Main Dishescarriesexperimentalkitchen
Lemon Chicken Broccoli Spaghetti Squash
Spaghetti squash tossed with chicken, broccoli florets and garlic in a lemony alfredo sauce is a delicious, low carb meal.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- microwave
- pot
- dutch oven
- casserole dish
📝 Preparation Steps
1
Preheat the oven to 375 degrees F.
2
Cut the spaghetti squash into four sections and discard the seeds. Place the squash flesh side down on a microwave safe plate and add a few tablespoons of water. Cook on high for ⏱️ 10-12 minutes or until the flesh can easily be scraped out.
3
While the squash is cooking, add the oil to a Dutch oven or large pot and heat over medium high heat. Add the garlic and cook for ⏱️ 1 minute; then add the milk, lemon juice and grated cheese and mix well.
minced garlic1 tablespoonmilk1 cuplemon juice3 tablespoons
4
Cook on high for ⏱️ 3-5 minutes until the sauce has thickened; then add the chicken and broccoli.
5
Scrape out the cooked squash using a fork into the pot; then mix everything together and place into a 9x11 casserole dish.
6
Sprinkle the top with shredded cheese and cook for ⏱️ 20 minutes until hot and bubbly.
Nutrition Facts
calories
327 kcal
fat Content
17 g
serving Size
1 serving
fiber Content
3 g
sugar Content
7 g
sodium Content
537 mg
protein Content
28 g
trans Fat Content
0.01 g
cholesterol Content
82 mg
carbohydrate Content
17 g
saturated Fat Content
8 g
unsaturated Fat Content
7 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...