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Serves: 6

Serving Size: 11/4 cups

Cost per Serving: $1.22

Ingredients

• 2 medium spaghetti squash
• 1 Tbsp. + 2 tsp. olive oil
• 2 medium chicken breasts
• 1 small yellow onion, diced
• 2 cups frozen broccoli florets
• 3 garlic cloves, minced
• 1/4 cup low sodium chicken broth
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup low-fat plain yogurt
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. red pepper flakes (optional)

Directions

1. Wash hands with warm water and soap.
2. Preheat the oven to 425℉.
3. Cut squash in half. Use a spoon to remove seeds. Add 1 tsp. oil and a pinch of salt and pepper to the cut side of squash. Lay squash cut side down on baking sheet and roast for 30 minutes. Remove from oven when squash is fork tender. Allow to cool. Once squash is cool, use a fork to scoop out the flesh and place in a large bowl. Reserve the hollowed-out squash "shells."
   • If you're finding the squash too difficult to cut, you can poke holes in the squash with a fork and then microwave it for about 5 minutes to soften.
4. While squash is cooking, place 1 Tbsp. oil and chicken on baking sheet, toss chicken in oil and put on lower rack of oven while squash is baking. Bake 25 minutes or until chicken is cooked through. Remove from oven and allow to cool. Dice and set aside.
5. In a frying pan, heat 1 tsp. oil over medium-high heat. Sauté onion, broccoli, and garlic for 3 minutes. Turn heat to low and add chicken broth, cheese, yogurt, salt, pepper, and red pepper flakes. Stir until cheese is melted. Remove from heat.
6. Add squash and chicken to frying pan and mix all ingredients together.
7. Divide mixture and add to hollowed-out squash "shells." Bake 15 minutes or until browned and bubbly.