Name: Lemon Chicken Broccoli Spaghetti Squash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 spaghetti squash ((approx. 4 cups of strands)); 12 ounces diced cooked chicken breasts; 2 cups cooked broccoli florets; 1 tablespoon extra virgin olive oil; 1 tablespoon minced garlic; 3 tablespoons lemon juice; 1 1/2 cups grated pecorino romano cheese; 1 cup milk; 4 ounces shredded mozzarella cheese ((1 cup))

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Spaghetti squash tossed with chicken, broccoli florets and garlic in a lemony alfredo sauce is a delicious, low carb meal.

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My family loves spaghetti squash whether it's served as a side dish or in casseroles like this Lemon Chicken Broccoli Spaghetti Squash.

When I made my first spaghetti squash recipe several years ago, I spent a little more time on presentation and stuffed the ingredients back into the shell.

Sure it looks pretty, but there is something to be said about just digging into a casserole dish too. My husband and I recently started Noom; which is a weight loss app.

Part of doing this is keeping track of all of our food intake throughout the day. Since it's just the two of us, this spaghetti squash casserole dish was perfect to eat for lunch and dinner for a few meals.

This Lemon Chicken Broccoli Spaghetti Squash serves 6, was deliciously satisfying, full of flavor, takes about 30 minutes to make and only 454 calories per serving!

Suggested Equipment

Ingredients Needed

For this recipe you'll need the following ingredients:

Spaghetti Squash: To save time I cook my squash in the microwave on high for 10-12 minutes. Since I won't be re-stuffing the shells, I also cut it into four sections to speed the process. The squash I used yielded 4 cups of strands.

Diced Cooked Chicken Breasts: I used leftover grilled chicken, but you can also dice uncooked chicken breasts and saute them in a bit of olive oil first. However, this recipe is best when you have either:

Leftover chicken from a roast
Leftover grilled chicken
An already cooked Rotisserie chicken you can purchase from your local grocery store or butcher
Refrigerated sliced chicken breasts

Broccoli Florets: For ease and time, you can use defrosted frozen broccoli florets. If using fresh broccoli, you'll need to cut the head into florets; then steam until soft. Don't forget to add additional time to preparing this dish.

Extra Virgin Olive Oil

Minced Garlic

Lemon Juice

Grated Pecorino Romano Cheese

Milk: I used whole milk, but you can use 2%, half & half or heavy cream.

Shredded Mozzarella Cheese: Our preference is part skim shredded Mozzarella cheese, but you can use regular. I wouldn't recommend fat free cheese as it really doesn't melt well.

How do you make Lemon Chicken Broccoli Spaghetti Squash?

Preheat the oven to 375 degrees F. Cut the spaghetti squash into four sections and discard the seeds. Place the squash flesh side down on a microwave safe plate and add a few tablespoons of water.

Cook on high for 10-12 minutes or until the flesh can easily be scraped out. If you prefer to cook the spaghetti squash in the oven, please add an additional 40 minutes to the cooking time.

While the squash is cooking, add the oil to a Dutch oven or large pot and heat over medium high heat. Add the garlic and cook for 1 minute; then add the milk, lemon juice and grated cheese and mix well.

Cook 3-5 minutes until the sauce has thickened; then add the chicken and broccoli. Scrape out the cooked squash using a fork into the pot; then mix everything together and place into the casserole dish.

Sprinkle the top with shredded cheese and cook for 20 minutes until hot and bubbly. Enjoy!

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