Broccoli Chicken Alfredo Stuffed Spaghetti Squash
Half of a spaghetti squash stuffed with broccoli, chicken and alfredo sauce, for a delicious, low carb meal.
- 2 spaghetti squash small, cut in half, seeds removed, cooked
- 22 ounces Prego® Homestyle Alfredo
- 1 1/2 cups Shredded Chicken
- 2 cups Broccoli Florets steamed
- 1/2 cup Parmesan Cheese shredded
- 1/4 cup Parsley chopped fine
- 1 cup Mozzarella Cheese shredded
Halve your spaghetti squash, and scrape out the seeds.
Cook the spaghetti squash in your preferred way. Set on a baking tray or in a baking dish, cut-side up, and set aside.
Preheat oven to broil on high (550 degrees F).
In a large bowl, mix together the Prego Homestyle Alfredo, shredded chicken, steamed broccoli, shredded Parmesan, and half the parsley. (Note: we need another step describing what to do with the other half of the parsley)
Divide the mixture between the 4 halves of spaghetti squash, filling the cavity.
Top with mozzarella cheese.
Place baking dish/tray into the preheated oven and broil on high until filling is bubbling and cheese is melted and golden brown, 6-7 minutes. Then garnish with remaining half of parsley.
*Cooking Spaghetti Squash: Cut your spaghetti squash in half and scrape out the seeds. Then cook. You have many options for this, but the fastest and easiest way is in a pressure cooker. Simply add a cup of water to the bottom of the pressure cooker, then place the trivet inside. Put the spaghetti squash face-down on the trivet and lock lid into place. Cook at high pressure for 7 minutes. Do a quick release of pressure, then remove from cooker!
**Bake vs Broil: You can bake, instead of broil, the spaghetti squash and stuffing for 20-30 minutes to heat the filling up, and then switch to broil to melt the cheese. But if you want to speed it up, broil for 6-8 minutes, and pay attention so you don’t burn the top. You can also cover with foil for a few minutes, to heat the filling and not burn the topping cheese.
Calories: 290kcal | Carbohydrates: 21g | Protein: 10g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 66mg | Sodium: 761mg | Potassium: 359mg | Fiber: 4g | Sugar: 9g | Vitamin A: 733IU | Vitamin C: 28mg | Calcium: 214mg | Iron: 1mg