Spaghetti Squash Broccoli Chicken Alfredo Bake

By Ellan

Ingredients

• Sauce:
• 1 small spaghetti squash (should yield about 4 cups packed shredded squash after cooking)
• 1 boneless,skinless chicken breast, cut into cubes
• 1 teas. olive oil
• 1/2 teas. garlic powder
• 1/2 teas. dried parsley
• 1/4 teas. salt and pepper,each
• 1 1/2 cup broccoli florets (frozen is fine, defrost first)
• 1 teas. olive oil
• 1 cup milk ( i used skim)
• 1 tab. corn starch
• 1 cup mozzarella cheese, shredded
• 1/4 teas salt
• 1/4 teas. garlic powder
• Topped with finely shredded cheese

Preparation

Step 1

Roast spaghetti squash: cut in half and place cut-side down on baking sheet. Roast to 400 degrees for 45 minutes, or until squash is fork tender. Once squash is cool enough to handle, use a fork to shred the squash.
In a nonstick skillet over medium-high heat, heat a teaspoon of olive oil. Cook chicken for 5-7 minutes, add main dish seasoning and broccoli, and cook additional 1-2 minutes, or until chicken is cooked all the way through.
In a large bowl combine squash and cooked chicken and broccoli.
Wipe the skillet, then add teas. of olive oil and heat over medium-low heat.
Whisk together milk and cornstarch and add to heated oil, while whisking. Continue to whisk milk mixture for 3-4 minutes as milk begins to thicken. Add cheese salt and garlic powder to thickened milk and continue to whisk until cheese is evenly incorporated.
Pour sauce over squash, broccoli and chicken mixture and stir to combine.
Prepare a 1 1/2 quart baking dish by spraying with a nonstick cooking spray. Pour Spaghetti mixture into the baking dish and top with 1/3 cup finely shredded cheese.
Bake 350 degrees for 30 minutes.