Pesto Chicken and Broccoli Stuffed Spaghetti Squash
1 spaghetti squash, cut in half
1 cup cooked or frozen broccoli
1 tbsp minced garlic
1 large chicken breast, cubed
1 tbsp olive oil
1-2 tbsp pesto
3 tbsp shredded parmesan cheese
1/4 cup shredded mozzarella cheese
2 tbsp cream cheese
2 tbsp heavy whipping cream
Bake your spaghetti squash - I microwave mine whole for 5 mins, it makes it easier to cut it in half. Then, I scoop out inside, lather in oil, salt, pepper, and bake face down at 400 degree F for 30-40 minutes.
While that bakes, in a large pan, add olive oil, garlic, and cubed chicken. Cook until chicken browns. About 10-15 minutes depending on size of chicken cubes. (Drain pan & add more oil if necessary). You can cook the broccoli with the chicken or in a separate pan. Again, depending on the size of the broccoli florets, they should take 5-10 minutes to cook. Once the chicken and broccoli is cooked thoroughly, add the salt, pepper, pesto, shredded parmesan, mozzarella, cream cheese, and heavy whipping cream. Let simmer.
The cheese will become melted and the sauce will thicken. Add more cheese if necessary. Then, scoop out the insides of the spaghetti squash, and incorporate into the creamy chicken/broccoli mixture. Pour mixture back into the squash skin, top with cheese, and broil for 3-5 minutes.