Ingredients:

  • 1 large Spaghetti Squash (approx. 4 lbs / 1.8 kg)
  • 2 Tbsp Olive Oil (30 ml)
  • 1 tsp Kosher Salt (5 g)
  • 1/2 tsp Freshly Ground Black Pepper (2.5 g)
  • 5 lbs Boneless, Skinless Chicken Breast or Thighs (680 g), pre-cooked and shredded
  • 2 cups Broccoli Florets (300 g)
  • 2 Tbsp Unsalted Butter (30 g)
  • 2 cloves Garlic, finely minced
  • 2 Tbsp All-Purpose Flour (30 g)
  • 5 cups Whole Milk (350 ml), warmed slightly
  • 4 oz Full-Fat Cream Cheese (115 g), room temperature
  • 1 tsp Dijon Mustard (5 ml)
  • 1/4 tsp Ground Nutmeg
  • 1/2 tsp Dried Thyme
  • 5 cups Sharp Mature Cheddar Cheese (170 g), grated and divided
  • 1/4 cup Finely Grated Parmesan Cheese (25 g)
  • 1 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet. Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds and stringy membranes.
  2. Brush the cut sides of the squash with olive oil and season generously with salt and pepper. Place cut-side down on the prepared baking sheet. Roast for 50 to 60 minutes, or until the flesh is tender.
  3. Once cooked, let the squash cool (about 15 minutes). Use a fork to scrape the flesh into 'spaghetti' strands, leaving the outer skin intact to form the serving 'boats.' Set the strands aside in a large mixing bowl.
  4. Quickly steam or blanch the broccoli florets for 3 minutes until bright green and slightly tender-crisp. Drain immediately and set aside. In a skillet, melt the butter over medium heat and sauté the minced garlic until fragrant (about 1 minute). Remove from heat.
  5. Return the skillet to medium-low heat. Sprinkle in the flour and whisk constantly for 1-2 minutes until a pale, smooth roux forms. Gradually whisk in the warmed milk until smooth. Raise the heat to medium and cook, stirring constantly, until the sauce thickens (about 5 minutes).
  6. Reduce the heat to low. Whisk in the room-temperature cream cheese, Dijon mustard, nutmeg, and dried thyme until completely smooth. Season generously with salt and pepper. Stir in 1 cup of the grated Cheddar until melted and smooth. Remove from heat.
  7. In the large bowl, combine the squash strands, cooked shredded chicken, blanched broccoli, and the sautéed garlic butter mixture. Pour the creamy cheese sauce over the mixture and gently fold everything together until evenly coated.
  8. Spoon the filling evenly back into the four empty spaghetti squash 'boats,' mounding slightly. Sprinkle the remaining 1/2 cup of Cheddar and the Parmesan cheese over the top.
  9. Return the stuffed squashes to the oven (400°F / 200°C) and bake for 15–20 minutes, until the filling is piping hot and the cheese topping is melted and golden brown. Let cool for 5 minutes before garnishing with fresh parsley and serving.