dinner · entree · keto

Five Cheese Chicken Spaghetti Squash

Since I work in TV news, I’m constantly busy.

I barely have time to take a dinner break at nights. Most nights I have to force myself away from my computer. I’m constantly afraid someone is going to need me or major breaking news will happen in the 3 minutes it takes to walk to the breakroom and heat up my dinner.

Once I’m back at my desk, one of two things happens: I either wolf down my food as quick as possible, or I pick at it while working. There’s no in between!

That means whatever I take to work has to be easy to eat. I hate carting around a steak knife, so I’m not keen on taking anything that needs to be cut. Back in the day, I relied heavily on casseroles and pasta dishes since they’re easy to heat up and easy to slurp down.

This recipe fits into those same categoris. It’s like pasta (with the spaghetti squash, duh) so it’s similar to the meals I’d make before keto. I can heat it up in 2 minutes and eat it probably faster. It’s also one of those filling meals that will keep you satisfied for hours. That’s probably because there’s a boatload of cheese stuffed inside the squash–and on top.

Spaghetti squash is one of my favorite types of squash and I make it the same everytime. Cut it in half, drizzle with olive oil and season with salt and pepper. Roast at 425 for 45 minutes-1 hour, cut side down. You get tender, spaghetti-strand like squash everytime.

This recipe only uses a few ingredients and yet it’s sublime. Skip the hassle of finding five cheese and just buy a bag of the pre-shredded blend. Season you chicken with Italian herbs and you’re in for a real treat.

Enjoy!

Five Cheese Chicken Spaghetti Squash

  • Servings: 2-4
  • Difficulty: Easy
  • Print

Cheesy stuffed spaghetti squash with Italian-herb chicken, making a decadent meal.

Ingredients

  • 1 large spaghetti squash, cut in half with seeds scooped out
  • 3 TBS. olive oil, divided
  • salt & pepper
  • 1 lb. chicken breast
  • 2 tsp. Italian seasoning
  • 1/4 cup fresh chopped basil
  • 2 cups Italian Five Cheese shredded cheese blend
  • 1/4 cup heavy cream

Directions

  1. Preheat oven to 425 degrees. Place squash halves in a deep baking dish, cut side up. Drizzle 2 tablespoons olive oil on top and brush to cover most of squash. Season with salt and pepper. Flip squash, cut side down, and roast for 45-60 minutes.
  2. Meanwhile, make the chicken. Heat remaining tablespoon oil in a large skillet. Season chicken with Italian seasoning. Cook chicken until browned on both sides, around 6-8 minutes. Remove to a cutting board to cool. Chop into bite-size pieces.
  3. When squash is done, using a fork, scoop out spaghetti squash strands and put into a bowl. Add chicken, basil, half of the cheese, and heavy cream. Stir until well combined.
  4. Pour spaghetti squash mixture back into squash shells. Top with remaining cheese. Heat oven to broil and broil squash until cheese is browned and bubbly, about 3-4 minutes.

Step-By-Step Instructions

Preheat oven to 425 degrees. Place squash halves in a deep baking dish, cut side up. Drizzle 2 tablespoons olive oil on top and brush to cover most of squash. Season with salt and pepper. Flip squash, cut side down, and roast for 45-60 minutes.

Meanwhile, make the chicken. Heat remaining tablespoon oil in a large skillet. Season chicken with Italian seasoning. Cook chicken until browned on both sides, around 6-8 minutes. Remove to a cutting board to cool. Chop into bite-size pieces.

When squash is done, using a fork, scoop out spaghetti squash strands and put into a bowl. Add chicken, basil, half of the cheese, and heavy cream. Stir until well combined. Pour spaghetti squash mixture back into squash shells. Top with remaining cheese. Heat oven to broil and broil squash until cheese is browned and bubbly, about 3-4 minutes.

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