| Level: | Easy |
| Total: | 2 hr 5 min |
| Active: | 25 min |
| Yield: | 2 servings |
Ingredients
- 1 medium spaghetti squash (2 1/2 to 3 pounds)
- 1 cup broccoli florets
- 2 cups 2% milk
- 1 clove garlic, smashed
- 4 ounces Neufchatel cheese (or 1/3 less fat cream cheese)
- 1/4 cup grated Parmesan
- 1 1/2 cups shredded mozzarella
- 1/4 cup Greek yogurt
- Kosher salt and freshly ground black pepper
- 2 cooked chicken breasts, diced (use rotisserie chicken for a shortcut)
Instructions
- Preheat the oven to 400 degrees F.
- With a sharp knife, carefully cut about four 1/2-inch slits in the squash to allow steam to escape while it cooks. Put the squash on a baking sheet and roast for about 1 1/2 hours. Let the squash cool for about 20 minutes on the baking sheet.
- Meanwhile, bring a pot of water to a bowl and prepare an ice water bath. Blanch the broccoli briefly in the boiling water, then transfer to the ice bath to cool. Drain and set aside.
- Cut the squash in half lengthwise and use a spoon to scoop out the seeds. With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary). Reserve the squash and the outer peel.
- Preheat the broiler.
- Put the milk and garlic in a saucepan over medium-high heat and heat until it just begins to simmer, about 3 minutes. Reduce the heat to medium, add the Neufchatel cheese, Parmesan and 1 cup of the mozzarella and stir until melted. Turn off the heat, stir in the yogurt and season with salt and pepper. Remove the garlic. Add the squash, chicken and broccoli and toss to coat. Divide the mixture between the reserved squash peels. Top with the remaining 1/2 cup mozzarella.
- Place the stuffed squash onto a baking sheet and broil until the cheese is melted and bubbly, a few minutes.
Reviews
Squash had too much water. If I ever make it again, I’ll either put lots of holes on the underside and roast it on a rack do it drains while it bakes or just cut it and bake the squash as I normally do. Recipe as is – a soggy mess.
I made this tonight with Garlic bread. It was delicious! Super creamy with the slight crunch from the broccoli. It will be in the rotation for sure.
My family likes this dish! I did make a few changes such as : I used minced garlic and left it in; I used an Italian cheese blend in place of the parm. (It’s what I had on hand); I ended up using a baking dish at the end because there was no way I was getting it back in the squash shell because I used an entire rotisserie chicken! We had enough to have it again the next night! Will make again!
Not much flavor and too much liquid. We love spaghetti squash but this combination wasn’t for us.
Pretty good! I love the general concept. Next time I will make more of a tradition Alfredo sauce and I think it will hold up better.
I don’t know why but we didn’t like this recipe..We like all the components but just not in one dish I guess.
Very tasty. Easy to make. My family loved it. Maybe not the healthiest dish but fine to make every one in a while after viewing the nutritional chart.
My family loves this recipe. They beg me to make it.
This tasted great. I added salt. The only thing I didn’t like was how watery it got. I kept draining it and that definitely helped, but I’m not sure what I could do to lessen that.
Excellent… I added pepper flakes for a little heat. Will definitely make it again.