This cozy spaghetti squash bake is loaded with three kinds of cheese and tons of tender broccoli and chicken. You won't even believe it's so easy to make AND healthy for you!
Cook Time 1hour
Total Time 1hour
1spaghetti squashhalved and baked at 400F 40 minutes until tender
1/2lbchicken breastscut into 1-in cubes
1medium onionfinely diced
2cupsfresh broccoli florets
2tablespoonswhite whole wheat flour
1/2cupgrated Parmesan cheese
Salt and pepper to taste
1/2cupshredded mozzarella cheese
1/2cupshredded sharp cheddar cheese
2tablespoonsminced fresh parsley
Using a fork, scrape out the inside strands of spaghetti squash and place in a large bowl. Set aside.
In a large saucepan over medium-high heat, saute chicken, onion, garlic, and broccoli in butter until chicken is no longer pink and broccoli is tender.
Stir flour into skillet and slowly add milk and cream until smooth. Bring sauce to a low boil over medium heat, stirring occasionally until sauce is thickened. Remove from heat and stir in salt and pepper to taste and Parmesan cheese.
Pour sauce over spaghetti squash and gently toss until combined. Season with additional salt and pepper to taste. Spread mixture in a greased 9x13 baking pan and sprinkle top with mozzarella and cheddar cheese.
Bake spaghetti squash at 375F 25-30 minutes or until bubbly and cheese is melted. Remove bake from oven and sprinkle with fresh parsley. Enjoy!