Chicken and Broccoli Stuffed Spaghetti Squash

Chicken and Broccoli Stuffed Spaghetti Squash – Bestrecipe005



Ingredients

  • 1 large spaghetti squash
  • 3 tbsp olive oil – divided
  • 2 large chicken breasts – chopped into bite-size pieces
  • 2 shallots – minced
  • 6 cloves garlic – minced
  • 1 tsp salt
  • 1/2 tsp freshly grated black pepper
  • 2 tsp Italian seasoning
  • 3 cups broccoli florets
  • 4 tbsp cream cheese – at room temperature
  • 1/2 cup plain Greek yogurt
  • 1/2 cup Parmesan cheese – shredded
  • 1.5 cups mozzarella cheese – shredded

  1. Preheat oven to 400 degrees F and line a large baking sheet
    with parchment paper.
  2. Scrub the squash clean and dry thoroughly. Cut the squash in
    half using a sharp, stable and reliable knife. Cut the squash in half
    lengthwise (stem to end- as shown in the images). Scoop out the seeds.
  3. Drizzle the squash with olive oil and use a pastry brush (or
    your hands) to brush over the entire surface of the squash. Sprinkle with salt
    and pepper and place cut-side down on the lined baking sheet.
  4. Place squash in the oven and bake for 45 minutes to 1 hour
    or until squash is tender when pierced with a fork.
  5. When cool enough to handle, gently scrape out the squash
    with a fork to remove the flesh in long strands.

For the Chicken and Broccoli
  1. Preheat oven to 350 degrees F.
  2. Add one tablespoon of olive oil to a large skillet over
    medium-high heat. Once the pan is hot add the chicken. Season with salt and
    pepper. Cook the chicken for 5-6 minutes, stirring often. Remove the chicken to
    a clean plate and set aside.
  3. Return the skillet to medium heat. Add the remaining
    tablespoon of oil and shallots to the skillet. Sauté the shallots for 2-3
    minutes, or until soft and translucent. Add the garlic, salt, pepper, and
    Italian seasoning, and cook until fragrant- approximately 30 seconds.
  4. Add the broccoli and 1-2 tablespoons of water to the
    skillet. Mix well and cover. Allow the broccoli to steam for 2 minutes before
    uncovering. Return the chicken back to the skillet. Continue to cook for 1-2
    more minutes, stirring often. Remove from heat.
  5. Meanwhile, in a large mixing bowl combine the cream cheese
    with the Greek yogurt. Add the chicken and broccoli to the cream cheese
    mixture, mixing well to combine. Stir in the parmesan cheese and half of the
    shredded mozzarella cheese with the chicken and broccoli.
  6. Transfer the cooked strands of spaghetti squash to the
    mixing bowl with the chicken, broccoli, and cheeses. Gently mix to combine.
    Evenly divide spaghetti squash and chicken mixture between the spaghetti squash
    bowls. Top with mozzarella cheese (or cheese of choice) and place face up on
    the prepared baking sheet. Cover the baking dish and squash with foil, creating
    a tent to prevent the foil from touching the cheese.
  7. Bake at 350 degrees for 15 minutes. Remove the foil tent and
    bake an additional 5-10 minutes, or until cheese is golden and bubbly.





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