Chicken and Broccoli Stuffed Spaghetti Squash Recipe
This Stuffed Spaghetti Squash Recipe is filled with juicy chunks of chicken, tender broccoli, and an easy cheesy filling. Comforting and surprisingly healthy, the whole family will love digging into this low carb and gluten-free chicken and broccoli stuffed spaghetti squash.
Full Recipe:
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Cheesy Garlic Broccoli Spaghetti Squash | Keto | Low Carb | Cheap | Easy | Hearty
I love this hearty fall vegetarian dish! It’s relatively inexpensive and helps curb my craving for pasta. It can be enjoyed by those following a keto or low carb lifestyle.
Ingredients:
1 spaghetti squash
1t olive oil
1T butter
1T minced garlic
1 ounce cream cheese
1/2c heavy cream
1c shredded mozzarella cheese, divided
1/2c grated Parmesan cheese, divided
1 cup broccoli, cooked and cut into small florets
Salt and pepper to taste
Instructions:
- Preheat oven to 400 degrees.
- Cut spaghetti squash in half, lengthwise
- Remove seeds from squash
- Brush both sides of the squash with olive oil. Sprinkle with salt and pepper
- Place squash flesh side down on baking sheet and bake 40 minutes
- Remove from oven and reduce heat to 350 degrees
- Scrape out flesh from squash and place in a bowl
- In a pan over medium heat, melt butter. Once melted, add garlic and cook till light brown
- Add cream cheese to pan and stir till melted
- Add heavy cream and cook until it begins to bubble
- Add 2/3 cup mozzarella to pan and stir to melted.
- Add 1/4 cup Parmesan to pan. Stir.
- Add broccoli and cheese sauce to bowl with squash flesh. Combine.
- Fill squash skins with mixture. Top with remaining mozzarella and Parmesan cheese
- Bake at 350 degrees for 15 minutes. Broil 3-5 minutes until cheese is golden brown.
6 servings
8.3g net carbs per serving
For complete recipe and nutritional information, visit:
Spaghetti squash lasagna
Spaghetti squash lasagna recipe
Ingredients
* 1 lb of spicy Italian turkey sausage, casings removed
* 1/4 onion, diced
* 2 cloves of garlic, minced
* 1 1/4 cup of ricotta cheese
* 1 egg
* 1 1/2 cups of tomato sauce
* 1 cooked spaghetti squash (about 4 cups of squash)
* 2/3 cup of mozzarella cheese
* 1 T parmesan cheese
* fresh basil
* salt and pepper
Directions
1. Spray a pan with olive oil cooking spray, saute onion until soft. Add turkey sausage and brown until cooked through. Add garlic and cook for an additional minute. Remove from heat.
2. Prepare your squash
3. Stir an egg, parmesan cheese, and a sprinkle of pepper into the ricotta.
4. Preheat your oven to 375. Spray a casserole dish with a olive oil cooking spray and begin the layering process.
5. First, spoon about half of your sauce on the bottom of the casserole dish.
6. Next, add the cooked sausage. Layer spaghetti squash over the sausage then add the rest of the sauce and some fresh chopped basil.
7. Finally, top sauce with the ricotta cheese mixture and then add the shredded mozzarella.
8. Bake until cheese is melty and bubbly – about 15-20 mins. To brown the cheese, broil on low for 5-10 minutes at the end, but watch carefully.
Enjoy!
The Best Spaghetti Squash Bolognese Recipe | Spaghetti Squash Gluten Free
This wonderful and easy Spaghetti Squash recipe is gluten free. The recipe makes more bolognese sauce than you'll need so throw the extra in containers and freeze for a busy/lazy dinner!
INGREDIENTS
• 1 large spaghetti squash, cut in half lengthwise and seeds removed
• 2 tsp olive oil
Bolognese sauce
• (This sauce recipe makes more than you’ll need for a single spaghetti squash. Freeze extra sauce and defrost for an easy dinner on a busy/lazy night.)
• 1 lb ground beef
• 1 lb ground Italian sausage
• 1 medium carrot, coarsely chopped
• 2 celery stalks, coarsely chopped
• ½ medium onion, coarsely chopped
• 5-8 garlic cloves, crushed
• 1 tbsp olive oil
• 2 tbsp butter
• 2 tbsp tomato paste
• 28 oz canned crushed tomatoes
• 28 oz canned petite diced tomatoes
• Salt & pepper to taste
• 1 tsp dried oregano
Other
• 8 oz mozzarella cheese, shredded
• 2 tbsp pecorino romano cheese, grated
• 2 tbsp parmesan cheese, grated
• Fresh basil leaves (for garnish)
DIRECTIONS
1. Preheat oven to 400F.
2. Cut spaghetti squash in half lengthwise and rub inside flesh with olive oil. Place cut side down on a baking sheet and bake for 45 minutes. Remove from oven and let cool as is on the baking sheet for at least 10 minutes before handling.
3. In a food processor, put onions, carrots, celery, and garlic and process until finely chopped and set aside.
4. Heat a large sauté pan or sauce pot over medium high heat and add ground beef and ground sausage. As the meat is cooking, break it up into a fine crumble consistency and let brown a little for 1-2 minutes after fully broken up.
5. Add processed vegetable to meat and mix well. Cook for 2-5 minutes or until very soft and fragrant. Season with salt and pepper. Add butter and mix well until melted.
6. Add tomato paste and mix until well incorporated. Cook for 1-2 minutes.
7. Reduce heat to low and add crushed and diced canned tomatoes. Season again with salt and pepper, add oregano, cover and simmer for 20-30 minutes.
8. After squash has cooled, scrape flesh out into a large mixing bowl and add about 1 cup of Bolognese sauce and mix a little. Be careful when scrapping out the squash flesh to not damage the outer shell.
9. Add mixed sauce and squash back into the outer shells and top with pecorino romano cheese, parmesan cheese and shredded mozzarella. Spray with olive oil and bake in oven for about 20 min or until cheese is fully melted and beginning to brown.
10. Remove from oven and transfer to serving platter. Garnish with hand torn fresh basil leaves.
Enjoy!
COOKING EQUIPMENT
Cuisinart DFP-14BCNY 14 Cup Food Processor, Silver -
Duxtop Professional Portable Induction Cooktop, Commercial Range Countertop Burner, 1800 Watts Induction Burner with Sensor Touch and LCD Screen, P961LS/BT-C35-D -
RECORDING EQUIPMENT
• Shure MV7 USB Podcast Microphone for Podcasting, Recording, Live Streaming & Gaming, Built-in Headphone Output, All Metal USB/XLR Dynamic Mic, Voice-Isolating Technology, TeamSpeak Certified - Black -
• Panasonic HC-WXF1 4K Cinema-like Camcorder, 24x Leica Dicomar Lens, 1/2.5 Bsi Sensor, Three O.I.S. Stabilizer Systems -
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Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and occasionally making amazing dinners for my family and friends. I became a home chef after a long and successful career in sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to cook so you can lose weight and be healthy while eating delicious and tasty food with my easy-to-follow recipes, skills and tips! Let’s get cooking!
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