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This healthy chicken and broccoli stuffed spaghetti squash is the perfect easy weeknight meal recipe. Tender roasted spaghetti squash, perfectly browned chicken sausage mixed in with broccoli a little cheese and some Italian herbs. It is so creamy and delicious. A great low-carb meal everyone will love!
This super cheesy stuffed spaghetti squash was simply one of the best squash recipes I have ever made.
I love squash season for two reasons, one because it is readily available and super inexpensive and two because it is literally one of the easier vegetables to cook that also packs so much flavor and nutrition.
Trust me! I am have made many, many squash recipes which is very evident if you search this site, lol. This recipe, for some reason I have made over and over again, not because I needed to test it so much, I just really wanted to eat it for dinner so many times.
Tender cooked spaghetti squash, which is also a delicious low-carb stand in for pasta, yes please. Mixed in with cooked chicken sausage, steamed broccoli all simmered in a cheesy, yummy sauce, then stuffed back into the squash and topped with melty cheese. Yum!
I could keep going but I will spare you and move on.
Why you will just love this recipe
- Packed with flavor + nutrition
- It’s a super simple, low-carb meal everyone will love
- Inexpensive and made from readily available ingredients
- Easy to make in a few quick steps
- It stores great and tastes even better the next day
Ingredients needed to make this stuffed spaghetti squash recipe
How To Make Stuffed Spaghetti Squash
- Prep and cook the squash. To prep the squash simply and carefully use a large kitchen knife to slice it in half, lengthwise. If it is too hard then place it in the microwave for 3 minutes to help soften it and make it easier to cut. Then use a spoon to scoop out and discard the seeds.
- Roast the squash. Spray the squash with olive oil pray and sprinkle it with salt and pepper. Place both halves face down on a baking sheet and bake for 25-30 minutes at 400 degrees F. It should be pretty tender allowing a knife to go into it pretty easily when done. You could also cook the spaghetti squash in the Instant Pot if you are short on time. Once the spaghetti squash is done cooking, let it cool for a few minutes then scrape out the strands using a fork and place them into a medium-size mixing bowl.
- Make the filling. While the squash is cooking you can make the cheesy chicken and broccoli filling. Start by heating a pan to medium heat and spray it with cooking spray. Once hot, add in the the sliced chicken sausage and cook it until it is browned and cooked through, about 4-5 minutes. Then transfer the chicken to a plate or bowl. Add the olive oil to the same pan you cooked the chicken in and keep it on medium heat. Add in the minced shallots and garlic. Season that with salt and pepper, toss and a cook for 2-3 minutes, then add in the Italian seasoning and cook for 1-2 minutes and add in the steamed broccoli.
- Add the chicken back to the pan with the veggies and pour in the chicken stock while scraping the bottom off the pan to deglaze and infuse all of the great flavor into the sauce.
- Add in the cheese and stir it all together to form the incredible cheesy filing. Add salt and pepper if needed.
- Combine the filing with the squash. This is what we will stuff into the shells of the squash.
- Fill and Bake the squash. Finally, fill each half of the squash with the cheese filing, top with more cheese and place under the broiler for 1-2 minutes to melt the cheese. It is so cheesy good!
This easy, low-carb meal is just so great any day of the week! My husband and I have even added this to our meal rotation and have even eaten leftovers for a late breakfast with an egg on top. So good!
What to serve with this stuffed spaghetti Squash
- Salad. Such as this Easy Kale Salad or this Mediterranean Couscous Salad.
- More veggies. Such as these Easy Ranch Roasted Carrots or this Cauliflower Rice With Chickpeas.
- Simple side dishes. Such as these Air Fryer Sweet Potato Wedges, Oven Roasted Crispy Chickpeas or these Easy Gluten Free Herb Biscuits.
Here are some more stuffed veggie recipes you may also want to try
- Quick and Easy Taco Stuffed Peppers
- Sausage and Pepper Twice Baked Sweet Potatoes
- Vegetarian Stuffed Acorn Squash
- Roasted Mediterranean Stuffed Sweet Potatoes
- Easy Vegetarian Chili Stuffed Sweet Potatoes
Recipe tips and variations
- If you are short on time, you can cook the spaghetti squash a little bit quicker in the Instant Pot.
- You can substitute the broccoli with either kale or even cauliflower.
- Frozen or fresh broccoli both work in this recipe. For frozen broccoli just cook it according to the package instructions before adding it in the recipe. For fresh broccoli, chop it up into florets, add it to a microwave safe dish, with 1-2 tablespoons of water, cover and cook on high for 3 minutes in the microwave.
- I used a combo of shredded mozzarella and shredded parmesan cheese in this recipe but you could use shredded cheddar cheese or even manchego cheese.
- To make this recipe vegetarian, skip the sausage or use a meat-free sausage that you can purchase at most grocery stores.
- To make this recipe vegan, use a meat-free sausage and vegan cheese.
- This stuffed spaghetti squash stores great in the fridge for up to 3 days. To store, let it cool completely, place it in an airtight container and store it in the refrigerator. When ready to eat, heat it up in the microwave for 2-3 minutes on high.
Did you try this recipe? If you did, then please leave a comment and rating below.
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Simple Stuffed Spaghetti Squash
- Total Time: 35 minutes
- Diet: Gluten Free
Description
This healthy chicken and broccoli stuffed spaghetti squash is the perfect easy weeknight meal recipe. Tender roasted spaghetti squash, perfectly browned chicken sausage mixed in with broccoli a little cheese and some Italian herbs. It is so creamy and delicious. A great low-carb meal everyone will love!
Ingredients
Scale
- 1 medium spaghetti squash – about 2–3 lbs
- 12 oz of chicken sausage – I used Bilinski Organic Chicken Sausage Robust Italian flavor
- 2 teaspoons olive oil
- 1 small shallot – minced
- 1 clove of garlic – minced
- Kosher salt
- Black pepper
- 1 tablespoon Italian seasoning
- 2 cups broccoli florets – cooked and chopped
- 1/4 cup low sodium chicken stock
- 2 oz reduced fat cream cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4–1/2 cup shredded parmesan cheese
- chopped parsley for topping – optional
Instructions
Cook the squash
- Preheat the oven to 400 F degrees and spray a small baking sheet with cooking spray.
- Prep the squash. Using a large kitchen knife carefully slice the squash in half lengthwise. If the squash is too hard to cut through, then cook it in the microwave for 3 minutes to soften it up.
- Then use a spoon to scoop out the seeds, and discard the seeds.
- Spray each half of the squash with olive oil cooking spray and a sprinkle of salt and pepper.
- Place the squash halves cut side down on the baking sheet and cook in the center rack of the oven for 25-30 minutes, until a knife can easily be inserted in the middle of each half. Set aside to cool for a few minutes when done.
Make the cheesy filling
- While the squash is cooking, you can make the chicken and broccoli filing. Cook the sausage first by slicing it into medallions and adding it to a pan heated to medium heat on the stovetop. Cook it according to the package instructions. Mine took about 4-5 minutes to brown and cook through. Remove it from the pan, place it into a bowl and set aside.
- Add the olive oil to the same pan you cooked the sausage in. Add in the minced shallot and garlic and season with salt and pepper. Toss and cook for 2-3 minutes until the shallot and garlic are soft and fragrant. Stir in the Italian seasoning and let that all cook for 1-2 minutes.
- Toss in the cooked broccoli and veggie stock and let that simmer for a few minutes.
- Add in the cream cheese and half of the shredded mozzarella and parmesan. Stir until all of the cheese is melted and forms a nice creamy sauce.
Fill and bake the squash
- Use a fork to scrape the squash strands away from the edges of each half of squash, leaving a small border around each half of squash. Place the strands of squash into a medium-size mixing bowl.
- Add the creamy chicken sausage and broccoli filing to the mixing bowl with the squash and stir it all together. Omg, it is so good!
- Fill each half of the squash with the filing and top with the remaining cheese.
- Set the oven to broil and cook the squash for 1-2 minutes to melt the cheese.
- Remove, let cool for a few minutes and top with some parsley.
Notes
- If you are short on time, you can cook the spaghetti squash a little bit quicker in the Instant Pot.
- You can substitute the broccoli with either kale or even cauliflower.
- Frozen or fresh broccoli both work in this recipe. For frozen broccoli just cook it according to the package instructions before adding it in the recipe. For fresh broccoli, chop it up into florets, add it to a microwave safe dish, with 1-2 tablespoons of water, cover and cook on high for 3 minutes in the microwave.
- I used a combo of shredded mozzarella and shredded parmesan cheese in this recipe but you could use shredded cheddar cheese or even manchego cheese.
- To make this recipe vegetarian, skip the sausage or use a meat-free sausage that you can purchase at most grocery stores.
- To make this recipe vegan, use a meat-free sausage and vegan cheese.
- This stuffed spaghetti squash stores great in the fridge for up to 3 days. To store, let it cool completely, place it in an airtight container and store it in the refrigerator. When ready to eat, heat it up in the microwave for 2-3 minutes on high.
- Prep Time: 10
- Cook Time: 25
- Category: Healthy Dinner Ideas
- Method: Baked
- Cuisine: American
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