Cheesy Chicken & Broccoli with Spaghetti Squash

My love for spaghetti squash is very strong.  It's so easy to make and I prefer the taste to regular spaghetti now.  But since we have had squash and red sauce like once a week for the last few weeks I was long overdue for a new recipe.

I found this recipe and tweaked it to make it fit into my Core De Force meal plan.  It was still delicious and made a ton of leftovers.  It was hubby approved and because you can make the filling while the squash cooks it doesn't take much longer than the cooking time for the squash!

Ingredients

• 1 large spaghetti squash
• 1 lb chicken breast or chicken tenders (I had tenders in the freezer so that's what I used.)
• 2 teaspoons olive oil
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4-1/2 teaspoon red pepper flakes, depending on how spicy you like things
• 2 cups broccoli florets or 1 bag of frozen florets, thawed
• 1/4 cup low sodium chicken broth
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded sharp cheddar cheese
• 1 5oz. container of plain Green Yogurt (or 1/3 cup)
• Kosher salt and black pepper to taste

Instructions

Spaghetti Squash
1. Preheat oven to 400 degrees and line a baking sheet with foil.
2. Cut the spaghetti squash in half and scoop out the seeds.
3. Rub or spray the interior with oil and season with kosher salt and black pepper.
4. Place the halves cut side down on the baking sheet and roast in the oven for approximately 45 minutes or until a knife can be inserted in the flesh easily.
5. Remove from the oven and let the squash cool until it can be handled.
6. Using a fork scoop out the flesh in long strands and put them in a bowl.
7. Place the skin/shell back on the baking sheet and set aside.
Chicken and Broccoli Filling
8. While spaghetti squash is cooking...
9. Spray a large non-stick skillet with oil and heat over medium high heat.
10. When the skillet is hot add in the chicken, season with salt and pepper and sauté until cooked through.
11. Remove the chicken from the skillet onto a plate.
12. Turn the heat down to medium and add a couple teaspoons of olive oil to the skillet.
13. Swirl the oil to coat the bottom of the skillet then add in the onion, garlic and red pepper flakes.
14. Sauté for about a minute then add in the broccoli florets.
15. Season with salt and pepper then add in a couple tablespoons of water (if you are using broccoli that was frozen and it still has some ice on it you don't need to add extra water) and cover with a lid.
16. Let the broccoli steam for about 2 minutes, then uncover and add the chicken back in.
17. Add in the chicken broth and stir everything until smooth and a sauce starts to form.
18. Add in half of the shredded cheese and stir until melted.
19. Remove from the heat and stir in the Greek yogurt until combined.
20. Add in spaghetti squash and combine with mixture.
21. Taste for seasoning then put the filling back into the spaghetti squash shells and top with the remaining shredded cheese.
22. Broil in the oven until the cheese is melted then serve.

Mine made 5 servings:

Each serving I counted as

1.5 Green (squash and broccoli)

1.5  (chicken and yogurt) - the yogurt probably doesn't even count since it's such a small amount per serving but I would rather estimate higher than lower. 

1  (Cheese)