The Forked Spoon · by Jessica Randhawa★ 4.8 (245)
Chicken and Broccoli Stuffed Spaghetti Squash Recipe
NUTRITION · PER SERVING90M COOK
CAL 31%·PRO 100%
CARBS 38G24% OF CAL
7G FIBER15G SUGAR16G OTHER
FAT 33G47% OF CAL
12G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti squash halves filled with shredded chicken, broccoli, and a creamy cheese filling. A satisfying low-carb main course with multiple vegetables and protein.
mainamericanchicken🍪 sheet pan🥧 baking dish🍳 skillet🔥 ovengluten free
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Nutrition & ingredients
Ingredients
serves 4- 1 large spaghetti squash
- 3 tablespoon olive oil (divided)
- 2 large chicken breasts (chopped into bite-size pieces)
- 2 shallots (minced)
- 6 cloves garlic (minced)
- 1 teaspoon salt
- 1/2 teaspoon freshly grated black pepper
- 2 teaspoon Italian seasoning
- 3 cups broccoli florets
- 4 tablespoon cream cheese (at room temperature)
- 1/2 cup plain Greek yogurt
- 1/2 cup Parmesan cheese (shredded)
- 1.5 cups mozzarella cheese (shredded)
At a glance
PER SERVING · TIME 90M
CAL 31%·PRO 100%
CARBS 38G24% OF CAL
7G FIBER15G SUGAR16G OTHER
FAT 33G47% OF CAL
12G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 15m
- Sodium
- 1285mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1151mg
- Calcium
- 626mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1285MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.