2 tablespoons butter may substitute with olive oil
  • 3 tablespoons white whole wheat flour gluten-free flour can be used
  • 1 cup milk whole or low-fat
  • ½ cup half-and-half cream dairy-free alternative available
For the Cheesy Topping
  • ½ cup grated Parmesan cheese freshly grated preferred
  • to taste salt
  • to taste pepper
  • 1 cup shredded mozzarella cheese low-fat optional
  • ½ cup shredded sharp cheddar cheese
For Garnish
  • 2 tablespoons minced fresh parsley dried parsley can substitute

Equipment

  • Oven
  • baking sheet
  • Large saucepan
  • mixing bowl
  • Cooking spray

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C) and prepare the spaghetti squash by slicing in half and scooping out seeds. Place cut-side down on a baking sheet and bake for 40 minutes or until tender.
  2. In a large saucepan, melt butter over medium-high heat. Add cubed chicken and cook for 5-6 minutes until browned. Stir in onion, garlic, and broccoli, sautéing for an additional 4-5 minutes.
  3. Sprinkle flour over chicken mixture, stirring to coat. Gradually pour in milk and half-and-half, stirring continuously until thickened (2-3 minutes). Remove from heat and mix in Parmesan cheese; season with salt and pepper.
  4. Scrape spaghetti squash strands into a mixing bowl and pour sauce over it, folding gently until well combined.
  5. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish, pour in the mixture, and spread evenly.
  6. Sprinkle mozzarella and sharp cheddar cheese evenly on top.
  7. Bake for 25-30 minutes until cheese is bubbly and golden brown. Keep an eye to prevent over-browning.
  8. Let cool for a few minutes before garnishing with parsley and serving warm.

Nutrition

Serving: 1servingsCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 90mgCalcium: 400mgIron: 2mg

Notes

Ensure broccoli is tender yet crisp and scrape spaghetti squash thoroughly for best texture. Freshly grated cheeses yield better melt and flavor. Consider doubling the recipe for leftovers.

Tried this recipe?

Let us know how it was!