Spaghetti Squash with Chicken and Broccoli
, Serves 2-3
Roasted spaghetti squash strands tossed with chicken and broccoli in a light cream cheese and Parmesan sauce.
| prepPreheat oven to 400°F / 200°C | |||||
| prepLine a rimmed baking sheet with foil and spray with cooking spray | |||||
| 1 medium spaghetti squash | Halve lengthwise, scoop out seeds & pulp | Roast cut side down 400°F / 200°C, 30-40 min | Pull squash into strands | Add squash & Parmesan; mix | Season, serve hot |
| 1 small head broccoli, florets cut in bite-size pieces | Steam 6-8 min until tender | Add broccoli, chicken, broth, cream cheese; stir | |||
| 2 tsp extra-virgin olive oil | Heat oil, medium heat | ||||
| 280 g chopped cooked chicken | |||||
| 120 ml low-sodium chicken broth | |||||
| 115 g plain cream cheese | |||||
| 25 g grated Parmesan, plus extra for serving | |||||
| Salt and black pepper, to taste | |||||
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