Special Diet - Created Date : 21.9.2019

This past weekend it felt more like summer than fall, but I’m not comp...

This past weekend it felt more like summer than fall, but I’m not comp...

This past weekend it felt more like summer than fall, but I’m not complaining. The snow and cold temperatures can stay away for as long as they’d like, I prefer an 80 degree day. My husband was pretty busy with work this weekend, so it gave me a lot of time to go through cookbooks that I hadn’t looked at in a while and dream up new recipes to share with you. Most of the time I get inspiration for my recipes from magazines, cooking shows or cookbooks, but once in a while I just pull one straight out of my brain that sounds good, like this Cheesy Chicken and Broccoli Stuffed Spaghetti Squash.

When I decided to make this recipe for dinner last week, I really didn’t have a plan other than I wanted to use the spaghetti squash I had and the chicken breasts that I always have. I thought back to the broccoli chicken and cheese casserole that my mom used make when we were kids. Confession, I absolutely hated it, sorry mom, but you probably already knew. I’m sure it tasted great, but I had such a dislike for broccoli back then that I wouldn’t touch it without having a full blown meltdown. Luckily I got over my dislike of broccoli and now enjoy it.

My husband isn’t a big fan of spaghetti squash, a big plate of pasta is more his style. I’ve been determined to make a spaghetti squash recipe that he would actually like and I finally nailed it! I think the key way making it creamy and cheesy that finally got him to say he liked it. The great part about this Cheesy Chicken and Broccoli Stuffed Spaghetti Squash is that it’s uncomplicated, lighter on calories despite the cheese and total comfort food.

The one thing to remember when you make the sauce for it, is to mix the Greek yogurt in last and off the heat so that it doesn’t curdle. The yogurt makes it super creamy without having to use any milk or cream, plus it saves a ton of calories. If you want a lower carb dinner that tastes like the broccoli and chicken casserole you might remember eating as a kid, then you have to give this healthier stuffed spaghetti squash version a try!

Hi Ashley, The recipe makes 4 servings and each serving is approximately 265 calories. This may vary slightly depending on the size of the squash. For half the squash double the calories. Most of the fat and calories are coming from the cheese so if that's an issue just decrease the amount used.

What is the best way to drain the squash? I have yet to be able to make spaghetti squash with out a watery mess on my plate. This looks and sounds wonderful but could be another meal I force my way through because of the squash's moisture. Ideas or suggestions? How about adding the squash back while making the sauce and eliminating the broth?

Hi Angie, When I roast my spaghetti squash I scrape out the seeds and pulp, spray the flesh with cooking oil, season with salt and pepper then roast it cut side down on a foil lined baking sheet. I've found that if I let it roast too long it is much more watery than if I pull it out when it's a little underdone. Another tip would be to either squeeze some of the excess liquid out of the cooked strands like you would with frozen spinach or let it drain in a cheese cloth lined colander. I haven't tried eliminating the broth, but I suspect that would also help prevent it from becoming too watery. Good luck and I hope one of these methods works for you!

I made this last night and it was really good- comfort food for sure. Yum. My husband liked it too. I microwaved the spaghetti squash for 15 minutes instead of baking it- too hot this summer to want to run my oven.

What size is a serving? Like how many cups or ounces do you consider a serving? I tired finding an answer before I asked, hopefully you didn't answer this already and I wasted your time. Thank you very much

This looks delicious and I have two smaller spaghetti squashes in my refrigerator, right now. That's what caught my eye on FB when I saw this. I'm getting ready to leave for a trip and am trying to use up what I have in my fridge and pantry. This will definitely be one of my dinners (since I'm single, it'll be good for leftovers, too, I think)

This. Was. So good. I did not have cream cheese or sharp cheddar so used all mozzarella and just the Greek yogurt. I cooked everything separately and then threw it all together at the end. Last time I cooked squash, I did right side up and it just didn't work out. This upside down method is perfect. Thank you for the recipe, I will be using over and over again!

HI, I read in the comments that you added the nutritional information to the post but I don't see it anywhere. Is there any chance you could just tell me what the carbs and fiber be per serving and what the serving size would be. Thanks.

Hi Freda, I'm not sure what 18% cream is, but it might work. I use cream cheese for the slight tang, cheesy flavor and because it helps thicken the filling. If your cream isn't thickening you may want to add some kind of thickener.

Your email address will not be published. Required fields are marked *


Name *

Email *


Save my name, email, and website in this browser for the next time I comment.

By submitting this comment you agree to share your name, email address, website and IP address with Recipe Runner. This information will not be used for any purpose other than enabling you to post a comment. *

you MUST enable javascript to be able to comment

Primary Sidebar

Hi, I'm Danae! Welcome to Recipe Runner. This blog is all about my love of food, cooking, baking, and running. I hope that I can tempt you with my recipes and inspire you with my running stories! Enjoy! Read More ?

Subscribe to Our Newsletter

Yes! Send me the latest recipes via email

You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive.

What Designers Can Try From Martha Stewart?

Like every housewife, Martha Stewart, a long-time developer of experience, can teach a few things to UX practitioners to bring back users for more.

You can compare the experience of spending time with people living in their homes to experience a brand. When you enter the home of a truly wonderful host, you are faced with a number of carefully designed options designed to give you a positive experience. In other words: you are experiencing the ın brand ”of that household.

Pleasant tastes, ambience and lighting, welcoming cuddles and talking, the best hosts are planning every experience that their guests will experience, taking into account all their senses and emotional reactions. Like every brand, good hosts want their guests to come back for more.

Although some houses have played a role in persuading people to carefully consider their guests' multi-sensual needs while Martha Stewart, Candice Olson, and Jonathan Adler had such personalities, many homeowners have done this in multiple points of contact for generations. In many ways, we can say that homeowners are original experience designers.

Like every good host, brands also want consumers to enjoy the experience of their products. However, very often, they do not understand the spectrum of the multi-sensory needs of their customers and thus fall behind the expectations of the meeting.

Brands, Martha, Candice and Jonathan, by considering the three important principles, including the best daily hosts, brands can design meaningful, multi-sensory experiences and establish long-term relationships with customers.

  • SHARE :