Ingredients

The following ingredients have 8 Servings
  • 1 spaghetti squash (halved and baked at 400F 40 minutes until tender)
  • 1/2 lb chicken breasts (cut into 1-in cubes)
  • 1 medium onion (finely diced)
  • 3 cloves garlic (minced)
  • 2 cups fresh broccoli florets
  • 2 tablespoons butter
  • 2 tablespoons white whole wheat flour
  • 1 cup milk
  • 1/2 cup half-and-half cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 2 tablespoons minced fresh parsley

Instruction

  • 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!