Cheesy Chicken Alfredo Stuffed Spaghetti Squash
Ingredients
The squash
The filling
-
1
tablespoon
olive oil
-
2
cups
fresh broccoli florets
-
1
large
boneless skinless chicken breast, cooked and diced
-
2
tablespoons
unsalted butter
-
¾
cup
2% milk
-
2
cups
shredded Cabot Sharp Cheddar Cheese
-
1
teaspoon
dry parsley
-
1
teaspoon
dry basil
-
1
teaspoon
dry oregano
Instructions
- Preheat the oven to 400°F.
- Slice the spaghetti squash in half and scoop out the seeds.
- Drizzle olive oil over the squash and rub it in.
- Place the squash halves flesh side down on a baking sheet and bake for 40 minutes until tender.
- Flip the squash over so the flesh side is facing up and distribute the cooked chicken and broccoli evenly between the halves.
- In a saucepan over medium-high heat, melt the butter and add the milk, whisking to combine.
- Stir in the cheddar cheese, parsley, basil, and oregano, whisking until the cheese melts and the sauce is smooth.
- Pour the sauce evenly over each squash half.
- Return the squash to the oven for an additional 5-7 minutes until the cheese is melted and slightly browned.
- Remove from the oven and serve.
Nutrition Facts (estimated)
Servings
4-6
Calories
231
Total fat
17g
Total carbohydrates
8g
Total protein
19g
Sodium
286mg
Cholesterol
75mg
You might also like