Ingredients

The following ingredients have 1 Servings
  • 5 lb. spaghetti squash
  • 1 tablespoon of olive oil
  • 2 cups of fresh broccoli florets
  • 1 large boneless skinless chicken breast, cooked and diced
  • 2 tablespoons of unsalted butter
  • 3/4 cup 2% milk
  • 2 cups shredded Cabot Sharp Cheddar Cheese
  • 1 teaspoon dry parsley
  • 1 teaspoon dry basil
  • 1 teaspoon dry oregano

Instruction

  • Preheat oven to 400 degrees F.
  • Slice spaghetti squash in half. Using a spoon, scoop out the seeds.
  • Drizzle olive oil over the spaghetti squash flesh. Rub the oil in with your hands.
  • Place prepared spaghetti squash flesh side down on a baking sheet.
  • Bake for 40 minutes, until the squash is tender and easily flakes with a fork.
  • Remove from oven and flip the squash over on baking sheet so flesh side is facing up.
  • Evenly distribute the cooked chicken and fresh broccoli between the two spaghetti squash halves.
  • Set aside.
  • Bring a small saucepan to medium high heat. Add butter and melted. Next add in milk, stirring with a whisk to combine.
  • Next add in Cabot Sharp Cheddar Cheese, parsley, basil and oregano. Continue to whisk until the cheese is melted and the sauce is smooth.
  • Evenly pour the sauce over each spaghetti squash half.
  • Place squash in oven for an additional 5-7 minutes or until the cheese is melted and slightly browned.
  • Remove from oven and serve!