Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
- Step 2: While the squash is roasting, steam the broccoli florets until just tender, about 5 minutes. Set aside.
- Step 3: In a large mixing bowl, combine the shredded chicken, ricotta cheese, steamed broccoli, garlic powder, salt, and pepper. Mix well until everything is evenly coated.
- Step 4: Once the spaghetti squash is done roasting, carefully scrape out the strands with a fork into a large bowl. Add the chicken and broccoli mixture to the spaghetti squash and stir until well combined.
- Step 5: Transfer the mixture into a greased baking dish. Top with mozzarella and parmesan cheeses. Bake in the preheated oven for an additional 20-25 minutes or until the cheese is bubbly and golden brown.
- Step 6: Remove from the oven and let it cool for a few minutes before serving. Enjoy your delicious Three-Cheese Chicken Broccoli Spaghetti Squash Bake!
Notes
- For optimal storage, keep any leftovers in an airtight container in the refrigerator for up to 3 days, ensuring you can enjoy this delicious dish again.
- When reheating, place the spaghetti squash bake in the oven at 350°F (175°C) for about 15-20 minutes until heated through, as this helps maintain the texture and flavor.
- Serve with a light green salad or garlic bread on the side to balance the richness of the cheese and chicken for a well-rounded meal.
- For an extra flavor boost, consider adding fresh herbs like basil or parsley to the cheese mixture before baking, enhancing the overall taste of your dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Trans Fat: 0g
- Protein: 4g