Ingredients
- Main Dish
1 small spaghetti squash (should yield about 4 cups packed shredded spaghetti squash after cooking)
1 boneless, skinless chicken breast, cut into cubes
1 teaspoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups broccoli florets (frozen is fine, just thaw first!)
- Sauce
1 teaspoon olive oil
1 cup milk (I used skim)
1 tablespoon corn starch
1 cup finely shredded mozzarella cheese
1/4 teaspoon salt
1/4 teaspoon garlic powder
- Topping
1/3 cup finely shredded mozzarella cheese
Instructions
- Roast spaghetti squash: cut in half and place cut-side down on baking sheet. Roast at 400 degrees Fahrenheit for 45 minutes, or until squash is fork-tender. Once squash is cool enough to handle, use a fork to shred the squash (it'll be really easy and will reveal spaghetti-like strands!).
- In a nonstick skillet over medium-high heat, heat a teaspoon of olive oil. Cook chicken for 5-7 minutes, add main dish seasonings and broccoli, and cook an additional 1-2 minutes, or until chicken is cooked all the way through.
- In a large bowl combine shredded spaghetti squash and cooked chicken and broccoli, scraping the skillet clean with a rubber spatula.
- Turn heat to medium-low and add a teaspoon of olive oil.
- Whisk together milk and corn starch and add to heated olive oil, while whisking. Continue to whisk milk mixture for 3-4 minutes as milk begins to thicken. Add cheese, salt, and garlic powder to thickened milk and continue to whisk until cheese is evenly incorporated.
- Pour sauce over squash, broccoli, and chicken mixture and stir to combine.
- Prepare a 1-1/2 quart baking dish by spraying with a nonstick cooking spray. Pour spaghetti squash mixture into the baking dish and top with 1/3 cup finely shredded cheese.
- Bake at 350 degrees Fahrenheit for 30 minutes.