Cheesy Chicken Broccoli Stuffed Spaghetti Squash Delight

Indulge in Cheesy Chicken and Broccoli Stuffed Spaghetti Squash for a comforting, low-carb dinner option bursting with flavor and nutrition.

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Preheat your oven to 400°F. Line a baking sheet with foil, cut the spaghetti squash in half, and scoop out the seeds. Rub the insides with olive oil and season generously with kosher salt and black pepper.
Place the squash cut side down on the baking sheet. Roast for about 30-40 minutes, or until it feels tender when pierced with a knife. Let it cool slightly before scraping out the flesh into strands with a fork.
Set the oven to broil. In a large non-stick skillet, spray a little oil and heat over medium-high. Add the bite-sized chicken pieces, season with salt and pepper, and cook until golden and cooked through. Remove the chicken and set it aside.
Lower the heat to medium, add a splash of olive oil to the same skillet, and toss in the shallot, garlic, and red pepper flakes. Sauté for about one minute before adding the broccoli florets. Stir in some salt, pepper, and a couple of tablespoons of water, then cover to steam for about 2 minutes. Once tender, return the chicken to the skillet.
Stir in the cream cheese and chicken broth until smooth, then mix in half of the mozzarella and cheddar cheese until melted. Remove from heat and stir in the Greek yogurt, tasting for seasoning.
Mix the filling with the spaghetti squash strands in a separate bowl. Spoon the mixture back into the spaghetti squash halves, then top with the remaining shredded cheese. Broil until the cheese is melted and bubbly, then serve warm.