Spaghetti Squash Chicken Broccoli Alfredo

Chicken broccoli Alfredo is one of those guilty pleasures with its creamy cheesy sauce that we can't all indulge in when we're trying to be healthy. That is until this recipe came around! 

I will thanks Katie Lee from the Food Network for posting this healthy version because it's everything it should be. 

Filling and guilt free! 

(Yes that's a portion!!!!!) 

Spaghetti Squash Chicken Broccoli Alfredo 

• 1 medium spaghetti squash
• 1 cup broccoli 
• 2 cups milk 
• 1 clove garlic
• 4 ounces Neufchatel cheese
• 1/4 cup grated Parmesan 
• 1 1/2 cups shredded mozzarella
• 1/4 cup Greek yogurt 
  salt and pepper
• 2 cooked chicken breasts
  
  Preheat the oven to 400 degrees

  Cut slits in the squash to allow steam to escape while it cooks. Put the squash on a baking sheet and roast for about 1 1/2 hours. Let cool for 20 minutes.

  Bring a pot of water to a boil and prepare an ice water bath. Blanch the broccoli in the boiling water, then transfer to the ice bath to cool. Drain and set aside.

  Cut the squash in half lengthwise and scoop out the seeds. Pull the squash fibers away from the outer peel. Reserve the squash and the outer peel.

  Preheat the broiler.

  Put the milk and garlic in a saucepan and heat until it just begins to simmer. Add neufchatel cheese, parmesan and 1 cup of the mozzarella and stir until melted. Turn off heat, stir in the yogurt and season with salt and pepper. Remove the garlic. Add the squash, chicken and broccoli and toss to coat. Divide the mixture between the reserved squash peels. Top with the remaining 1/2 cup mozzarella.

  Place the stuffed squash onto a baking sheet and broil until the cheese is melted and bubbly, a few minutes.

  
  

  Try it out and let me know! This was an amazing recipe!