When it comes to wholesome comfort food, there are few combinations more beloved than chicken, broccoli, and cheese. This Cheesy Chicken and Broccoli Stuffed Spaghetti Squash recipe takes that classic trio and transforms it into a low-carb, nutrient-packed meal that’s both cozy and satisfying. It’s everything you love about a creamy casserole, but with a fresh, healthy twist.
Spaghetti squash makes a magical base here. Once roasted, the flesh becomes naturally stringy and tender, mimicking the texture of noodles. This means you can enjoy all the heartiness of a traditional baked pasta dish—without the heavy carbs. It’s a win-win for anyone trying to eat more veggies or reduce refined grains in their diet.
In this dish, tender strands of roasted spaghetti squash are combined with shredded chicken, crisp-tender broccoli, and a velvety cheese sauce made with cheddar and a touch of cream. The result is a rich, bubbling casserole stuffed into squash halves and baked until golden and bubbly. Every bite is creamy, savory, and oh-so-comforting.
The filling is incredibly easy to pull together—especially if you use rotisserie chicken or any pre-cooked chicken you have on hand. And because the squash shells serve as both the vessel and part of the meal, there’s minimal cleanup and maximum presentation appeal. It’s rustic and homey, perfect for casual dinners or meal prep.
Kids love this recipe too, especially when it’s loaded with melty cheese. It’s a sneaky way to get them to eat their veggies without complaints. And because the dish is gluten-free and packed with protein and fiber, it’s a smart option for feeding a hungry family or satisfying your own cravings without the guilt.
Another thing to love about this recipe is how customizable it is. You can switch up the cheese (try Monterey Jack or gouda), add bacon bits, or toss in mushrooms or spinach. You can even use dairy-free cheese alternatives to make it more suitable for various diets.
What truly sets this dish apart is the balance between creamy, cheesy goodness and light, veggie-forward freshness. The broccoli provides just the right crunch and bitterness to contrast the rich cheese, while the squash adds a slightly sweet, tender backdrop.
If you’re prepping meals ahead of time, these stuffed squash boats reheat beautifully. You can prepare them entirely in advance and bake just before serving, or bake and store for grab-and-go lunches during the week. They also freeze well, making them great for batch cooking.
Visually, these boats are stunning—golden and cheesy on top, colorful with broccoli and herbs, and nestled in their own squash shell. They make an impressive centerpiece on the dinner table without much extra effort.
It’s a satisfying dish that hits all the right notes: creamy, cheesy, wholesome, and just indulgent enough to feel like a treat. It’s comfort food, redefined for modern, health-conscious eaters.
No matter your diet or lifestyle, this meal fits right in. It’s budget-friendly, family-approved, and guaranteed to become a go-to recipe when you want something hearty, healthy, and undeniably delicious.
Whether it’s a chilly evening or a busy weeknight, this Cheesy Chicken and Broccoli Stuffed Spaghetti Squash brings warmth and satisfaction to your table—without the heaviness of traditional casseroles.
So grab a couple of spaghetti squash, whip up this cozy filling, and get ready for your new favorite way to do dinner.
Servings: 4 servings (1 squash boat per person)
Time:
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Ingredients:
- 2 medium spaghetti squash, halved lengthwise and seeds removed
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 cups cooked shredded chicken
- 1 1/2 cups broccoli florets (lightly steamed or blanched)
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 cup shredded sharp cheddar cheese (plus more for topping)
- 1/2 cup cream cheese, softened
- 1/4 cup milk (or more as needed to thin sauce)
- 1/4 teaspoon paprika (optional)
- 1/4 teaspoon garlic powder
- Optional: chopped parsley, crushed red pepper flakes, or green onions for garnish
Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Rub spaghetti squash halves with olive oil, and season with salt and pepper. Place cut-side down on the baking sheet.
- Roast for 35–40 minutes, or until the squash is tender and easily shredded with a fork. Let cool slightly.
- In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute.
- Stir in cream cheese, milk, and shredded cheddar. Cook until melted and smooth. Season with paprika and garlic powder.
- Fold in the shredded chicken and steamed broccoli.
- Use a fork to scrape the spaghetti squash into strands, leaving some attached to the skin.
- Mix the squash strands with the cheesy chicken and broccoli filling.
- Divide the mixture evenly among the squash shells and top with extra shredded cheddar.
- Return to the oven and bake for 10–15 minutes, or until the cheese is bubbly and golden.
- Garnish with parsley, red pepper flakes, or green onions if desired, and serve hot.
Tips:
- Use rotisserie chicken to save time.
- Steam broccoli just until tender-crisp to avoid overcooking.
- Add cooked bacon bits for extra flavor.
- Use your favorite cheese blend—sharp cheddar, gouda, Monterey Jack all work well.
- These boats freeze and reheat wonderfully for meal prep.
Why You’ll Love This Recipe:
- Creamy, cheesy comfort food made with wholesome ingredients
- Naturally gluten-free and low in carbs
- Packed with protein and fiber
- Kid-friendly and easy to customize
- Great for meal prepping or freezer meals
- A complete meal served in its own edible bowl
Summary: Cheesy Chicken and Broccoli Stuffed Spaghetti Squash is a cozy, comforting, and nutritious dish that brings together classic flavors in a low-carb package. Perfect for busy weeknights, meal prepping, or family dinners.
