FOUR CHEESE CHICKEN STUFFED SPAGHETTI SQUASH

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FOUR CHEESE CHICKEN STUFFED SPAGHETTI SQUASH

INGREDIENTS:

• 1 large spaghetti squash, halved and seeds removed
• 4 garlic cloves, minced
• 2 tablespoons fresh minced thyme
• fresh cracked black pepper and salt, to taste
• 1 cup cooked and shredded chicken
• 1/2 cup chicken broth
• 1 cup half and half
• 1 1/2 cups four-cheese Italian blend shredded cheese
• 2 tablespoons minced chives

DIRECTIONS:

1. Preheat oven to 400°F.
2. Place spaghetti squash cut side up on a baking pan/dish. If your spaghetti squash does not sit level, make a little stand with foil by crunching it up into an oval bowl shape formed to the bottom of your spaghetti squash.
3. Divide garlic, thyme, black pepper, salt and shredded chicken between both empty cavities of the spaghetti squash.
4. Divide the chicken broth and half and half in each half of spaghetti squash, filling to the top. Gently stir the mixture.
5. Bake for 35 to 40 minutes, until the squash is fork tender.
6. Remove squash from oven and turn broiler on low.
7. Using two forks, pull spaghetti squash away from the edges of the squash to easily shred it. (Watch the video at the top of the page to see how I did it.)
8. Top both halves with cheese and place under the broiler until cheese is melted and slightly toasted. This will only take a minute or two, so watch closely.
9. Top with chives (and extra thyme if you love it like I do) and serve immediately!

This article adapted from this site

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