Name: Spaghetti Squash Casserole with Broccoli and Chicken
Prep time: 20 min
Total time: 65 min
Yield: Serves 6
Cuisine: American
Ingredients: 4 pounds spaghetti squash, halved lengthwise and seeded; 2 tablespoons water; 1 tablespoon extra-virgin olive oil; 4 cloves garlic, minced; 1 pound chicken breast, diced; 2 cups broccoli florets, chopped; ½ cup low-sodium chicken broth; 1½ cups grated part-skim mozzarella cheese; ½ cup grated Parmesan; 1 teaspoon Italian seasoning; 1 teaspoon salt; ¼ teaspoon ground pepper; ¼ cup panko bread crumbs

In the U.S.

Spaghetti Squash Casserole with Broccoli and Chicken

This protein-rich main course works with a variety of diets and can serve the whole family. Modify for a low-fiber diet by removing the broccoli.

Prep time

20 minutes

Cook Time

45 minutes

Total Time

65 minutes

Yield

Serves 6

Ingredients

4 pounds spaghetti squash, halved lengthwise and seeded

2 tablespoons water

1 tablespoon extra-virgin olive oil

4 cloves garlic, minced

1 pound chicken breast, diced

2 cups broccoli florets, chopped

½ cup low-sodium chicken broth

1½ cups grated part-skim mozzarella cheese

½ cup grated Parmesan

1 teaspoon Italian seasoning

1 teaspoon salt

¼ teaspoon ground pepper

¼ cup panko bread crumbs

Instructions

Thoroughly rinse fresh produce under warm running water for 20 seconds. Scrub to remove excess dirt.

Position racks in upper and lower thirds of oven; preheat to 375 degrees.

Place squash cut-side down on a microwave-safe dish; add water and microwave on high until flesh is tender, 12 to 14 minutes. When cool, scrape flesh from rind in spaghetti like strands.

Heat olive oil in a skillet over medium-high heat. Add garlic and chicken; cook until chicken is browned on all sides. Add broccoli and broth, and cook for 2 minutes.

In a large bowl, toss shredded spaghetti squash and chicken mixture with ¾ cup mozzarella, 2 tablespoons Parmesan, Italian seasoning, salt, and pepper. Spread in an oven-safe casserole dish. Sprinkle with remaining ¾ cup mozzarella and 6 tablespoons Parmesan; top with bread crumbs.

Bake on lower rack for 15 minutes. Move to upper rack and increase heat to 425 degrees. Bake until cheese browns, an additional 3 to 5 minutes. Casserole should register 165 degrees Fahrenheit or higher using an instant-read thermometer placed in the middle of the dish.