Cheesy Chicken and Broccoli Spaghetti Squash Bake is an easy low carb casserole dish that you’re sure to love! If you’re on a low carb diet, or just cutting back on the carbs, this recipe is a must try!
Spaghetti squash is a great low carb alternative to spaghetti noodles. Because it is mild flavored, it is a versatile ingredient that goes with just about any combination of flavors. Although it takes awhile to cook, once it’s done, you can put together a delicious meal in a short period of time.
HOW TO CUT A SPAGHETTI SQUASH
First, lay the spaghetti squash on its’ side. Carefully cut the stem end off. Next, for a stable base, stand the squash upright on the cut end and slice lengthwise from top to bottom. To be safe, make sure your fingers are above the knife at all times. Finally, using a spoon, remove the seeds.
HOW TO COOK SPAGHETTI SQUASH
There are several ways to cook a spaghetti squash, however, different cooking methods result in different textures and varying levels of moisture.
- For quick cooking, cut the squash in half, remove the seeds and microwave for 15 minutes. Be sure not to microwave the squash whole, or it might explode.
- To boil the squash, bring a large pot of salted water to a boil, cut the squash in half, remove the seeds and boil slowly for 30 minutes.
- Finally, the squash can be cut in half lengthwise or crosswise, seeds removed, and baked in the oven at 400 degrees for 45 minutes to 1 hour, cut side down.
- Squash is difficult to cut. In order to avoid cutting it, you can bake it whole in the oven at 400 degrees for 1 – 1.5 hours, or perforate the exterior of the whole squash with a small knife or fork, add the squash and a small amount of water to a slow cooker and cook on low for 4-6 hours.
When microwaved, boiled, or cooked whole, the spaghetti squash tends to be less firm and have more moisture.
My favorite method for cooking spaghetti squash is to cut it in half lengthwise, remove the seeds, and bake on a rack on a baking sheet, cut side down. This results in a firm texture with minimal moisture as the moisture falls onto the baking sheet. Without the baking rack, the squash would rest in the moisture that is released and become soggy.
Once baked, the spaghetti squash can be flaked or pulled into spaghetti like ribbons and seasoned with salt. The texture won’t be confused with spaghetti noodles, but it does add a nice texture to any dish.
HOW TO MAKE Cheesy Chicken and Broccoli Spaghetti Squash Bake
Preheat the oven to 400 degrees and bake the cut and seeded squash cut side down on a rack on a baking sheet for 45 minutes to 1 hour depending on the size of the squash. When the squash is done, let it cool, use a fork to pull it into spaghetti like ribbons, and season with salt.
While the squash is baking, cut 2 stalks of broccoli into bite size florets, boil in salted water for 1 minute, remove from the boiling water, and set aside.
When the spaghetti squash is done and pulled into ribbons, make the sauce by adding two cloves minced garlic, 1/2 cup low sodium chicken broth, 1/4 cup part skim ricotta cheese, and 1 tsp salt to a large skillet and cook over medium heat, stirring constantly, until the sauce is combined. Stir in 1/4 cup non fat Greek yogurt.
To the sauce, add the spaghetti squash, the broccoli, 1 cooked and cubed boneless skinless chicken breast (to cook the chicken, sear the chicken at medium high heat for 2 minutes on each side, then bake in a preheated oven at 375 degrees for 8 minutes), and 1 cup mozzarella cheese. Stir together, taste, and add more salt if needed.
Pro Tip: For a short cut, cube the breast meat from a rotisserie chicken.
Transfer to an oven safe baking dish and top with another cup of mozzarella cheese.
Bake at 350 degrees for 15 minutes. Turn the oven to broil for about 2 minutes, until the top is browned.
OTHER SPAGHETTI SQUASH CASSEROLE COMBINATIONS
In place of mozzarella, chicken, and broccoli try:
- gruyere, chicken, and mushrooms
- swiss, ham, and asparagus
- provolone, sausage, and bell peppers
This is such a versatile recipe. Once you have the baked spaghetti squash and the sauce, add whatever combinations of cheese, cooked protein, and partially cooked veggies you like. Enjoy!
If you like this low carb recipe, you might also like:
Oven Roasted Garlic Cilantro Lime Shrimp
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Cheesy Chicken and Broccoli Spaghetti Squash Bake
Ingredients
- 1 small to medium spaghetti squash
- 2 stalks broccoli
- 1 boneless skinless chicken breast cooked and cubed
- 2 cloves garlic minced
- 1/2 cup low sodium chicken broth
- 1/4 cup part skim milk ricotta cheese
- 3 tsp salt
- 1/4 cup non fat greek yogurt
- 2 cups shredded mozzarella cheese
Instructions
Baking the Spaghetti Squash
- Preheat the oven to 400 degrees
- Cut the stem off the spaghetti squash, then cut in half lengthwise
- With a spoon, scoop the seeds out of each half of the spaghetti squash
- Lay each half of the spaghetti squash, cut side down on a wire rack on a baking sheet and bake for 45 minutes to 1 hour depending on the size of the squash
- Once the squash is cooked, allow it to cool, then using a fork scrape the strands from the squash, season with 1 tsp salt, and set aside
Preparing the Broccoli
- While the spaghetti squash is baking, cut the broccoli into bite size florets
- Bring a large pot of water seasoned with 1 tsp salt to a boil
- When the water comes to a boil, add the broccoli florets and boil for 1 minute
- Remove the broccoli from the boiling water and set aside
Making the Sauce
- To a large skillet, add the garlic, chicken broth, ricotta cheese, and 1 tsp salt and cook over medium heat, stirring constantly until combined
- Stir in the greek yogurt
Putting it All Together
- Add the spaghetti squash, the broccoli, the chicken, and 1 cup mozzarella cheese to the sauce, taste and add more salt if needed
- Transfer to an oven safe baking dish, top with remaining mozzarella cheese, and bake at 400 degrees for 15 minutes
- Turn the oven to broil for approximately 2 minutes to brown the cheese
Notes
- gruyere, chicken, and mushrooms
- swiss, ham, and asparagus
- provolone, sausage, and bell peppers
