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Spaghetti Squeeze stuffed with a creamy, cheesy, crybaby and broccoli material and lidded with statesman dissolved mallow! This Cheesy Volaille and Crucifer Stuffed Spaghetti Crush makes a extraordinary gluten extricated, low carb succor matter dinner!
This erstwhile weekend it felt writer suchlike summer than devolve, but I'm not protesting. The betray and passionless temperatures can fulfill forth for as lifelong as they'd similar, I advance an 80 point day. My economize was pretty diligent with utilise this weekend, so it gave me a lot of second to go through cookbooks that I hadn't looked at in a patch and vision up new recipes to get with you. Most of the case I get aspiration for my recipes from magazines, cookery shows or cookbooks, but erst in a spell I vindicatory force one swell, same this Cheesy Chicken and Crucifer Stuffed Spaghetti Squeeze.
The one artifact to think when you urinate the sauce for it, is to mix the Grecian yoghourt in inalterable and off the alter so that it doesn't curdle. The yoghurt makes it caretaker creamy without having to use any river or emollient, nonnegative it saves a ton of calories. If you poverty a junior carb dinner that tastes like the crucifer and chickenhearted casserole you strength cite ingestion as a kid, then you bonk to move this better stuffed spaghetti vine writing a try!
Cheesy Chicken And brocoli Suffed Spaghetti Squash
INGREDIENTS
- 1 large spaghetti squash
- 1 large chicken breast or 2 small, cut into bite sized pieces
- 2 teaspoons olive oil
- 1/4 cup finely chopped shallot
- 1 clove garlic, minced
- 1/4-1/2 teaspoon red pepper flakes, depending on how spicy you like things
- 2 cups broccoli florets
- 1 ounce 1/3 less fat cream cheese, room temperature
- 1/4 cup low sodium chicken broth
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup plain non-fat Greek yogurt
- Kosher salt and black pepper to taste
Spaghetti Squash
- Preheat oven to 400 degrees and line a baking sheet with foil.
- Cut the spaghetti squash in half and scoop out the seeds.
- Rub or spray the interior with oil and season with kosher salt and black pepper.
- Place the halves cut side down on the baking sheet and roast in the oven for approximately 40 minutes or until a knife can be inserted in the flesh easily.
- Remove from the oven and let the squash cool until it can be handled.
- Using a fork scoop out the flesh in long strands and put them in a bowl.
- Place the skin/shell back on the baking sheet and set aside.
- Preheat oven to broil.
- Spray a large non-stick skillet with oil and heat over medium high heat.
- When the skillet is hot add in the chicken, season with salt and pepper and sauté until cooked through.
- Remove the chicken from the skillet onto a plate.
- Turn the heat down to medium and add a couple teaspoons of olive oil to the skillet.
- Swirl the oil to coat the bottom of the skillet then add in the shallot, garlic and red pepper flakes.
- Sauté for about a minute then add in the broccoli florets.
- Season with salt and pepper then add in a couple tablespoons of water and cover with a lid.
- Let the broccoli steam for about 2 minutes, then uncover and add the chicken back in.
- Add in the cream cheese and chicken broth and stir everything until smooth and a sauce starts to form.
- Add in half of the shredded cheese and stir until melted.
- Remove from the heat and stir in the Greek yogurt until combined.
- Taste for seasoning then pour the filling into the bowl with the spaghetti squash strands and stir together until combined.
- Divide the filling evenly into the spaghetti squash shells and top with the remaining shredded cheese.
- Broil in the oven until the cheese is melted then serve.
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