1 spaghetti squash
1 lb chicken breast or thighs, cooked and shredded
2 tbsp sour cream
¾ cup shredded cheddar cheese
1 tbsp melted unsalted butter
¼ cup red pepper, diced
1 broccoli head, chopped into florets
⅛ tsp salt
⅛ tsp pepper
Dash of hot sauce to taste
Toppingschopped scallions, blue cheese crumbles, ranch or blue cheese dressing to taste, chopped cilantro
- Pre-heat oven to 400°F. Cover a rimmed baking sheet with aluminum foil and lightly grease with oil.
- Cut spaghetti squash in half lengthwise. Scrape out seeds and flesh with a spoon. Place both halves with the cut edge facing down on the baking sheet. Cook spaghetti squash for 35 min or until fork inserted comes out easily.
- Place chopped broccoli florets in microwave-safe bowl and add 2 tablespoons of water. Cover and microwave on high for 3-4 minutes or until broccoli is tender. Drain water and set aside.
- While the spaghetti squash is cooking, prepare the chicken. When cooked, shred with forks. In a large bowl, mix shredded chicken, hot sauce, sour cream, ½ cup of the cheddar cheese, butter, red pepper, broccoli, salt and pepper together until combined. Set aside until spaghetti squash is finished.
- Loosely scrape edges of squash with a fork to loosen up the "spaghetti." Spoon ½ of the chicken mixture into each of the spaghetti squash halves. Lightly mix together with the spaghetti insides. Top with remaining shredded cheddar cheese. Bake covered at 350°F for 15 minutes. Remove and top with chopped scallions, blue cheese crumbles, cilantro, and some dressing if you desire.