Broccoli and Chicken Alfredo Stuffed Spaghetti Squash
Ingredients
1 medium to large sized spaghetti squash
1 tbsp olive oil
1 cup broccoli florets (steamed or sauteed)
1 cup cooked chicken
1 cup alfredo sauce (or more to taste)
½ cup parmesan
Salt and pepper to taste
Directions
Preheat oven to 400 degrees.
Carefully cut the spaghetti squash in half and distribute olive oil, salt, and pepper on each side. Roast face down on a baking sheet for 30-35 minutes until tender, larger ones may take longer.
While squash is roasting, thinly chop up broccoli into tiny florets to make a cup. Sauté or steam florets until fully cooked.
Once spaghetti squash is done cooking, remove from oven and flip each half over. Using a fork, loosen up and fluff the strands.
Distribute cooked chicken and broccoli evenly into each half, then alfredo sauce over mixture. Feel free to add more sauce if needed and mix everything together.
Top with parmesan and bake for another 10-15 minutes until sauce is heated and cheese is melted.
Take out of oven, let cool for 5-10 minutes, then enjoy!
