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Stuffed Spaghetti Squash filled with juicy chunks of chicken, tender broccoli, and an easy cheesy filling. Comforting and surprisingly healthy, your whole family will love digging into their own low carb gluten-free Chicken and Broccoli Stuffed Spaghetti Squash Boat.


Relatively mild in taste, Spaghetti Squash has quickly become everyone’s favorite low carb substitute for noodles and rice. With only approximately 42 calories per 1 cup and badge of approval from the Paleo crew, it’s easy to see why so many people have jumped on board.

While there are many ways to enjoy Spaghetti Squash, my personal favorite is stuffed. Stuffed Spaghetti Squash, often called spaghetti squash boats, are simply twice baked spaghetti squash halves.

Perfect for anyone trying to eat fewer carbohydrates, Spaghetti Squash Boats, like these Cheesy Buffalo Chicken Spaghetti Squash, are typically filled with a mixture of cheese, vegetables, and protein.


For this recipe, you will, one way or another, need to cook your spaghetti squash.

Fortunately, I have a whole post dedicated to the Spaghetti Squash. I share everything I know about this delicious low carb vegetable, including everything you need to know about cooking, cutting, and eating it.

For this recipe, I decided to cut my spaghetti squash in half and bake it in the oven. This method allows you to scrape out the spaghetti squash strands and then twice-bake them in the original shell (translation- make a “boat”).

If you prefer to cook your spaghetti squash a different way, that’s ok, too. Just keep in mind that different methods may result in a more watery squash. Furthermore, you may find that rather than re-baking everything in the spaghetti squash shell, you may need to bake the chicken, broccoli, cheese, and squash mixture in a casserole dish.

COURSE: Main Course
CUISINE: American
KEYWORD: Chicken and Broccoli Stuffed Spaghetti Squash, Stuffed Spaghetti Squash
PREP TIME:15 minutes
COOK TIME:1 hour 15 minutes
TOTAL TIME:1 hour 30 minutes
SERVINGS: servings
CALORIES: 513kcal


1 large spaghetti squash
3 tbsp olive oil - divided
2 large chicken breasts - chopped into bite-size pieces
2 shallots - minced
6 cloves garlic - minced
1 tsp salt
1/2 tsp freshly grated black pepper
2 tsp Italian seasoning
3 cups broccoli florets
4 tbsp cream cheese - at room temperature
1/2 cup plain Greek yogurt
1/2 cup Parmesan cheese - shredded
1.5 cups mozzarella cheese - shredded


For the Spaghetti Squash
Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
Scrub the squash clean and dry thoroughly. Cut the squash in half using a sharp, stable and reliable knife. Cut the squash in half lengthwise (stem to end- as shown in the images). Scoop out the seeds.
Drizzle the squash with olive oil and use a pastry brush (or your hands) to brush over the entire surface of the squash. Sprinkle with salt and pepper and place cut-side down on the lined baking sheet.
Place squash in the oven and bake for 45 minutes to 1 hour or until squash is tender when pierced with a fork.
When cool enough to handle, gently scrape out the squash with a fork to remove the flesh in long strands.

For the Chicken and Broccoli
Preheat oven to 350 degrees F.
Add one tablespoon of olive oil to a large skillet over medium-high heat. Once the pan is hot add the chicken. Season with salt and pepper. Cook the chicken for 5-6 minutes, stirring often. Remove the chicken to a clean plate and set aside.
Return the skillet to medium heat. Add the remaining tablespoon of oil and shallots to the skillet. Sauté the shallots for 2-3 minutes, or until soft and translucent. Add the garlic, salt, pepper, and Italian seasoning, and cook until fragrant- approximately 30 seconds.
Add the broccoli and 1-2 tablespoons of water to the skillet. Mix well and cover. Allow the broccoli to steam for 2 minutes before uncovering. Return the chicken back to the skillet. Continue to cook for 1-2 more minutes, stirring often. Remove from heat.
Meanwhile, in a large mixing bowl combine the cream cheese with the Greek yogurt. Add the chicken and broccoli to the cream cheese mixture, mixing well to combine. Stir in the parmesan cheese and half of the shredded mozzarella cheese with the chicken and broccoli.
Transfer the cooked strands of spaghetti squash to the mixing bowl with the chicken, broccoli, and cheeses. Gently mix to combine. Evenly divide spaghetti squash and chicken mixture between the spaghetti squash bowls. Top with mozzarella cheese (or cheese of choice) and place face up on the prepared baking sheet. Cover the baking dish and squash with foil, creating a tent to prevent the foil from touching the cheese.
Bake at 350 degrees for 15 minutes. Remove the foil tent and bake an additional 5-10 minutes, or until cheese is golden and bubbly.