Spaghetti Squash Boats with Chicken & Broccoli
Easy, healthy spaghetti squash strands tossed in a creamy garlic-parmesan sauce with chicken and broccoli. Served in fun spaghetti squash bowls, aka fewer dishes to wash!
    1. Preheat the oven to 400. Line a cookie sheet with aluminum foil and lightly grease the foil. Cut the spaghetti squash into quarters – length wise and then in half again. Gently scrape out the seeds with a fork, then place the pieces flesh-down on the foil, rubbing them around so they don’t stick. Roast for ~45 min, or until a fork pierces the squash easily. Remove from oven and turn the squash pieces flesh-up and allow to cool. Scrape out the insides with a fork and store in air-tight container and refrigerate for up to one week. Save the shells for the boats.
    2. Bring a pot of water to boil. Add the broccoli and salt to taste. Boil uncovered, until a fork pierces the stems easily – about 8 minutes. Store in air-tight container and refrigerate for up to two days.
    3. Dice the chicken into 1/2″ size cubes. Spray with vegetable oil, and coat with spice mix. Spread out evenly on a lined baking sheet and bake at 375 for 15 minutes, tossing halfway through. Store in air-tight container and refrigerate for up to two days.
    When ready to serve:
    1. In a large saucepan, melt the butter on med-high heat. Add the garlic, sauteeing until fragrant. Mix in the flour until it gets pasty and immediately add in the broth and milk. Boil on high, stirring constantly, until the mixture starts to thicken. Reduce heat to low and stir in the salt, pepper, and 2 TB of parmesan. Add in roasted chicken and half the broccoli, coating everything in the sauce.
    2. Set oven to broil. Divide the mixture among two quarters of the empty spaghetti squash boats. Top with the remaining broccoli and sprinkle parmesan on top of both boats. Place the filled boats on a lined baking sheet and broil for ~5 min, or until the cheese is lightly browned.