Chicken and Broccoli Spaghetti Squash Boat
Looking for a low-carb dinner that’s satisfying and packed with flavor? This Chicken and Broccoli Spaghetti Squash Boat is a deliciously cheesy, protein-rich option that combines tender chicken, fresh broccoli, and creamy cheese, all nestled in roasted spaghetti squash. It’s the perfect guilt-free comfort food that’s easy to make and sure to be a family favorite.
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With a simple ingredient list and easy prep, this dish is ideal for weeknight dinners or meal prep.
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Why You’ll Love Chicken and Broccoli Spaghetti Squash Boat
- Low-Carb and Filling: Perfect for those cutting carbs without compromising on taste.
- Loaded with Veggies: A nutritious meal that sneaks in plenty of broccoli and spaghetti squash.
- Creamy and Cheesy: Thanks to cream cheese, yogurt, and mozzarella, every bite is full of flavor.
- Fun Presentation: Serving in a spaghetti squash boat makes this dish visually appealing and fun to eat!
What You Need to Make Chicken and Broccoli Spaghetti Squash Boat
To make this dish, you’ll need:
- Chicken breast
- Broccoli
- Spaghetti squash (1 squash serves 2)
- Cream cheese (1/3 block at room temp)
- Plain Greek yogurt
- Mozzarella cheese
- Parmesan cheese
- Olive oil
- Poultry Magic seasoning
- Salt & pepper
- Garlic powder
- Badia Complete seasoning
For exact measurements, refer to the recipe card below!
How To Make Chicken and Broccoli Spaghetti Squash Boat
1
Prep the Chicken and Broccoli: Cut the chicken and broccoli into small cubes. Arrange on a baking pan, drizzle with olive oil, and season with salt, pepper, Poultry Magic, garlic powder, and Badia Complete seasoning.
2
Prepare the Spaghetti Squash: Halve the spaghetti squash, deseed it, and drizzle with olive oil and salt & pepper. Place it cut-side down on the pan with the chicken and broccoli.
3
Roast: Bake at 375°F for 30-40 minutes, or until the chicken is cooked and the squash can be pierced easily with a fork.
4
Combine Ingredients: Flip the squash halves right side up and let cool. Transfer the chicken and broccoli to a mixing bowl, add cream cheese, Greek yogurt, and both cheeses (reserve some mozzarella for topping). Mix well, then add the spaghetti squash “noodles” to the mixture.
5
Bake Again: Spoon the mixture back into the squash halves, top with the reserved mozzarella, and bake at 350°F for an additional 15 minutes. Enjoy your creamy, cheesy spaghetti squash boats!
Commonly Asked Questions
Can I use rotisserie chicken instead?
Yes! Using rotisserie chicken is a great shortcut. Simply shred it and mix with the other ingredients.
Can I make this dairy-free?
To make it dairy-free, try substituting with dairy-free yogurt, cream cheese, and shredded cheese alternatives.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Can I add other vegetables?
Absolutely! Feel free to add bell peppers, spinach, or mushrooms to the filling for extra veggies.
Chicken and Broccoli Spaghetti Squash Boat
Ingredients
- Chicken breast cubed
- Broccoli cubed
- Spaghetti squash 1 squash serves 2 people
- 1/3 block cream cheese room temperature
- 1/2 cup plain Greek yogurt
- 1 1/2 cups mozzarella cheese
- 1/2 cup Parmesan cheese
- Olive oil
- Poultry Magic seasoning
- Salt & pepper
- Garlic powder
- Badia Complete seasoning
Instructions
- Cut chicken and broccoli into small cubes. Arrange on a baking pan, drizzle with olive oil, and season with salt, pepper, Poultry Magic, garlic powder, and Badia Complete seasoning.
- Cut the spaghetti squash in half, remove the seeds, drizzle with olive oil, and sprinkle with salt and pepper. Place cut-side down on the baking pan.
- Bake at 375°F for 30-40 minutes, until the chicken is cooked and the squash is tender.
- Flip the squash halves and let them cool. Transfer the chicken and broccoli to a bowl and mix with cream cheese, Greek yogurt, Parmesan, and most of the mozzarella (reserving some for topping). Mix in the spaghetti squash strands.
- Fill the squash boats with the mixture, top with the reserved mozzarella, and bake at 350°F for another 15 minutes. Enjoy!
